triple cinnamon cinnamon rolls

You know your husband is awesome when he goes to the grocery store and brings home fun new food items to mess around with.  This time he brought home Hershey's Cinnamon chips.  He scored big time with these.  They are so good!  Super hot and cinnamon-y, not too sweet, and very creamy.  Heavenly.  Of course my first thought was to make cinnamon rolls.  Jeff always wants a crazy amount of cinnamon in his cinnamon rolls, so I figured, why not add the cinnamon chips?

I'm never going to back to chip-less cinnamon rolls again.  Ever.

The best part about these extra cinnamon-y rolls?  I used TONS of chips and still have some left in the bag for later!

This was the very first time I've made cinnamon rolls where Jeff hasn't (half joked) that I should try to add more cinnamon next time.  But at the same time, they weren't overly spicy hot or sweet.  Perfect balance of hot, sweet, and creamy.  My personal best.

 Evenly distribute the chips over the butter, brown sugar, and cinnamon when you lay out the filling.

Haven't even been baked yet and they look amazing!

Take your cinnamon rolls out of the oven when they look like this.  Lightly golden edges, cooked centers, and don't expect all your chips to be melted.

 Set the rolls aside to cool because its time to make your cinnamon icing!

This is my favorite part about this recipe, and why the cinnamon is tripled.  Cinnamon can be found in the rolls in two ways, and the icing is cinnamon flavored, not vanilla like usual.

 Little tip?  I like to double the icing recipe and store the extra in tupperware in my fridge.  A bit of it drizzled over oatmeal, vanilla ice cream, in your coffee, etc... sooo good!

I made these yesterday and my batch is already half gone!  I like them soft and warm.   Enjoy!

Triple Cinnamon Cinnamon Rolls

total time: 2 hours

makes 12 rolls

Ingredients:

rolls:

• 2 1/4 tsp yeast
• 1/2 cup warm water
• 1/2 cup milk
• 1/4 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 4 tbsp unsalted butter, melted
• 1 tsp salt
• 1 egg
• 1 tsp vanilla extract
• 4 1/2 cups AP flour

filling:

• 3/4 cup unpacked brown sugar
• 6 tbsp cinnamon
• 3 tbsp unsalted butter, melted
• 3/4 cup cinnamon chips

icing:

• 1/4 cup milk
• 1/4 cup granulated sugar
• 1/4 cup cinnamon chips

Directions:

1.  In a small bowl mix the yeast into the warm water, set aside.
2.  In a large bowl or stand mixer mix the milk, sugars, melted butter, salt, egg, and vanilla. Add half the flour and mix. Pour in the yeast mixture, then mix in the remaining flour. Knead the dough until smooth. Let the dough sit in a greased covered bowl until it doubles in size, about an hour.
3.  When the dough has doubled in size punch it down. Spread plenty of flour on your counter and roll your dough into a 9x15 inch rectangle. Leave one long side empty on 1" and cover the rest of the dough evenly with butter, brown sugar, cinnamon, and the cinnamon chips. Roll the dough inwards towards with the empty long edge. Pinch the edges together. Cut into 12 pieces.
4.  Preheat the oven to 350 degrees F. Place the 12 rolls 3x4 in a greased casserole dish and cover with a dish towel.  Let rise again for 45 minutes. 
5.  Bake for 30 minutes.  Remove from the oven when the edges have become lightly golden.  Let cool.
6. In  small saucepan whisk together the milk and sugar on medium heat until the sugar has dissolved.  Do not allow the milk to boil.  Once the sugar has dissolved turn off the heat and whisk in the cinnamon chips.  When the cinnamon chips have also dissolved take the pan off the stove and set aside.  Let the icing sit for several minutes to allow it to thicken.  Once the rolls has mostly cooled pour the icing over top. Enjoy!

These don't last long at our house!