Chocolate Chip Cinnamon Roll

September 20, 2010

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The kids survived the first week of school ( quite happily, I may add) and now we are on to week 2.  Thus far, I have done a pretty good job of making lunches the night before (sans the sandwich or hot food) and my goal for breakfast is to have goodies on hand, in the freezer, ready to bake off before the kids wake up.

I don’t always give them something sweet in the a.m.  Once a week Eli requests “eggy sopita” lovingly coined by our nanny when Eli was oh so young.  Eggy sopita is an egg, dropped in boiling water for 4 minutes.  I then take the egg out of the water and crack open it’s shell and scoop out the soft, gooey center into a heated ramekin with a tad of melted butter.  The ramekin is then put over the flame for a few minutes to finish cooking.  Add S + P, serve with “toast slices”, along with some berries and this is one of those perfectly balanced meals( when I was growing up, we didn’t have a name for it, but the name “eggy sopita” is here to stay).  Isaac likes a BLD – turkey bacon, lettuce, Dijon on toasted sour dough.  And Levi likes a “push down”; a toasted whole wheat English muffin, once out of the toaster, we put a slice of cheese between the two halves and “push it down”.  Other than these favorites, it is usually normal stuff like, bagels, fruit, fruit smoothies with protein powder + yogurt and sometimes, a bowl of cereal.

Today, the kids had fruit smoothies and these wonderfully easy chocolate chip cinnamon rolls.  No yeast, therefore no rising.  The wet ingredients included cottage cheese.  Cottage cheese you say!  I said the same thing and this ingredient almost deterred me from making them.  Glad I didn’t follow my instincts. These are light and delicious!


Chocolate Chip Cinnamon Roll

adapted from here
yield: 12 buns

ingredients:
cinnamon rolls
3/4 cups cottage cheese
1/3 cup buttermilk
1/4 cup sugar
4 Tbls. butter, melted
1 tsp. vanilla
9 oz. all-purpose flour
1 Tbls. baking powder

filling
1 1/2 tsp. unsalted butter, melted
1/2 cup dark brown sugar
1 1/2 tsp. cinnamon
1/2 cup mini bittersweet chocolate chips
1/4 cup toasted pecan, chopped

glaze
1 1/4 cup powdered sugar
2 tsp. milk
drop of vanilla

instructions:
• preheat oven to 350*.  spray a 12 capacity muffin tin.  set aside.
cinnamon rolls
• combine all wet ingredients in the bowl of a food processor.  pulse until smooth, about 10 seconds.  add the dry ingredients and pulse in short bursts until the dough clumps together.
• lightly flour your work surface ( I use a marble slab) and knead dough with the heal of your hand, 4-5 times.
• with a rolling pin, roll the dough into a 12 x 15″ rectangle.
filling
• brush the dough with the melted butter, leaving a 1/2 inch border around the edges.
• in a small bowl, combine the rest of the ingredients
• sprinkle the mixture over the buttered area. push the mixture into the dough(I use a piece of wax paper and lay on top of the mixture and press gently to get the goods into the dough).
• starting at the long edge, roll up the dough jelly roll style.  pinch the seams and leave the ends open
• cut 12 equal parts and set each piece in the individual muffin tins.
• bake 22 – 25 minutes or until bubbly and golden brown.
• let cool 5 minutes and remove from the muffin tin.  cool, slightly on wire racks.
• mix ingredients for the glaze and drizzle on top.
• mmm mmm good!

note:  if you want to make these in advance, bake and then flash freeze. once frozen, and place in a freezer bag and seal tightly.  these will last for a month in the freezer.  warm in the toaster oven and drizzle with glaze while hot.

{ 17 comments… read them below or add one }

1 Kristen September 20, 2010 at 7:13 pm

What a delicious looking and I bet tasting bun! I never thought to add chocolate chips. Brilliant!

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2 SprinkleBakes September 20, 2010 at 7:23 pm

Yum! That picture looks so inviting…

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3 Maria September 20, 2010 at 8:16 pm

What a decadent morning treat!

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4 Kim September 20, 2010 at 10:35 pm

I love your recipe and i’m intrigued by the addition of buttermilk and the cottage cheese in your dought! These rolls looks pretty darn good!

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5 Anh September 20, 2010 at 10:49 pm

this is such a great idea! I love cinammon roll.

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6 ~Lisa~ September 21, 2010 at 3:14 am

You’re kids are lucky! And breakfast food is so good. You can’t go wrong with chocolate chip cinnamon rolls. Gosh i’m hungry now.

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7 M. September 21, 2010 at 6:10 am

I would love those rolls for breakfast myself, so delicious!

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8 Dimah September 21, 2010 at 12:14 pm

Oh wow. Those look amazing!

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9 naomi September 21, 2010 at 3:59 pm

Ah, yours looks fab! I agree, with Heather of SprinkleBakes, the picture looks so inviting!

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10 Margaret September 21, 2010 at 5:18 pm

Question…do you think that the rolls could be made in the evening and sit in the muffin tin, in the frig, overnight? Looking for a cinnamon roll to have ready to pop in the oven in the a.m. These look wonderful! http://www.envierecipes.com/

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11 Dionne Baldwin September 21, 2010 at 5:22 pm

That’s absolutely perfect! What a good thing to put up ahead of time so that I can just put it in the oven for a few before I give it to my kiddoz! There’s something about making ahead that makes me SO happy. I love parading around triumphantly as I get a jump start on things…

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12 The Urban Baker September 21, 2010 at 5:31 pm

I am so glad everyone is loving these as much as I am!Kristen – chocolate all the way, baby!Sprinklesbakes – these are a party in your mouth!Maria – anytime of day “treat” is more like itKim- both the buttermilk and the cottage cheese makes these so light! one of the best I have made. and NO yeast! Anh – i haven’t really met a cinnamon roll I didn’t likeLisa – I am whipping up another batch to throw in the freezer. M – they are truly so easy. I highly suggest you give them a tryDimah – amazing is the perfect descriptive for theseNaomi – the invitation is open. make these immediatelyMargaret – hmmm. I don’t see why not. there is no yeast in them, so they aren’t going to grow and explode in your fridge. give it a try and let me know the end result!Dionne – prepping in advance makes me so “HAPPY” as well. You should take a gander at my freezer. It is a very happy place.Have a sweet day!

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13 Carolyn September 21, 2010 at 9:53 pm

Beautiful little cinnamon rolls! I love baked goods like this. You know, the eggy sopita reminds me of when I was a kid, my mother used to soft-boil an egg, rip a piece of buttered toast in small bits, and mix it all together with S + P. I thought it was the best breakfast ever!

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14 Malin Guinn September 21, 2010 at 10:11 pm

NUM!

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15 Patricia Scarpin September 22, 2010 at 2:24 pm

This is such a nice recipe for those who are afraid of yeast – they’re beautiful, Susan!

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16 Eliana September 22, 2010 at 8:14 pm

Whoa – this rolls look amazing! I dought I could have just one or two.

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17 Pretty. Good. Food. September 24, 2010 at 10:54 pm

I’ve been avoiding making cinnamon rolls like the plague but I don’t think I can avoid it any longer, these look too good!

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