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.
VERIFIED BY Taste of Home Test Kitchen
- 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
- 1/3 cup confectioners' sugar
- 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 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.
Originally published as Chocolate Chip Cinnamon Rolls in Cooking for One or Two Cookbook 2003, p262