Chocolate Cinnamon Rolls with Icing

Check these out! What a scrumptious change of pace from ordinary cinnamon rolls,and a perfect addition to coffee breaks. Serve them at brunch, too.

—Rita Lempka, Sterling, NE

PREP: 30 MIN. + RISING • BAKE: 25 MIN. • MAKES: 1 DOZEN

• 1 pkg. (¼ oz.) active dry yeast
• ¾ cup warm water (110° to 115°)
• ¼ cup shortening
• 1 tsp. salt
• ¼ cup plus 3 Tbsp. sugar, divided
• 1 large egg, room temperature
• ⅓ cup baking cocoa
• 2 ¼ cups all-purpose flour
• 1 Tbsp. butter, softened
• 1 ½ tsp. ground cinnamon

QUICK WHITE ICING

• 1 cup confectioners’ sugar
• ½ tsp. vanilla extract
• 1 ½ Tbsp. whole milk

1. 1. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add shortening, salt, ¼ 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. 2. Combine cinnamon and remaining 3 Tbsp. 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.
3. 3. Meanwhile, for icing, stir all ingredients together in a small bowl until mixture is desired spreading consistency. Drizzle icing onto warm rolls.

1 CINNAMON ROLL: 214 cal., 6g fat (2g sat. fat), 21mg chol., 214mg sod., 37g carb. (17g sugars, 1g fiber), 4g pro.