Chocolate Chip Caramel Rolls
As a teenager, I keep active with sports and friends, but baking is my favorite hobby. My five older brothers eat these delicious breakfast rolls right out of the oven! —Julia Holm, Northfield, Minnesota
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 3/4 cup warm water (110° to 115°)
- 3/4 cup warm 2% milk (110° to 115°)
- 3 tablespoons canola oil
- 1/4 cup sugar
- 1-1/2 teaspoons salt
- 3-3/4 to 4-1/2 cups all-purpose flour
- 3/4 cup miniature semisweet chocolate chips
- filling:
- 1/4 cup butter, softened
- 1/3 cup sugar
- 2 tablespoons ground cinnamon
- 1 cup miniature semisweet chocolate chips
- syrup:
- 1 cup packed brown sugar
- 3/4 cup heavy whipping cream
Directions
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1In a large bowl, dissolve yeast in warm water. Add the milk, oil, sugar, salt and 3 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
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2Turn onto a floured surface; knead in chocolate chips until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
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3Punch down dough. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter over dough to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Sprinkle with chocolate chips; gently press into dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
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4In a small bowl, combine brown sugar and cream; pour into a greased 13x9-in. baking dish. Arrange rolls cut side up over syrup. Cover and let rise until doubled, about 50 minutes.
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5Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing to a serving platter. Serve warm.
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