Chocolate Chip Cinnamon Rolls Recipe

5 1
Chocolate Chip Cinnamon Rolls Recipe
Chocolate Chip Cinnamon Rolls Recipe photo by Taste of Home
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Chocolate Chip Cinnamon Rolls Recipe

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5 1
Publisher Photo
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.
Recommended: Fall Breads
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.
MAKES:
6 servings
TOTAL 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.
Originally published as Chocolate Chip Cinnamon Rolls in Cooking for One or Two Cookbook 2003, p262

Nutritional Facts

1 each: 267 calories, 11g fat (6g saturated fat), 55mg cholesterol, 176mg sodium, 40g carbohydrate (21g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Chocolate Chip Cinnamon Rolls in Cooking for One or Two Cookbook 2003, p262

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