CHOCOLATE CINNAMON ROLLS

1 package active dry yeast
1/2 cup warm water (105 to 115°)
1/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1/2 teaspoon salt
1 egg
1/4 cup shortening
1/3 cup cocoa
2-1/4 to 2-1/2 cups all-purpose flour
2 tablespoons margarine or butter, softened
1/4 cup sugar
1-1/2 teaspoons ground cinnamon
Creamy Frosting (below)

Dissolve yeast in warm water. Stir in milk, 1/4 cup sugar, the salt. egg, shortening, cocoa and 1-1/2 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle.
Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, about 1-1/2 hours. (Dough is ready if indentation remains when touched.)
Punch down dough and roll into a rectangle, 15x9 inches. Spread with margarine. Mix 1/4 cup sugar and the cinnamon; sprinkle over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well; stretch roll to make even. Cut into 1-inch slices and place slightly apart in greased rectangular baking pan, 13x9x2 inches. Let rise until double, about 45 minutes.
Heat oven to 375 degrees: Bake 25 to 30 minutes.
While warm, frost rolls with Creamy Frosting.
15 rolls.

* If using self-rising flour, omit salt.

Do-ahead Tip: After placing in greased bowl dough can be covered and refrigerated no longer than 4 days.

Creamy Frosting
1/4 cup powdered sugar
1-1/2 teaspoons milk
1/4 teaspoon vanilla

Mix powdered sugar, milk and vanilla until smooth.