Chocolate Chip Cinnamon Rolls

By 1For_Him

Ingredients

• FILLING:
• 4 * 4 packages (1/4 ounce each) active dry yeast
• 2-1/2 * 2-1/2 cups warm water (110° to 115°)
• 3 * 3 cups warm milk (110° to 115°)
• 1/2 * 1/2 cup butter, softened
• 2 * 2 eggs
• 3/4 * 3/4 cup honey
• 4 * 4 teaspoons salt
• 14 * 14 cups all-purpose flour
• *
• 6 * 6 tablespoons butter, softened
• 2-1/4 * 2-1/4 cups packed brown sugar
• 1 * 1 package (12 ounces) miniature semisweet chocolate chips
• 3 * 3 teaspoons ground cinnamon
• *
• GLAZE:
• 3 * 3 cups confectioners' sugar
• 6 * 6 tablespoons butter, softened
• 1 * 1 teaspoon vanilla extract
• 6 to 8 * 6 to 8 tablespoons milk

Details

Servings 48

Preparation

Step 1

Prep: 45 min. + rising Bake: 25 min./batch

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 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. Yield: 4 dozen.

Editor’s Note: This recipe can be halved to fit into a mixing bowl.


Chocolate Chip Cinnamon Rolls published in Taste of Home February/March 2007, p39