Description
Chocolate Chip Cinnamon Rolls
Ingredients:
For the Dough:
3 ½ cups all-purpose flour
¼ cup granulated sugar
2 ¼ tsp (1 packet) active dry yeast
1 tsp salt
1 cup warm milk (about 110°F)
¼ cup unsalted butter, melted
1 large egg
For the Filling:
3 tbsp unsalted butter, softened
½ cup brown sugar
1 tbsp ground cinnamon
½ cup semi-sweet chocolate chips
For the Cream Cheese Glaze:
4 oz (½ cup) cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2–3 tbsp milk (to thin the glaze)
Optional Topping:
Additional chocolate chips for garnish
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Instructions:
1. Prepare the Dough:
In a mixing bowl, combine warm milk, melted butter, sugar, and yeast. Let sit for 5-10 minutes until foamy.
Add egg, salt, and gradually mix in flour. Knead until dough is smooth and elastic (about 8 minutes by hand or 5 minutes with a stand mixer).
Cover the bowl and let the dough rise for 1-2 hours, or until doubled in size.
2. Make the Filling:
Mix brown sugar and cinnamon in a small bowl.
3. Assemble the Rolls:
Roll the dough into a large rectangle (about 12×18 inches).
Spread softened butter evenly over the surface. Sprinkle with the cinnamon-sugar mixture and chocolate chips.
Roll the dough tightly into a log and slice into 9–12 equal rolls.
4. Second Rise:
Place the rolls in a greased baking dish. Cover and let rise for 30 minutes until puffy.
5. Bake:
Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown.
6. Prepare the Glaze:
In a bowl, beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
7. Glaze and Serve:
Spread the glaze over warm rolls. Garnish with additional chocolate chips if desired.
Serve warm with coffee or tea. Enjoy!
Step-by-Step Guide
Follow this detailed guide for perfect rolls. First, ensure your milk is between 105-110°F; too hot will kill the yeast. After combining the initial ingredients, let the yeast proof until a foamy layer forms, about 10 minutes. When kneading, the dough is ready when it springs back slowly after a gentle poke. For the first rise, a warm, draft-free spot is crucial. To roll the dough, lightly flour your surface and rolling pin to prevent sticking. When slicing the log, use unflavored dental floss for clean cuts: slide it under, cross the ends over the top, and pull. For the second rise, the rolls should look puffy and nearly doubled.
Serving Suggestions
These decadent rolls are best served warm. Pair them with a strong cup of coffee or a cold glass of milk for a classic treat. For a brunch spread, serve alongside fresh fruit or a savory egg casserole to balance the sweetness. They also make a fantastic dessert à la mode with a scoop of vanilla bean ice cream. For gifting, arrange cooled (unglazed) rolls in a decorative box with the glaze in a separate container for easy assembly.
How-to Summary
Proof yeast in warm milk/butter/sugar. Mix in egg, salt, and flour to form a dough. Knead until smooth and elastic. Let rise until doubled. Roll dough into a rectangle. Spread with butter, then a mix of brown sugar, cinnamon, and chocolate chips. Roll into a log, slice, and place in a pan. Let rise again until puffy. Bake at 350°F for 20-25 minutes until golden. Top with a cream cheese glaze made from beaten cream cheese, butter, powdered sugar, vanilla, and milk.
Frequently Asked Questions
Can I make these rolls ahead of time? Yes. After shaping, cover the pan tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes before baking as directed.
Can I use instant yeast instead of active dry? Absolutely. You can mix instant yeast directly with the dry ingredients. Skip the initial proofing step and proceed with the recipe.
Why are my rolls dense? This is usually due to old yeast that didn’t activate, milk that was too hot, or not allowing enough time for the dough to rise fully in either stage.
How do I store leftovers? Store glazed rolls in an airtight container at room temperature for 1-2 days. For longer storage, freeze unglazed rolls. Thaw and warm before glazing.
Can I use a different filling? Of course. Try white chocolate chips and macadamia nuts, or a spread of Nutella for a different twist. Adjust sugar accordingly.
Common Mistakes to Avoid
- Using milk that is too hot, which kills the yeast and prevents rising.
- Adding flour beyond the recommended amount during kneading, resulting in dry, tough dough.
- Rolling the dough log too loosely, causing unfurled rolls, or too tightly, causing them to pop up in the center.
- Overbaking, which dries out the rolls. Remove them as soon as the tops are golden brown.
- Applying the glaze to piping hot rolls, as it will completely melt and become absorbed. Let them cool for 5-10 minutes first.
Conclusion
These Chocolate Chip Cinnamon Rolls combine the cozy warmth of cinnamon with the beloved taste of chocolate chips, all wrapped in a soft, fluffy dough and topped with rich cream cheese glaze. While the process requires patience for the rises, the step-by-step instructions ensure success. By avoiding common pitfalls like overheating the milk or over-flouring the dough, you’ll achieve bakery-quality results. Perfect for a special weekend breakfast or a comforting treat, these rolls are sure to become a cherished recipe in your collection.