Chocolate Chip Cinnamon Rolls 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chocolate Chip Cinnamon Rolls cont. 1-1/2 teaspoons butter, softened 1/4 teaspoon vanilla extract 1-1/2 to 2 teaspoons hot water 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

Chocolate Chip Cinnamon Rolls 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. Editor's Note: Rolls may be frozen for up to 2 months. Reheat in the microwave before serving if desired. Yield: 6 rolls. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008