Chocolate Chunk Sticky Rolls

So last night was a first in my baking life. I made a recipe that used yeast! I know pretty ambitious right? Well these loverly Chocolate Chunk Sticky Rolls were a great success! They are pretty much cinnamon rolls minus cinnamon add chocolate chunks.

Warning this recipe is not one of those quick only takes an hour from start to finish type of thing. However it is not difficult and it is oh so tasty.

Here are a few tips and just so you knows for this recipe:

1. This makes a LOT of dough. I only used half the dough and it made two of these round pans AND a rectangular pan.

2. When making the icing make sure your cream cheese is softened as the butter is or you'll get a clumpy mess(not that I know this from experience) ;)

3. If you do end up with a clumpy mess just put it in a sauce pot on the stove and warm those clumps out.

4. When making the dough make sure you use a big pot, as I said it make a LOT of dough and we don't want it to overflow when rising.

The recipe is as follows:

CHOCOLATE CHUNK STICKY ROLLS

Prep Time: 1 hours and 45 min

Cook Time: 15-25 min

Servings: 24(using only 1/2 the dough)

Ingredients:

Rolls

• 4 Cups Whole Milk
• 1 Cup Sugar
• 1 Cup Canola Oil
• 2 Packets Active Dry Yeast
• 9 Cups All-purpose Flour
• 1 Heaping Tablespoon Salt
• 1 Scant Teaspoon Baking Soda
• 1 Heaping Teaspoon Baking Powder
• 1 Stick Butter
• 2 Teaspoons Vanilla Extract
• 1 Cups Brown Sugar
• 1/2 Cup Sugar
• 1 Teaspoon Salt
• Just shy of a whole bag of semisweet chocolate chunks (chips will work too)

Icing

• 1 8 oz Package of Cream Cheese, softened
• 3 Cups Powdered Sugar
• 1 Stick of Butter, softened
• 1 Cup Whole Milk
• 2-1/2 Teaspoons Vanilla Extract
• 3/4 Teaspoon Salt

Directions:

Mix milk, 1 cup sugar, and canola oil in a pot. Heat until very warm but not boiling. Allow to cool until slightly warmer than lukewarm.

Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 degrees. Spread melted butter in the bottom of pie pans or 9 x 13-inch baking dishes.

Divide dough in half. Store one half in the fridge for another use. Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 24 inches wide by 10 to 12 inches deep. Add vanilla to melted butter, then drizzle mixture all over the surface of the dough. Use fingers to spread evenly. Mix sugar and salt and sprinkle it evenly over the butter. Follow with the brown sugar, chocolate chips, and chopped nuts.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Pinch the edges to seal. Slice into 1/2 to 3/4-inch thick rolls and lay, cut side down, in buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.

Make the icing: Mix 1 stick butter, cream cheese, powdered sugar, milk, vanilla, and salt in an electric mixer or until smooth and pourable.

Remove rolls from oven and allow to sit five minutes before drizzle icing all over the rolls. Be sure to get the icing all around the edges and covering the surface so they’ll be nice and moist! Sprinkle tops with extra chopped nuts.

Serve warm or at room temperature

(Recipe from The Pioneer Woman)

I hope you enjoy this sweet treat as much as my family, coworkers, and I did!

-Bake Like There's No Tomorrow-