Cookie Dough Cinnamon Rolls

• porciones: 12 servings
• tiempo activo: 1 hour
• tiempo total: 2 hours 42 minutes

Ingredientes

Dough

158 ml Milk (warmed to 43 °C)

2 ¼ tsp Active dry yeast (full packet)

1 Large egg (room temperature)

406 g All-purpose flour

1 tsp Salt

3 tbsp White granulated sugar

113 g Unsalted butter (room temperature cubed)

Cinnamon filling

113 g Unsalted butter (room temperature)

110 g Brown sugar (packed light or dark)

½ tbsp Ground cinnamon

Cookie dough

187 g cups All-purpose flour

½ tsp Cornstarch

½ tsp Salt

113 g Unsalted butter (room temperature)

2 tbsp White granulated sugar

3 tbsp Brown sugar (packed light or dark)

1 tsp Pure vanilla extract

2 tbsp Milk

135 g Mini chocolate chips

Cream cheese icing

57 g Cream cheese (room temperature)

4 tbsp Unsalted butter (room temperature)

60 g Powdered sugar (sifted)

1 tsp Pure vanilla extract

Instrucciones

Dough

Heat the milk in the microwave until warmed to 43 °C. Sprinkle the yeast over the milk. Sprinkle a pinch of sugar over the top and let it sit for 10 minutes.

This recipe uses a stand mixer with a dough hook, for make by hand instructions see notes. In a mixing bowl, mix the flour, salt, and sugar. Add in the cubed butter. Use a pastry kneader or your hands to knead the butter into the flour. Do this until the butter is a size of a pea.

Add in the milk/yeast, and a lightly beaten egg. Mix on low speed until a dough starts to form. Turn to medium speed, and knead for 5 minutes.

Preheat the oven to 95 °C. Spray a large mixing bowl with nonstick spray.

Place the dough into the bowl and cover with a kitchen towel. Place the dough in the oven, turn off the oven, and crack open the door. Let it sit for 1 hour until doubled in size.

Cinnamon Filling

Beat

Using a hand mixer in a small bowl, beat the butter on high speed until smooth. Add in the brown sugar and cinnamon and mix until combined. It will feel like a paste. Beat for 2 minutes on high speed so its easy to spread.

Cookie Dough

Using mixer, beat the butter, sugar, and brown sugar on high speed for 2 minutes. Add in the milk and vanilla, scrape the bowl, and beat on high until combined.

Add in the flour, cornstarch, and salt. Mix on low until just combined. Add in the mini chocolate chips. Set aside.

On a lightly floured surface, roll the dough out using a rolling pin. Roll until 1/4 inch thick. It should be a large rectangle.

Spread the cinnamon filling using an offset icing spatula. Take little bit of cookie dough at a time in your hands. Use your hands to flatten the dough into a pancake. Place over the filling. Do this until you only have a 1/4 cup of cookie dough left.

Roll the dough into a log started on the short side. Use a serrated knife to cut off the uneven ends. The, cut into 12 even rolls.

Spray a 9X13 pan with baking spray. Place the rolls in the pan. Cover with a towel and let rise for 20 minutes.

Preheat the oven to 195 °C. Bake the rolls for 28-30 minutes. Bake until the top is lightly golden.

Cream Cheese Icing

First, with the remainder of the cookie dough. Roll into small balls. Place on a plate and chill in the fridge. Do this when rolls are rising or baking.

In a small bowl, using a hand mixer, beat the cream cheese and butter on high speed for 1 minute. Add in the powdered sugar and mix until smooth.

Add in the vanilla and milk and mix. As soon as the rolls are out of the oven, use a spoon to ice the rolls. Top with the extra cookie dough balls.

Nutrición

• Calorías: 609 kcal
• Grasa Total: 34 g
• Grasa Saturada: 21 g
• Grasa No Saturada: 9 g
• Grasa Trans: 1 g
• Colesterol: 85 mg
• Sodio: 346 mg
• Carbohidratos Totales: 80 g
• Fibra Dietética: 2 g
• Azúcares Totales: 30 g
• Proteína: 8 g