Cinnamon rolls with chocolate chips

Votes: 1

How to Make - Cinnamon Chocolate Chip Rolls

Time: 3 hours 15 minutes
Complexity: average
Quantity: 12 pcs.

The Christmas and New Year holidays are the perfect time to bake delicious cinnamon rolls at home. This version of the rolls will appeal not only to Cinnabon fans but also to chocoholics, as in addition to the amazing cinnamon aroma and delicate cream cheese frosting, they're also filled with a scattering of chocolate chips. Cocoa powder is added to the dough to give the rolls a chocolatey flavor. Top the cinnamon, sugar, and butter filling with mini chocolate chips, and when the rolls are done, drizzle them with icing and sprinkle them with chocolate chips.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

3/4 cup water
1 packet (7 g) active dry yeast (2 and 1/4 tsp)
2 tbsp. l. + 1/4 tsp. granulated sugar
2.5 cups premium flour + extra for work
1/3 cup nonfat dry milk, sift if necessary
1/4 cup cocoa powder
1 teaspoon of salt
4 tablespoons unsalted butter, melted, plus extra for the bowl
2 large yolks

Filling

1/3 cup mini chocolate chips
1/4 cup granulated sugar + extra for the pan
1/4 cup brown sugar
1 tbsp. ground cinnamon
110g unsalted butter, softened + extra for pan

Glaze

60 g of cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1.5 cups powdered sugar
0.5 tsp vanilla extract
Mini chocolate chips for topping

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast, sugar, premium flour, dry milk, cocoa, butter, eggs, chocolate chips (granules), brown sugar, cinnamon, cream cheese, powdered sugar, vanilla extract

Cooking the dish according to the recipe:

Knead the dough:

In a microwave-safe bowl, heat water to 100°F (38°C). (It should be warm, not too hot.) Add the yeast and 1/4 teaspoon of granulated sugar and stir until completely dissolved. Let stand until foamy, about 5 minutes.
Meanwhile, in a large bowl, combine the flour, dry milk, cocoa, salt, and the remaining 2 tablespoons of sugar. Make a well in the center. Stir the melted butter and egg yolks into the yeast mixture, then pour it into the well and stir with a wooden spoon until a loose dough forms.

Turn the dough out onto a lightly floured work surface, dust it with flour, and knead, adding more flour as needed, until the dough is smooth but still slightly sticky, 2-3 minutes. Transfer the dough to a greased bowl, turning it over to coat all sides with butter. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-1.5 hours.
Prepare the filling:

In a small bowl, combine granulated sugar, brown sugar, chocolate chips, and cinnamon. Turn the dough out onto a lightly floured surface, smooth it out, and roll it out into a 25x45cm rectangle. Brush the dough with butter, leaving a 2cm border on one long side. Sprinkle with cinnamon sugar and chocolate chips and lightly press the sprinkles into the butter. Brush a clean edge of the dough with water, then tightly roll the dough up, starting at the long edge and working toward the clean edge; press to seal.
Grease a 22x32cm baking pan with butter and sprinkle lightly with sugar. Cut the roll into 12 pieces and arrange the buns cut-side up in the pan. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight and let rise at room temperature for 2 hours in the morning before baking.
Preheat oven to 350°F (175°C). Uncover the buns and bake until golden brown, 25-30 minutes. Let cool in the pan for at least 15 minutes.
Meanwhile, prepare the glaze:

Using a mixer on medium speed, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and beat again. Spread a thin layer on warm cinnamon rolls and sprinkle with chocolate chips. Serve with the remaining frosting.