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| Chocolate Cinnamon Buns |
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| Category: Biscuits & Bread |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 3/4 | cups | Warm Water |
| 1 | pkg | Active Dry Yeast |
| 1/4 | cups | Shortening |
| 1 | tsp | Salt |
| 1/4 | cups | Sugar |
| 1 | | Egg |
| 1/3 | cups | Cocoa |
| 2 1/4 | cups | Flour |
| 1 | tbsp | Butter, softened |
| 1 1/2 | tsp | Cinnamon |
| 3 | tbsp | Sugar |
| | Nuts |
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| Instructions: |
| 1. | In mixer bowl, dissolve yeast in warm water. |
| 2. | Add shortening, salt, sugar, egg, cocoa, 1 cup flour. |
| 3. | Beat 2 minutes at med. speed on mixer or 300 vigorous strokes by hand. |
| 4. | Scrape sides and bottom of bowl. Stir in remaining flour; blend well. |
| 5. | Cover with cloth; let rise in warm place (85 degrees) until double in bulk--about 1 hr. |
| 6. | Stir down by beating 25 strokes. |
| 7. | Turn soft dough out onto well-floured cloth-covered board. |
| 8. | Roll into 12x9 inch rectangle. |
| 9. | Spread with butter; sprinkle with cinnamon-sugar mixture. Roll up beginning at wide side and pinch |
| 10. | Cut into 12 slices and place into greased 9 inch square pan. |
| 11. | Let rise in warm place (85 degrees) until double--about 40 minutes. |
| 12. | Bake 25 minutes in a 375 degree oven. |
| 13. | Remove from pan and top immediately with icing (3/4 cup sifted powdered sugar moistened with cream o |
| 14. | Sprinkle with nuts and serve warm. |
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| Recipe submitted 1/30/2006 |
