Chocolate Cinnamon Rolls
3/4 cup warm water
1 package dry yeast
1/4 cup shortening
1 teaspoon salt
1/4 cup granulated sugar
1/3 cup cocoa
2 1/4 cups all-purpose flour
1 tablespoon butter or margarine, softened
1 1/2 teaspoons cinnamon
3 tablespoons granulated sugar
In bowl dissolve yeast in warm water. Add shortening, salt, sugar, egg, cocoa and 1 cup flour. Beat for 2 minutes on medium speed. Scrape sides and bottom of bowl. Stir in remaining flour. Cover with cloth.
Let rise in warm place until doubled in bulk (about 1 hour). Stir down by beating 25 strokes. Turn soft dough out on floured cloth covered board. Roll into a 12 x 9 inch rectangle.
Spread soft butter on rectangle. Sprinkle with cinnamon and sugar mixture.
Roll, beginning at wide side. Pinch edge into roll. Cut in 12 pieces. Place in greased 9-inch square pan. Let rise in warm place until doubled (40 minutes).
Bake at 375 degrees F for 25 minutes. Remove from pan. Frost.
Frosting: 3/4 cup sifted powdered sugar with enough cream or milk to make spreading consistency. Sprinkle with chopped nuts.