Cookie Dough Stuffed Cinnamon Rolls

Do you like cookie dough? Do you like cinnamon rolls? How about combing those two favorites into a crazy delicious combination...

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
melted butter
cinnamon
sugar

  For the cookie dough:
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 

  
For Vanilla Cream Glaze:1 heaping cup of powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup heavy cream
2 1/2 tablespoons milk

 I first saw this combination at How Sweet It Is. I knew I had to try it. Cinnamon rolls are good, but stuff those with more cookie dough goodness.... irresistible! I worried about using a cookie dough with eggs because it might not cook enough, so I opted for an egg-free dough I found at Kevin & Amanda's blog. Anyways, if you're wondering how to make these glorious rolls... here we go...
Cinnamon Rolls:Mix the milk, sugar and oil in a large pot. Scald the mixture, then let cool for one hour.
**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.

Before Rising

After Rising

After an hour, add the remaining 1/2 cup of flour, baking soda and powder and mix. Use your hands to make sure the dough completely comes together.

Flour your workspace and roll the dough with a rolling pin until it’s thin and somewhat rectangular.

Then brush with melted butter (as much as you want).

 Generously cover with cinnamon and sugar.

 Drops balls of cookie dough all over the cinnamon roll dough, then starting with the end away from you, roll the dough into a line towards you. Roll tight!

 Slice the rolls about 1 inch thick and lay in pans that have been brushed with melted butter. Let the rolls rise for about 30 minutes.

 Bake at 400 degrees for 12-15 minutes.

See that oozing cookie dough... it's pretty much a bite of heaven.

 Cookie Dough:

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.

Vanilla Cream Glaze:

Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together. Pour over cinnamon rolls.