Chocolate Cinnamon Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (110u0b0 to 115u0b0), divided
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon salt
• 4-1/2 to 4-3/4 cups all-purpose flour
• 2/3 cup baking cocoa
• 2 tablespoons butter, melted
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon
• 1 cup miniature semisweet chocolate chips
• 2/3 cup finely chopped nuts, optional
• 2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons milk
• Additional miniature semisweet chocolate chips, optional

1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add the butter, sugar, salt and remaining water. Stir in 2-1/2 cups flour and cocoa. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x10-in. rectangle; brush with melted butter. Combine the sugar, cinnamon, chocolate chips and nuts if desired; sprinkle over dough to within 1/2 in. of edges.
4. Roll up each jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 10 slices. Place cut side down in a greased 15x10x1-in. baking pan. Cover and let rise until doubled, about 45 minutes.
5. Bake at 375u0b0 for 25-30 minutes or until lightly browned. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over rolls while slightly warm; sprinkle with additional chocolate chips if desired.

active dry yeast, water, butter, sugar, salt, flour, baking cocoa, butter, sugar, ground cinnamon, chocolate chips, nuts, sugar, vanilla, milk, chocolate chips

Taken from www.tasteofhome.com/recipes/chocolate-cinnamon-rolls/ (may not work)