Preheat oven to 375 degrees.
In bowl dissolve yeast in warm water.
Add shortening, salt, sugar, egg, cocoa, and 1 cup flour.
Beat for 2 minutes on medium speed.
Scrape sides and bottom of bowl.
Stir in remaining flour.
Cover with cloth.
Let rise in warm place until doubled in bulk (about 1 hour).
Stir down by beating 25 strokes.
Turn soft dough out on floured cloth covered board.
Roll into a 12 x 9 inch rectangle.
Spread soft butter on rectangle.
Sprinkle with cinnamon and sugar mixture.
Roll, beginning at wide side.
Pinch edge into roll.
Cut in 12 pieces.
Place in greased 9 inch square pan.
Let rise in warm place until doubled (40 minutes).
Bake for 25 minutes.
Remove from pan.
Frosting:
3/4 c Powdered Sugar beaten with enough cream or milk to make spreading consistency.
Sprinkle with chopped nuts.