Ingredients
1 package (1/4 ounce) active dry yeast3/4 cup warm water (110° to 115°)3/4 cup warm 2% milk (110° to 115°)3 tablespoons canola oil1/4 cup sugar1-1/2 teaspoons salt3-3/4 to 4-1/2 cups all-purpose flour3/4 cup miniature semisweet chocolate chipsFILLING:1/4 cup butter, softened1/3 cup sugar2 tablespoons ground cinnamon1 cup miniature semisweet chocolate chipsSYRUP:1 cup packed brown sugar3/4 cup heavy whipping cream
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, oil, sugar, salt and 3 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead in chocolate chips until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter over dough to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Sprinkle with chocolate chips; gently press into dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
In a small bowl, combine brown sugar and cream; pour into a greased 13x9-in. baking dish. Arrange rolls cut side up over syrup. Cover and let rise until doubled, about 50 minutes.
Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing to a serving platter. Serve warm.
