2 1/2 teaspoons Active Dry yeast
1/3 cup Sugar
3/4 cup Warm Water
1/4 cup Vegetable Shortening
1/4 teaspoon Salt
1 Egg
1/3 cup Unsweetened Cocoa
2 1/8 cups Flour
1 tablespoon Butter or Margarine -- (softened)
1 1/4 teaspoons Ground Cinnamon
1 cup Powdered Sugar
2 tablespoons Milk
1/3 cup Chopped Nuts -- (your choice)

Grease a 9 inch square baking pan. In a small bowl, dissolve yeast and 1 tablespoon of the sugar in the warm water. In a large mixing bowl, combine the shortening, salt, 3 tablespoons of the sugar, the egg cocoa and 1 cup of flour. Beat the mixture until smooth. Stir in the remaining flour to form a stiff dough. Place the dough in a well-greased bowl. Cover the bowl with plastic wrap and let rise in a warm place for approximately 1 1/2 hours or until dough has doubled in size. Punch the dough down. On a lightly floured surface, roll the dough into a 14 x 9 inch rectangle and spread with the butter. In a small bowl, combine the remaining sugar and the cinnamon. Sprinkle the mixture over the dough. Loosely roll up jelly roll-style. Moisten the edges with water and press together to seal. Cut the rolls into 1-inch-wide slices. Place the slices in the prepared pan. Cover with a kitchen towel and let rise 1 hour, or until doubled in size. Preheat the oven to 375 degrees F. Bake 25 minutes. Combine the powdered sugar and milk, mixing well. Spoon the glaze over the warm rolls. Sprinkle the nuts over the glaze.