MEXICAN CHOCOLATE CINNAMON ROLLS

I hope you’re not completely over baked goods just yet, because today I’m sharing these Mexican Chocolate Cinnamon Rolls!

Filled with cocoa powder, brown sugar, cinnamon and sliced almonds for a little crunch, these rolls are what holiday breakfast dreams are made of. I topped them with a classic 3-ingredient sugar glaze, poured myself a hot cup of coffee and went to town.

INGREDIENTS
FOR THE DOUGH

• 1 packet active yeast (2 1/4 teaspoons), dissolved in 1/2 cup warm water
• 3 tablespoons butter
• 1/2 cup granulated sugar
• 1 pinch salt
• 1 cup hot water
• 4 1/2 cups all purpose flour
• 1 large egg

FOR THE FILLING

• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup sliced almonds
• 2 tablespoons butter, cut into pieces

FOR THE GLAZE

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons milk (or coffee to make a coffee glaze)

INSTRUCTIONS
MAKE THE DOUGH

1. In a small cup, mix a packet of active yeast with 1/2 a cup of warm water. Let sit for 5 minutes. The mixture should start to get foamy, which means the yeast is alive and working. If it doesn’t get foamy, the yeast isn’t activated and you should try again with another packet.
2. In the bowl of a stand mixer, add butter, sugar, salt and hot water. Mix together until sugar has mostly dissolved. (If you don’t have a stand mixer, you can stir and knead everything by hand.) Add half of the all-purpose flour and mix on low until well combined. Add the yeast mixture and the egg and mix on low until well combined.
3. For full instructions : www.isabeleats.com

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