Description
Chocolate Chip Cinnamon Roll Recipe
Ingredients:
For the Dough:
3 ½ cups (440g) all-purpose flour
2 ¼ tsp active dry yeast
¼ cup (50g) granulated sugar
½ tsp salt
1 large egg
¾ cup (180ml) warm milk
¼ cup (60g) unsalted butter, melted
For the Filling:
⅔ cup (135g) brown sugar
2 tbsp ground cinnamon
3 tbsp unsalted butter, softened
½ cup (90g) mini chocolate chips
For the Cream Cheese Frosting:
4 oz (115g) cream cheese, softened
¼ cup (60g) unsalted butter, softened
1 cup (120g) powdered sugar
1 tsp vanilla extract
Topping:
¼ cup (45g) mini chocolate chips for garnish
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Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine flour, sugar, and salt.
Dissolve yeast in warm milk, let sit for 5 minutes until foamy, then add to the dry ingredients.
Mix in the egg and melted butter. Knead the dough for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise for 1-1.5 hours or until doubled in size.
2. Make the Filling:
Mix brown sugar and cinnamon in a bowl.
Roll out the dough into a 12×18 inch rectangle. Spread softened butter evenly across the surface.
Sprinkle the cinnamon sugar mixture and mini chocolate chips over the butter.
3. Shape the Rolls:
Roll the dough tightly into a log, starting from the longer side. Cut into 12 equal pieces.
Place rolls in a greased 9×13-inch baking pan. Cover and let rise for 30 minutes.
4. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown.
5. Make the Frosting:
Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, and mix until creamy.
6. Assemble:
Spread cream cheese frosting over the warm rolls. Sprinkle mini chocolate chips on top.
7. Serve:
Serve warm with coffee or tea and enjoy these indulgent chocolate chip cinnamon rolls!
Step-by-Step Guide
1. Activate the Yeast: Ensure your milk is between 105-110°F. Too hot will kill the yeast; too cold won’t activate it. A foamy surface after 5-10 minutes means it’s ready.
2. Knead to Perfection: Knead the dough on a lightly floured surface until it’s smooth, elastic, and springs back when poked. This develops gluten for the perfect fluffy texture.
3. First Rise: Place dough in a greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot. It should double in size, which is crucial for lightness.
4. Roll and Fill: After punching down the dough, roll it into a precise 12×18-inch rectangle. An even layer of softened butter is key for the filling to adhere. Sprinkle the cinnamon-sugar and chips right to the edges.
5. Cut and Second Rise: Use unflavored dental floss or a sharp serrated knife to cleanly cut the log into 12 rolls. The second, shorter rise in the pan makes them pillowy.
6. Frost Warm: Apply the cream cheese frosting while the rolls are still warm (not piping hot) so it melts slightly into every crevice.
Serving Suggestions
Serve these rolls fresh from the oven for the ultimate experience. They pair perfectly with a strong cup of coffee, black tea, or a cold glass of milk. For a special brunch, accompany them with fresh fruit like berries or a citrus salad to balance the sweetness. Leftovers (if any!) can be gently reheated in the microwave for 10-15 seconds.
How-to Summary
Activate yeast in warm milk, then mix with dry ingredients, egg, and butter to form a dough. Knead, let rise, then roll out. Spread with butter, cinnamon-sugar, and chocolate chips. Roll into a log, slice into 12 pieces, and place in a pan for a second rise. Bake at 350°F for 20-25 minutes until golden. Top warm rolls with cream cheese frosting and extra chocolate chips.
Frequently Asked Questions
Can I make the dough ahead of time? Yes! After the first rise, punch down the dough, wrap tightly, and refrigerate for up to 24 hours. Let it come to room temperature before rolling and proceeding.
Can I use instant yeast instead of active dry? Absolutely. Mix instant yeast directly with the dry ingredients. You can skip the 5-minute foam test, but still use warm liquid.
My dough didn’t rise. What happened? Likely causes are expired/dead yeast, milk that was too hot, or a cold proofing environment. Ensure your yeast is fresh and your proofing spot is warm.
Can I freeze the baked rolls? Yes. Bake and cool them completely (unfrosted). Wrap tightly and freeze for up to 2 months. Thaw and warm before frosting.
What’s the best way to cut the rolls without squishing them? Use unflavored dental floss. Slide it under the log, cross the ends over the top, and pull. This gives a clean cut without compressing the dough.
Common Mistakes to Avoid
- Using hot milk to activate yeast, which kills it.
- Adding salt directly to the yeast mixture, which can hinder activation.
- Rolling the dough too thin, resulting in skimpy, dense rolls.
- Over-baking, which leads to dry rolls. They should be golden brown, not dark brown.
- Frosting the rolls while they are scalding hot, causing the frosting to melt into a runny mess.
Conclusion
This chocolate chip cinnamon roll recipe combines classic comfort with decadent chocolate for an unforgettable treat. By following the detailed steps, avoiding common pitfalls, and serving them warm with the rich cream cheese frosting, you’ll create a bakery-quality masterpiece at home. Perfect for weekend brunches or special occasions, these rolls are sure to earn rave reviews and become a requested favorite.