Ingredients
2 packages (1/4 ounce each) active dry yeast1-1/4 cups warm water (110° to 115°)1-1/2 cups warm 2% milk (110° to 115°)1/4 cup butter, softened1 large egg6 tablespoons honey2 teaspoons salt7 cups all-purpose flourFILLING:3 tablespoons butter, softened1 cup packed brown sugar plus 2 tablespoons brown sugar1 cup miniature semisweet chocolate chips1-1/2 teaspoons ground cinnamonGLAZE:1-1/2 cups confectioners’ sugar3 tablespoons butter, softened1/2 teaspoon vanilla extract3 to 4 tablespoons 2% milk
Preparation
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 two 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 two greased 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 25-30 minutes or until golden brown. 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 achieve desired consistency; drizzle over rolls.
