CINNAMON COCOA BREAKFAST BUNS

FOR THE DOUGH:
1/2 (1 stick) cup butter or margarine, cut up
2 large eggs
1/2 cup cooked mashed potatoes*
1/4 cup milk
1/4 cup water (70 to 80 degrees F)
1 teaspoon salt
3 1/4 cups bread flour
1/2 cup sugar
2 teaspoons Fleischmann's® Bread Machine Yeast
FOR THE FILLING:
1 tablespoon butter or margarine, melted
1/4 cup sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
FOR THE TOPPING:
Powdered sugar
1 teaspoon unsweetened cocoa powder (optinal)

TO MAKE THE DOUGH:
Measure all dough ingredients into bread machine pan (1 1/2 or 2 lb bread machines) in the order suggested by manufacturer, adding potatoes with liquid ingredients. Process on dough/manual cycle.

TO SHAPE AND FILL:
When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle.

Roll to 15×9-inch rectangle; brush with 1 tablespoon melted butter. In small bowl, combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly on dough to within 1/2 inch of edges.

Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased (2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Bake in preheated 375 degrees F oven for 15 to 20 minutes or until done. Remove from cups; cool on wire racks.

Lightly sift powdered sugar over tops. One teaspoon unsweetened cocoa can be sifted over powdered sugar, if desired.

*Instant potato buds or flakes may be substituted for cooked mashed potatoes. In small bowl, combine 1/3 cup potato buds, 1/3 cup boiling water and 1 tablespoon milk; stir until blended.

Makes 12 Buns
Source: Fleischmann's Yeast