Chocolate Chip Cinnamon Rolls Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 267
  • Fat:
  • 11 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 55 mg
  • Sodium:
  • 176 mg
  • Carbohydrate:
  • 40 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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Chocolate Chip Cinnamon Rolls

Cooking for One or Two Cookbook

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.

SERVINGS: 6

CATEGORY: Breads

METHOD: Baked

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

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.


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