CHOCOLATE CHIP SWEET ROLLS WITH PEANUT BUTTER ICING

As much as I hate to admit it, I am tired. I love my job, or I should say jobs but all of them together are maxing out my brain. So I’ve been updating some older recipes to share with you again.

Last week I updated the Easy Apple Cobbler recipe with a video, I hope you will watch it and find it helpful.  It’s kind of fun to do and I hope to have a few more to share with you soon.

We have also been working towards getting our Red River Iron Furnishings business off the ground and we are finally there. My part is marketing, thank goodness I don’t have to operate a torch or a welder.

Last week seemed over the top stressful and a little time in the kitchen is just what I needed this weekend.  I spent a long time trying to think up a new recipe to share with you this week.

INGREDIENTS

• 1 cup plus 2 tablespoons warm water (110-115 degrees)
• 2 1/4 ounce packages Red Star Yeast Platinum
• 1/4 cup sugar
• 1/3 cup melted butter
• 1 egg
• 1 teaspoon salt
• 3 to 3 1/2 cups all purpose flour
• 3 tablespoons softened butter
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 1 cup milk chocolate chips

FOR THE PEANUT BUTTER ICING

• 1/3 cup peanut butter
• 3 oz cream cheese, softened
• 3 tablespoons milk
• 1 1/2 cups powdered sugar
• 2-3 tablespoons of mini chocolate chips for garnish

INSTRUCTIONS

1. In a mixing bowl, dissolve yeast in warm water with sugar, let stand for 5 minutes. Add the egg and mix to combine. Add 1 cup of flour and salt. Add remaining flour 1 cup at at time to form a soft dough. Turn onto a floured surface; knead 3-5 minutes. Let dough rest for about 10 minutes, this will let it relax and it will be easier to roll out.
2. On a lightly floured surface roll dough into a rectangle about 1/4″ thick. Spread butter evenly over dough. Sprinkle with cinnamon, brown sugar and chocolate chips. Starting on the long edge, roll up dough, pinching edges to seal. Use a sharp knife, I like to use my bread knife, and slice into 2-inch rolls. Place into 2 greased pie plates. Cover with a flour sack towel and let rise thirty minutes to one hour.
3. .....................................

for full recipes please see : www.missinthekitchen.com

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