COOKIE DOUGH CINNAMON ROLLS

November 11, 2013
Rachel Schultz

The words of this post’s title might be the most indulgent combination of letters in the english language. Eat these. Eat them all. Feed them to your children. And your husband’s co-workers. Shout about them from the roof tops. Cookie Dough Cinnamon Rolls? Cancel my afternoon appointments. The cookie dough is optional. Well, if cookie dough can ever be “optional.” If you’re looking for a good classic c-roll, just skip that step and you’ll have smooth sailing.

COOKIE DOUGH CINNAMON ROLLS from Rachel Schultz 2

COOKIE DOUGH CINNAMON ROLLS
Serves about 24 rolls

2 cups milk
1/2 cup vegetable oil
1/2 cup sugar
1 package yeast
4 and 1/2 cups flour, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon salt
3/4 cup butter, melted
1 cup sugar
3 tablespoons cinnamon
1/2 batch my favorite cookie dough or storebought

VANILLA FROSTING
1 cup powdered sugar
1 and 1/2 teaspoons vanilla
1/4 cup cream
2 and 1/2 tablespoons milk

Heat milk, oil, and sugar in a skillet over medium heat. Bring to a low boil. Remove and add yeast. Let sit for 1 minute. Combine mixture with flour in a large bowl. Cover with plastic wrap and allow to rise for one hour. Add baking powder, baking soda, and salt to dough. Preheat oven to 375 degrees. Roll dough into a large rectangle, about 1/2 inch thick. Pour melted butter over dough. Sprinkle with cinnamon and sugar. Mix and spread cinnamon and sugar into butter using the back of a spoon. Drop balls of cookie dough across cinnamon sugar. Roll dough into a spiral, sealing the end and placing it downward. Slice into 1/2 inch pieces. Arrange rolls into greased pan(s).

Cover pan and allow to rise for 20 minutes. Bake for 15-18 minutes. Prepare frosting by whisking ingredients together. Pour over rolls.

COOKIE DOUGH CINNAMON ROLLS

COOKIE DOUGH CINNAMON ROLLS
 
Author:
Serves: 24 rolls
Ingredients
  • COOKIE DOUGH CINNAMON ROLLS
  • 2 cups milk
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 package yeast
  • 4 and ½ cups flour, divided
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon salt
  • ¾ cup butter, melted
  • 1 cup sugar
  • 3 tablespoons cinnamon
  • ½ batch my favorite cookie dough
  • VANILLA FROSTING
  • 1 cup powdered sugar
  • 1 and ½ teaspoons vanilla
  • ¼ cup cream
  • 2 and ½ tablespoons milk
Instructions
  1. Heat milk, oil, and sugar in a skillet over medium heat. Bring to a low boil.
  2. Remove and add yeast. Let sit for 1 minute.
  3. Combine mixture with flour in a large bowl. Cover with plastic wrap and allow to rise for one hour.
  4. Add baking powder, baking soda, and salt to dough.
  5. Preheat oven to 375 degrees.
  6. Roll dough into a large rectangle, about ½ inch thick.
  7. Pour melted butter over dough. Sprinkle with cinnamon and sugar. Mix and spread cinnamon and sugar into butter using the back of a spoon.
  8. Drop balls of cookie dough across cinnamon sugar.
  9. Roll dough into a spiral, sealing the end and placing it downward.
  10. Slice into ½ inch pieces. Arrange rolls into greased pan(s).
  11. Cover pan and allow to rise for 20 minutes.
  12. Bake for 15-18 minutes.
  13. Prepare frosting by whisking ingredients together. Pour over rolls.

Adapted from Pioneer Woman and Cakespy.

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Comments

  • Jeanne Etcher

    you say in the recipe 4 1/2 cups of flour, divided—when you added the flour to the yeast mix, was it all added, WHY do we need to divide the flour? Also on the rest of the dry ingredients, salt, baking powder & baking soda, how do these 3 items get mixed into ALL of the dough, after it has already raised one time, it seems like some area may be missed, and other areas have to much—what is the reason these 3 items were not added in when the flour was added—thank you for the answer in advance, I have a Sunday school class that I would like or them to make this, but I need to know the answers to my questions prior to having them work with this recipe

    • valerie portner

      you always add half of the flour first and then the second half. I mixed my powders into the flour. I dont know if this will make a difference but I am doing it now. I would think they could be added to the dough on the second half of the flour. I am using half of the left over choc chip that I made yesterday and half of the sugar cookies from today. I will let you know how it turns out.

  • teresa

    u said for the cookie dough 1 batch what size is that

  • DeeDee Morado

    I’m really curious as to which cookie mix you used for this recipe? The cookie dough looks dark in the picture (almost appears as raisins). most all my cookie dough recipes are beige in color (peanut butter blossoms, oatmeal, etc.)so I’, curious as to what you used, but would like to mke the cinnamon rolls.

  • Anonymous

    Love cinnamon rolls. Will make them soon.

  • Edna

    What do you mean on how to make the cookies dough out of this recipe as I would like to make it

  • Do u mean cookie dough like Toll House cookie dough from a tub or roll? This recipe sounds good but am confused regarding the cookie dough.please help!!!!!

    • Rachel Schultz

      Any cookie dough will work!

  • Grace W

    I’ve always told myself I’m not a baker. (impatience + inattentiveness = disaster)
    I might need to try so I can eat some of this deliciousness :)

    • Rachel Schultz

      Go for it!

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