1Place wet ingredients in bread pan, then dry ones adding yeast last on top of flour. Set to DOUGH only cycle. Once dough has mixed, kneaded, rested and rose, remove from bread pan onto floured surface.
2Roll out into rectangle. Brush with melted butter but leave about an inch at one end without butter. Place one 12 oz bag of chocolate chips in food processor and hit pulse a few times to break up some. Sprinkle over buttered dough.
3Starting at narrow end (for flatter, wider rolls) or at long wider end (for thicker, taller rolls) roll up. Cut into pcs. I rolled from the narrow end and ended up with 9 rolls and two end pcs. Pinch end to seal.
4Cover and place in warm area and allow to rise until doubled in size. Preheat oven and bake 350° for 20-25 min.
5GLAZE: Sift powdered sugar and cocoa into bowl. Add vanilla and start by adding 1 tbsp at a time of milk. Stir with spoon after adding milk until you reach the consistency of glaze you want. You can drizzle glaze on while warm or cooled. Top with chopped nuts.