1 pkg. active dry yeast
1/4 c. warm water (105-115 degrees)
1/4 c. lukewarm milk, scalded then cooled
1/4 c. sugar
1/2 tsp. salt
1 egg
1/4 c. shortening
1/3 c. cocoa
2 1/4 to 2 1/2 c. all purpose flour (if using self rising flour, omit salt)
2 tbsp. butter, softened
1/4 c. sugar
1 1/2 tsp. ground cinnamon
Creamy Frosting

Dissolve yeast in warm water. Stir in milk, 1/4 cup sugar, the salt, egg, shortening, cocoa, and 1 1/2 cups of the 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 butter. Mix 1/4 cup sugar and the cinnamon; sprinkle over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well; stretch roll to make even. 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 degrees. Bake at 25-30 minutes. While warm, frost rolls with creamy Frosting. 15 rolls; 160 calories easy.

Do-Ahead Tip: After placing in greased bowl, dough can be covered and refrigerated no longer than 4 days.

CREAMY FROSTING:

3/4 c. powdered sugar
1 1/2 tsp. milk
1/4 tsp. vanilla

Mix powdered sugar, milk, and vanilla until smooth.