Chocolate Chip Sweet Rolls
Chocolate Chip Sweet Rolls have to be one of my favorite ways to make “cinnamon rolls” or “sweet rolls.” I love chocolate anyway, so this way to use them in a recipe is absolutely delightful. The nice thing about this version is it’s a “no-knead” recipe. The dough is mixed and kneaded in the breadmaker. It’s so much easier that way. After that, roll out the dough, add the filling, allow the rolls to raise, and after baking, slather on the frosting. Lots of frosting! Oh my, these sweet rolls are delectable.
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One of the gals at our church asked me to make some cookies for an elder’s retreat they were having. I offered to also make sweet rolls. So I made three variations of cookies ahead of time (Peanut Butter Surprises, Perfect Chocolate Chip Cookies, Monster Brownies) and stuck them in the freezer. Then the day beforehand, I made three different batches of sweet rolls. I got started early in the morning and finished in the afternoon. They loved all the food but sweet rolls are always a hit.
My mom made Cinnamon Rolls for us every time she baked home-made bread growing up. She baked up about 12-15 loaves of bread at least once if not twice a week. There were a lot of us and we all loved her home-made bread. She would save out some of the dough and make her cinnamon rolls (which always included raisins).
After I left home and got married, Mom would make homemade bread and cinnamon rolls for us every time we came to visit. The cinnamon rolls were my husband’s favorite. His mom worked when he was growing up so she never had time to make Cinnamon Rolls or bread from scratch. But my mom was a stay-at-home, Mrs. Cleaver type of mom, so we were blessed to eat a lot of homemade goodies growing up. I know that’s where I got my sweet tooth.
When we visited my son, daughter-in-law and our grandkids in early December, my daughter-in-law made homemade rolls and cinnamon rolls in her breadmaker. (Several times)! I loved them and decided it was time to get the recipe and start making them for us. I’ve made several batches since then. My neighbors and our friends love getting these goodies. (And I love making them)!
Chocolate Chip Sweet Rolls are terrific for holiday get togethers, but they’re simply wonderful any time of the year. I like making them on the weekends. But I’ve made them several times for brunch parties. I usually make them a day in advance. They are still great. When we went to my mom’s in the earlier years of our marriage, we would eat her homemade bread or cinnamon rolls for breakfast, lunch or dinner. These luscious sweet rolls are too good to pass up, whether you decide to eat them for breakfast or a midnight snack. 🙂
Chocolate Chip Sweet Rolls are awesome!
These luscious sweet rolls are filled with miniature chocolate chips!
The buttercream frosting on top is so, so good.
There’s no-kneading with this easy recipe.
Here’s what I did.
I used these ingredients for the sweet roll dough.
Cut butter into slivers and place in a breadmaker canister.
Add warmed half-and-half.
Add bread flour and sugar.
Add salt and yeast.
Place in a breadmaker on the “dough” setting. This will take about 1 hour 45 minutes.
Roll out dough into a rectangle.
I used these ingredients for the filling.
Spread softened butter over top (not melted butter).
Sprinkle brown sugar over top of the butter. With the palm of your hand, spread the brown sugar so it fills in the crevices of the dough.
Sprinkle miniature chocolate chips evenly over top.
Roll up the dough jelly-roll style as tightly as possible.
Cut dough with a very sharp knife in one-inch sections.
Grease a 10×15″ glass baking dish really generously with butter. Place sections in three rows of five each. If you don’t have this large of a baking dish, you’ll put 12 rolls in a 9×13″ baking dish. You’ll need enough dishes for about 22-24 rolls, whatever sizes you use.
Place rolls in oven. Turn oven on 350 for exactly one minute. Turn off oven. Allow rolls to raise about 15-20 minutes. Keep rolls in oven and turn on oven again for exactly one minute. Turn off oven. Repeat this process for about 1 hour 30 minutes or up to two hours, until the dough raises to double or triple in bulk.
Turn oven on 350. Place timer on 25 minutes. The rolls should be done by that time but check the middle to make sure the rolls are not still gooey. If they are, bake 5 more minutes before removing from oven. (See notes in recipe below).
I used these ingredients for the icing.
Place softened butter, salt, vanilla and baking powder in mixing bowl.
Add half-and-half and mix until you get the right consistency.
Spread the icing over top of the rolls as soon as they come out of the oven.
Cut and serve!
Chocolate Chip Sweet Rolls are so drool-worthy.
These sweet rolls are so amazing they’ll knock your socks off!
If you’re a chocolate lover, these sweet rolls will delight you!
Here’s the recipe.
CHOCOLATE CHIP SWEET ROLLS
(My own concoction)
Chocolate Chip Sweet Rolls
Chocolate Chip Sweet Rolls are spectacular. These luscious sweet rolls include miniature chocolate chips in the filling and a decadent buttercream frosting on top. They're fantastic for holidays, weekend or company breakfasts. Every bite is drool-worthy and will cure any sweet tooth craving. If you enjoy chocolate, these sweet rolls will rock your world!
