CHOCOLATE CINNAMON ROLLS

Steps:

• Dissolve yeast in warm water in a mixing bowl. Stir in 2 1/2 cups flour, cocoa, shortening, milk, 1/2 cup sugar, eggs, 1 tablespoon cinnamon, and salt. Beat with an electric mixer until smooth. Mix in enough remaining flour to make dough easy to handle.
• Turn dough onto a lightly floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turn greased side-up, and cover. Let rise in a warm place until doubled in size, about 1 1/2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 9x13-inch baking pans.
• Punch down dough and divide in half. Roll each half into a 15x9-inch rectangle. Spread each rectangle with 2 tablespoons butter. Mix remaining 1/2 cup sugar and 1 tablespoon cinnamon together in a bowl. Sprinkle half of the mix over each rectangle. Roll up, beginning at the wide side; pinch edges of dough into the roll to seal well. Stretch the roll to make even.
• Cut each roll into 15 slices. Place slightly apart in the prepared pans. Let rise until doubled in size, about 30 minutes.
• Bake in the preheated oven until golden, 25 to 30 minutes.
• While rolls bake, mix confectioners' sugar, milk, and vanilla extract in a bowl until smooth. Frost rolls while still warm.