Dissolve yeast in water. Add shortening, sugar, egg, cocoa, salt and 1 cup of
the flour. Beat for 2 minutes at medium speed of mixer, scraping bowl frequently.
Stir in remaining flour and oats and blend until smooth. Scrape batter from sides
of bowl and cover bowl. Let rise until double in bulk, about 1 hour.
Stir down batter by beating about 25 strokes. Turn out on floured board (dough
will be soft) and divide into 8 equal parts. Shape each into a ball, roll in butter
and then in cinnamon and sugar which have been blended together. Place balls of
dough next to each other in a greased 9 x 5-inch loaf pan. Cover. Let rise until
double in bulk (about 40 minutes).
Bake at 375 degrees F for 35 minutes.
Remove from pan immediately. Cool.
Prepare glaze by browning butter in a saucepan over medium heat until a delicate
Blend in remaining ingredients until smooth. Drizzle over cooled loaf.