CHOCOLATE CINNAMON ROLLS
Makes: 16

1 package yeast
2 tablespoons sugar
1 1/4 cups skim milk, (105 to 115 degrees)
1/4 cup margarine, melted
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
4 cups bread flour, divided
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
Vegetable cooking spray
1 large egg white, lightly beaten
1/4 cup sugar
1 teaspoon cinnamon
FOR THE GLAZE:
1 cup sifted powdered sugar
2 tablespoons skim milk
1 teaspoon vanilla extract

Dissolve yeast and 2 tbsp sugar in 1 1/4 cups skim milk in a large bowl; let stand 5 minutes. Add margarine, 1/2 tsp 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 til smooth and elastic (about 10 minutes). Add enough of the remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning top to coat. Cover and let rise in a warm place (85 deg), free from drafts, 45 minutes or til doubled in bulk.

Punch dough down. Turn out onto a lightly floured surface. Roll into a 16x8-inch rectangle. Brush egg white over entire surface.

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).

Cut roll into 16 (1- inch) slices, using string or dental floss. Arrange slices, cut sides up, in a 13x9x2- inch baking pan coated with vegetable cooking spray. Cover and let rise 30 minutes or until doubled in bulk.

Bake rolls at 350 degrees F for 20 minutes.

TO MAKE THE GLAZE:
Combine powdered sugar, 2 tbsp milk and 1 tsp vanilla; stir well. Drizzle over rolls.