Chocolate Chip Sweet Rolls Recipes

CINNAMON CHOCOLATE CHIP ROLLS

Steps:

• 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 4 pieces. Roll each into a 14x8-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 4 greased 13x9-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 reach desired consistency; drizzle over warm rolls.

CHOCOLATE CHIP CARAMEL ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the 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 chocolate chips until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once 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 an 18x12-in. rectangle. Spread butter over dough to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Sprinkle with chocolate chips; gently press into dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., In a small bowl, combine brown sugar and cream; pour into a greased 13x9-in. baking dish. Arrange rolls cut side up over syrup. Cover and let rise until doubled, about 50 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing to a serving platter. Serve warm.

SWEET AND SPICY CHOCOLATE CHIP CINNAMON ROLLS

Steps:

• 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 14x8-in. rectangle; spread with butter. Combine the brown sugar, chips and spicy chocolate cinnamon sugar; 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 13x9-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 warm rolls.

CHOCOLATE CHIP SWEET ROLLS

Steps:

• 1. Place wet ingredients in bread pan, then dry ones adding yeast last on top of flour. Set to DOUGH only cycle. Once dough has mixed, kneaded, rested and rose, remove from bread pan onto floured surface.
• 2. Roll out into rectangle. Brush with melted butter but leave about an inch at one end without butter. Place one 12 oz bag of chocolate chips in food processor and hit pulse a few times to break up some. Sprinkle over buttered dough.
• 3. Starting at narrow end (for flatter, wider rolls) or at long wider end (for thicker, taller rolls) roll up. Cut into pcs. I rolled from the narrow end and ended up with 9 rolls and two end pcs. Pinch end to seal.
• 4. Cover and place in warm area and allow to rise until doubled in size. Preheat oven and bake 350° for 20-25 min.
• 5. GLAZE: Sift powdered sugar and cocoa into bowl. Add vanilla and start by adding 1 tbsp at a time of milk. Stir with spoon after adding milk until you reach the consistency of glaze you want. You can drizzle glaze on while warm or cooled. Top with chopped nuts.

CRANBERRY-WHITE CHOCOLATE CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. On a lightly floured surface, roll into a 24x12-in. rectangle. For filling, combine the butter, brown sugar and cinnamon; spread over dough to within 1/2 in. of edges. Sprinkle with chips, cranberries and pecans. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 16 slices. Place cut side down in two greased 13x9-in. baking pans. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough cream to achieve desired consistency; drizzle over warm rolls. Cool on wire racks.