Chocolate Chip Cinnamon Rolls – fluffy and soft rolls with chocolate cinnamon filling.
Let’s forget for a moment that it’s January (aka the healthy month) and focus on the fact that we are smack in the middle of the winter. A cold cold winter that is. It’s crazy how cold it has been so far in Kansas this season.
We all know that cold winter months require soft and fluffy cinnamon rolls. And if they are easy to make and filled with chocolate cinnamon filling – all the better!
Now for the most embarrassing photo on this blog…. I decided to take these even though I had poor lighting in my kitchen. I did that so you can see the process. I promise to take better step-by-step photos this year – my new year resolution. That and have a bigger kitchen with an actual window in it… My kitchen is so dark.. I think I am getting off track here. Back to the rolls!
Place the rolls in 13″ by 9″ pan, leaving space between them. Let them rise covered, in a warm oven and they should fill the empty spaces. Then bake into beautiful rolls!
You follow my instructions and you will end up with this…
A whole pan of super fluffy and soft cinnamon roll perfection! Filled with chocolate! And drizzled or smothered with cream cheese frosting!
These rolls are crowned by my Hubby and the kids as the BEST CINNAMON ROLLS I have ever made. And I totally agree! Even if they didn’t have the chocolate in them – this recipe is a total keeper! You have to try it and then never go back.
- 4 oz . cream cheese , softened
- 1/2 c powdered sugar
- 5 to 6 Tbsp half and half or milk
- In a bowl of your stand mixer, whisk together 1 1/4 cup of flour and yeast.
- In a medium saucepan, heat together milk, sugar, butter and 3/4 tsp salt until warm ( not hot! ) and the butter is almost melted.
- Add the milk butter mixture along with egg to flour yeast mixture. Beat on low for 30 seconds.
- Increase the speed to high and beat 3 minutes.
- Decrease the speed to low and slowly add the rest of the flour.
- Transfer the dough onto your counter top, lightly dusted with flour. Knead until smooth and elastic.
- Place in a large bowl greased with oil. Turn the dough few times in the bowl to coat it with the oil. Cover with kitchen towel.
- Place in a warm and draft-free place. ( see notes for tip )
- Let rise until almost doubled in size, about 30 to 40 min.
- Punch the dough down. Transfer the dough onto counter top. Let rest for 10 minutes.
- Roll out the dough into a 1/4 inch thick rectangle, slightly longer than your pan. Brush with melted butter. Do not over-saturate the dough. You may have some butter leftover. Set it aside.
- Sprinkle brown sugar over the buttered dough.
- Sprinkle cinnamon over the sugar.
- Sprinkle the chocolate chips over the dough. Press gently into the dough.
- Roll the dough, starting from the longest side. Roll it tight. When you get to the end, use the rest of the melted butter as a glue to close the seam.
- Slice the roll into 1 to 1 1/2 inch thick disk. Place them in a 13" x 9" pan. Cover and let rest in a warm and draft-free place for 30 minutes, until doubled in size and there is no more space between the rolls.
- Preheat the oven to 375 degrees F and bake the rolls for 18 to 20 minutes or until the tops are golden brown.
Prepare the glaze by mixing cream cheese with milk and powdered sugar. Mix until smooth and drizzle over warm but not hot rolls.
More cinnamon rolls recipes:
Cinnamon Roll Cake from scratch – In case you are not in the mood for playing with a yeast dough.
Cranberry Coconut Sweet Rolls with Eggnog Cream Cheese Glaze – let’s not be over the holiday flavors just yet. 🙂