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Equipment
- 1 breadmaker
- 1 9x13" glass baking dish
- 1 7x11" glass baking dish or similar size
- 1 Rolling Pin
- 1 sharp knife to slice roll dough
- measuring cups
- measuring spoons
- 1 mixing bowl
- 1 electric mixer
- 1 rubber spatula to (gob) spread icing over rolls
Ingredients
DOUGH:
- 1/4 cup salted butter cut in slivers (1/2 stick or 4 tbsp.)
- 1 1/2 cups half-and-half or whole milk, warmed (see note below)
- 4 cups bread flour
- 1/4 cup granulated sugar
- 1 1/2 tsp. sea salt
- 2 tsp. Fleishmann's bread machine yeast
FILLING:
- 6 tbsp. salted butter softened (I used 5 tbsp. for the filling and one tbsp. to grease the baking dish)
- 3/4 cup light brown sugar packed
- 1 cup miniature chocolate chips
ICING:
- 1/2 cup salted butter softened (1 stick)
- 1 tsp. real vanilla extract no substitutes
- 5-6 tbsp. half-and-half or whole milk
- dash sea salt
- 3 cups powdered sugar
Instructions
DOUGH:
- Layer ingredients in order listed.
- Cut butter into slivers and place on bottom of bread canister. (Or, if the butter is already softened, just place the whole piece in the canister).
- Measure half-and-half into a measuring cup.
- Microwave at 50% power for 1 minute 30 seconds or up to 2 minutes until warmed.
- Pour warm cream over top of butter.
- Spread bread flour over top of cream.
- Then sprinkle with granulated sugar, salt and yeast.
- Place in breadmaker and put on “dough” setting.
- This will take approximately 1 hour 45 minutes.
- Remove dough from bread canister and roll out into a very large rectangle.
- Spread softened butter over top, then sprinkle with brown sugar.
- With your hand, spread the brown sugar so that it fills in all the crevices.
- Sprinkle evenly with chocolate chips.
- Roll up tightly jelly-roll style.
- Cut into one to two-inch pieces and place in a greased baking dish.
- See notes below for raising dough.
FILLING:
- Soften unsalted butter.
- Spread butter as evenly as possible over the large rectangular piece of dough.
- Sprinkle brown sugar over top.
- Carefully with your hand, spread the brown sugar across the dough so that all the crevices are filled in to the edges.
- Then spread the miniature chocolate chips evenly over top.
- Roll up carefully and cut into even one to two-inch sections with a sharp knife.
- Place cut side up in a greased rectangular baking dish.
- Allow to rise in a warm place about an hour and a half to two hours, until the rolls come up almost to the top of the baking dish.
- Bake at 350° approximately 15-20 minutes or until rolls test done. (See note below).
- Add icing and serve.
ICING:
- Place ingredients in a mixer and beat for several minutes.
- Dollop over top of hot sweet rolls after they come out of the oven.
Notes
NOTE: I usually warm the half-and-half about one minute 30 seconds in the microwave (at 50% power).
NOTE: To raise the rolls: I turn the oven on 350° for exactly one minute. Turn off heat and slide pan of rolls into the oven (uncovered). After 20 minutes, heat the oven again for one minute. Repeat again in 20 minutes. Keep heating the oven for one minute in 20 minute intervals. If the rolls are raised sufficiently at the hour and a half mark, begin baking. Otherwise, heat for one more minute. Turn off heat and allow rolls to continue raising. At this point, the rolls have been warming in the oven for approximately 1 hour 30 minutes. That is usually sufficient time for the rolls to be raised enough and fill the pan. But sometimes it takes a full 2 hours. Then begin baking.
NOTE: For baking: I keep the rolls in the oven while the temperature raises to 350°. (This allows the rolls to raise a little more). I set a timer for 25 minutes. The rolls are usually done by that time. But check to make sure they are not doughy or too soft in the middle. If they are, continue baking for 5 more minutes. If you put the rolls in a preheated oven, it usually takes about 17-20 minutes for them to bake sufficiently.
NOTE: For best results, do not use any lower percentage of milk than whole milk.
NOTE: For best results, I recommend using Fleischmann’s yeast. Other brands have a tendency to fail more easily.
NOTE: If you use regular sized chocolate chips, you will probably have to use the whole package to get the same coverage.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 307kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 31mgSodium: 208mgPotassium: 57mgFiber: 1gSugar: 29gVitamin A: 351IUVitamin C: 0.2mgCalcium: 40mgIron: 0.4mg
Tried this recipe?Let us know how it was!
Chocolate Chip Sweet Rolls are great for those sugar or chocolate cravings. 🙂
I like to gob on the icing. 🙂
Prepare yourself to be overcome with scrumptiousness!
I loved these sweet rolls and so did the friends we shared them with.
You may also enjoy these delicious recipes!
