#nhes

Ingredients:

1 1/4 cups salted butter 2 cups sugar 2 eggs 2 teaspoons vanilla extract 2 cups flour 3/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1-2 tablespoons milk 1 bag of chips of your choice (chocolate, peanut butter, mint - the choice is yours!)

Cream butter and sugar. Add eggs and vanilla and beat well. Combine flour, cocoa powder, baking soda and salt. Mix dry ingredients with the wet ingredients. If dough seems too stiff, add 1-2 tablespoons of milk to thin out enough to be able to scoop dough. Stir in chips. 

Dough:

1/2 cup warm water 2 packets active dry yeast 2 tablespoons sugar 1 (3.5 ounce) package instant vanilla pudding 2 cups milk 1 stick unsalted butter, melted 2 large eggs, beaten 1 teaspoon salt 8 cups all-purpose flour 

Filling:

2 sticks unsalted butter, melted 2 cups brown sugar 2 tablespoons cinnamon

Directions:   In a small bowl, combine water, yeast and sugar. Stir well until dissolved. Set aside.   In a separate large bowl, mix pudding and milk with a wire whisk. Add in 1 stick of melted butter, eggs and salt. Mix well then add in the yeast mixture. Gradually add in the flour, 1 cup at a time, and knead until smooth.   Place in another large bowl that has been well-greased. Cover bowl with plastic wrap or clean, damp towel and let rise in a warm place until double in size. Punch down and let rise again.   Roll dough out on a very large floured surface. Dough should roll out to a long rectangle, about 34 x 21 inches in size. Take the 2 sticks of melted butter and spread over entire surface, using a pastry brush (or I use my clean hands!).   In a small bowl, mix brown sugar and cinnamon. Sprinkle over top of the buttered dough. Thoroughly rub into dough/butter. Starting on the long end, roll up like a jelly roll. Maintain how taught the dough is - this is important for a consistent cinnamon roll.    Using a serrated knife, measure dough every 2 inches and slice. If need be, take each roll into the palm of your hand and gently pack the roll to keep it from coming apart during baking.   Place each roll into a buttered baking pan and allow to rise again in a warm place for about 20 minutes. I like to use a cake pan - to encourage lift without crusty/hard edges, because the rolls will bake against each other, creating a soft texture all around.  Bake in preheated oven at 350° for 20 minutes or until golden brown. Remove from oven and frost with cream cheese frosting (recipe below) while still warm.