Whenever I make these for breakfast, there's never anyone who sleeps in. —Patty Wynn, Pardeeville, Wisconsin
Chocolate Chip Filled Cinnamon Rolls
Chocolate Chip Filled Cinnamon Rolls
Prep Time
45 min
Cook Time
25 min
Yield
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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