Chocolate Chip Cinnamon Rolls |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
3/4 teaspoon active dry yeast |
1 tablespoon warm water (110° to 115°) |
1 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons sugar, divided |
1/4 teaspoon salt |
3 tablespoons cold butter, divided |
1/4 cup warm milk (110° to 115°) |
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, softened |
1/4 teaspoon vanilla extract |
1-1/2 to 2 teaspoons hot water |
Directions:
1. In a small bowl, dissolve yeast in warm water. In a large 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.
2. 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.
3. 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.
4. Bake at 375° for 15-18 minutes or until golden brown. In a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency; drizzle over warm rolls. Serve warm. Yield: 6 rolls.
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