Chocolate Chip Sweet Rolls With Peanut Butter Icing

• FOR THE ROLLS:
• 1 cup + 2 Tablespoons Warm Water
• 2 Tablespoons Active Dry Yeast
• 1/3 cups Vegetable Oil
• 1/4 cups Sugar
• 1 whole Egg
• 1 teaspoon Salt
• 3 cups To 3 1/2 Cups All-purpose Flour
• 3 Tablespoons Butter, Softened
• 1 Tablespoon Cinnamon
• 1 cup Brown Sugar
• 1 cup Chocolate Chips
• _____
• FOR THE ICING:
• 3 ounces, weight Cream Cheese, Softened
• 1/3 cups Peanut Butter
• 2 Tablespoons Milk
• 1-1/2 cup Powdered Sugar

1. In a large mixing bowl, dissolve yeast in the warm water. Once it's dissolved, add oil and sugar; let stand for 5 minutes. Then, add the egg, salt, and enough flour 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-inch thick. Spread butter evenly over dough. Sprinkle with cinnamon, brown sugar and chocolate chips. With the palm of your hand, lightly press the filling into the dough.
3. Starting on the long edge of the dough, 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 a greased 11 x 14 -inch baking dish. Cover with a flour sack towel and let rise thirty minutes to one hour.
4. While the dough rises, mix cream cheese, peanut butter, milk and powdered sugar together until smooth, set aside.
5. Bake the rolls at 375 degrees F for 25-27 minutes or until rolls are lightly browned. Remove from oven and dollop icing over each roll. As the icing starts to melt, smooth around to completely cover tops of rolls. Cool slightly and serve warm or at room temperature.
6. Enjoy!
7. Miss

rolls, active dry yeast, vegetable oil, ubc, egg, salt, allpurpose, butter, cinnamon, brown sugar, chocolate chips, weight cream cheese, peanut butter, milk, powdered sugar

Taken from tastykitchen.com/recipes/breads/chocolate-chip-sweet-rolls-with-peanut-butter-icing/ (may not work)