Chocolate Chip Cinnamon Breakfast Ring Recipes

CHOCOLATE CHIP COFFEE RING

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until combined. Stir in the chocolate chips. Pour into a greased 8-cup fluted tube pan. , For topping, combine the flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in pecans and chocolate chips. Sprinkle over batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely.

CINNAMON CHOCOLATE CHIP BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Combine flour, sugar, milk, chocolate chips, butter, egg, baking powder, vanilla bean paste, cinnamon, and salt in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a cooling rack.

CINNAMON CHOCOLATE CHIP ROLLS

Steps:

• 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 4 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 4 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 reach desired consistency; drizzle over warm rolls.

CHOCOLATE CHIP CINNAMON BREAKFAST RING

Steps:

• Heat oven to 375°F
• Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan.
• Place remaining butter in small microwave-safe bowl.
• Microwave on HIGH for 1 minute or until melted when stirred.
• Separate dough into 16 rolls.
• Cut each roll in half crosswise.
• Place half of roll pieces in buttered pan.
• Sprinkle with half of the pudding mix and half of the brown sugar.
• Drizzle with half of the melted butter.
• Repeat layering with remaining roll pieces, pudding mix, brown sugar and melted butter.
• Sprinkle with chocolate chips.
• Bake at 375°F for 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart.
• Cool in pan 2 minutes.
• Invert onto serving platter.
• Cool 15 minutes.
• Microwave icing on HIGH for 10 seconds to soften.
• Drizzle icing over ring.
• Cut into wedges to serve.

CHOCOLATE CHIP CINNAMON BREAKFAST RING

Steps:

• Heat oven to 375°. Using 1 tablespoon butter, generously butter a 12-cup Bundt pan. In small microwaveable bowl, melt remaining butter on HIGH 1 minute. Separate dough into 16 rolls. Cut each roll in half crosswise and place half in pan. Sprinkle with half pudding mix and half brown sugar. Drizzle with half the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar, and melted butter. Sprinkle with chocolate chips. Bake 24-28 minutes or until rolls are deep golden brown, and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heat-proof serving platter upside down over pan; turn platter and pan over. Remove pan; cool 15 minutes. Microwave icing on HIGH 10 seconds to soften. Drizzle icing over ring. Cut into wedges; serve warm.

CHOCOLATE CHIP-CINNAMON BREAKFAST RING

Steps:

• 1. Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup Bundt® pan. Place remaining butter in small microwave-safe bowl. Microwave on HIGH for 1 minute or until melted when stirred. 2. Separate dough into 16 rolls. Cut each roll in half crosswise. Place half of roll pieces in buttered pan. Sprinkle with half of the pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat layering with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips. 3. Bake at 375°F. for 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Invert onto serving platter. Cool 15 minutes. 4. Microwave icing on HIGH for 10 seconds to soften. Drizzle icing over ring. Cut into wedges to serve. High Altitude Instructions: No change.

CINNAMON-CHOCOLATE CHIP BREAD

Steps:

• Dissolve yeast in warm water and let sit for 5 to 10 minutes.
• Meanwhile, coat the inside of a large bowl with cooking spray.
• Add warm milk, melted butter, egg, and salt to yeast mixture; whisk for 1 minute. Gradually stir in flour until dough is no longer sticky.
• Knead dough by hand on a lightly floured surface or in a stand mixer fitted with a bread hook for 10 minutes. Transfer to the prepared bowl and turn until dough is covered in cooking spray. Cover with a damp cloth and leave in a warm place until doubled in size, about 1 hour.
• Spray a 9x5-inch loaf pan with cooking spray. Mix together sugar and cinnamon in a small bowl; set aside.
• Remove dough from the bowl. Punch it and fold in the sides. Flatten dough with a rolling pin into a 9x18-inch rectangle. Brush on melted butter and sprinkle with all but 3 tablespoons cinnamon-sugar mixture. Sprinkle with chopped chocolate. Roll dough carefully, starting at the short end, and pinch closed at the seam. Place seam-side down in the prepared loaf pan. Cover the pan and set in a warm place until doubled in size, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brush beaten egg on top of dough and sprinkle with remaining 3 tablespoons cinnamon-sugar mixture.
• Bake in preheated oven until top is golden brown, 40 to 45 minutes. Carefully tip loaf out of pan onto a work surface and let it cool on a wire rack.