Intense Chocolate Cappuccino Sweet Rolls

Use your bread machine to prepare the dough for these chocolate, coffee-flavored rolls. Fill the dough with a rich, chocolate filling and ice with a mocha glaze.

Ingredients:

• Dough:
• 1/4 cup warm water
• 1/4 cup butter or margarine, melted
• 2 ounces bittersweet chocolate, melted
• 1/2 of 3.4-oz. package instant chocolate pudding mix
• 1/2 teaspoon instant coffee crystals
• 1 cup warm milk
• 1 egg
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 4 cups bread flour
• 1 pkg. active dry yeast
• Filling:
• 1/4 cup butter or margarine, softened
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 cup semisweet chocolate chips
• Frosting:
• 1 cup powdered sugar
• 1/4 teaspoon instant coffee crystals
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla
• 1/4 cup half & half

Directions:

In the pan of your bread machine, combine water, melted butter, melted chocolate, chocolate pudding mix, coffee crystals, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start. When Dough cycle has finished, turn dough out onto a lightly floured surface and let rest for 10 minutes. Roll into a 17x10-inch rectangle. In a small bowl, stir together softened butter or margarine, brown sugar and granulated sugar; spread mixture over dough. Spread an even line of chocolate chips at one long end of the dough and roll up jelly roll style. Cut into 16 pieces. Place rolls on a baking sheet which has been lightly coated with nonstick cooking spray. Cover pan and place in a warm, draft-free area to rise until doubled, about one hour. Uncover pan and bake in a 350 degree F. oven for 40 to 45 minutes or until golden. Remove from oven and set aside. In a medium bowl, beat together the powdered sugar, coffee crystals, cocoa, vanilla, and half & half. Spread frosting over warm rolls.

Number of Servings: 16

Notes from the Cook: Add extra half & half to the frosting, if desired, to obtain desired consistency.