Prepare dough as directed in Cinnamon Rolls recipe.
Roll out the dough and follow same direction as in Cinnamon Rolls.
Spread butter over stretched dough, mix cocoa+ brown sugar+ grated chocolate and sprinkle over butter.
Starting at the long edge of the dough, roll up tightly. Mark the roll every 1 or 2 inches. With a thread cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.
Place rolls into 8" or 9" baking pans lined with baking paper, 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. Bake at 350F(180C) for 15 to 20 minutes, or until golden brown (I usually bake it at 495F, 240C, on TOP rack of the oven, not middle one, for about 10 minutes)
Prepare Glaze by mixing icing sugar+ vanilla extract+ 1tbsp milk. stir well, and if still dry add another 1tbsp milk. Be careful not to add extra milk, if it happens, add some sugar to get the right consistency.
Drizzle rolls with Glaze and serve warm topped with some Pecans or walnut if desired.