2 pk Active dry yeast
1/2 c  Warm water (105-115 deg.)
1/3 c  Sugar
2/3 c  Warm milk
1/2 ts Salt
1/2 ts Vanilla extract
3 tb Butter, softened
4 1/2 c  To 5 cups flour
3    Eggs
3 tb Butter, melted
1 c  Walnuts

-COCOA MIXTURE-
1/3 c Unsweetened cocoa
2/3 c Sugar

GLAZE
2 tb Butter, softened
1/4 ts Ground cinnamon
1/3 c Confectioners sugar
1/4 c Flour

Combine first 2 ingredients until smooth. Add sugar & blend. Add flour and
mix until crumbly.

Sprinkle yeast over warm water, add 1 tsp sugar. Let stand 5 minutes. Add
sugar, milk, salt, vanilla, and butter. Add 2-1/2 cups flour and mix to
blend. Beat on medium until smooth and elastic (about 5 min.).

Separate 1 egg and save white for the glaze. Beat yolk and whole eggs one
at a time into mixture. Add 1-1/2 cups more flour.

Turn dough out onto lightly floured board or cloth. Knead 10-15 min. until
small bubbles appear in dough. Continue adding small amounts of flour as is
necessary.

Turn dough into greased bowl and cover. Let rise until doubled, about 30-45
minutes.

Punch down dough and invert bowl over dough. Let rest 10 minutes. Divide
dough in half and roll out into 2 10×20″ rectangles. Brush 1/2 of melted
butter over each rectangle, leaving 1/2″ margin around all edges. Sprinkle
1/2 of cocoa mixture over each, then sprinkle nuts 1/2 over each.

Cocoa Mixture:

1/3 cup unsweetened cocoa 2/3 cup sugar

Blend until there are no lumps.

Beginning with long sides, roll jellyroll fashion and pinch to seal. Place
zig-zag to fit in 4-1/2 x 8-1/2″ loaf pans. Let rise to doubled about 45
minutes.

Preheat oven to 350. Beat egg white with 1 tsp water. Brush dough with
glaze and sprinkle topping over dough.

Glaze:

2 Tbsp butter, softened 1/4 tsp ground cinnamon 1/3 cup confectioners sugar
1/4 cup flour

Bake 30-35 minutes. Carefully remove from pans and let cool on rack.