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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
READY to EAT CHOCOLATE CHIP COOKIE DOUGH
- 78.07 ml butter, softened
- 118.29 ml brown sugar
- 59.14 ml sugar
- 44.37 ml milk
- 4.92 ml vanilla
- 236.59 ml flour
- 236.59 ml semi-sweet chocolate chips
- 473.18 ml milk
- 118.29 ml vegetable oil
- 118.29 ml sugar
- 11.09 ml yeast
- 1064.65 ml flour (I used 1-1/2 cups whole wheat and 3 cups all purpose)
- 2.46 ml baking powder
- 2.46 ml baking soda
- 59.14 ml butter
- 1 batch ready to eat cookie dough
- 591.47 ml powdered sugar
- 9.85 ml butter, melted
- 9.85 ml vanilla
- 59.16 ml heavy cream or 59.16 ml milk
- Make the Cookie Dough:
- In 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.
- Cinnamon Rolls:.
- Mix 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.
- Sprinkle 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.
- After dough has risen, stir in remaining 1/2 cup of flour, baking powder, and baking soda until well combined.
- Divide 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.
- Melt 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.
- Roll dough toward you, keeping the spiral as tight as possible. Cut into 3/4 inch slices. Place in a greased pan.
- Repeat this process with the other half of the dough.
- Let the cinnamon rolls rise again for 30 minutes. Then bake at 350 for 12-15 minutes.
- While 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.
- Let the rolls cool for about 5 minutes before icing.