Best Chocolate Chip Cookie Dough Stuffed Cinnamon Buns Recipes

CHOCOLATE CHIP CINNAMON ROLLS

Steps:

• Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, whisk the flour, milk powder, cocoa powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
• Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Make the filling: Mix the mini chocolate chips, granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the chocolate chip mixture and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
• Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Spread a thin layer on the warm cinnamon rolls and top with mini chocolate chips; serve with the remaining icing.

CHOCOLATE CHIP COOKIE DOUGH STUFFED CINNAMON BUNS

Steps:

• Make the Cookie Dough:
• In a small bowl, cream together the butter and sugars until light and fluffy. Beat in milk and vanilla. Add in flour. Stir in chocolate chips. Store in an air-tight container in the fridge.
• Cinnamon Rolls:.
• Mix the milk, oil, and sugar in a large pot. Scald milk mixture (heat until not quite boiling) and then let it cool to room temperature. If the liquid is too hot, you will kill your yeast and your rolls will not rise.
• Sprinkle yeast over milk mixture and let it sit for a couple minutes. Stir in 4 cups of flour to form a sticky dough. Cover pan and let the dough rise for 1 hour.
• After dough has risen, stir in remaining 1/2 cup of flour, baking powder, and baking soda until well combined.
• Divide dough in half. On a flour covered workplace, roll the dough out until it's about 1/8" thick and in a rectangular shape about 18 inches long and 12 inches wide.
• Melt butter in a glass measuring cup or a small bowl. Pour half of the melted butter over the dough and spread using a brush. Sprinkle with sugar and cinnamon (the amount is up to you). Top with spoonfuls of prepared chocolate chip cookie dough.
• Roll dough toward you, keeping the spiral as tight as possible. Cut into 3/4 inch slices. Place in a greased pan.
• Repeat this process with the other half of the dough.
• Let the cinnamon rolls rise again for 30 minutes. Then bake at 350 for 12-15 minutes.
• Icing:
• While rolls are in the oven, mix together ingredients for icing. You want it to be the consistency of a spreadable frosting. Add powdered sugar if it is too runny and heavy cream if it is too thick.
• Let the rolls cool for about 5 minutes before icing.

COPYCAT CINNABON CHOCOLATE CHIP COOKIE CINNAMON BUN

Steps:

• Directions:.
• Preheat oven to 350 degrees F On a lightly floured work surface, using a floured rolling pin, roll out each log of cookie dough into a 8 x 8 inch square (there will be two). Transfer each sheet of dough to a cookie sheet dusted with flour. Using a floured pastry wheel or dough cutter slice each sheet of dough into 2" strips crosswise. Repeat lengthwise, to create 16 squares. Place rolled dough in freezer. Repeat with remaining dough to create 32 squares total.
• Making sure to keep your work surface dusted with flour; use your hands to shape the cinnamon roll dough into a 16-inch log. Slice the log into 16 (1-inch pieces), chill on a pan until firm, about 10 minutes.
• Remove cookie dough from the freezer. Top 16 cookie dough squares with a section of cinnamon dough. Start to form "sandwiches" place the remaining cookie dough squares on top of the dough squares. Working one at a time, pinch the edges of each cookie "sandwich" until the cinnamon dough is enclosed. Using your hands, roll the "sandwiches" into balls, being careful to keep the cinnamon dough within the cookie dough.
• Bake cookies:.
• Place four well-spaced dough balls per baking sheet; press gently to flatten dough to 3/4- inch thick.
• Bake until light brown on top, and golden on the bottom, 15 to 17 minutes, rotating baking sheets halfway through cooking. Remove to a rack to cool. Drizzle with cinnamon bun glaze, if desired.