{"id":9741,"date":"2014-12-22T22:57:26","date_gmt":"2014-12-23T02:57:26","guid":{"rendered":"https:\/\/www.somethingswanky.com\/?p=9741"},"modified":"2022-06-02T09:48:28","modified_gmt":"2022-06-02T13:48:28","slug":"chocolate-chip-cinnamon-rolls","status":"publish","type":"post","link":"https:\/\/www.somethingswanky.com\/chocolate-chip-cinnamon-rolls\/","title":{"rendered":"Chocolate Chip Cinnamon Rolls Recipe"},"content":{"rendered":"
\n
\"These<\/figure><\/div>\n\n\n

I really<\/em> need you guys to be able to reach through the screen and take a bite of these. Because I simply do not have the words to do these justice.<\/p>\n\n\n\n

And it’s not just the chocolate chips that make these so amazing. I mean… they’re chocolate chips<\/em>, so obviously they’re good. But I actually switched gears and changed up my rusty-trusty cinnamon roll recipe<\/a> in two ways that make THESE cinnamon rolls absolutely melt-in-your-mouth spectacular! And it has nothing to do with adding chocolate chips…<\/p>\n\n\n\n

First off, I totally changed the dough recipe. I ate Thanksgiving with my Aunt Carol this year and was reminded how much I love her flaky, buttery, heavenly soft crescent rolls. And this was the first year that it actually crossed my mind to ask her for the recipe– which is now the base of this cinnamon roll recipe.<\/p>\n\n\n\n

If you do much bread making, I think you’ll notice how different the recipe is compared to most dough\/bread recipes. There’s a LOT more sugar than you would normally use, THREE eggs (and I hardly ever use eggs in dough making!), a lot of butter, and scalded milk. Overall, it’s a drastically different recipe than I’ve ever used to make any kind of bread dough before.<\/p>\n\n\n\n

And just a side note here– I did a little research on whether or not it’s really important to scald the milk or not. As it turns out, in bread-making it is<\/span> important to scald the milk. It creates a chemical reaction that makes softer, flakier bread. So don’t skip that part! It’s so worth it.<\/em><\/p>\n\n\n

\n
\"These<\/figure><\/div>\n\n\n

The second change I made was a deviation from my go-to cream cheese frosting. I’ve been dying to attempt an icing that tastes like the kind of you get in a can of store-bought cinnamon rolls (is it just me, or could you drink that stuff with a straw?), and I think I got it just right with this recipe.<\/p>\n\n\n\n

And as an added bonus: it’s super easy. If you can work a whisk, you can make this icing.<\/p>\n\n\n\n

If you’ve never made homemade cinnamon rolls, this is where you want to start!!! This recipe is absolutely perfect and will be the staple cinnamon roll recipe in our house forever more (with and without chocolate chips!!).<\/p>\n\n\n\n

Enjoy \ud83d\ude42<\/p>\n\n\n