CHOCOLATE CINNAMON BUNS

Ingredients:
1 c. all purpose flour
1/2 c. cocoa, sifted
1 Tbsp. instant yeast
1/4 c. sugar
1 tsp. salt
1 1/3 c. warm water
1/4 c. cooking oil
1 large egg

Measure dry ingredients into a large bowl and mix together. Make a well in the center. Pour water, cooking oil and egg into well, beat gently just enough to moisten dry ingredients. Beat at medium speed for about 2 minutes or until batter is smooth.

Work in sufficient flour (approx. 2 1/2 c.) to make dough leave the sides of the bowl. Turn out on lightly floured surface, knead till smooth and elastic (approx. 5 minutes). Divide dough into 4 equal portions. Roll out one portion at a time into a 9" x 12" rectangle, about 1/8" thick.

Filling:

6 Tbsp. hard margarine, softened
1 c. brown sugar, packed
2 Tbsp. cinnamon

Spread each dough rectangle with approx. 1 1/2 Tbsp. of margarine. Sprinkle with one-quarter of the brown sugar and cinnamon. Roll up like a jelly roll and cut into 1" thick slices. Place slices cut side down onto greased 9" x 13" pans, about 1/2" apart. Cover with light cloth and let stand in oven with light on and door closed for about 1 hour, or until double in size. Bake at 375F for 20-25 minutes. Turn out upside down onto rack to cool.

Glaze:

1 1/2 c. icing sugar
1/4 c. hard margarine, softened
3 Tbsp. milk or water
1/2 tsp. vanilla

Beat ingredients together in small bowl to make a thin glaze. Turn buns right side up and drizzle glaze over top.

Yield: 48 buns