Chocolate Chip Cinnamon Rolls
Source of Recipe
taste of home magazine
List of Ingredients
4 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110° to 115°)
3 cups warm milk (110° to 115°)
1/2 cup butter, softened
2 eggs
3/4 cup honey
4 teaspoons salt
14 cups all-purpose flour
FILLING:
6 tablespoons butter, softened
2-1/4 cups packed brown sugar
1 package (12 ounces) miniature semisweet chocolate chips
3 teaspoons ground cinnamon
GLAZE:
3 cups confectioners' sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
6 to 8 tablespoons milk
Recipe
Directions:
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.
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