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Chocolate Chip Cinnamon Rolls
in Diana's Recipe Book
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Scrumptious and easy to make. Baked exactly how you like them and finished off with a heavenly glaze.
2 loaves (1 lb.) frozen white yeast bread dough, thawed, divided
1/4 cup granulated sugar
1 tablespoon ground cinnamon
2 cups semisweet chocolate chips
1 cup chopped nuts, divided
1 cup powdered sugar, sifted
3 tablespoons milk
Grease two 9-inch-round baking pans.
Roll one bread loaf into 16 x 10-inch rectangle on lightly floured surface. Combine sugar and cinnamon in small bowl; sprinkle 2 tablespoons over dough leaving 1/2-inch border around sides. Sprinkle with 1 cup morsels and 1/2 cup nuts.
Roll up dough starting at short end; seal edges. Cut into 6 slices; place cut side up in prepared baking pan. Repeat with remaining bread loaf, sugar mixture, morsels and nuts; place in second prepared baking pan. Cover; let rise in warm place until dough almost fills pans.
Preheat oven to 350° F (180°C).
Bake for 25 to 30 minutes or until deep golden brown. Cool slightly; drizzle with glaze.
Combine powdered sugar and milk to make a stiff glaze.
Makes 12 cinnamon rolls.
|Source: Nestle USA|
|Date: May 7, 2003|