Chocolate chip cookie dough-stuffed cinnamon rolls with brown sugar glaze

How long have I waited to post these? TOO DAMN LONG.

These are my ultimate cinnamon rolls, people. You’ve got the same sweet, fluffy dough as your favorite classic cinnamon rolls, wrapped around little balls of raw chocolate chip cookie dough (just like in these truffles), topped with a sticky brown sugar glaze that tastes like liquid cookies.

I.e. pure perfection.

This recipe is also taken from The Cookie Dough Lover’s Cookbook, much like this bark and these waffles, meaning that it comes straight from a Verifiable Cookie Dough expert’s kitchen. You can rest assured that these rolls have maximum cookie dough flavor.

Just look at that cookie dough peeking out.

Are they an indulgence? Hell yeah. These aren’t your everyday breakfast. But as a special treat, they are perfect. Say, on the morning of your birthday. Don’t you have the right to eat whatever ridiculous baked goods you want on your birthday?

Here’s the recipe. It’s long, yes, and a bit involved, yeah, but the finished product is worth every minute spent in the kitchen.

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Chocolate chip cookie dough-stuffed cinnamon rolls with brown sugar glaze

Adapted from The Cookie Dough Lover’s Cookbook by Lindsay Landis

Makes about 16 large rolls

Ingredients

Yeast mixture

16 grams • active dry yeast • 1 tablespoon plus 1 teaspoon

4 grams • granulated sugar • 1 teaspoon

244 grams • water, 110 degrees F • 1 cup

Dough

244 grams • nondairy milk • 1 cup

134 grams • granulated sugar • 2/3 cup

150 grams • coconut oil • 2/3 cup

12 grams • salt • 2 teaspoons

8 grams • Ener-g egg replacer • 1 tablespoon

45 grams • water • 3 tablespoons

816 grams • all-purpose flour • 6 cups

Filling

165 grams • light brown sugar • 3/4 cup

5 grams • cinnamon • 2 teaspoons

85 grams • vegan butter • 1/4 cup plus 2 tablespoons

24 grams • granulated sugar • 2 tablespoons

15 grams • nondairy milk • 1 tablespoon

2 grams • vanilla extract • 1/2 teaspoon

102 grams • all-purpose flour • 3/4 cup

2 grams • salt • 1/4 teaspoon

80 grams • nondairy chocolate chips • 1/2 cup

Glaze

62 grams • nondairy milk • 1/4 cup

58 grams • light brown sugar • 1/4 cup

14 grams • vegan butter • 1 tablespoon

2 grams • vanilla extract • 1/2 teaspoon

120 grams • powdered sugar • 1 cup

Directions

Combine ingredients under “yeast mixture” in the bowl of an electric stand mixer. Set aside to proof.

For the dough, start by combining milk, sugar, coconut oil, salt, Ener-g egg replacer, and water in a small saucepan. Heat until coconut oil is melted and ingredients are combined. Do not over-heat—the mixture should feel warm to the touch, but not too hot, lest you kill the yeast.

Pour the contents of the saucepan into the stand mixer along with the yeast, which should be puffy and nicely proofed by now. Mix to combine. Add flour and mix well.

Fit the stand mixer with a dough hook and knead on medium-low speed for 5 minutes. The dough should be smooth and elastic, not sticky.

Place the dough in a large, greased bowl and cover with greased plastic wrap. Let rise in a warm place for 1 ½ hours.

For the filling, stir together 110 grams • 1/2 cup brown sugar and cinnamon in a small bowl. Set aside.

In the bowl of an electric stand mixer, cream together 56 grams • 1/4 cup vegan butter, granulated sugar, and remaining 55 grams • 1/4 cup brown sugar until light and fluffy. Mix in milk, vanilla, and salt. Spoon in flour and mix just until incorporated. Fold in chocolate chips. Roll into tiny marble-sized balls of dough. Refrigerate until ready to use.

Once dough is risen, punch down gently and turn out onto a lightly floured surface. Roll out into a 15 x 20 inch rectangle. Melt the remaining 28 grams • 2 tablespoons vegan butter and brush evenly over the dough. Sprinkle with cinnamon sugar mixture. Sprinkle cookie dough balls over the surface. Starting with the long edge, roll up the dough and let sit seam-side down. With a serrated / very sharp knife, cut into 1 1/2-inch thick slices. Arrange slices in a baking, leaving a little space between them. Cover with plastic wrap and let rise for 45 minutes.

Preheat oven to 350 degrees F. Remove plastic wrap and bake rolls for 25 to 28 minutes, until the tops are lightly golden-brown. Let cool for 10 minutes.

For the glaze, combine milk, brown sugar, and vegan butter in a small saucepan over medium heat. Stir until sugar is dissolved and butter is melted. Remove from heat and whisk in vanilla and powdered sugar. Drizzle over warm rolls. Serve immediately.

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