Chocolate Cinnamon Rolls

Ingredients

• 4 cups bread flour divided
• 1 package yeast dry
• 1  eggs lightly beaten
• 1  egg white lightly beaten
• 1 teaspoon ground cinnamon 
• 0.3 cup butter melted
• 1 cup powdered sugar sifted
• 0.5 teaspoon salt 
• 1.3 cups warm skim milk (105° to 115°)
• 2 tablespoons skim milk 
• 0.3 cup sugar 
• 2 tablespoons sugar 
• 0.3 cup cocoa unsweetened
• 0.5 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• baking pan

Directions

1. Dissolve yeast and 2 tablespoons sugar in 1 1/4 cups warm milk in a large bowl; let stand 5 minutes.
2. Add margarine, 1/2 teaspoon vanilla, and egg; stir well. Stir in 3 1/2 cups flour, cocoa, and salt to form a soft dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk.
4. Punch dough down. Turn out onto a lightly floured surface; roll into a 16 x 8-inch rectangle.
5. Brush egg white over entire surface.
6. Combine 1/4 cup sugar and cinnamon; sprinkle evenly over dough. Starting at long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll).
7. Cut roll into 16 (1-inch) slices, using string or dental floss. Arrange slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.
8. Preheat oven to 350; bake rolls at 350 for 20 minutes.
9. Combine powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla; stir well.
10. Drizzle over rolls.