Chocolate Cinnamon Buns
|Ground cinnamon||1 1⁄2 Teaspoon|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Butter/Margarine||1 Tablespoon, softened|
|Milk||4 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Cocoa||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs), divided|
|Sifted powdered sugar||3⁄4 Cup (12 tbs)|
|Warm water||3⁄4 Cup (12 tbs) (105Â° To 115Â°)|
Dissolve yeast in warm water.
Add shortening, salt, 1/4 cup sugar, egg, cocoa, and 1 cup flour.
Beat at medium speed of an electric mixer until smooth.
Stir in enough remaining flour to make a stiff dough.
Place in a well greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down.
Turn dough out onto a lighdy floured surface; roll into a 12 x 8 inch rectangle, and spread with butter.
Combine 3 tablespoons sugar and cinnamon; sprinkle mixture over rectangle.
Roll up jellyroll fashion, beginning at long side; moisten edges with water to seal.
Cut rolls into 1 inch slices; place slices cut side down in a lightly greased 9 inch square baking pan.
Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Bake at 375° for 20 to 25 minutes.
Combine powdered sugar and milk, mixing well.
Drizzle glaze over warm rolls.