3/4 c. warm water
1 pkg. rapid rise yeast
1/4 c. shortening
1 tsp. salt
1/4 c. sugar
1 egg
1/3 c. cocoa
2 1/4 c. sifted flour
1 tbsp. soft butter
1 1/2 tsp. cinnamon
3 tbsp. sugar
Chopped almonds, pecans, or walnuts

In mixing bowl, dissolve yeast in warm water. Add shortening, salt, sugar, egg, cocoa, and 1 cup flour. Beat 2 minutes medium speed. Stir in remaining flour, blend well.

Cover with cloth, let rise until doubled in bulk, about 30 minutes. After rising, stir down and beat 25 strokes. Turn dough out onto well-floured board. Then roll into 9 x 12 inch rectangle. Spread with butter, sprinkle with mixture of cinnamon and sugar. Roll up beginning on wide side. Pinch edge into roll to seal. Cut into 12 even pieces.

Place in greased, 9-inch square pan. Let rise in warm place until doubled in size, about 20 minutes. Bake in oven at 375 degrees for 25 minutes. Remove from pan, frost top immediately with icing (1/2 cup confectioners sugar moistened with milk to spreading consistency). Sprinkle with chopped nuts, serve warm.