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Chocolate Chip Filled Cinnamon Rolls

Whenever I make these for breakfast, there's never anyone who sleeps in. —Patty Wynn, Pardeeville, Wisconsin
  • Total Time
    Prep: 45 min. Bake: 25 min.
  • Makes
    2 dozen

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 1-1/2 cups warm 2% milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1 large egg
  • 6 tablespoons honey
  • 2 teaspoons salt
  • 7 cups all-purpose flour
  • FILLING:
  • 3 tablespoons butter, softened
  • 1 cup packed brown sugar plus 2 tablespoons brown sugar
  • 1 cup miniature semisweet chocolate chips
  • 1-1/2 teaspoons ground cinnamon
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 3 to 4 tablespoons 2% 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 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 two 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.
  • Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in two greased 13x9-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 rolls.

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