Cinnamon Cocoa Breakfast Rolls

Don't these sound delicious? Cocoa for breakfast :o) I wish the wood cookstove was up and running -- I can just see and smell these cooking in there! Well...after I learn to use the cookstove, that is. Can't be wasting cocoa and sweetness on a trial effort. That would be akin to sin.


Makes 12 Rolls

3-1/2 to 4 cups all-purpose flour
1/2 cup sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1/4 cup water
1/4 cup milk
1/2 cup butter or mararine
1/2 cup cooked, mashed potato
2 eggs, large
1 tablespoon butter or margarine, melted

Cinnamon Cocoa Filling (recipe follows)
Powdered Sugar

Chocolate Glaze, optional

Directions

In a large bowl, combine 1-1/3 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, butter, and mashed potato until very warm (120^o to 130^oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 18 x 12-inch rectangle; brush with 1 tablespoon melted butter. Sprinkle with Cinnamon Cocoa Filling. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; cut into 12 equal pieces. Place, cut sides up, into 12 (2-1/2 inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375^oF for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops or if desired, drizzle with Chocolate Glaze.

Cinnamon Cocoa Filling: Combine 1/4 cup sugar, 1 tablespoon unsweetened cocoa, and 1/2 teaspoon ground cinnamon. Stir to blend.

Chocolate Glaze: Melt 1 (1-ounce) square semi-sweet chocolate and 1 tablespoon butter or margarine. Stir until smooth