Cinnamon Chocolate Chip Butterballs Recipes

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CHOCOLATE CHIP CINNAMON ROLLS



Chocolate Chip Cinnamon Rolls image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 12 Cinnamon Rolls

Number Of Ingredients 19

3/4 cup water
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
2 tablespoons plus 1/4 teaspoon granulated sugar
2 1/2 cups all-purpose flour, plus more for dusting
1/3 cup nonfat milk powder, sifted if needed
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon salt
4 tablespoons unsalted butter, melted, plus more for the bowl
2 large egg yolks
1/3 cup mini chocolate chips
1/4 cup granulated sugar, plus more for the baking dish
1/4 cup packed light brown sugar
1 tablespoon ground cinnamon
1 stick unsalted butter, softened, plus more for the baking dish
2 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract
Mini chocolate chips, for topping

Steps:

  • Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
  • Meanwhile, whisk the flour, milk powder, cocoa powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
  • Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  • Make the filling: Mix the mini chocolate chips, granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the chocolate chip mixture and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
  • Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
  • Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
  • Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Spread a thin layer on the warm cinnamon rolls and top with mini chocolate chips; serve with the remaining icing.

CINNAMON CHOCOLATE CHIP BREAD



Cinnamon Chocolate Chip Bread image

Who knew cinnamon and chocolate would pair together so fabulously? I made a loaf, but feel free to make into muffins, if desired. The cinnamon I use is from Savory Spice Shop® and is not like the cinnamon from most retailers. If you're using cinnamon from a regular grocer, use a drop or two of essential cinnamon oil in addition to your cinnamon.

Provided by thedailygourmet

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

1 ¼ cups all-purpose flour
1 cup white sugar
¾ cup milk
½ cup miniature semisweet chocolate chips
⅓ cup butter, softened
1 egg
1 ½ teaspoons baking powder
1 teaspoon vanilla bean paste
½ teaspoon cinnamon (such as Supreme Saigon®)
½ teaspoon salt

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.

Nutrition Facts : Calories 248.9 calories, Carbohydrate 38.9 g, Cholesterol 36.3 mg, Fat 9.7 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 5.8 g, Sodium 248.8 mg, Sugar 25.6 g

CINNAMON CHOCOLATE CHIP ROLLS



Cinnamon Chocolate Chip Rolls image

I started adding chocolate chips to my cinnamon rolls because several children didn't like the raisins in them. The chocolate and cinnamon are a fun flavor combination. My family loves them, and so does my Sunday school class. -Patty Wynn, Pardeevlle, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 4 dozen.

Number Of Ingredients 18

4 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110° to 115°)
3 cups warm 2% milk (110° to 115°)
1/2 cup butter, softened
2 large eggs, room temperature
3/4 cup honey
4 teaspoons salt
14 cups all-purpose flour
FILLING:
6 tablespoons butter, softened
2-1/4 cups packed brown sugar
1 package (10 ounces) miniature semisweet chocolate chips
3 teaspoons ground cinnamon
GLAZE:
3 cups confectioners' sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
6 to 8 tablespoons whole milk

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.

Nutrition Facts : Calories 308 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 251mg sodium, Carbohydrate 56g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE CINNAMON MUD BALLS



Chocolate Cinnamon Mud Balls image

A friend's mother who knows I love to cook shared this recipe. These delicious candies won a blue ribbon at our local fair!

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 11

2 cups sugar
1/2 cup water
1/4 cup heavy whipping cream
1 tablespoon light corn syrup
1-1/2 ounces semisweet chocolate, chopped
1 to 2 teaspoons ground cinnamon
1 teaspoon vanilla extract
Pinch salt
2-1/2 cups semisweet chocolate chips
1 tablespoon shortening
1/2 cup ground nuts, optional

Steps:

  • Butter the sides of a heavy saucepan; add the first five ingredients. Cook and stir over medium-high heat until sugar is dissolved. Cook, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat. Cool, without stirring, until mixture reaches 110°. , Transfer to a large bowl; add the cinnamon, vanilla and salt. Beat until light-colored and stiff enough to knead, about 2 minutes. Knead mixture in bowl for 2 minutes or until smooth. Roll into 1-in. balls; cover and freeze for 20 minutes. , In a microwave, melt chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Roll in nuts if desired. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 231 calories, Fat 10g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 14mg sodium, Carbohydrate 39g carbohydrate (37g sugars, Fiber 2g fiber), Protein 1g protein.

