Ingredients:
1/4 ounce dry yeast
2 tablespoons sugar
1 1/4 cups skim milk, warmed ( 105 To 115F)
1/4 cup margarine, melted
1/2 teaspoon vanilla extract
1 eggs, lightly beaten
4 cups bread flour, divided
1/3 cup unsweetened cocoa
1/2 teaspoon salt
vegetable oil cooking spray
1 egg whites, lightly beaten
1/4 cup sugar
1 teaspoon ground cinnamon
1 cup sifted powdered sugar
2 tablespoons skim milk
1 teaspoon vanilla extract
Directions:
Dissolve yeast and 2 tablespoons sugar in 1 1/4 cups warm milk in a large bowl; let stand 5 minutes.
Add margarine, 1/2 teaspoon vanilla, and egg; stir well.
Stir in 3 1/2 cups flour, cocoa, and salt to form a soft dough.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85F), free from drafts, 45 minutes or until doubled in bulk.
Punch dough down.
Turn out onto a lightly floured surface; roll into a 16 x 8 inch rectangle.
Brush egg white over entire surface.
Combine 1/4 cup sugar and cinnamon; sprinkle evenly over dough.
Starting at long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll).
Cut roll into 16 (1-inch) slices, using string or dental floss.
Arrange slices, cut sides up, in a 13 x 9 inch baking pan coated with cooking spray.
Cover and let rise 30 minutes or until doubled in bulk.
Preheat oven to 350F; bake rolls at 350F for 20 minutes.
Combine powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla; stir well.
Drizzle over rolls.
Servings: 16
Time preparation: 20 min.
Time total: 60 min.