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Chocolate Chip Cinnamon Rolls

By: Cindy Padgett

"I found this recipe in one of my mother's old cookbooks. My family doesn't like raisins, so they were thrilled to hear it contains chocolate chips instead."

Rating: Read Reviews (4)

Rate/Review | 825 people have saved this

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3/4 teaspoon active dry yeast
1 tablespoon warm water (110 degrees F to 115 degrees F)
1 1/8 cups all-purpose flour
2 tablespoons sugar, divided
1/4 teaspoon salt
3 tablespoons cold butter or margarine, divided
1/4 cup warm milk (110 to 115 degrees F)
1 egg yolk
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/3 cup miniature semisweet chocolate chips
GLAZE:
1/3 cup confectioners' sugar
1 1/2 teaspoons butter or margarine, softened
1/4 teaspoon vanilla extract
1 1/2 teaspoons hot water

Directions

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 in. 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 degrees F 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.