If you love Cinnamon Rolls as much as I do then I have created the Ultimate Cinnamon Roll for you! Chocolate Chip Cookie Dough Frosting slathered all over the top of sweet Cinnamon Rolls. You may never go back to anything less!
Aren’t these just the most delectable-looking Cinnamon Rolls you have ever seen? I can tell you that they are just as amazing tasting as they are looking!
I have brought two of the most loved baked treats and combined them into a perfectly baked treat!
Admit it you are drooling a little bit now aren’t you? Every time I look at these pictures I fall in love all over again!
These Cinnamon rolls are super easy to make! I know that sometimes working with yeast can be tricky. You don’t have to worry about this recipe. This is the only way that I make cinnamon rolls and I have always had success!
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I do not use the yeast that comes in a packet. I never have any luck with it. I use Red Star Yeast Quick Rise and then measure it out in Teaspoons. Red Star has never failed me yet. To ensure that your yeast blooms you need to feed it. Yeast needs very warm but not hot water and it feeds off of sugar. Fresh yeast should bloom in about 10 min. When I say bloom I am talking about the yeast turning foamy and fluffing up in the bowl. If you get a good bloom then you will have a nice rise in your dough.
Tell me that this is not the most perfect spiral on a Cinnamon Roll…. I don’t think I have seen one prettier. Even in all my past batches! Rolling the dough out to about 1/2″ thick really helps keep this marvelous shape.
When you have such yummy cinnamon rolls you must frost them. You just Must!
What better frosting can you imagine than Chocolate Chip Cookie Dough Frosting?!
This eggless Cookie Dough makes the best frosting! I am fairly sure that I licked as much as I frosted! I always eat raw cookie dough without any thought of the raw egg. I am pretty sure that it’s totally safe as I have never heard of anyone getting sick from cookie dough or cake batter. There is no worry or room for debate with this frosting.
Speaking of the Frosting let’s take a closer look.
Perfectly amazing, perfectly tasty, perfectly easy oh, and just plain perfect! I truly believe that everything should be frosted in cookie dough! Don’t you?
I just know that you are going too crazy over these and you just might make them every weekend! Not that you can’t enjoy these during the workweek……
Here are tips for making the perfect yeast bread every time!
1. I only use Red Star Quick Rise Yeast in a jar, not the packaged kind. Yeast needs sugar to bloom. For every tablespoon of yeast, you need 1 tsp of sugar. When you dissolve your yeast and sugar into very warm water make sure you use shower temperature. If it’s too hot or too cold for what you like in a shower then it’s too hot or cold for the yeast. Approx 105 degrees
2. When it’s time to let the dough rise I always turn my oven to 200 before I start to even make the dough. As soon as it reaches 200 turns it off. By the time your dough is made and ready the temp should be perfect. Take a dishcloth and get it wet with hot water. Wring the towel out very very very well. Place over the bowl that you are going to let the dough rise in. Place the bowl in the warm oven. Walk away. Seriously Walk away. Don’t be tempted to keep checking in on it.
3. If you need to do a second rise, which I almost always do, you don’t need to preheat the oven. The residual heat will be just fine.
This is the Latest Kitchen Ideas Original Recipe. Please feel free to make and share. All photos and content are copyrighted.
Ingredients
- For the Dough:
- 1 tsp sugar
- 1/2 cup lukewarm water
- 1 tbs dry active yeast
- 1/8 cup melted butter
- 1 egg yolk
- 2 cups AP Flour
- 1/2 cup milk room temp plus tbsp as needed
- 1/2 tsp kosher salt
- 1/2 cup Milk
- For the Filling:
- 1/4 cup melted butter
- 1/2 cup brown sugar
- 1 1/2 tbs cinnamon
- For the Frosting:
- 1/2 cup of butter softened
- 1 tbsp vanilla
- 1/2 tsp salt
- 2 cups butter
- 1/4 cup milk
- 1 cup chocolate chips
Instructions
- In a mixer with the dough hook attachment
- place the yeast, sugar, and lukewarm water
- let sit for 10 min till bubbly and foamy
- add the egg yolk, melted butter, and the salt
- slowly add the flour in adding the milk a little at a time
- let the machine knead the dough until a ball forms
- if it is dry and not coming together add the milk 1 tbs at a time
- in a greased bowl place the dough with a moistened towel with warm water over it
- let sit and rise in a warm place for 1 hr it should double in size
- preheat oven to 350
- gently remove the dough and layout on a floured surface
- with a rolling pin roll the dough out to about 1/2 inch thickness
- brush on the melted butter and sprinkle on the brown sugar and cinnamon
- roll up the dough into a log shape
- cut about 2-inch pieces and place in a greased [not spray] pie plate
- brush with more butter
- bake for 30 35 min
- Let cool completely
- For the Frosting
- In a mixing bowl cream the butter and brown sugar together
- add in the vanilla and salt
- slowly add the flour in
- {the dough will look dry and crumbly}
- add in the milk
- beat until a soft and pliable frosting consistency emerges
- fold in the chocolate chips
- Spread on completely cooled rolls
- Enjoy!
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