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    • #318152

      Chocolate Chip Cinnamon Rolls

      DOUGH:
      2 packages active dry yeast (or 4 1/2 tsp)
      1-1/4 cups warm water (110° to 115°)
      1.5 cups warm milk (110° to 115°)
      1/4 cup butter, softened
      1 eggs
      1/2 cup honey
      2 teaspoons salt
      7 cups all-purpose flour

      FILLING:
      3 tablespoons butter, softened
      1 1/8 cups packed brown sugar
      1/2 package (12 ounces) miniature semisweet chocolate chips
      1 1/2 teaspoons ground cinnamon

      GLAZE:
      1.5 cups confectioners’ sugar
      3 tablespoons butter, softened
      1/2 teaspoon vanilla extract
      3 to 4 tablespoons milk

      In a large bowl, dissolve yeast in warm water; let stand 5 minutes.

      Add the milk, butter, eggs, honey, salt and 1.5 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 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 rolls.

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