Try these outrageously delicious cookie dough cinnamon rolls. Topped with cream cheese icing, they are the perfect treat to impress friends or family. This recipe adds a fun twist to a classic bun, with warming cinnamon and chunks of soft chocolate chip cookie dough, they are scrumptious served warm or cold. Sticky, fluffy and addictive - enjoy!
For the dough:
90 g butter
250 ml milk
7 g dried yeast
50 g caster sugar
1/2 tsp salt
450 g bread flour (plain flour works as well)
For the filling:
2x MCD milk chocolate cookie dough
60 g butter, softened
100 g soft brown sugar
1 tbsp ground cinnamon
For the glaze:
200 g cream cheese
50 g butter
100 g icing sugar
lemon juice, to taste
- In a small saucepan, place the butter, and melt. Take off the heat and add in the milk, sugar, and yeast. Stir until the yeast has dissolved.
- In a bowl place the flour and the salt. Pour in the wet ingredients and mix until a dough forms. Using a mixer or just your hands, knead the dough for 8-10 minutes, until it’s slightly tacky and springy to the touch.
- Cover the bowl with cling film and a towel, and rest the dough for 1 hour or until doubled in size.
- Once the dough has risen, tip it out on a floured work surface and roll out into a rectangle. Spread the softened butter all over the dough.
- Mix the brown sugar with cinnamon and sprinkle all over the buttered dough. Break up the MCD milk chocolate cookie dough into pieces and sprinkle it over the dough as well.
- Roll up the dough away from you creating a sort of swiss roll. Cut out your cinnamon rolls into desired sizes and place onto a greaseproof lined baking sheet.
- Cover the rolls with cling film and prove for 20-30 minutes. Meanwhile, preheat the oven to 180 degrees Celsius.
- Place the proved rolls into the oven and bake for 20-25 minutes. While they’re baking make the glaze. Place all the ingredients into a bowl and mix together until no lumps.
- Once the cinnamon rolls are done, let cool for 10 minutes. Spread over the glaze while they’re still warm, and enjoy while fresh.