Ingredients:
1 (1/4 ounce) package yeast
3/4 cup water ( 110-115 degrees)
1/2 cup shortening
1 teaspoon salt
1/4 cup sugar
1 eggs
1/3 cup cocoa
2 1/4 cups flour
1 teaspoon softened butter
1 1/2 teaspoons cinnamon
chopped nuts (optional)
3/4 cup powdered sugar
2 -3 teaspoons cream
1/2 teaspoon vanilla
Directions:
In medium bowl,dissolve yeast in water.
Stir in shortening, salt, sugar, egg, cocoa, and 1 cup flour.
Beat 2 minutes on medium speed of mixer, or 300 vigorous strokes by hand.
Scrape side of bowl, stir in remaining flour; blend well.
Cover and let rise in warm place until double (about 1 hour). Stir dough down by beating 25 strokes.
Turn soft dough into well floured surface; roll into 8×12-inch rectangle.
Spread with softened butter and sprinkle with cinnamon-sugar mixture.
Roll up beginning with wide edge.
Pinch edges together.
Cut into 12 pieces.
Place in greased 9×13-inch pan.
Let rise until doubled (about 40 minutes) Bake at 375 F for 25 minutes.
Combine icing ingredients, adding enough cream for good spreading consistency.
Spread on rolls immediately and then sprinkle with nuts if desired.
Serve warm.
Can also use favorite cream cheese icing to frost.
Servings: Serve
Time preparation: 120 min.
Time total: 147 min.