Wednesday, June 16, 2010

Chocolate Chip Cinnamon Rolls

One of my favorite recipes from freezer cooking day was the chocolate chip cinnamon rolls. They weren't too difficult to make, and they were absolutely delicious. The recipe we used made 5 (yes 5) dozen cinnamon rolls in the end! It said it would make 4 dozen but we must have rolled them out a little bigger than the recipe suggested. Either way they were absolutely deliciouys!

I've halved the recipe for future uses (and so it fits in a mixing bowl).

Chocolate Chip Cinnamon Rolls - Taste of Home

Ingredients:

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
Directions:

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.

2 comments:

heather said...

yum...i need to go dig one out of my freezer!

love the new layout!

ImplausibleYarn said...

Oh they look delicious! I've always felt that the downfall of cinnamon rolls was people seemed to think they needed raisins.Thanks for sharing!

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