Ingredients
4 packages (1/4 ounce each) active dry yeast2-1/2 cups warm water (110° to 115°)3 cups warm 2% milk (110° to 115°)1/2 cup butter, softened2 large eggs, room temperature3/4 cup honey4 teaspoons salt14 cups all-purpose flourFILLING:6 tablespoons butter, softened2-1/4 cups packed brown sugar1 package (10 ounces) miniature semisweet chocolate chips3 teaspoons ground cinnamonGLAZE:3 cups confectioners’ sugar6 tablespoons butter, softened1 teaspoon vanilla extract6 to 8 tablespoons 2% milk
Preparation
In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter, eggs, honey, salt and 3 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl, turning once. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divide into 4 pieces. Roll each into a 14x8-in. rectangle; spread with butter. Combine the brown sugar, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in 4 greased 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes.
Bake at 350° until golden brown, 25-30 minutes. Cool for 5 minutes; remove from pans to wire racks.
For glaze, in a large bowl, combine the confectioners’ sugar, butter, vanilla and enough milk to reach desired consistency; drizzle over warm rolls.
