Chocolate Cinnamon Rolls with Icing

Name: Chocolate Cinnamon Rolls with Icing
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1 dozen.
Ingredients: 1 package (1/4 ounce) active dry yeast; 3/4 cup warm water (110° to 115°); 1/4 cup shortening; 1 teaspoon salt; 1/4 cup plus 3 tablespoons sugar, divided; 1 large egg; 1/3 cup baking cocoa; 2-1/4 cups all-purpose flour, divided; 1 tablespoon butter, softened; 1-1/2 teaspoons ground cinnamon; QUICK WHITE ICING:; 1 cup confectioners' sugar; 1/2 teaspoon vanilla extract; 1-1/2 tablespoons whole milk

These are a change from ordinary cinnamon rolls, and they're perfect for coffee breaks. —Rita Lempka, Sterling, NE

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/4 cup shortening
1 teaspoon salt
1/4 cup plus 3 tablespoons sugar, divided
1 large egg
1/3 cup baking cocoa
2-1/4 cups all-purpose flour, divided
1 tablespoon butter, softened
1-1/2 teaspoons ground cinnamon
QUICK WHITE ICING:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1-1/2 tablespoons whole milk

Directions

In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add shortening, salt, 1/4 cup sugar, egg, cocoa and 1 cup flour; beat for 2 minutes. Stir in remaining flour and blend with a spoon until smooth. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down and turn onto a well-floured surface (dough will be soft). Roll out into a 12x9-in. rectangle. Carefully spread with butter.
Combine cinnamon and remaining sugar; sprinkle over butter. Roll up gently, beginning at a wide end. Cut into 12 pieces and place in a greased 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 25 minutes.
Meanwhile, for icing, stir all ingredients together in a small bowl until mixture is desired spreading consistency. Frost rolls while still warm.