Cinna-Buns

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Dough

1 package Active Dry Yeast, proof in 1/2 cup of water with 1 tsp of sugar

2 1/2 cups Flour

1/4 cup Sugar

1 tsp Ground Cinnamon

1 tsp Salt

1/2 cup Water, plus up to 2 tbsps more if needed

1/4 cup Vegetable Oil

1 Egg

Filling

3/4 cup Sugar

2 tbsps Ground Cinnamon

2 tbsps Cocoa Powder

1 1/2 tbsps Vanilla Extract

Stir together yeast, 1/2 tsp sugar, and 1/2 cup warm water in a small bowl; set aside to let rest until frothy, about 10 minutes.

Combine the flour, cinnamon, sugar and salt in a large bowl, then add yeast mixture, oil, and 1/2 cup of water. Stir into a rough dough adding more water if needed. Knead dough until smooth and elastic, 10 minutes. Form into a ball and place into a lightly greased bowl. Cover with plastic wrap; let sit for at least 2 hours.

In the meantime, combine all of the ingredients for the filling in a bowl.

Preheat oven to 350°. Divide the dough into 2 balls. Working on a lightly floured surface with 1 ball at a time, roll dough out into a 16 x 12 rectangle. Spread half the filling evenly over the dough. Starting at one end, gently roll the dough to form a log. Using a serrated knife, cut mini rolls about 2" wide.

Place each roll in a lightly greased baking dish leaving only very small gaps in between them.

Repeat with other dough.

Bake until golden, about 20 minutes and let cool a bit before devouring - definitely best when warm!