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Chocolate Chip Cinnamon Rolls Recipe

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I found this recipe in one of my mother's old cookbooks. My family doesn't like raisins, so they were thrilled to hear it contains chocolate chips instead.

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Chocolate Chip Cinnamon Rolls Recipe

Prep: 20 min. + chilling Bake: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

3/4 teaspoon active dry yeast
1 tablespoon warm water (110° to 115°)
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons sugar, divided
1/4 teaspoon salt
3 tablespoons cold butter, divided
1/4 cup warm milk (110° to 115°)
1 egg yolk
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/3 cup miniature semisweet chocolate chips
GLAZE:
1/3 cup confectioners' sugar
1-1/2 teaspoons butter, softened
1/4 teaspoon vanilla extract
1-1/2 to 2 teaspoons hot water

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, 1 tablespoon sugar and salt. Cut in 2 tablespoons of the butter until crumbly. Add the milk, egg yolk and yeast mixture; stir well. Cover with plastic wrap; refrigerate for at least 4 hours or overnight.
Turn dough onto a lightly floured surface. Roll out into a 10-in. x 6-in. rectangle. Melt remaining butter; brush butter to within 1/2 in. of edges. Combine the brown sugar, cinnamon and remaining sugar. Sprinkle over dough, then sprinkle with chocolate chips.
Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 1-in. slices; place cut side down in a greased 8-in. square baking dish. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Bake at 375° for 15-18 minutes or until golden brown. In a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency; drizzle over warm rolls. Serve warm. Yield: 6 rolls.

Editor's Note: Rolls may be frozen for up to 2 months. Reheat in the microwave before serving if desired.

Nutritional Facts 1 serving (1 each) equals 267 calories, 11 g fat (6 g saturated fat), 55 mg cholesterol, 176 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Chocolate Chip Cinnamon Rolls in Cooking for One or Two Cookbook , p262

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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