Chocolate Cinnamon Rolls - cooking recipe

Ingredients

1 pkg. active dry yeast
1/4 cup warm water (105-115~)
1/4 cup lukewarm milk, scalded then cooled
1/4 cup sugar
1/2 tsp. salt
1 egg
1/4 cup shortening
1/3 cup cocoa
2 1/4 to 2 1/2 cups all purpose flour, if using self rising flour, omit salt
2 Tbsp. margarine or butter, softened
1/4 cup sugar
1 1/2 tsp. ground cinnamon
Creamy frosting

Preparation

Dissolve yeast in warm water.
Stir in milk, 1/4 cup sugar, salt, egg, shortening, cocoa and 1 1/2 cups of flour.
Beat until smooth.
Mix in enough of the remaining flour to make dough easy to handle.
Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover and let rise in warm place until double, about 1 1/2 hours.
(Dough is ready if indentation remains when touched.)
Punch down dough and roll into a rectangle, 15 x 9 inches.
Spread with margarine.
Mix 1/4 cup sugar and cinnamon; sprinkle over rectangle.
Roll up, beginning at wide side.
Cut into 1 inch slices and place slightly apart in greased rectangular baking pan, 13 x 9 x 2 inches.
Let rise until double, about 45 minutes.
Heat oven to 375\u00b0.
Bake 25-30 minutes.
While warm, frost rolls with creamy frosting. 15 rolls; 160 calories easy.