(Contributed by Dolores Wilson to Madalene Cooks--50 Years of Good Taste)
1 package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees)
1/4 cup butter, softened
1 teaspoon salt
1/4 cup sugar
1 large egg
1/3 cup cocoa 2½ cups all-purpose flour
1 tablespoon butter, softened
1½ teaspoons ground cinnamon
3 tablespoons sugar
1/2 cup chopped pecans
2 cups sifted powdered sugar
2½ tablespoons milk
Combine yeast and warm water in a 2-cup liquid measure. Let stand for 5 minutes.
Combine yeast mixture, 1/4 cup butter, salt, 1/4 cup sugar, egg, cocoa and 1 cup flour in a large mixing bowl. Beat at medium speed of an electric mixer until well blended. Gradually stir in enough remaining flour to make a soft dough. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts, 50 minutes or until doubled in bulk.
Punch dough down. Turn out onto a lightly flourd surface, and knead until smooth and elastic, about 2 minutes. Roll dough into a 12- x 9-inch rectangle, positioning a short side nearest you. Spread 1 tablespoon butter over dough. Combine cinnamon and 3 tablespoons sugar. Sprinkle over butter. Sprinkle pecans over cinnamon mixture. Roll up dough, starting at short side, pressing firmly to eliminate air pockets. Pinch seams to seal. Slice dough into 9 rolls. Place rolls on a greased baking sheet. Cover. Let rise in a warm place, free from drafts, 15 minutes or until doubled in bulk. Bake at 425 degrees for 8 to 10 minutes or until golden.
Meanwhile, combine powdered sugar and milk, stirring until blended. Drizzle hot rolls with powdered sugar glaze. (To make the glazing easy, simply place glaze in a heavy-duty, zip-top plastic bag, and seal securely. Then snip off one tiny corner of the bag and pipe glaze over rolls.
Makes 9 rolls.
-Recipe courtesy of Sue Doeden