Cinnamon Chocolate Chip Rolls Recipe
Cinnamon Chocolate Chip Rolls Recipe photo by Taste of Home
Next Recipe

Cinnamon Chocolate Chip Rolls Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min./batch
MAKES: 48 servings


  • 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 large eggs
  • 3/4 cup honey
  • 4 teaspoons salt
  • 14 cups all-purpose flour
  • 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


  1. 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.
  2. 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.
  3. Punch dough down. Turn onto a floured surface; divide into four pieces. Roll each into a 14x8-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.
  4. 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 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes.
  5. Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks.
  6. 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

Reviews for Cinnamon Chocolate Chip Rolls

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
tnewell User ID: 4626032 63652
Reviewed Dec. 31, 2011

"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."

ladyhuskerfan User ID: 5749017 63651
Reviewed Jan. 9, 2011

"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!"

t2getcooking User ID: 1416163 137632
Reviewed May. 13, 2010

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

Loading Image