Ingredients for the dough:

2 3/4 cups all-purpose flour

1/4 cup white granulated sugar

1 ¼ teaspoon baking powder

½ teaspoon baking soda

1 1/4 cups buttermilk*

6 tablespoons butter, melted

 

Ingredients for the filling:

2 tablespoons butter, melted

2 tablespoons white granulated sugar

2 teaspoons ground cinnamon

½ cup semi-sweet chocolate chips

¼ cup dark chocolate chips

 

Ingredients for the glaze:

1 cup confectioners’ sugar

1-2 teaspoons milk (use a very small amount at first, and add more to achieve the desired frosting consistency)

1 teaspoon vanilla extract

 

Instructions

Preheat the oven to 425F and grease and 8 x 8 inch square pan.

Place the flour, sugar, baking powder and baking soda into a large bowl or the bowl of your stand mixer.

Add in the buttermilk and melted butter to the flour mixture.Using the dough hook attachment, mix on a low-medium speed until a soft dough forms. Alternatively you can use a wooden spoon and then knead the dough by hand for at least 3 minutes.

Lightly flour your work space/counter top and put the dough onto the surface.

Roll the dough out into a 12 x 9 inch rectangle about ½ an inch thick.

In a small bowl, combine the sugar and cinnamon and mix. Using a pastry brush, brush the melted butter all over the dough rectangle, and then sprinkle the dough with the cinnamon-sugar.

Sprinkle the chocolate chips all over the dough, trying to spread them evenly.

Carefully grab either end of the longest length and begin to roll away from you. Keep rolling until you have a 12 inch log.

Cut the log into 8 even pieces, about 1 ¾ inches.

Place in the oven for 17-19 minutes until they have risen and are golden brown. Lightly touch the rolls and make sure they are firm before taking out of the oven.

Once the rolls are out of the oven, being to make the glaze. In a medium sized bowl, place the confectioners’ sugar and then add the milk and vanilla, mixing carefully so as not to get powdered sugar everywhere. Add more milk until the desired thickness of the glaze is reached.

Pour or spread the glaze all over the rolls while still hot. After glazing, let cool for 5-10 minutes in the pan until they are able to be taken out without breaking apart.

These should keep in an airtight container at room temperature for up to 4 days.

 

Notes:

*You can use powdered buttermilk and water in place of real buttermilk.

*I rolled my dough out longer than 12 inches and after cutting them ended up with 11 rolls.  I used a 9 inch square pan and found that mine baked for 19 mintues.

 

This recipe is based on one from Annie's Noms.