I wanted something chocolate chip. Something yummy and warm and chocolate chip. I love me some chocolate chip cookies but I wanted something more. Something fluffy and amazing and chocolate chip.
I have had a craving for real cinnamon buns ever since I made this. Then this strange thought slowly starting seeping into my brain. Chocolate chip cookies and cinnamon rolls… together. Married and in love. Could it work? Has it been done?
Well, a quick trip on google showed me that it has been done. Then I knew it had to be done in my kitchen.
Do you say Cinnamon Roll or Cinnamon Bun?? Well no matter how you say it these are it. Them. The best.
The chocolate chip cookie sort of melts into the cinnamon roll creating this amazing hybrid of delicious. I wanted a glaze and I remember this glaze. I decided to add a little malted milk powder and it was delicious. I will total admit to eating 2. I just couldn’t stop.
The cinnamon roll is fluffy and light with these bites of chocolate chip cookie flavor without a change in texture. These are over the top out of this world good. Literally the perfect cinnamon roll. They didn’t even last 24 hours.
Chocolate Chip Cookie Cinnamon Rolls Recipe – three 9×9 round pans or one 9×9 and one 9×13
1/2 a batch of chocolate chip cookie dough – I used this recipe and just substituted the chunks with chip and left out the toffee.
2 c whole milk
1/2 c vegetable oil
1/2 c granulated sugar
1 package dry active yeast
4 1/2 c all purpose flour – separtated
1/2 tsp baking soda
1/2 tsp baking powder
1/2 c melted butter
1/2 c loosely packed brown sugar
1 tbs cinnamon
In a large pot heat milk, granulated sugar and vegetable oil until just before boiling, stirring occasionally. Take off heat and let sit 45 minutes to 1 hour. You want it warm but not hot. Once the mixture is warm sprinkle on your package of yeast. Let it sit a minute or 2 and then add 4 c of your flour. Stir with a wooden spoon until well mixed and doughy. Put the lid on your pot and let sit for one hour.
While your mixture is cooling mix together your brown sugar and cinnamon for spreading.
After an hour your dough will be fluffy and have almost doubled. Add in your remaining 1/2 c flour, baking soda and baking powder. Stir until everything is almost mixed in and then turn dough out onto a floured surface. Knead dough until no flour streaks remain.
Roll out your dough to a big rectangle. Melt your butter. Brush your pans with melted butter then brush your dough with melted butter. Slather it on there. No need to skimp. Now sprinkle on all that brown sugar and cinnamon. You could totally stop there and these would be awesome, but we are going to take it one step farther.
Take small pieces of your chocolate chip cookie dough and put it all over your dough. You want the pieces about teaspoon sized. Once you’ve added your cookie dough you can start to roll up your dough. Start at the long end away from your and begin rolling the dough towards you. You don’t want to roll the dough too tight. Once it’s all rolled up cut dough about 1 1/2 inches thick. Place in your pans so they are just touching. Cover and let sit another 30 minutes.
Preheat oven to 400 F and move oven rack to the middle position.
Bake for 12-18 minutes until all the tops are lightly browned and a toothpick inserted in the middle bun comes out clean.
Brown Sugar Malted Glaze
1/2 c brown sugar – packed
1/4 c granulated sugar
1/4 c whole milk
1 tbs malted milk powder
Whisk all ingredients in a small saucepan and heat until it boils. Remove from heat and stir until all the sugar has dissolved.
Pour over your chocolate chip cookie cinnamon buns.
Glaze adapted from here