Cinnamon Chocolate Chip Rolls Recipes

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 ROLLS

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.

SWEET AND SPICY CHOCOLATE CHIP CINNAMON 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 four pieces. Roll each into a 14x8-in. rectangle; spread with butter. Combine the brown sugar, chips and spicy chocolate cinnamon sugar; 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 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 warm rolls.

CINNAMON CHOCOLATE CHIP COOKIES

Steps:

• Sift flour, cinnamon, salt, and baking soda together in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat eggs, one at a time, into butter mixture until completely incorporated. Beat vanilla extract in with the last egg. Mix flour mixture into egg mixture until just incorporated. Fold in the chocolate chips, mixing dough just enough to evenly combine. Wrap dough in plastic and chill overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll cookie dough out on a lightly floured surface and cut into desired shapes with cookie cutters. Arrange cookies about 1 1/2 inch apart on baking sheets.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE CHIP CINNAMON ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a 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.
• 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 inches of edges. Combine the brown sugar, cinnamon and remaining sugar. Sprinkle over dough, then sprinkle with chocolate chips. 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.
• Bake at 375° for 15-18 minutes or until golden brown. In a bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency; drizzle over warm rolls. Serve warm.
• NOTE: Rolls may be frozen for up to 2 months. Reheat in the microwave before serving if desired.

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.

CHOCOLATE CINNAMON ROLLS

Steps:

• In medium bowl,dissolve yeast in water.
• Stir in shortening, salt, sugar, egg, cocoa, and 1 cup flour.
• Beat 2 minutes on medium speed of mixer, or 300 vigorous strokes by hand.
• Scrape side of bowl, stir in remaining flour; blend well.
• Cover and let rise in warm place until double (about 1 hour). Stir dough down by beating 25 strokes.
• Turn soft dough into well floured surface; roll into 8x12-inch rectangle.
• Spread with softened butter and sprinkle with cinnamon-sugar mixture.
• Roll up beginning with wide edge.
• Pinch edges together.
• Cut into 12 pieces.
• Place in greased 9x13-inch pan.
• Let rise until doubled (about 40 minutes) Bake at 375°F for 25 minutes.
• Combine icing ingredients, adding enough cream for good spreading consistency.
• Spread on rolls immediately and then sprinkle with nuts if desired.
• Serve warm.
• Can also use favorite cream cheese icing to frost.