Cookie Dough Stuffed Sweet Rolls

I try to eat healthy foods.  Lean meats and plenty of fruits and veggies.  But there are times when a person just needs to just high dive into a plate of sugary bliss.  This week was one of those times for me.  I went on a three day staff retreat with my coworkers and treated them (and myself!) to a high-calorie, sugar-laden, coma-inducing breakfast.  Eight pans of ooey-gooey sweet rolls.  But I didn’t settle for your everyday-run-of-the-mill-cinnamon-rolls.  No sir-ee bob.  I took it up a notch and created Cookie Dough Stuffed Sweet Rolls.  Well, actually, I made both.  Four pans of Cinnamon Rolls.  Four pans of Cookie Dough Stuffed Sweet Rolls.  The cookie dough version was scarfed up in no time flat.  Everyone loved them. 

They really aren’t the complicated to make, but they do take some time, so you’ll want to save these for a day when you have a few hours to spare – about three to four hours to be more specific. 

Cookie Dough Stuffed Sweet Rolls

  • 4 cups milk
  • 1 cup sugar
  • 1 cup oil
  • 9 cups all purpose flour
  • 2 packages (4-1/2 tsp) active dry yeast
  • 1 heaping tablespoon salt
  • 1 tsp baking soda
  • 1 heaping teaspoon baking powder
  • 1 stick butter. softened
  • 2 tsp vanilla
  • 1-1/2 to 2 cups brown sugar
  • 1 tsp salt
  • 1-1/2 cups chocolate chips
  • 1/2 cup chocolate chips, chopped

Frosting:

  • 1 pound powdered sugar
  • 1/2 cup brown sugar
  • 1/2 cup milk (or more to reach desired consistency
  • 1/4 melted butter
  • pinch salt

Mix the milk, oil and one cup of sugar in a large pan (I use a dutch oven).  Scald the mixture by heating it just to the point it starts to boil.  Turn off the heat and leave to cool for about 45 minutes, or until lukewarm.  Sprinkle the yeast over the milk mixture.  Let sit for a minute.  Add 8 cups of flour.  Stir mixture together until well combined.  Cover and let rise for one hour.

After one hour, add remaining one cup flour, baking powder, baking soda, and salt.  Stir together until combined.  Cover dough and refrigerate for at least an hour (this makes the dough easier to handle), or up to 2 days.

Divide dough in half.  Turn one half of dough onto a large floured surface and roll into a think rectangular shape.  This will be a BIG piece of dough!  Spread half a stick of butter onto dough (I use my hands for this).  Sprinkle on half of the brown sugar, salt, and chocolate chips.  Roll up the dough tightly.  Pinch seam to seal. 

Place 1 tbsp melted butter in each of 8 pie pans.  Cut rolls approximately 1 inch thick and lay in the buttered pans.  Repeat with remaining half of dough.  Let rolls rise for 20-30 minutes, and bake at 400 degrees for 15-28 minutes, or until golden brown.

While rolls are baking, prepare glaze by combining powdered sugar, brown sugar, salt and milk,  Add enough milk to make a glaze thin enough to pour.  Pour over warm rolls.  Sprinkle with chopped chocolate chips.  Serve warm or at room temperature.

You can let the rolls cool completely, wrap in plastic wrap and then in 2-3 layers of foil and freeze them for later use.  When ready to eat, simply thaw out, and pop in the oven to warm them up!

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