Cookie Dough Stuffed Cinnamon Rolls 🍪🤎 Cinnamon Roll Dough ¾ cup warm milk (180g) 3½ tbsp granulated sugar (44g) 2¾ tsp active dry yeast (8.5g) 5 tbsp butter, softened (71g) 1 large egg (50g) 1½ tsp vanilla extract (7g) 3 cups all-purpose flour (360g) ¼–½ tsp salt (1.5–3g) Cookie Dough Filling ¼ cup butter, softened (57g) ¼ cup brown sugar (50g) 2 tbsp granulated sugar (25g) ½ tsp vanilla extract (2g) 1 tbsp milk (15g) ½ cup all-purpose flour, (60g) ¼ cup mini chocolate chips (45g) Pinch of salt (0.5g) Vanilla Glaze 1 cup powdered sugar (120g) 1–2 tbsp milk (15–30g) ½ tsp vanilla extract (2g) 🍪Instructions Combine the warm milk, sugar, and yeast and let sit for 5–10 minutes until foamy. Add the softened butter, egg, and vanilla, then mix until combined. Gradually add the flour and salt and knead for 8–10 minutes, until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm area for 1–1½ hours, or until doubled in size in warm area. Meanwhile, make the cookie dough filling by creaming together the butter, brown sugar, and granulated sugar, then mixing in the vanilla and milk. Add the flour and salt and fold in the mini chocolate chips until thick and spreadable. Roll the risen dough into a large rectangle and spread the cookie dough evenly over the surface, leaving a small border around the edges. Tightly roll it into a log and cut into 6 rolls. Place the rolls in a greased baking dish, cover, and let rise in a warm area for another 30–45 minutes. Pour heavy whipping cream over rolls. Bake at 350°F (175°C) for 22–27 minutes, or until lightly golden and cooked through. Whisk together the powdered sugar, milk, and vanilla to make the glaze, then drizzle over the warm cinnamon rolls. #cinnamonroll #cookies #chocolatechipcookie #baking #recipes - @cheff.omi