CINNAMON CHOCOLATE CHIPS RECIPES

Steps:

• Combine butter and 1 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk and vanilla; continue beating until well mixed. Add flour, baking powder and 1 teaspoon cinnamon; beat at low speed, scraping bowl often, until well mixed. Stir in chocolate chips.
• Divide dough in half; shape each half into 8-inch log.
• Combine 1/4 cup sugar and 1 teaspoon cinnamon in bowl. Spread sugar mixture onto waxed paper. Roll each log in sugar mixture until outside is well coated; wrap each in plastic food wrap. Refrigerate 2 hours or until firm.
• Heat oven to 375°F.
• Cut logs into 1/4-inch slices using sharp knife. Place, 1 inch apart, onto ungreased cookie sheets. Bake 8-10 minutes or until edges are firm and bottoms are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.

Steps:

• In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter, eggs, honey, salt and 3 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl, turning once. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide into 4 pieces. Roll each into a 14x8-in. rectangle; spread with butter. Combine the brown sugar, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in 4 greased 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 25-30 minutes. Cool for 5 minutes; remove from pans to wire racks. , For glaze, in a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to reach desired consistency; drizzle over warm rolls.