Chocolate cinnamon buns: Recipe for an old-fashioned breakfast treat

Instructions

1. In mixer bowl, dissolve yeast in warm water. Add shortening, salt, sugar, egg, cocoa, 1 cup flour.
2. Beat 2 minutes on medium. speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl.
3. Stir in remaining flour; blend well. Scrape sides of bowl.
4. Cover with cloth; let rise in warm place (85 degrees f) until double in bulk, about 1 hour. (If kitchen is cool, place dough on rack over bowl of hot water; cover completely with towel.)
5. Stir down by beating 25 strokes. Turn soft dough out on well-floured cloth-covered board. Roll into rectangle, 12x9".
6. Spread with butter; sprinkle with cinnamon-sugar mixture.
7. Roll up, beginning at wide side. Pinch edge into roll.
8. Cut 12 pieces. Place in greased 9" square pan.
9. Let rise in warm place (85 degrees F) until double, about 40 minutes.
10. Heat area to 375 F. Bake 25 minutes.
11. Remove from pan; frost top immediately with icing made with confectioners' sugar and cream or milk. Sprinkle with chopped nuts. Serve warm.