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1
Stir the yeast into warm water in a large mixing bowl and let stand 5 minutes.
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2
Heat milk and butter until warm (100 to 110F) and add to bowl.
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3
Add 1 cup flour, sugar, cocoa, salt, egg, egg yolk and vanilla.
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4
Beat for 2 minutes with electric mixer until very smooth.
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5
Add enough of the remaining flour to make a soft dough.
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6
Turn out onto a lightly floured surface and knead about 8 to 10 minutes, until the dough is smooth and elastic.
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7
Place dough in a large greased bowl, cover and let rise about 1-1/2 to 2 hours, or until dough has doubled in size.
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8
Punch dough down.
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9
On a lightly floured surface, roll dough into a 15 x 10-inch rectangle.
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10
Spread with softened butter.
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11
Combine brown sugar and cinnamon and sprinkle over butter.
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12
Roll up from long sides like a jelly roll.
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13
Cut into 12 equal pieces.
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14
Arrange rolls, cut sides up in a greased 13 x 9-inch pan.
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15
Cover pan loosely with greased plastic wrap and let rise until doubled, approximately 1 hour.
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16
While rolls are rising, prepare frosting.
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17
Combine evaporated milk, sugar, egg yolks and butter in a large saucepan.
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18
Cook over medium low heat, stirring constantly until mixture is thick and comes to a boil.
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19
Remove from heat and stir in vanilla.
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20
Add nuts and coconut.
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21
Refrigerate until ready to frost rolls.
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22
Bake in preheated 350 F oven for 25 to 30 minutes or until lightly browned.
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23
Remove from oven and cool on wire racks for 20 minutes.
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24
Spread prepared frosting over rolls and serve immediately.
