Chocolate Cinnamon Rolls With Icing

• 1 package (1/4 ounce) active dry yeast
• 3/4 cup warm water (110u0b0 to 115u0b0)
• 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
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1-1/2 tablespoons whole milk

1. 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.
2. 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 375u0b0 for 25 minutes.
3. Meanwhile, for icing, stir all ingredients together in a small bowl until mixture is desired spreading consistency. Frost rolls while still warm.

active dry yeast, warm water, shortening, salt, sugar, egg, baking cocoa, flour, butter, ground cinnamon, sugar, vanilla, milk

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