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Chocolate Chip Cinnamon Rolls Recipe

Chocolate Chip Cinnamon Rolls Recipe photo by Taste of Home

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I started adding chocolate chips to my cinnamon rolls because several children didn't like the raisins in them. The chocolate and cinnamon are a fun flavor combination. My family loves them, and so does my Sunday School class. —Patty Wynn Pardeevlle, Wisconsin

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Chocolate Chip Cinnamon Rolls Recipe

Prep: 45 min. + rising Bake: 25 min./batch

Yield: 48 Servings

45 25 70

Ingredients

4 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110° to 115°)
3 cups warm 2% milk (110° to 115°)
1/2 cup butter, softened
2 eggs
3/4 cup honey
4 teaspoons salt
14 cups all-purpose flour
FILLING:
6 tablespoons butter, softened
2-1/4 cups packed brown sugar
1 package (12 ounces) miniature semisweet chocolate chips
3 teaspoons ground cinnamon
GLAZE:
3 cups confectioners' sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
6 to 8 tablespoons milk

Directions

In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter, eggs, honey, salt and 3 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl; turning once. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divide into four pieces. Roll each into a 14-in. x 8-in. rectangle; spread with butter. Combine the brown sugar, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in four greased 13-in. x 9-in. baking dishes. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks.
For glaze, in a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over warm rolls. Yield: 4 dozen.

Editor’s Note: This recipe can be halved to fit into a mixing bowl.

Originally published as Chocolate Chip Cinnamon Rolls in Taste of Home February/March 2007, p39

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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Reviews for Chocolate Chip Cinnamon Rolls

Chocolate Chip Cinnamon Rolls

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Reviewed on Dec. 31, 2011 by tnewell

This is a really tasty recipe. I made it on Christmas Eve. I only had regular morsels, but it didn't make a difference. The honey gives it a nice taste.

Reviewed on Jan. 09, 2011 by ladyhuskerfan

I made these today, and I must say, they turned out awesome, In fact I had to take a picture of them. I only made one change, I halfed the recipe as I didnt want 4 dozen, and I also sprinkled cinnamon sugar on the dough before puttin the chocolate chip mixture on there, as we like alot of cinnomon flavor in ours. YUMMY!

Reviewed on May. 13, 2010 by t2getcooking

Amazing flavor served hot! Goey goodness...and easy to follow the recipe!