I don’t know what makes these old fashioned but I’m taking Grandma’s word for it

Biscuit dough, rolled out thin
1 cup sugar
1/4 cup cocoa
1/4 plus 2-3 tablespoons water

Make into rather thick paste and adjust ingredients to desired consistency. It needs to be thin enough to spread but not roll off.

Put the dough into refrigerator for an hour or so before you roll it out. It handles better. Divide dough into 2 or 3 pieces. Roll pieces into a thin pie-like shape.

Spread the cocoa paste (mixture) over the rolled out dough then roll the dough out thin and cut the rolls into pieces about 2 inches each. Put into a lightly greased pan or casserole. Add a pat of butter to the top of each roll. Pour water into the bowl that was used to mix the cocoa and sugar, rinse it out and pour it over the rolls. Add enough water to cover the tops of rolls. Bake @ 350 until the bread is done. This is one you have to experiment with and sometimes it is necessary to add more water as it bakes.

(notes from Laurie: I skipped the pats of butter since I had flavored crescent rolls. The crescent rolls worked fine? I guess?? lol go with God on this one)

Grandma’s original recipe: