Chocolate Cinnamon Buns

3/4 cup lukewarm water
1/4 cup sugar
1 Tbl yeast

2 1/4 to 2 1/2 cups bread flour
1/3 cup cocoa
1/4 cup Canola oil
1 tsp salt
1 egg

1 Tbl butter, softened
1 1/2 tsp cinnamon
1 Tbl sugar
1/2 cup chopped nuts - pistachios, almonds or pecans

3/4 cup sifted confectioner's sugar
Milk or cream

In a large bowl combine the water and sugar.  Add the yeast.  Let the mixture stand until foamy, about 10 minutes.  Add 1 cup of flour, the cocoa, oil, salt, and egg.  Stir vigorously, about 200 strokes.  Gradually stir in 1 1/4 to 1 1/2 cups of flour, until a soft dough forms.  Knead the dough in KitchenAide until smooth.  oil and cover.  Let the dough rise in a warm place until very light and almost doubled.
     Grease a 9x13 inch pan.  Punch down the dough and turn out onto a floured surface.  Roll into a 9x12 inch rectangle.  Spread with softened butter.  Sprinkle cinnamon, 1 Tbl of sugar and the nuts over the butter.  Roll the dough jelly-roll fashion, beginning with a long edge.  Pinch the edges together.  Cut into 12 pieces and place the rolls in the greased pan.  Cover and let the rolls rise in a warm dry area until very light and almost doubled.
     Bake the rolls in a 375 degree oven for 20 minutes.  Combine the confectioners'sugar with enough milk or cream to make a spreadable glaze and frost the rolls while still hot.  Makes 12 buns.