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Cinnamon Chocolate Chip Rolls

 Cinnamon Chocolate Chip Rolls
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
48 ServingsPrep: 45 min. + rising Bake: 25 min./batch

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 McCormick® Pure 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

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Cinnamon Chocolate Chip Rolls (continued)

Directions (continued)

  • 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.