CINNAMON CHOCOLATE CHIP BROWNIES



Cinnamon Chocolate Chip Brownies image

I developed this recipe with a few baking odds and ends I found when I was suffering from a chocolate craving. It's very simple and a bit different from the norm. :-)

Provided by SaraEMiller

Categories     Drop Cookies

Time 37m

Yield 16 brownies

Number Of Ingredients 7

1 (8 ounce) package brownie mix
1/2 cup milk chocolate chips
1/2 cup cinnamon baking chips
1/2 cup macadamia nuts
1/4 cup water
1/4 cup vegetable oil
2 large eggs

Steps:

  • Preheat oven to 350 degrees. Grease 8" by 8" pan. Mix brownie mix, chocolate chips, cinnamon chips, macademia nuts, eggs, water and vegetable oil. Make sure all chips and nuts are coated with batter. Spread into pan. Bake for 35 minutes for cake like brownies. If you want a more fudgy brownie, only use one egg and bake for 30 minutes. Let cool, cut, and enjoy.

CINNAMON SUGAR BUTTER BALLS



Cinnamon Sugar Butter Balls image

This is my sister-in-law's favorite recipe for snickerdoodles. They are so buttery and the aroma will leave you positively heady! They taste just like french toast and some of us in our clan have been known to eat these for breakfast...they happen to pair naturally with coffee!! *Original recipe from Mrs. Field's Cookie Book.*

Provided by JamesDeansGirl

Categories     Dessert

Time 28m

Yield 3 dozen

Number Of Ingredients 10

3 tablespoons granulated sugar
1 tablespoon cinnamon
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed light brown sugar
1/2 cup granulated sugar
1 cup butter, softened
2 large eggs
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 300*F.
  • In a small bowl, combine the sugar and cinnamon; set aside.
  • In a medium bowl, combine the flour, baking soda, and salt; mix well with a wire whisk and set aside.
  • In a large bowl, using an electric mixer on medium speed, blend the sugars.
  • Add the butter and mix to form a grainy paste.
  • Scrape down the sides of the bowl, then add the eggs and vanilla; mix until light and fluffy.
  • Add the flour mixture and blend at low speed just until combined. Do not overmix.
  • Shape dough into 1" balls and roll each in the cinnamon-sugar mixture.
  • Place 2" inches apart on ungreased cookie sheets and bake 18-20 minutes.
  • Using a spatula, immediately transfer cookies to a cool, flat surface.

Nutrition Facts : Calories 1438.9, Fat 65.8, SaturatedFat 40.1, Cholesterol 303.7, Sodium 917.6, Carbohydrate 199.3, Fiber 4, Sugar 117.4, Protein 15.7

CINNAMON-CHOCOLATE CHIP BREAD



Cinnamon-Chocolate Chip Bread image

This cinnamon-chocolate chip bread is a deliciously rich and chocolaty dessert bread. It'll never last more than a day!

Provided by Mel A.

Categories     Bread     Yeast Bread Recipes

Time 3h15m

Yield 10

Number Of Ingredients 14

2 ½ teaspoons active dry yeast
3 tablespoons warm water
cooking spray
1 cup warm nonfat milk
5 tablespoons unsalted butter, melted and cooled to room temperature
1 egg
1 teaspoon salt
3 ½ cups bread flour, or more as needed
Filling and Topping:
½ cup white sugar
2 tablespoons ground cinnamon
2 tablespoons unsalted butter, melted
6 (1 ounce) squares semisweet baking chocolate, chopped
1 egg, beaten

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.

Nutrition Facts : Calories 373.1 calories, Carbohydrate 52.8 g, Cholesterol 54.6 mg, Fat 15.1 g, Fiber 3.2 g, Protein 8.7 g, SaturatedFat 8.5 g, Sodium 257.9 mg, Sugar 19.8 g

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