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1
Heat oven to 350F
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2
Melt 6 tablespoons butter in small saucepan over low heat; add brown sugar, 3 tablespoons cocoa and water.
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3
Cook over medium heat, stirring constantly, just until mixture comes to boil.
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4
Remove from heat; stir in vanilla.
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5
Spoon about 1 teaspoonful chocolate mixture into each of 48 small muffin cups (1-3/4-inches in diameter).
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6
Sprinkle 1/2 teaspoon nuts, if desired, into each cup; set aside.
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7
Unroll dough; separate into 8 rectangles; firmly press perforations to seal.
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8
Melt remaining 2 tablespoons butter; brush over rectangles.
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9
Stir together granulated sugar and remaining 1 tablespoon cocoa; sprinkle over all rectangles.
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10
Starting at longer side, roll up each rectangle; pinch seams to seal.
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11
Cut each roll into 6 equal pieces.
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12
Press gently into prepared pans, cut-side down.
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13
Bake 11 to 13 minutes or until light brown.
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14
Remove from oven; cool 30 seconds.
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15
Invert onto cookie sheet.
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16
Let stand 1 minute; remove pans.
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17
Serve warm or cool completely.
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18
ANOTHER VARIATION:.
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19
Rolls can be baked in two 8-inch round baking pans.
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20
Heat oven to 350F
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21
Cook chocolate mixture as directed; place half in each pan.
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22
Prepare rolls as directed; place 24 pieces, cut-side down, in each pan.
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23
Bake 20 to 22 minutes.
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24
Cool and remove from pans, as directed above.
