Chocolate Cinnamon Rolls Recipe

Title: CHOCOLATE CINNAMON ROLLS
  Categories: Breads
       Yield: 4 servings
  
       1 pk Active dry yeast OR;
       1 tb Active dry yeast, bulk
     1/4 c  Warm water (110-115F)
     1/2 c  Milk, lukewarm (scald, then
            -cool to lukewarm)
     1/4 c  Sugar
     1/4 c  Shortening
       1    Egg, large
     1/2 ts Salt
     1/3 c  Cocoa
   2 1/4 c  Flour, unbleached
       2 tb Margarine or butter,
            -softened
     1/4 c  Sugar
   1 1/2 ts Cinnamon, ground
 
 ------------------POWDERED SUGAR FROSTING------------------
       1 c  Powdered sugar, sifted
       1 tb Milk
     1/2 ts Vanilla
  
   Dissolve the yeast in the warm water in a large bowl.
   Stir in the milk, 1/4 c. of the sugar, the shortening,
   egg and salt.  Mix the cocoa with the one and one
   quarter cup of the flour and add to the y east
   mixture.  Mix with a spoon until smooth.  Mix in
   enough of the remaining flour to make the dough easy
   to handle, but still slightly sticky and soft. Turn
   out on a lightly floured board and knead until smooth
   and elastic, about 8-10 minutes. Let the dough rest
   while you wash the mixing bowl, dry and grease it with
   shortening.  Put the dough into the bowl, turning to
   grease the top. (At this point, the dough can be
   covered and refrigerated 3-4 days, punching it down
   when it gets too big for the bowl.) Cover and let rise
   in a warm place until double, about 1-1/2 hrs. (Dough
   is ready when an indentation remains when touched.)
   Punch the dough down and roll into a rectangle 12/9
   inches.  Spread the rectangle with the softened
   margarine and mix the 1/4 c. of sugar and the cinnamon
   together, sprinkling it over the buttered dough when
   done.  Rull up, beginning at the 12-in. side and when
   fully rolled up, pinch the seam to seal.  Cut the roll
   into 12 slices and place slightly apart in a baking
   pan 9x9x2 inches.  (For larger rolls, place in 13x9x2
   in. pan and let rise until it fills the pan.) Cover
   and let rise until double, about 40 minutes.  Heat the
   oven to 375F. Bake 25-30 minutes. Spread with powdered
   sugar frosting while still warm. Mix frosting
   ingredients together until reaching a spreading
   consistency. Makes enough frosting for 12 rolls.
   (Increase amounts for larger rolls.)
   
   Source:  Tia Darrow, FidoNet Cooking Echo
  
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