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Rolls: Chocolate Chip Caramel Rolls




Source of Recipe


posted to rc by nevadamama


List of Ingredients





1 pkg (1/4) active dry yeast
3/4 cup warm water (110°-115°)
3/4 cup warm milk (110°-115°)
3 tbsp vegetable oil
1/4 cup sugar
1 1/2 tsp salt
3 3/4-4 1/2 cups all purpose flour
3/4 cup miniature semisweet chocolate chips

Filling
1/4 cup butter, softened
1/3 cup sugar
2 tbsp cinnamon
1 cup miniature semisweet chocolate chips

Syrup
1 cup packed brown sugar
3/4 cup heavy whipping cream


Recipe




In a large mixing bowl, dissolve yeast in warm water. Add milk, oil, sugar, salt and 3 cups flour, beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead in chips until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. Roll into a 18x12 inch rectangle.

For filling, spread butter over dough to within 1/2 inch of edges. Combine sugar and cinnamon, sprinkle over butter. Sprinkle with chips, gently press into dough. Roll up jelly roll style, starting with the long side, pinch seams to seal. Cut into 12 slices. Combine brown sugar and cream; pour into a greased 13x9x2 inch dish. Arrange rolls cut side down over syrup. Cover and let rise until doubled, about 50 minutes. Bake at 375 for 30-35 minutes. Cool 10 minutes before removing to a serving platter. Serve warm.