Chocolate Chip Cinnamon Rolls ~ Word of caution: Use a fork. This is a delectable mess of ooey-gooey goodness.
Chocolate Chip Cinnamon Roll
A mash up of favorites, I decided to combine two flavors I love, chocolate and cinnamon into one favorite breakfast treat.
The basis of the recipe is an adaptation of Fine Cooking’s Cinnamon Roll that I made previously, but with a few more tweaks this time around. I wasn’t sure if all the spices along with the chocolate would be too busy, so I decided to omit the cloves and allspice. I did add a little nutmeg to the cinnamon and then traded in the springform pan for a muffin pan. I didn’t have any unsalted butter, so I used regular butter and omitted the salt.
The result . . . this is now the only way my family wants their cinnamon roll.
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Low Fat Cinnamon Rolls with a Vanilla Glaze ~ The fastest and easiest morning heroic you will ever create.
Low Fat Cinnamon Rolls with a Vanilla Glaze
The secret ingredient to this heroic breakfast recipe: Cottage cheese.
Let me preface, I have never had cottage cheese in my life. In fact, this was my first time having it. The thought of eating chunky curds of cheese makes my tongue recoil to the back of my throat and my jaw snap down like a bear trap.
But mix it into this dough and you have yourself an ingredient that produces a perfect dough with a tender body and a flakiness that is weighted enough to keep it from immediately disappearing on your the tongue like a snowflake.
As I have previously mentioned, I have a house of picky eaters. Cooking for them is like going before the firing squad. The repetoire of what they like is small, so their tongues are usually aimed and ready to fire off every excuse why they can’t eat my cooking when I present something new. Luckily, not only am I stubborn, but my Teflon suit has a double armor of coating for any ego breaking bullets. » Read the rest of this entry «
