Cookie Dough Cinnamon Roll
Equipment
Ingredients
Dough
all-purpose flour (room temperature)
500 g
whole milk (warm)
250 ml
unsalted butter (melted)
60 g
granulated sugar
50 g
active dry yeast
7 g
large egg (room temperature)
1 piece
salt
5 g
Cookie Dough Filling
unsalted butter (softened)
85 g
brown sugar
100 g
granulated sugar
50 g
all-purpose flour
120 g
vanilla extract
5 ml
salt
2 g
chocolate chips
100 g
Cinnamon Sugar
brown sugar
80 g
ground cinnamon
8 g
Glaze
cream cheese (softened)
60 g
powdered sugar
100 g
whole milk
30 ml
vanilla extract
2 ml
Instructions
Activate the yeast
Combine warm milk with sugar and active dry yeast. Let stand until foamy.
Make the dough
Add melted butter, egg, flour and salt to the yeast mixture. Knead until smooth and elastic.
First rise
Cover the dough and let it rise in a warm place until doubled in size.
Prepare cookie dough filling
Cream together softened butter, brown sugar and granulated sugar. Mix in flour, vanilla, salt and chocolate chips.
Roll out the dough
Roll the risen dough into a large rectangle on a lightly floured surface.
Add cinnamon sugar
Mix brown sugar and cinnamon, then sprinkle evenly over the rolled dough.
Spread cookie dough
Crumble and spread the prepared cookie dough evenly over the cinnamon sugar layer.
Roll and cut
Roll the dough tightly from the long edge into a log. Cut into 8 equal pieces.
Second rise
Place rolls in a greased baking dish, cover and let rise for 30 minutes.
Bake the rolls
Preheat oven to 180°C and bake for 22-25 minutes until golden brown.
Make the glaze
Beat cream cheese with powdered sugar, milk and vanilla until smooth.
Finish and serve
Drizzle warm rolls with cream cheese glaze. Serve immediately.
Original recipe
Storage
Store in airtight container. Glaze after reheating for best texture.
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