Ingredients
Filling:
6 tablespoons butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Syrup:
1/4 cup butter
1 cup sugar
2 cups water
Crust:
1 1/2 cups Martha White Self-Rising Flour
1/2 cup All-Vegetable Shortening
1/3 cup milk
Heavy cream, whipped or ice cream, if desired
Instructions
Heat oven to 350°F. For the filling, STIR together butter, sugar, vanilla, and cocoa. Set aside.
For the sugar syrup, place butter in a 13 x 9-inch baking dish. Place in the oven just until melted. Combine sugar and water in a medium saucepan. Heat until sugar dissolves, stirring frequently.
For the crust, place flour in a medium bowl. Cut in shortening with a pastry blender or two knives until the mixture resembles coarse crumbs. Add milk. Stir with a fork just until the mixture begins to pull away from the sides of the bowl. Knead dough on a lightly floured surface just until smooth. Roll out the dough to a 12 x 10-inch rectangle.
Spread the cocoa mixture over the dough, leaving about a 1/2-inch strip on one long side uncovered. Beginning with the other long side, roll up jelly-roll fashion. Pat water on the uncovered edge. Press to seal. Cut into 12 slices. Arrange slices in the baking dish over melted butter. Pour sugar syrup carefully around and over rolls. (This looks like too much liquid, but the crust will absorb it.)
Bake for 40 to 45 minutes or until golden brown. Cool for 15 minutes before serving. Serve with cream, whipped cream, or ice cream if desired.
