Cookie Dough Cinnamon Rolls
Cookie Dough Cinnamon Rolls
Ingredients
For the Cinnamon Roll Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk, (105-115°F)
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
For the Cookie Dough Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour, heat-treated (see notes)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
For the Cinnamon Sugar Layer
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Proof the yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes, until foamy.
⏱️ 10 min
- 2
Make the dough: Add the remaining 1/4 cup granulated sugar, egg, melted butter, 3 1/2 cups all-purpose flour, and salt to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic. If using a stand mixer, knead on medium-low speed.
⏱️ 10 min
- 3
First rise: Lightly grease a large bowl with cooking spray or a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min
- 4
Prepare the cookie dough filling: While the dough rises, prepare the cookie dough. In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Stir in the heat-treated flour, milk, and vanilla extract until combined. Fold in the mini chocolate chips. Set aside.
⏱️ 10 min
- 5
Prepare the cinnamon sugar layer: In a small bowl, combine the 1/4 cup granulated sugar and ground cinnamon. Set aside.
⏱️ 2 min
- 6
Assemble the rolls: Once the dough has doubled, punch it down gently. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 5 min
- 7
Spread the fillings: Brush the entire surface of the dough with the 1/4 cup melted butter. Sprinkle the cinnamon sugar mixture evenly over the butter. Carefully spread the cookie dough filling over the cinnamon sugar layer, leaving a 1/2-inch border along one of the long edges.
⏱️ 8 min
- 8
Roll and slice: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 8-12 equal slices (about 1 1/2 inches thick).
⏱️ 10 min
- 9
Second rise: Lightly grease a 9x13 inch baking dish. Arrange the cinnamon rolls in the prepared dish, leaving a little space between them. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until puffy.
⏱️ 45 min
- 10
Bake the rolls: Preheat oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375
- 11
Make the glaze: While the rolls are baking, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until well combined. Stir in the milk and vanilla extract until the glaze is smooth and pourable. Add more milk if needed for desired consistency.
⏱️ 5 min
- 12
Glaze and serve: Once the cinnamon rolls are out of the oven, let them cool for 5-10 minutes before generously spreading or drizzling the cream cheese glaze over the warm rolls. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cookie Dough Cinnamon Rolls
For the Cinnamon Roll Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk, (105-115°F)
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
For the Cookie Dough Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour, heat-treated (see notes)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
For the Cinnamon Sugar Layer
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Proof the yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes, until foamy.
⏱️ 10 min - 2
Make the dough: Add the remaining 1/4 cup granulated sugar, egg, melted butter, 3 1/2 cups all-purpose flour, and salt to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic. If using a stand mixer, knead on medium-low speed.
⏱️ 10 min - 3
First rise: Lightly grease a large bowl with cooking spray or a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min - 4
Prepare the cookie dough filling: While the dough rises, prepare the cookie dough. In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Stir in the heat-treated flour, milk, and vanilla extract until combined. Fold in the mini chocolate chips. Set aside.
⏱️ 10 min - 5
Prepare the cinnamon sugar layer: In a small bowl, combine the 1/4 cup granulated sugar and ground cinnamon. Set aside.
⏱️ 2 min - 6
Assemble the rolls: Once the dough has doubled, punch it down gently. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 5 min - 7
Spread the fillings: Brush the entire surface of the dough with the 1/4 cup melted butter. Sprinkle the cinnamon sugar mixture evenly over the butter. Carefully spread the cookie dough filling over the cinnamon sugar layer, leaving a 1/2-inch border along one of the long edges.
⏱️ 8 min - 8
Roll and slice: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 8-12 equal slices (about 1 1/2 inches thick).
⏱️ 10 min - 9
Second rise: Lightly grease a 9x13 inch baking dish. Arrange the cinnamon rolls in the prepared dish, leaving a little space between them. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until puffy.
⏱️ 45 min - 10
Bake the rolls: Preheat oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375 - 11
Make the glaze: While the rolls are baking, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until well combined. Stir in the milk and vanilla extract until the glaze is smooth and pourable. Add more milk if needed for desired consistency.
⏱️ 5 min - 12
Glaze and serve: Once the cinnamon rolls are out of the oven, let them cool for 5-10 minutes before generously spreading or drizzling the cream cheese glaze over the warm rolls. Serve immediately.
⏱️ 10 min