Chocolate Chip Cinnamon Rolls

How sweet it is

Chocolate Chip Cinnamon Rolls

Photo by Latasha M.

  • Prep Time


  • Total Time


  • Servings



  • 2

    cups whole milk

  • ½

    cup vegetable oil

  • ½

    cup sugar

  • 1

    package dry yeast (or 2¼ teaspoons)

  • cups all purpose flour

  • ½

    teaspoon baking powder

  • ½

    teaspoon baking soda

  • melted butter

  • cinnamon

  • sugar

  • Chocolate chip cookies

  • 2

    cups minus 2 tablespoons (8½ ounces) cake flour

  • 1⅔

    cups (8½ ounces) bread flour

  • teaspoons baking soda

  • teaspoons baking powder

  • teaspoons coarse salt

  • sticks (1¼ cups) unsalted butter

  • cups (10 ounces) light brown sugar

  • 1

    cup plus 2 tablespoons (8 ounces) granulated sugar

  • 2

    large eggs

  • 2

    teaspoons vanilla extract

  • pounds chocolate chips

  • Vanilla Cream Glaze

  • for one pan of cinnamon rolls

  • 1

    heaping cup of powdered sugar

  • teaspoons vanilla extract

  • ¼

    cup heavy cream

  • tablespoons milk


Mix the milk, sugar and oil in a large pot. Scald the mixture, then let cool for one hour. When it has cooled (but is still slightly warm), sprinkle the yeast into the milk mixture and let it sit for a minute. Add four cups of flour and mix until a dough forms, then cover and let rise for at least one hour. After an hour, add the remaining 1/2 cup of flour, baking soda and powder and mix. I use my hands to make sure the dough completely comes together. Flour your workspace and roll the dough with a rolling pin until it’s thin and somewhat rectangular, then brush with melted butter (as much as you want) and generously cover with cinnamon and sugar. Drops balls of your favorite cookie dough all over the cinnamon roll dough, then starting with the end away from you, roll the dough into a line towards you. Slice the rolls about 1 inch thick and lay in pans (I use aluminum 9 inch cake pans) that have been brushed with melted butter. Let the rolls rise for about 30 minutes. Bake at 400 degrees for 12-15 minutes. Choc chip cookie dough Sift flours, baking soda, baking powder and salt into a bowl and set aside. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs one at a time. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours. When ready to bake, preheat oven to 350. Drop spoonfuls of dough onto baking sheet and sprinkle with sea salt. Bake for 10-12 minutes. (The original recipe calls for larger cookies and a longer bake time, but I use a bit less dough and shorten the time in the oven. Vanilla Glaze Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together. Pour over hot cinnamon rolls. Devour. Buy new (bigger) pants.


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