1 package yeast
2 tablespoons granulated sugar
1 1/4 cups skim milk, (105 to 115 degrees F)
1/4 cup margarine, melted
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
4 cups bread flour, divided
1/3 cup cocoa
1/2 teaspoon salt
Vegetable cooking spray
1 large egg white, lightly beaten
1/4 cup sugar
1 teaspoon cinnamon
Glaze
1 cup sifted powdered sugar
2 tablespoons skim milk
1 teaspoon vanilla extract
Dissolve yeast and 2 tablespoons sugar in 1 1/4 cups skim milk in a large bowl; let stand 5 minutes. Add
margarine, 1/2 teaspoon vanilla extract, and egg; stir well.
Stir in 3 1/2 cups flour, cocoa, and salt to form a soft dough.
Turn dough out onto a lightly floured surface and knead till smooth and elastic (about 10 minutes).
Add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning top to coat. Cover and let rise in a
warm place (85 degrees F), free from drafts, 45 minutes or till doubled in bulk.
Punch dough down. Turn out onto a lightly floured surface. Roll into a 16 x 8− inch rectangle. Brush
egg white over entire surface.
Combine 1/4 cup sugar and cinnamon; sprinkle evenly over dough. Starting at long side, roll up dough
tightly, jellyroll fashion; pinch seam to seal (do not seal ends of roll).
Cut roll into 16 (1−inch) slices, using string or dental floss. Arrange slices, cut sides up, in a 13 x 9 x
2−inch baking pan coated with vegetable cooking spray.
Cover and let rise 30 minutes or till doubled in bulk.
OVEN: Bake rolls at 350 degrees F for 20 minutes.
GLAZE: Combine powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla extract; stir well.
Drizzle over rolls.
