Ingredients
2 packages (1/4 ounce each) active dry yeast1-1/2 cups warm water (110° to 115°), divided1/2 cup butter, softened1/2 cup sugar1 teaspoon salt4-1/2 to 4-3/4 cups all-purpose flour2/3 cup baking cocoaFILLING:2 tablespoons butter, melted1/3 cup sugar1/2 teaspoon ground cinnamon1 cup miniature semisweet chocolate chips2/3 cup finely chopped nuts, optionalICING:2 cups confectioners’ sugar1/2 teaspoon vanilla extract2 to 3 tablespoons 2% milkAdditional miniature semisweet chocolate chips, optional
Preparation
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.
Turn onto a lightly floured surface; knead until smooth and elastic, 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.
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, if desired, nuts; sprinkle over dough to within 1/2 in. of edges.
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.
Bake at 375° 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.
