Chocolate Chip Pecan Cinnamon Rolls

Cinnamon rolls are a classic at our house. We all love them! I remember Mom making these for my friends and I when we stopped at our house to deliver mom her Valagram (a yearly choir fundraiser where we would get paid to sing love songs). She also sent me on a few trips with a 9x13 full of these. I was supposed to share, but I definitely ate to many and got sick.

Most of us don't love raisins in our deserts. I'm especially that way. Thankfully, mom used better fillings for her cinnamon rolls: nuts and chocolate!

Ingredients:

  • Dough

    • 1 3/4 cup warm water

    • 1 pkg quick-rise yeast

    • 1/4 cup sugar

    • 1/4 cup cooking oil

    • 1 1/2 - 2 tsp salt

    • 4 - 5 cups bread flour

  • Filling

    • 1/2 cup brown sugar, packed

    • 1/2 stick butter, melted

    • Chocolate chips (about 1/2 cup)

    • Toasted pecans (about 1/2 cup)

    • Cinnamon to Taste

  • Frosting

    • 1/2 cup butter, softened

    • 3 cup powdered sugar

    • 1 1/2 tsp vanilla

    • 2 tbsp milk

Instructions:

Preheat oven to 350 degrees. In a large bowl, add yeast to water. Whisk to dissolve. Mix in sugar, oil, and salt with whisk. Mix in 4 cups of bread flour w/a wooden spoon. Knead in bowl until smooth, about 3 minutes. Add extra flour if necessary. 

Roll dough into a rectangle. Spread butter on, leaving edges dry. Spread brown sugar and sprinkle with cinnamon. Add pecans and chocolate chips. Roll rectangle lengthwise. Pinch to seal. Using dental floss, cut the cinnamon rolls about 1 inch thick. Place in 9x13 glass baking dish. Bake 20-25 minutes.

With an electric hand mixer, whip all frosting ingredients together until creamy. Apply liberally to cooked cinnamon rolls. Best eaten warm!

Breakfast, DessertJonny HatchComment