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BIG CHOCOLATE CINNAMON ROLLS




List of Ingredients



• 2 ( 1 LB EACH) FROZEN WHITE BREAD DOUGH, THAWED AND DIVIDED
  
• 1/4 CUP SUGAR
  
• 1 TABLESLPOON CINNAMON
  
• 2 CUPS ( 12 OUNCE PACKAGE) SEMI SWEET CHOCOLATE CHIPS, DIVIDED
  
• 1 CUP CHOPPED NUTS, DIVIDED
  
• GLAZE
  






Instructions



1. PREHEAT OVEN TO 350°. LIGHTLY GREASE 2 ( 9" ROUND) BAKING PAN.
   
2. ROLL ONE BREAD LOAF INTO A 16 X 10" RECTANGLE ON A LIGHTLY FLOURED SURFACE.
   
3. COMBINE SUGAR AND CINNAMON IN A SMALL BOWL, SPRINKLE 2 TABLESLPOONS OVER DOUGH, LEAVING A 1/2" BORDER AROUND SIDES. SPRINKLE WITH 1 CUP OF CHOCOLATE CHIPS AND 1/2 CUP NUTS.
   
4. ROLL UP DOUGH STARTING AT SHORT END, SEAL EDGES. CUT INTO 6 SLICES, PLACE CUT SIDE UP IN A 9" ROUND BAKING PAN. REPEAT WITH REMAINING BREAD DOUGH AND PLACE IN A SECOND PAN. COVER AND LET RISE IN A WARM PLACE UNTIL DOUGH ALMOST FILLS PANS.
   
5. BAKE IN OVEN FOR 25 TO 30 MINUTES OR UNTIL DEEP GOLDEN BROWN. COOL SLIGHTLY, DRIZZLE WITH GLAZE.
   
6. BLAZE: COMBINE 1 CUP SIFTED CONFECTIONERS' SUGAR AND 3 TO 4 TEASPOONS MILK TO MAKE A STIFF GLAZE.
   
7. 12 ROLLS