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Cookie Dough Cinnamon Rolls Recipe

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★★★★★

4.4 from 95 reviews

Indulge in warm, gooey Cookie Dough Cinnamon Rolls that combine a classic cinnamon roll base with a rich cookie dough filling and a luscious cream cheese icing. This recipe features a soft, yeast-leavened dough rolled with cinnamon butter filling, topped with chunks of homemade cookie dough and finished with a sweet cream cheese glaze. Perfect for breakfast or dessert, these rolls deliver a delightful mix of textures and flavors that will satisfy any sweet tooth.

Ingredients

Scale

Dough

  • 1 cup Milk, warmed to 110℉
  • 2 1/4 tsp Active dry yeast (1 full packet)
  • 1 Large egg, room temperature
  • 3 1/4 cups All-purpose flour
  • 1 tsp Salt
  • 3 TBSP White granulated sugar
  • 1/2 cup Unsalted butter, room temperature, cubed

Cinnamon Filling

  • 1/2 cup Unsalted butter, room temperature
  • 3/4 cup Brown sugar, packed, light or dark
  • 1 TBSP Ground cinnamon

Cookie Dough

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Cornstarch
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter, room temperature
  • 2 TBSP White granulated sugar
  • 3 TBSP Brown sugar, packed, light or dark
  • 1 tsp Pure vanilla extract
  • 2 TBSP Milk
  • 3/4 cup Mini chocolate chips

Cream Cheese Icing

  • 4 oz Cream cheese, room temperature
  • 4 TBSP Unsalted butter, room temperature
  • 1 cup Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 2 TBSP Milk (added in icing for spreading consistency)

Instructions

  1. Activate Yeast: Heat the milk in the microwave until it reaches 110℉. Sprinkle the active dry yeast over the milk along with a pinch of sugar. Let it sit undisturbed for 10 minutes until foamy to activate the yeast.
  2. Prepare Dough Mixture: In a mixing bowl, combine the all-purpose flour, salt, and sugar. Add cubed, room temperature butter. Use a pastry kneader or your hands to integrate the butter into the flour mixture until butter pieces are about the size of peas.
  3. Mix Dough: Add the milk and yeast mixture and a lightly beaten large egg into the flour mixture. Using a stand mixer fitted with a dough hook, mix on low speed until a dough starts to form, then turn to medium speed and knead for 5 minutes until smooth and elastic.
  4. First Dough Rise: Preheat oven to 200℉. Spray a large mixing bowl with nonstick spray. Place the dough in the bowl and cover with a kitchen towel. Put the bowl into the oven, turn the oven off, crack the door open slightly, and let the dough rise for 1 hour or until doubled in size.
  5. Prepare Cinnamon Filling: In a small bowl, beat the unsalted butter with a hand mixer on high speed until smooth. Add brown sugar and ground cinnamon, mixing until combined into a spreadable paste. Beat for about 2 minutes until easy to spread.
  6. Make Cookie Dough: In another bowl, beat butter, white sugar, and brown sugar on high speed for 2 minutes until creamy. Add milk and vanilla, scrape the bowl, and beat until fully combined. On low speed, add flour, cornstarch, and salt, mixing just until combined, then fold in mini chocolate chips. Set aside.
  7. Roll Dough: Lightly flour a surface and roll the risen dough into a large rectangle about 1/4 inch thick using a rolling pin.
  8. Assemble Rolls: Spread the cinnamon filling evenly over the rolled dough using an offset spatula. Take small amounts of cookie dough and flatten into pancake shapes with your hands. Layer these pieces evenly over the cinnamon filling until only about 1/4 cup of cookie dough remains.
  9. Roll and Cut: Starting from the short side, roll the dough tightly into a log. Trim off uneven ends with a serrated knife, then cut the log into 12 even rolls.
  10. Second Dough Rise: Spray a 9×13 inch baking pan with baking spray and place the rolls inside. Cover with a towel and let them rise for 20 minutes at room temperature until slightly puffed.
  11. Bake Rolls: Preheat the oven to 375℉. Bake the rolls for 28-30 minutes until the tops turn lightly golden brown.
  12. Prepare Cream Cheese Icing: While rolls rise or bake, roll the remaining cookie dough into small balls and chill in the fridge. In a small bowl, beat cream cheese and butter on high speed for 1 minute. Add powdered sugar, vanilla extract, and 2 tablespoons milk, mixing until smooth and spreadable.
  13. Finish and Serve: As soon as rolls come out of the oven, spread the cream cheese icing generously over them using a spoon, then top with chilled cookie dough balls for an extra indulgent treat.

Notes

  • Flour: Spoon and level the flour or use a kitchen scale to avoid compacting, which can dry the dough.
  • High Altitude Baking: Add an extra 3 tablespoons of flour if baking at high altitude.
  • Dairy: Remove dairy ingredients from the fridge 2 hours before baking for best texture.
  • Making Dough By Hand: Mix wet into dry ingredients with a spatula, then knead by hand on a floured surface for 5-8 minutes until dough is elastic and thin enough to see light through when stretched.

Keywords: cinnamon rolls, cookie dough, cinnamon roll recipe, breakfast pastries, sweet rolls, cream cheese icing

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