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Cookie Dough Cinnamon Rolls

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These extra-special cinnamon rolls feature a soft, fluffy dough, a classic cinnamon swirl, and irresistible pockets of chocolate chip cookie dough, all topped with tangy cream cheese frosting.

Ingredients

Scale
  • For the tangzhong:
  • 40 g plain flour
  • 200 ml whole milk
  • For the dough:
  • 680 g plain flour
  • 60 g granulated sugar
  • 1 teaspoon salt
  • 16 g instant yeast
  • 2 large eggs
  • 240 ml whole milk, warm
  • The tangzhong
  • 50 g unsalted butter, softened
  • For the cookie dough:
  • 200 g unsalted butter
  • 120 g soft light brown sugar
  • 120 g granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 350 g plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 150 g chocolate, chopped (any chocolate works, I used a mix of dark and milk)
  • For the cinnamon filling:
  • 400 g soft light brown sugar
  • 200 g unsalted butter, melted
  • 3 tablespoons ground cinnamon
  • For the cream cheese frosting:
  • 150 g unsalted butter, softened
  • 150 g icing sugar
  • 2 teaspoons vanilla extract
  • 300 g full fat cream cheese
  • Some whole milk

Instructions

  1. Make the tangzhong:
  2. Add 40g plain flour and 200ml whole milk into a pot.
  3. Mix these together until smooth.
  4. Place the pot over medium heat.
  5. Keep heating this mixture, stirring constantly, until it becomes thick.
  6. Remove from heat.
  7. Leave this in your fridge to cool down for 5 minutes.
  8. Make the dough:
  9. Add 680g plain flour, 60g granulated sugar, 1 teaspoon salt, 16g instant yeast, 2 large eggs, 240ml warm whole milk, and the cooled tangzhong into a large bowl.
  10. Mix all these ingredients together until a dough forms.
  11. Add 50g softened unsalted butter to the dough.
  12. Knead the dough for 10 minutes.
  13. If the dough is too sticky to handle, add a little more flour, one tablespoon at a time.
  14. Add the dough into a large, lightly greased bowl.
  15. Cover the bowl.
  16. Leave the dough in a warm place to rise for 1-2 hours, or until doubled in size.
  17. Make the cookie dough:
  18. While the dough is rising, melt 200g unsalted butter in a pot or pan.
  19. Place the pot onto medium heat.
  20. Heat the butter, stirring constantly, until it turns a golden brown color.
  21. Pour the browned butter into a large bowl.
  22. Leave it aside to cool down for 10 minutes.
  23. After 10 minutes, add 120g soft light brown sugar, 120g granulated sugar, and 2 teaspoons vanilla extract into the bowl with the browned butter.
  24. Whisk these ingredients together.
  25. Add 2 large eggs to the mixture.
  26. Whisk the eggs in until combined.
  27. In a separate bowl, add 350g plain flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda.
  28. Mix these dry ingredients together.
  29. Add the dry ingredient mixture into the wet ingredients bowl.
  30. Mix everything together until just combined.
  31. Add 150g chopped chocolate into the cookie dough.
  32. Mix the chocolate in until evenly distributed.
  33. Leave this aside until ready to use.
  34. Make the cinnamon filling:
  35. In a bowl, mix together 400g soft light brown sugar, 200g melted unsalted butter, and 3 tablespoons ground cinnamon.
  36. Leave this aside.
  37. Form the cinnamon rolls:
  38. Once the dough has doubled in size, turn it out onto a floured surface.
  39. Roll the dough out into a large rectangle, about 1/2 an inch thick.
  40. Spread the cinnamon filling evenly over the rolled dough.
  41. If the filling is too thick, heat it in the microwave for a couple of seconds to soften.
  42. Add dollops of the cookie dough all over the cinnamon-covered dough.
  43. Flatten the cookie dough dollops down slightly.
  44. Roll the dough up tightly from the short side to get bigger rolls (or from the long side for smaller rolls).
  45. Using a sharp knife or some floss, cut the log into even rolls.
  46. Place the cut rolls into a large baking tin or dish.
  47. Cover the tin.
  48. Leave the rolls in a warm place again for about 1 hour, or until they look puffier and have almost doubled in size.
  49. Bake the cinnamon rolls:
  50. Around 15 minutes before baking, pre-heat your oven to 180°C (350°F).
  51. Once the cinnamon rolls are ready, bake them for around 30 minutes.
  52. Bake until they are golden brown all over; they may need slightly longer depending on the size of your rolls.
  53. Make the frosting:
  54. While the rolls are baking, add 150g softened unsalted butter, 150g icing sugar, and 2 teaspoons vanilla extract into a large bowl.
  55. Mix these together.
  56. Beat the mixture for 5 minutes until light and fluffy.
  57. Add 300g full fat cream cheese into the bowl.
  58. Beat until combined.
  59. Add 2 tablespoons of whole milk to the frosting.
  60. Mix it in to thin the frosting slightly.
  61. Add more milk, one tablespoon at a time, until you reach your desired consistency.
  62. Finish and serve:
  63. Once your cinnamon rolls have baked, spread the frosting on top of them while they are still warm.
  64. Optionally, add some grated chocolate on top.
  65. Leave the frosted rolls aside for about 15 minutes to allow the filling and cookie dough to set up slightly.
  66. Enjoy!

Notes

Weigh your flour for the most accurate results and best dough consistency.
A warm, draft-free spot (like a slightly warmed, then off, oven) is ideal for dough rising.
Don’t overbake the rolls; they should be golden brown, not dark, to stay soft.
Frost the rolls while they are still warm so the frosting melts a little and seeps into the crevices.
If making ahead, you can refrigerate the unbaked rolls overnight and bake in the morning.

Find it online: https://sweetcraftrecipes.com/cookie-dough-cinnamon-rolls/