Chocolate Chip Cookie Cinnamon Rolls

Ingredients

• 3/4 cup (180g) warm milk (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1/4 cup (50g) granulated sugar (for the dough)
• 1 egg + 1 egg yolk, room temp (for the dough)
• 1/4 cup (57g) unsalted butter, melted (for the dough)
• ~ 3 cups (360g) all purpose flour (only add more if needed) (for the dough)
• 1 tbsp milk powder (for the dough)
• 1 tsp salt (for the dough)
• + 1/3 cup (80g) warm heavy cream to pour over rolls before baking (for the dough)
• 6 tbsp (85g) unsalted butter, softened (for the filling)
• 3/4 cup (150g) brown sugar, packed (for the filling)
• 1 tbsp (8g) flour (for the filling)
• 1/4 tsp salt (for the filling)
• 1 tsp vanilla (for the filling)
• 1 tsp cinnamon (for the filling)
• + crushed cookies & mini chocolate chips (to sprinkle) (for the filling)
• 6 oz (170g) cream cheese, room temp (for the icing)
• 1/4 cup (57g) unsalted butter (brown it & let it cool fully until soft/opaque) (for the icing)
• 1 1/2 cups (180g) powdered sugar (for the icing)
• 3/4 tsp vanilla (for the icing)
• Pinch salt (for the icing)
• + crushed cookies for topping (I just used chips ahoy) (for the icing)

Instructions

1. Combine the warm milk, sugar, and yeast. Let sit 5-10 minutes until foamy.
2. Add egg, egg yolk, and melted butter, mix.
3. Stir in salt, milk powder, & flour.
4. Mix until a dough forms.
5. Knead the dough for 8-10 minutes.
6. Place in a lightly greased bowl, cover, & let rise for 1-1 1/2 hrs or until doubled.
7. For the filling, mix together the soft butter, brown sugar, flour, vanilla, salt, and cinnamon until combined/spreadable.
8. Roll the dough into a large rectangle on a lightly floured surface.
9. Spread the filling evenly and scatter the crushed cookies and mini chocolate chips on top of it (don't over stuff it).
10. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly.
11. (or you can tightly roll the whole thing then slice)
12. Place in greased 9x13 pan.
13. Cover & let rise 35-45 more min.
14. Pour warm heavy cream over rolls right before baking.
15. Bake at 350°F for 22-25 min until golden.
16. While it bakes, brown the butter over medium heat in a saucepan. Stir constantly until it foams then turns a golden brown color.
17. It should have a nutty aroma with little brown bits.
18. Transfer to a heat safe bowl (make sure to get all those little brown bits in there!!
19. Cool until it's soft in texture and no longer liquid. (I put mine in the fridge to speed it up)
20. To make the icing, beat cream cheese and brown butter together until smooth. Then beat in powdered sugar and vanilla.
21. Spread over warm rolls. Top with more crushed cookies.