When I stumbled upon The Pioneer Woman’s chocolate chip cookie sweet rolls last month, I think I died for 5 minutes then went to heaven. Yeah, just 5 minutes coz I willed myself to wake up and live so I could make my own chocolate chip sweet rolls. I’m exaggerating of course. But I knew that in order for me to live a long life, I just couldn’t make it on regular days coz I had a feeling I’d probably eat a whole pan of these bad boys. I can’t do Insanity workout 3 times a day. A special occasion is a MUST to make these scrumptious dessert.
Fortunately, my sister-in-law and I finally found the perfect day to have the dinner I promised her as a Thank You for when she found us a washer replacement when our old one died when we were moving. The dinner was also a Thank You for my brother-in-law who helped the Hubs carry the loveseat recliner and the washer & dryer into the new house + picking the Hubs up to get our car back which was parked in Budget’s parking lot due to moving truck nuances (long story). With all that planned, I decided to make chocolate chip rolls and cinnamon rolls as well for our dessert. Hey, go big or go home, right?
For the 2 kinds of rolls, I used the recipe for cinnamon rolls, then just added the chocolate chips on the second batch. I also used 1 kind of icing for both.
2 Kinds Of Homemade Cinnamon Rolls
- 1 quart whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 1 packets active dry yeast
- 8 cups flour (Plus 1 Cup Extra, Separated)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp salt
- generous amount of melted butter
- 2 cups sugar
- generous sprinkling of powdered cinnamon
- 1 brick cream cheese
- 3 cups powdered sugar
- 1 stick butter melted
- 1 cup milk
- 2 1/2 tsp vanilla extract
- 3/4 tsp salt
- In a pot, mix together milk, canola oil and sugar. Scald, meaning heat the whole thing until it’s just about to boil. Turn it off then let cool for 45 minutes or an hour. After cooling, sprinkle active dry yeast. Let it sit for a minute.
- Add 8 cups of flour.
- Mix together, cover then let it set for an hour.
- This is how it looks like after an hour.
- After an hour of rising, add the last cup of flour, baking powder, baking soda and salt.
- Stir and mix everything together. That’s how it looks. After stirring, cover the pot and store in the fridge overnight. According to TPW, the dough could last in the fridge for a day or two. If it starts to flow out of the pot just punch it in the middle.
- Sprinkle flour in the counter space. Depending on how long your space is, cut the dough either in half or 4. I had to do the latter. Not enough space to work on. Roll the dough into a wide rectangle.Melt 4 sticks of butter in the microwave. Yes, 4 sticks coz you need a lot for the dough and the pans.
- Pour some of the butter onto the dough. Be generous in spreading the butter all over.
- Sprinkle sugar on top. Be generous too.
- Then generously sprinkle powdered cinnamon on top.
- Start rolling from the opposite end, towards you. Make it tight and don’t worry about the filling oozing out of the dough. Just keep rolling tight.
- Do the same thing with the remaining dough but add chocolate chips after sprinkling the cinnamon. This time though I decided to go light on the cinnamon.
- I used 2 rectangular baking pans. Pour melted butter on each. Cut the rolls about 3/4 to 1 inch then lay them on the pan. Here are the cinnamon rolls.
- And here are the cinnamon & chocolate chips rolls.
- Cover each pan with a clean kitchen towel. Let the rolls sit to rise for 20-30 minutes. Gotta cover them fully. I’m just showing you what’s underneath the towel so you know that I’m really making these.Preheat oven to 375°
- The risen cinnamon rolls. The chocolate chip cinnamon rolls were like that too but I don’t think you still need to see them so I didn’t take a picture.
- Bake the rolls in the oven for 15-18 minutes or until golden brown.
- While the rolls are baking, make the glaze. Combine the powdered sugar, butter, cream cheese, vanilla, salt, and milk. Take out the butter and cream cheese ahead of time so they’ll soften. Mix everything together until in pourable consistency. It would be thick but pourable
The Cinnamon Rolls. My husband told me not to put too much in the pan but I only heard his voice and not his words while working on these in the kitchen. I just assumed he was just admiring how beautiful his wife was in the kitchen so I brushed him off. Coz you know, I already know that. I found out what he was actually telling me when I started whining how the rolls looked stacked in the pan and he said he told me not to put too much. Darn.
The Cinnamon Chocolate Chip Rolls looked better. Nahhh, scratch that. They’re SEXY!!
Divide the icing in half to pour on each pan of rolls. Be generous with the icing.
And I mean really generous. TPW mentioned the words drowning and positively swimming in the icing.
Have a roll, or 2, or 2 of each kind. Pour some more icing if you have some left.
I’m quite impressed that I made homemade cinnamon rolls. I dealt with yeast and went through a process of dough-rising. Having said that, I have a few notes the next time I’ll make these. I hate to admit this because I’m a chocoholic but chocolate chips on cinnamon rolls are overwhelming. It is soooooooooo good that it’s deadly. Yah know, one of those things. If I do this again with chocolate, I’ll probably just add a few morsels. But that would be a while. I might use apples next time instead. Like my husband said also which I did not hear at first, don’t put too much in a pan.