Wednesday, September 29, 2010

Chocolate Chip Cookie Cinnamon Rolls!

This past weekend my sister Mary came to visit. We made several crafts (Halloween Crafts for Lana's Daycare-pics and post coming closer to halloween when the goodies inside of  the craft get made).

For breakfast Sunday morning since I was off my diet this weekend I decided to try out a new recipe. Chocolate Chip Cookie Cinnamon Rolls I got this recipe off of the pioneer woman blog. (tastes just like a chocolate chip cookie with the goodness of cinnamon rolls.

This is the first step of the process. This is my 2nd batch. (Note to self: read the directions carefully before starting-I added an extra cup of flour). Below are pictures of the process of making these cinnamon rolls. I have included the recipe at the end instead of doing so at the bottom of each picture. Also at the end is my tips that I found out while making this recipe.

I think Mary's dog Rozai wants a taste of these yummy cinnamon rolls.

On a side note I took a picture of my "brown sugar" bear that I thought made for a great picture. This brown sugar bear is a ceramic type bear that you put in with your brown sugar to keep it soft. I must say it works "GREAT".

These cinnamon rolls are good but VERY RICH they tasted more like a dessert instead of a breakfast.

The recipe is listed  below (note: the dough is a double batch the amount they have you make.) Half the recipe will make 6 x-large cinnamon rolls. I used the other dough the next day to make some regular cinnamon rolls to take to Lana's Daycare. Here I just mixed white sugar with cinnamon and then the brown sugar. I made these smaller so the other half of the dough made 2dozen.

I must say the dough is the best I have made for cinnamon rolls VERY YUMMY!

Another Note: I roll the dough out as thin as I can get it I don't follow the directions to make it a specific size because I found the thinner you roll it the better cinnamon rolls they make.

A good tip in the recipe was to put 1/2 cup of melted butter in the botoom of the pans before placing the rolls in. YUMMY and helps them not to stick.

These are the smaller cinnamon rolls before the icing. YUM-O



• 4 cups Whole Milk

• 1 cup Sugar

• 1 cup Canola Oil

• 9 cups All-purpose Flour

• 2 packages (4 1/2 Teaspoons) Active Dry Yeast

• 1 Tablespoon (heaping) Salt

• 1 teaspoon (scant) Baking Soda

• 1 teaspoon (heaping) Baking Powder

• 1 stick Butter

• 2 teaspoons Vanilla Extract

• 1 cup Brown Sugar

• ½ cups Sugar

• 1 teaspoon Salt

• 1-½ cup Chocolate Chips Or Chocolate Chunks

• 1 cup Chopped Pecans (optional)

• Icing

• 1 package 8 Ounce Cream Cheese

• 3 cups Powdered Sugar

• 1 stick Butter, Softened

• 1 cup Whole Milk

• 2-½ teaspoons Vanilla Extract

• ¾ teaspoons Salt

Preparation Instructions

Mix milk, 1 cup sugar, and canola oil in a pot. Heat until very warm but not boiling. Allow to cool until slightly warmer than lukewarm.

Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 degrees. Spread melted butter in the bottom of pie pans or 9 x 13-inch baking dishes.

Divide dough in half. Store one half in the fridge for another use. Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 24 inches wide by 10 to 12 inches deep. Add vanilla to melted butter, then drizzle mixture all over the surface of the dough. Use fingers to spread evenly. Mix sugar and salt and sprinkle it evenly over the butter. Follow with the brown sugar, chocolate chips, and chopped nuts.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Pinch the edges to seal. Slice into 1/2 to 3/4-inch thick rolls and lay, cut side down, in buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.

Make the icing: Mix 1 stick butter, cream cheese, powdered sugar, milk, vanilla, and salt in an electric mixer or until smooth and pourable.

Remove rolls from oven and allow to sit five minutes before drizzle icing all over the rolls. Be sure to get the icing all around the edges and covering the surface so they’ll be nice and moist! Sprinkle tops with extra chopped nuts.

Serve warm or at room temperature.

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