3/4 c. warm water (110 to 115°F)
1 pkg. active dry yeast
1/4 c. shortening
1 tsp. salt
1/4 c. sugar
1 egg
1/3 c. cocoa
2 1/4 c. all-purpose flour, sifted
1 tbsp. butter, softened
1 1/2 tsp. cinnamon
3 tbsp. sugar
pistachio nuts, almonds, pecans or walnuts

In mixer bowl, dissolve yeast in warm water. Add shortening, salt, sugar, egg, cocoa and 1 cup flour. Beat 2 minutes on medium speed of mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl. Stir in remaining flour. Blend well. Scrape sides of bowl. Cover with cloth. Let rise in warm place until double in bulk, about 1 hour. (If kitchen is cool, place dough on rack over bowl of hot water. Cover completely with towel.)

Stir down by beating 25 strokes. Turn soft dough on well floured cloth-covered board. Roll into rectangle, 12x9-inch. Spread with butter. Sprinkle with cinnamon-sugar mixture. Roll up, beginning at wide side. Pinch edge into roll. Cut 12 pieces. Place on greased 9-inch square pan. Let rise in warm place until double, about 40 minutes.

Heat oven to 375°F.

Bake 25 minutes. Remove from pan. Frost top immediately with icing (3/4 cup sifted confectioners sugar moistened with cream or milk to spreading consistency). Sprinkle with chopped nuts. Serve warm.