introduction
These Chocolate Cookie Cinnamon Rolls mix soft, yeast dough with crushed chocolate cookies and mini chips. The rolls taste like a treat and a breakfast sweet in one. For a look at classic methods for good cinnamon rolls, you can read this guide to best cinnamon rolls which helps with basic dough and rising tips.
why make this recipe
Make these when you want a fun twist on regular cinnamon rolls. They add chocolate cookie flavor and extra texture from cookie crumbles and chips. If you like cookie-based sweets, check this idea for best homemade cinnamon roll techniques that pair well with cookie fillings.
how to make Chocolate Cookie Cinnamon Rolls
This is an overview of the main steps. First make and rise a simple yeast dough. Then roll it out, add crushed chocolate cookies and mini chips, roll up, slice, and bake. Finish with a cream cheese icing and extra cookie crumbles. If you want cookie ideas for the filling, see a recipe for brown sugar cinnamon cookies for flavor ideas.
Ingredients :
- 2 1/4 cups all-purpose flour
- 1 cup crushed chocolate cookies
- 1/2 cup mini chocolate chips
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1 egg
- 1 packet active dry yeast
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Extra cookie crumbles for topping
You can use slightly different cookie crumbs if you like; other cookie ideas are shown in a collection of cinnamon roll cookie recipes.
Directions :
- In a small bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until frothy.
- In a large bowl, combine the flour, sugar, cinnamon, and salt. Add the yeast mixture, softened butter, and egg to the flour mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
- Roll the dough out into a rectangle. Spread crushed chocolate cookies and mini chocolate chips evenly over the surface.
- Roll the dough tightly into a log and slice into rolls. Place them in a greased baking dish and let them rise for another 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
- While the rolls are baking, prepare the icing by mixing cream cheese, powdered sugar, vanilla extract, and a splash of milk until smooth.
- Once the rolls are done baking, let them cool slightly before drizzling with the cream cheese icing and sprinkling extra cookie crumbles on top.
For tips on shaping and baking similar treats, you can compare steps with a simple cinnamon-roll cookie method in this cinnamon roll cookies guide.
how to serve Chocolate Cookie Cinnamon Rolls
Serve warm so the icing melts a bit into the rolls. Put extra cookie crumbles on top for crunch. These go well with coffee, milk, or hot chocolate.
how to store Chocolate Cookie Cinnamon Rolls
Cool the rolls fully before storing. Keep them in an airtight container at room temperature for 1-2 days. For longer storage, freeze the cooled rolls (uncut or cut) in a freezer bag for up to 2 months. Thaw and warm in the oven before serving.
tips to make Chocolate Cookie Cinnamon Rolls
- Use warm (not hot) milk to activate the yeast.
- Crush cookies to small, but not powder, so they add texture.
- Chill the log for 10 minutes if it feels too soft to slice cleanly.
- Do not over-bake; remove when tops are light golden.
- Warm the cream cheese slightly if it is too thick to drizzle.
Serving Ideas (if any)
- Top with extra mini chocolate chips and a dusting of powdered sugar.
- Serve with vanilla ice cream for a dessert version.
- Pair with a simple fruit salad to balance the sweetness.
Final Thoughts
These Chocolate Cookie Cinnamon Rolls are a fun mix of cookie flavor and soft cinnamon dough. They are easy to make with simple pantry items and give a special twist to a familiar treat.
Conclusion
For more creative stuffed cinnamon roll ideas, you can see a similar take at Chocolate Chip Cookie Stuffed Cinnamon Rolls – DudeFoods.com, which shows a playful cookie-stuffed version. For another cookie-plus-roll idea and inspiration, read this post on chocolate-chip cookie cinnamon rolls at SpiceUpKitchen.
FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use a bit less instant yeast and mix it directly into dry ingredients. Follow package notes.
Q: Can I make the dough in a stand mixer?
A: Yes. Use the dough hook and mix until smooth. Knead about 3-5 minutes in the mixer.
Q: Can I skip the cream cheese icing?
A: Yes. You can use a simple glaze of powdered sugar and milk or serve plain.
Q: Can I use regular chocolate chips instead of mini chips?
A: Yes. Regular chips work but may make the rolls a little firmer where chips clump.
Q: How do I reheat frozen rolls?
A: Thaw in the fridge overnight and warm at 300°F (150°C) for 8-12 minutes, or microwave a single roll for 20-30 seconds.
Chocolate Cookie Cinnamon Rolls
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious Chocolate Cookie Cinnamon Rolls blend soft yeast dough with crushed chocolate cookies and mini chocolate chips, perfect for a fun breakfast treat.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup crushed chocolate cookies
- 1/2 cup mini chocolate chips
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1 egg
- 1 packet active dry yeast
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Extra cookie crumbles for topping
Instructions
- In a small bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until frothy.
- In a large bowl, combine the flour, sugar, cinnamon, and salt. Add the yeast mixture, softened butter, and egg to the flour mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
- Roll the dough out into a rectangle. Spread crushed chocolate cookies and mini chocolate chips evenly over the surface.
- Roll the dough tightly into a log and slice into rolls. Place them in a greased baking dish and let them rise for another 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
- While the rolls are baking, prepare the icing by mixing cream cheese, powdered sugar, vanilla extract, and a splash of milk until smooth.
- Once the rolls are done baking, let them cool slightly before drizzling with the cream cheese icing and sprinkling extra cookie crumbles on top.
Notes
Serve warm for the best texture. Can be stored in an airtight container for 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
