Chocolate Chip Cinnamon Rolls

Saving for safe keeping. One I want to try soon.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 3⁄4 teaspoon active dry yeast
• 1  tablespoon warm water
• 1  cup all-purpose flour
• 2  tablespoons all-purpose flour
• 2  tablespoons sugar, divided
• 1⁄4 teaspoon salt
• 3  tablespoons  cold butter or 3  tablespoons margarine, divided
• 1⁄4 cup  warm milk
• 1  egg yolk
• 2  tablespoons brown sugar
• 1⁄4 teaspoon ground cinnamon
• 1⁄3 cup  miniature semisweet chocolate chips

• GLAZE

• 1⁄3 cup confectioners' sugar
• 1 1⁄2 teaspoons butter or 1 1⁄2 teaspoons margarine, softened
• 1⁄4 teaspoon vanilla extract
• 1 1⁄2-2  teaspoons hot water

Directions

1. In a small bowl, dissolve yeast in warm water. In a bowl, combine the flour, 1 tablespoon sugar and salt. Cut in 2 tablespoons of the butter until crumbly. Add the milk, egg yolk and yeast mixture; stir well. Cover with plastic wrap; refrigerate for at least 4 hours or overnight.
2. Turn dough onto a lightly floured surface. Roll out into a 10-in. x 6-in. rectangle. Melt remaining butter; brush butter to within 1/2 inches of edges. Combine the brown sugar, cinnamon and remaining sugar. Sprinkle over dough, then sprinkle with chocolate chips. Roll up jelly-roll style, starting with a short side; pinch seam to seal. CUt into 1-in. slices; place cut side down in a greased 8-in. square baking dish. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Bake at 375° for 15-18 minutes or until golden brown. In a bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency; drizzle over warm rolls. Serve warm.
4. NOTE: Rolls may be frozen for up to 2 months. Reheat in the microwave before serving if desired.