Just when you think the sweet roll can’t get any better than the cinnamon roll, or even better yet, the caramel roll, the Pioneer Woman comes up with this little doozy. The chocolate chip sweet roll. I don’t think there has been one Pioneer Woman recipe that I haven’t really really liked. She is a “go-to” for me when that “what’s for dinner” question has me stumped.
Speaking of that “what’s for dinner” question. Some of you may have noticed the lack of a Meal Plan Monday post this week. That’s because I made exactly ONE thing off my list last week! We had ANOTHER bout with a stomach bug, and any cooking I did was fast, and uninvolved. It was a long week, and I’m glad to be back to cooking, and so thankful the kids are all back to normal! I am still catching up the house from that, which is just par for the corse when you have approximately one million children. Any upset in the routine can take a week, or more, to get caught up from.
Back to the rolls. I sent a large pan of these into work with my husband, and he heard nothing but good things about them! I love getting feedback like that, and sending in treats for people.
Start these by whipping up a batch of dough. Directions are more in depth below. I stuck pretty close to PW’s recipe with a few tiny exceptions. I have tried other roll recipes, but I always seem to come back to this one. It is easy, and it is delicious.
After the dough is ready take half of it and roll it out into a LONG rectangle. Pour a bunch of melted butter on it, sprinkle some white and brown sugar on top, and get busy with those chocolate chips!
Roll it up starting from the far side and working towards you. Seal the seams, and slice with a bread knife being careful not to squish the rolls! Place the sliced rolls in a buttered pan.
Let the rolls rise for 30-45 minutes, and then place into a preheated 350 degree oven for 15-20 minutes, or until the rolls are golden brown on the tops. While the rolls are baking, whip up your icing! I used the other half of my dough to make caramel rolls.
Cover the rolls with icing, and enjoy.
- 4 cups 2% milk
- 1 cup white sugar
- 1 cup canola oil
- 9 cups bread flour
- 4.5 tsp yeast
- 1 TBSP salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 stick butter melted
- 2 tsp vanilla
- 1 cup brown sugar
- 1/2 cup white sugar
- 1.5 cups milk chocolate chips
- Icing : enough icing for half the total batch of rolls. If you make ALL of them Chocolate Chip Rolls, double these amounts.
- 4 oz cream cheese - softened
- 1.5 cups powdered sugar
- 1/2 stick butter salted & softened
- 1/2 cup 2% milk
- 2 tsp vanilla
- Mix the milk, sugar, and oil in a large stock pot. Heat over medium heat until warm. Let this to cool until you can comfortably stick your finger into it. You want lukewarm temps.
- Add the yeast and 8 of the 9 cups of flour into the pot and stir until combined. Place a lid on the pop and let it sit for an hour. After the hour, add in the last cup of flour along with the baking soda and baking powder. Mix well into the dough.
- Split the dough in half, refrigerate the half you are not using now. With the remaining half, and roll it out into a long rectangle. Stir vanilla into the melted butter, and pour over the dough and spread evenly, leaving about an inch on the side closest to you unbuttered. Starting at the edge farthest away from you, roll the dough up towards you, and seal the edge when you are done.
- Slice with a bread knife, and place into a buttered baking dish. Bake at 350 for 15-20 minutes, or until the tops are golden brown. Remove from the oven and pour the icing over them while they are still warm.
- To make icing, mix softened cream cheese, softened butter, milk, and vanilla together until lumps are gone and it is well combined.
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