Chocolate Cinnamon Rolls with Peanut Butter Icing Recipe

Ingredients:

• 2 tbspn dry yeast
• 1/2 cp warm water
• 3 eggs
• 1 tspn salt
• 1 cp warm milk
• 1/2 cp sugar
• 1/2 cp brown sugar
• 1cp shortening
• 1 box of instant vanilla or chocolate pudding mix about 2/3 cups
• 2/3 cp of cacoa/cocoa
• 7-8 cps of flour

Filling:

• 1/2 cp of melted butter
• 2/3cps brown sugar
• 2tsp cinnamon
• 3/4 cps chocolate chips

Directions:

-In a large mixing bowl dissolve yeast and water, let it sit for 10min or until bubbly.

-Add eggs, salt, milk, sugar, shortening and pudding.  Slowly add all the flour (reserve 1/2 cp).  The dough will be sticky.

-Use remaining 1/2 cup as needed to flour surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

-Punch dough down, divide in half. Flour surface and roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Sprinkle brown sugar  over dough to the edges. Add chocolate chips if you want it filled with more chocolate yumminess add more.

-Roll up jelly roll style, starting with a long side; pinch seams to seal. Cut into slices using my handy dandy slicing method.

-Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 22-28 minutes or until golden brown.

I learned this cool trick: use thread to cut your cinnamon rolls. It works!

Peanut Butter Icing

4 cups of powdered sugar

1/4 cup of peanut butter

6-7 tablespoons of milk

In a small bowl, combine glaze ingredients. Spread over buns. Serve warm. Depending on size of your rolls it makes about 30 rolls.