2 hrs 12 mins
Jenna of Jenna's Cooking Journey says: "These are definitely more of a weekend recipe than a weekday recipe. Since I don't have a lot of experience with yeast, I was scared, but everything turned out really good. I don't know if these needed to be stuffed with cookie dough, but it made them different and they were good. I doubled the amount of icing because we really like a lot of icing on our cinnamon rolls. These would definitely be a great special breakfast for a holiday or a momentous occasion". Prep time includes rising time
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Units: US | Metric
READY to EAT CHOCOLATE CHIP COOKIE DOUGH
- 1/3 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1 cup flour
- 1 cup semi-sweet chocolate chips
- 2 cups milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 1/4 teaspoons yeast
- 4 1/2 cups flour (I used 1-1/2 cups whole wheat and 3 cups all purpose)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup butter
- 1 batch ready to eat cookie dough
- 1Make the Cookie Dough:
- 2In a small bowl, cream together the butter and sugars until light and fluffy. Beat in milk and vanilla. Add in flour. Stir in chocolate chips. Store in an air-tight container in the fridge.
- 3Cinnamon Rolls:.
- 4Mix the milk, oil, and sugar in a large pot. Scald milk mixture (heat until not quite boiling) and then let it cool to room temperature. If the liquid is too hot, you will kill your yeast and your rolls will not rise.
- 5Sprinkle yeast over milk mixture and let it sit for a couple minutes. Stir in 4 cups of flour to form a sticky dough. Cover pan and let the dough rise for 1 hour.
- 6After dough has risen, stir in remaining 1/2 cup of flour, baking powder, and baking soda until well combined.
- 7Divide dough in half. On a flour covered workplace, roll the dough out until it's about 1/8" thick and in a rectangular shape about 18 inches long and 12 inches wide.
- 8Melt butter in a glass measuring cup or a small bowl. Pour half of the melted butter over the dough and spread using a brush. Sprinkle with sugar and cinnamon (the amount is up to you). Top with spoonfuls of prepared chocolate chip cookie dough.
- 9Roll dough toward you, keeping the spiral as tight as possible. Cut into 3/4 inch slices. Place in a greased pan.
- 10Repeat this process with the other half of the dough.
- 11Let the cinnamon rolls rise again for 30 minutes. Then bake at 350 for 12-15 minutes.
- 13While rolls are in the oven, mix together ingredients for icing. You want it to be the consistency of a spreadable frosting. Add powdered sugar if it is too runny and heavy cream if it is too thick.
- 14Let the rolls cool for about 5 minutes before icing.
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Nutritional Facts for Chocolate Chip Cookie Dough Stuffed Cinnamon Buns
Serving Size: 1 (2285 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 8069.3
- Calories from Fat 2911
- Total Fat 323.5 g
- Saturated Fat 143.8 g
- Cholesterol 461.6 mg
- Sodium 2183.2 mg
- Total Carbohydrate 1221.6 g
- Dietary Fiber 30.9 g
- Sugars 645.0 g
- Protein 101.8 g
The following items or measurements are not included: