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.
to make the frosting:
Prepare the glaze by mixing cream cheese with milk and powdered sugar. Mix until smooth and drizzle over warm but not hot rolls.
Chocolate Chip Cinnamon Rolls
Amount Per Serving
Calories 455Calories from Fat 270
% Daily Value*
Saturated Fat 18g113%
Vitamin A 805IU16%
* Percent Daily Values are based on a 2000 calorie diet.