Chocolate Chip Sweet Rolls
Chocolate Chip Sweet Rolls are spectacular. These luscious sweet rolls include miniature chocolate chips in the filling and a decadent buttercream frosting on top. They’re fantastic for holidays, weekend or company breakfasts. Every bite is drool-worthy and will cure any sweet tooth craving. If you enjoy chocolate, these sweet rolls will rock your world!
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Equipment
- 1 breadmaker
- 1 9×13" glass baking dish
- 1 7×11" glass baking dish or similar size
- 1 Rolling Pin
- 1 sharp knife to slice roll dough
- measuring cups
- measuring spoons
- 1 mixing bowl
- 1 electric mixer
- 1 rubber spatula to (gob) spread icing over rolls
Ingredients
DOUGH:
- 1/4 cup salted butter cut in slivers (1/2 stick or 4 tbsp.)
- 1 1/2 cups half-and-half or whole milk, warmed (see note below)
- 4 cups bread flour
- 1/4 cup granulated sugar
- 1 1/2 tsp. sea salt
- 2 tsp. Fleishmann’s bread machine yeast
FILLING:
- 6 tbsp. salted butter softened (I used 5 tbsp. for the filling and one tbsp. to grease the baking dish)
- 3/4 cup light brown sugar packed
- 1 cup miniature chocolate chips
ICING:
- 1/2 cup salted butter softened (1 stick)
- 1 tsp. real vanilla extract no substitutes
- 5-6 tbsp. half-and-half or whole milk
- dash sea salt
- 3 cups powdered sugar
Instructions
DOUGH:
- Layer ingredients in order listed.
- Cut butter into slivers and place on bottom of bread canister. (Or, if the butter is already softened, just place the whole piece in the canister).
- Measure half-and-half into a measuring cup.
- Microwave at 50% power for 1 minute 30 seconds or up to 2 minutes until warmed.
- Pour warm cream over top of butter.
- Spread bread flour over top of cream.
- Then sprinkle with granulated sugar, salt and yeast.
- Place in breadmaker and put on “dough” setting.
- This will take approximately 1 hour 45 minutes.
- Remove dough from bread canister and roll out into a very large rectangle.
- Spread softened butter over top, then sprinkle with brown sugar.
- With your hand, spread the brown sugar so that it fills in all the crevices.
- Sprinkle evenly with chocolate chips.
- Roll up tightly jelly-roll style.
- Cut into one to two-inch pieces and place in a greased baking dish.
- See notes below for raising dough.
FILLING:
- Soften unsalted butter.
- Spread butter as evenly as possible over the large rectangular piece of dough.
- Sprinkle brown sugar over top.
- Carefully with your hand, spread the brown sugar across the dough so that all the crevices are filled in to the edges.
- Then spread the miniature chocolate chips evenly over top.
- Roll up carefully and cut into even one to two-inch sections with a sharp knife.
- Place cut side up in a greased rectangular baking dish.
- Allow to rise in a warm place about an hour and a half to two hours, until the rolls come up almost to the top of the baking dish.
- Bake at 350° approximately 15-20 minutes or until rolls test done. (See note below).
- Add icing and serve.
ICING:
- Place ingredients in a mixer and beat for several minutes.
- Dollop over top of hot sweet rolls after they come out of the oven.
Notes
NOTE: I usually warm the half-and-half about one minute 30 seconds in the microwave (at 50% power).
NOTE: To raise the rolls: I turn the oven on 350° for exactly one minute. Turn off heat and slide pan of rolls into the oven (uncovered). After 20 minutes, heat the oven again for one minute. Repeat again in 20 minutes. Keep heating the oven for one minute in 20 minute intervals. If the rolls are raised sufficiently at the hour and a half mark, begin baking. Otherwise, heat for one more minute. Turn off heat and allow rolls to continue raising. At this point, the rolls have been warming in the oven for approximately 1 hour 30 minutes. That is usually sufficient time for the rolls to be raised enough and fill the pan. But sometimes it takes a full 2 hours. Then begin baking.
NOTE: For baking: I keep the rolls in the oven while the temperature raises to 350°. (This allows the rolls to raise a little more). I set a timer for 25 minutes. The rolls are usually done by that time. But check to make sure they are not doughy or too soft in the middle. If they are, continue baking for 5 more minutes. If you put the rolls in a preheated oven, it usually takes about 17-20 minutes for them to bake sufficiently.
NOTE: For best results, do not use any lower percentage of milk than whole milk.
NOTE: For best results, I recommend using Fleischmann’s yeast. Other brands have a tendency to fail more easily.
NOTE: If you use regular sized chocolate chips, you will probably have to use the whole package to get the same coverage.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 307kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 31mgSodium: 208mgPotassium: 57mgFiber: 1gSugar: 29gVitamin A: 351IUVitamin C: 0.2mgCalcium: 40mgIron: 0.4mg
Tried this recipe?Let us know how it was!