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Chocolate Chip Sweet Rolls | Can't Stay Out of the Kitchen | These luscious #SweetRolls made with #ChocolateChips are absolutely superb. The icing is thick and drool-worthy. If you enjoy #chocolate, you'll love having it in sweet #rolls. Great #breakfast idea for #holidays, weekends or company. #ChocolateChipSweetRolls

Chocolate Chip Sweet Rolls

Teresa Ambra
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. 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Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 24
Calories 307 kcal

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-label]

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
Keyword bread, breakfast, brunch, chocolate, sweet rolls
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