Bread, Cinnamon Rolls, Chocolate Chip

By fireandfrost

"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

• GLAZE:
• 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
• 1/3 cup confectioners' sugar
• 1 1/2 teaspoons butter or margarine, softened
• 1/4 teaspoon vanilla extract
• 1 1/2 teaspoons hot water

Details

Servings 6
Adapted from allrecipes.com

Preparation

Step 1

1. 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.
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. 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.
3. 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.