Three words: Best Combination Ever!
For the Cinnamon Rolls:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package dry yeast (or 2 1/4 teaspoons)
4 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips
1 1/2 teaspoons vanilla extract
1/4 cup heavy cream
2 1/2 tablespoons milk
**I'm going to be honest, I had no idea what scalding was. I had to look it up. Basically you heat the mixture to the point right before boiling. This happens at 185 degrees F, so I used my candy thermometer because I was afraid of messing up.
When it has cooled (but is still slightly warm), sprinkle the yeast into the milk mixture and let it sit for a minute.
Add four cups of flour and mix until a dough forms, then cover and let rise for at least one hour.
Then brush with melted butter (as much as you want).
|See that oozing cookie dough... it's pretty much a bite of heaven.|
Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips (I used chocolate and white chocolate swirled chips because I couldn't pass them up when I saw them at the grocery store).
**This makes more cookie dough than needed for the cinnamon rolls. I was happy to eat some and save some extra in the fridge for later. If you don't want extra cookie dough you can cut the recipe in half.