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Saturday 08 August 2026 15:32:03 GMT

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Chocolate Chip Cookie Cinnamon Rolls 🍪✨ (makes 8 large rolls) Dough: ¾ cup (180g) warm milk 1 packet active dry yeast (2¼ tsp/7g) ¼ cup (50g) granulated sugar 1 egg + 1 egg yolk, room temp ¼ cup (57g) unsalted butter, melted ~ 3 cups (360g) all purpose flour (only add more if needed) 1 tbsp milk powder 1 tsp salt + ⅓ cup (80g) warm heavy cream to pour over rolls before baking Filling: 6 tbsp (85g) unsalted butter, softened ¾ cup (150g) brown sugar, packed 1 tbsp (8g) flour ¼ tsp salt 1 tsp vanilla 1 tsp cinnamon + crushed cookies & mini chocolate chips (to sprinkle) Icing: 6 oz (170g) cream cheese, room temp ¼ cup (57g) unsalted butter (brown it & let it cool fully until soft/opaque) *browning the butter is optional but highly recommended! 1½ cups (180g) powdered sugar ¾ tsp vanilla Pinch salt + crushed cookies for topping (I just used chips ahoy) Instructions: Combine the warm milk, sugar, and yeast. Let sit 5-10 minutes until foamy. Add egg, egg yolk, and melted butter, mix. Stir in salt, milk powder, & flour. Mix until a dough forms. Knead the dough for 8-10 minutes. Place in a lightly greased bowl, cover, & let rise for 1-1½ hrs or until doubled. For the filling, mix together the soft butter, brown sugar, flour, vanilla, salt, and cinnamon until combined/spreadable. Roll the dough into a large rectangle on a lightly floured surface. Spread the filling evenly and scatter the crushed cookies and mini chocolate chips on top of it (don’t over stuff it). I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly. (or you can tightly roll the whole thing then slice) Place in greased 9x13 pan. Cover & let rise 35-45 more min. Pour warm heavy cream over rolls right before baking. Bake at 350°F for 22-25 min until golden. While it bakes, brown the butter over medium heat in a saucepan. Stir constantly until it foams then turns a golden brown color. It should have a nutty aroma with little brown bits. Transfer to a heat safe bowl (make sure to get all those little brown bits in there!! Cool until it's soft in texture and no longer liquid. (I put mine in the fridge to speed it up) To make the icing, beat cream cheese and brown butter together until smooth. Then beat in powdered sugar and vanilla. Spread over warm rolls. Top with more crushed cookies. Enjoy! #bakingrecipe #cinnamonrolls #chocolatechipcookie #Recipe #cinnamonrollrecipe

Chocolate Chip Cookie Cinnamon Rolls 🍪✨ (makes 8 large rolls) Dough: ¾ cup (180g) warm milk 1 packet active dry yeast (2¼ tsp/7g) ¼ cup (50g) granulated sugar 1 egg + 1 egg yolk, room temp ¼ cup (57g) unsalted butter, melted ~ 3 cups (360g) all purpose flour (only add more if needed) 1 tbsp milk powder 1 tsp salt + ⅓ cup (80g) warm heavy cream to pour over rolls before baking Filling: 6 tbsp (85g) unsalted butter, softened ¾ cup (150g) brown sugar, packed 1 tbsp (8g) flour ¼ tsp salt 1 tsp vanilla 1 tsp cinnamon + crushed cookies & mini chocolate chips (to sprinkle) Icing: 6 oz (170g) cream cheese, room temp ¼ cup (57g) unsalted butter (brown it & let it cool fully until soft/opaque) *browning the butter is optional but highly recommended! 1½ cups (180g) powdered sugar ¾ tsp vanilla Pinch salt + crushed cookies for topping (I just used chips ahoy) Instructions: Combine the warm milk, sugar, and yeast. Let sit 5-10 minutes until foamy. Add egg, egg yolk, and melted butter, mix. Stir in salt, milk powder, & flour. Mix until a dough forms. Knead the dough for 8-10 minutes. Place in a lightly greased bowl, cover, & let rise for 1-1½ hrs or until doubled. For the filling, mix together the soft butter, brown sugar, flour, vanilla, salt, and cinnamon until combined/spreadable. Roll the dough into a large rectangle on a lightly floured surface. Spread the filling evenly and scatter the crushed cookies and mini chocolate chips on top of it (don’t over stuff it). I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly. (or you can tightly roll the whole thing then slice) Place in greased 9x13 pan. Cover & let rise 35-45 more min. Pour warm heavy cream over rolls right before baking. Bake at 350°F for 22-25 min until golden. While it bakes, brown the butter over medium heat in a saucepan. Stir constantly until it foams then turns a golden brown color. It should have a nutty aroma with little brown bits. Transfer to a heat safe bowl (make sure to get all those little brown bits in there!! Cool until it's soft in texture and no longer liquid. (I put mine in the fridge to speed it up) To make the icing, beat cream cheese and brown butter together until smooth. Then beat in powdered sugar and vanilla. Spread over warm rolls. Top with more crushed cookies. Enjoy! #bakingrecipe #cinnamonrolls #chocolatechipcookie #Recipe #cinnamonrollrecipe

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