Ingredients Jump to Instructions ↓

  1. 3/4 teaspoon active dry yeast

  2. 1 tablespoon warm water (110 to 115 )

  3. 1 cup plus 2 tablespoons all-purpose flour

  4. 2 tablespoons sugar, divided

  5. 1/4 teaspoon salt

  6. 3 tablespoons cold butter, divided

  7. 1/4 cup warm milk (110 to 115 )

  8. 1 egg yolk

  9. 2 tablespoons brown sugar

  10. 1/4 teaspoon ground cinnamon

  11. 1/3 cup miniature semisweet chocolate chips

  12. GLAZE:

  13. 1/3 cup confectioners' sugar

  14. 1-1/2 teaspoons butter, softened

  15. 1/4 teaspoon vanilla extract

  16. 1-1/2 to 2 teaspoons hot water

Instructions Jump to Ingredients ↑

  1. Chocolate Chip Cinnamon Rolls Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.

  4. 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.

  5. Editor's Note: Rolls may be frozen for up to 2 months. Reheat in the microwave before serving if desired.


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