I know I’ve said this before, and I’m sure that I’ll say this again, but at the risk of sounding like a broken record, these cinnamon rolls are super easy to make and blow my mind. I know that I’ve said “I can’t believe that such and such was so easy to make” for just about everything since Bren told me that’s what I always say, but these really are pretty easy. I didn’t change too much from the original recipe that you can find here (of course another amazing recipe from Sally’s Baking Addiction), but I did use white whole wheat flour and then threw in some chocolate chips.
These cinnamon rolls are dangerous. I made a batch of them on Saturday and they were gone by Sunday. So of course I made a whole new batch. Is it wrong to like eating these so much after a run!? I hope not. I’ve got just under a month to go before my first 5k. I’m both excited and nervous for it and I hope I’m ready.
I don’t recommend trying to make these for breakfast since you’ll need to wait at least an hour for them to rise (unless you want to get up really really early and that’s just not my idea of fun). You could make them up the night before and then let them warm up in the oven the next morning. That would be delicious! I just ate mine for dessert.
I know it sounds like a lot of things, and looks like a lot of steps, but these really are very simple. I do hope you aren’t intimidated and give these a try. There isn’t much better than warm fresh and soft cinnamon rolls…except for cinnamon rolls with chocolate chips added in.
Chocolate Chip Cinnamon Rolls
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Makes: about 10 rolls
For the rolls: 2 and 3/4 cups of white whole wheat flour 3 tablespoons of granulated sugar 1 teaspoon of salt 1 package (1/4 ounce) of fast rising yeast 1/2 cup of water 1/4 cup of milk, I used 2% 2 and 1/2 tablespoons of unsalted butter 1 egg
For the flling: 1/4 cup of granulated sugar 1 tablespoon of cinnamon 3 tablespoons of unsalted butter 1/2 cup of chocolate chips
1) In a medium sized mixing bowl, combine 2 and 1/4 cup of the flour, sugar, salt, and yeast. Set aside 1/2 cup of the flour for later. 2) In a microwave safe dish, add the water, milk, and butter. Heat in the microwave in 30 second intervals until the butter is melted. You will want to keep an eye on it as the milk has a tendency to bubble over. 3) Stir the liquid mixture into the dry ingredients. Add in the egg and mix well. Add in just enough flour to make a soft dough. I needed all of it. Dough is ready when it gently pulls away from the sides. 4) Gently kneed the dough in the bowl for about 4 minutes. If you need to, you can add a bit more flour for dusting. Let the dough rest for about 10 minutes in the bowl. 5) While the dough is resting, combine the sugar and cinnamon in a small bowl. Preheat the oven to 200° F and grease a pie dish or other 9 inch pan. 6) When the dough is ready, roll it out into a 14X8 inch rectangle. I like to roll it on my silicone mat since it has a ruler on the bottom. 7) Melt the butter and spread on top of the dough. Then sprinkle the cinnamon sugar mixture over the butter, and add the chocolate chips on top. 8) Roll up the dough and cut into 10 pieces. Place the pieces in the pie dish with a slight space between each roll. 9) Turn off the oven, lightly cover the rolls with aluminum foil, and place in the oven to let rise for 60 to 90 minutes. The rolls should double in size. 10) When the rolls are ready, turn the oven to 375° F and bake for 25 to 30 minutes. I cover the rolls with aluminum foil after 15 minutes to keep the tops from browning too much.