Chocolate Cookie Cinnamon Rolls are a delightful twist on the classic cinnamon rolls. They combine two favorite treats: soft, fluffy rolls and the rich flavor of chocolate cookies. This recipe is perfect for breakfast, dessert, or any time you crave something sweet. The melting mini chocolate chips and creamy icing make it hard to resist. Whether you’re impressing guests or enjoying a cozy day at home, these cinnamon rolls bring a smile to anyone who tries them.
how to make Chocolate Cookie Cinnamon Rolls
Ingredients:
- 2 cups all-purpose flour
- 1 cup crushed chocolate cookies
- 1/2 cup mini chocolate chips
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/2 cup warm milk
- 1/4 cup butter, melted
- 1 egg
- 1 tablespoon ground cinnamon
- 1 cup cream cheese
- 1/2 cup powdered sugar
- 1 tablespoon vanilla extract
- Extra crushed chocolate cookies for topping
Directions:
- In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until bubbling.
- Add melted butter, egg, crushed chocolate cookies, and salt to the yeast mixture. Gradually stir in flour until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover, and let rise for about 1 hour until doubled in size.
- Preheat the oven to 375°F (190°C).
- Roll out the dough into a rectangle. Spread softened butter and sprinkle with cinnamon and mini chocolate chips.
- Roll the dough tightly into a log and cut into rolls. Place in a greased baking pan.
- Bake for 20-25 minutes until golden brown.
- While baking, prepare the icing by mixing cream cheese, powdered sugar, and vanilla until smooth.
- Once rolls are done, let them cool slightly before drizzling with icing and topping with extra crushed cookies.
- Serve warm and enjoy!
how to serve Chocolate Cookie Cinnamon Rolls
Serve these delicious rolls warm from the oven. Drizzle the cream cheese icing generously over each roll and sprinkle extra crushed chocolate cookies on top for added crunch and flavor. They go perfectly with a cup of coffee or a glass of milk.
how to store Chocolate Cookie Cinnamon Rolls
If you have any leftover rolls, store them in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can refrigerate them for up to a week. To enjoy them warm again, simply reheat in the microwave for a few seconds or warm them in the oven.
tips to make Chocolate Cookie Cinnamon Rolls
- Ensure your milk is warm but not hot when combining with the yeast. This helps the yeast activate properly.
- Knead the dough just enough to make it smooth but don’t overwork it.
- Feel free to adjust the amount of mini chocolate chips or crushed cookies to your taste preference.
- If you want them extra sweet, you can mix a bit of chocolate syrup into the icing.
variation
You can add nuts, like chopped walnuts or pecans, for extra crunch. For a more adventurous flavor, try adding a hint of peppermint extract to the icing during the holidays.
FAQs
Q: Can I use any type of chocolate cookies?
A: Yes, you can use any type of chocolate cookies you love. Oreo cookies are a great choice!
Q: Can I freeze the dough?
A: Yes, you can freeze the dough before the second rise. Wrap it tightly and store it in the freezer for up to 3 months. Just let it thaw and rise when you’re ready to bake.
Q: How can I make these rolls vegan?
A: Use a non-dairy milk, egg substitute (like a flax egg), and a vegan butter alternative for this recipe to make them vegan-friendly.
Chocolate Cookie Cinnamon Rolls
Ingredients
Equipment
Method
- In a large bowl, dissolve yeast and a pinch of sugar in warm milk, then let it sit for 5-10 minutes until foamy. Whisk in the remaining granulated sugar, melted butter, salt, and egg.
- Gradually add the flour, mixing until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
- Punch down the risen dough and roll it into a 12x18-inch rectangle on a lightly floured surface. In a small bowl, mix softened butter, brown sugar, cocoa powder, cinnamon, and chocolate cookie crumbs to create the filling.
- Spread the filling evenly over the dough, leaving a small border on one long edge. Tightly roll up the dough from the opposite long edge and pinch the seam to seal it.
- Slice the log into 10-12 equal pieces and arrange them in a greased 9x13-inch baking dish.
- Cover the baking dish and let the rolls rise again in a warm place for 30-45 minutes, or until puffy. Preheat your oven to 375°F (190°C) during this time.
- Bake for 20-25 minutes, or until golden brown and cooked through. If rolls are browning too quickly, you can loosely tent them with foil.
- While the rolls are cooling slightly, whisk together powdered sugar, milk, and vanilla extract until smooth to make the glaze. Add more milk if a thinner consistency is desired.
- Drizzle the glaze generously over the warm cinnamon rolls before serving. Enjoy warm.