These Chocolate Chip Cookie Inspired Rolls Are Soft,

Ingredients

• 1 cup (240g) warm milk (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1/3 cup (67g) sugar (for the dough)
• 1 egg + 1 egg yolk, room temp (for the dough)
• 1/3 cup (75g) melted unsalted butter (for the dough)
• 3 3/4-4 cups (450-520g) flour (only add more if needed) (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)
• 1/2 cup (113g) unsalted butter, softened (for the filling)
• 1 cup (200g) brown sugar, packed (for the filling)
• 1 1/2 tbsp (12g) flour (for the filling)
• 1/4 tsp salt (for the filling)
• 1 1/2 tsp vanilla (for the filling)
• 3/4-1 tsp cinnamon (for the filling)
• + crushed cookies & mini chocolate chips (measure with your heart) (for the filling)
• Icing: (half this if you prefer less) (for the filling)
• 8 oz (227g) cream cheese, room temp (for the filling)
• 1/3 cup (75g) unsalted butter, browned & cooled until soft (not liquid) (for the filling)
• 1 3/4 cups (210g) powdered sugar (for the filling)
• 1 tsp vanilla (for the filling)
• Pinch salt (optional) (for the filling)
• + crushed cookies for topping (for the filling)

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 & 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 rectangle on a lightly floured surface.
9. Spread the filling evenly and scatter the crushed cookies and mini chocolate chips on top of it.
10. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly. (Or you can tightly roll the whole thing then slice)
11. Place in greased 9x13 pan.
12. Cover and let rise 35-45 more min.
13. Pour warm heavy cream over rolls right before baking.
14. Bake at 350°F (175°C) for 22-28 min until golden.
15. While it bakes, brown the butter over medium heat in a saucepan. Stir constantly until it foams then turns a golden brown color.
16. It should have a nutty aroma with little brown bits.
17. Transfer to a heat safe bowl (make sure to get all those little brown bits in there!!
18. Cool until it's soft in texture and no longer liquid. (I put mine in the fridge to speed it up)
19. To make the icing, beat cream cheese and brown butter together until smooth. Then beat in powdered sugar and vanilla.
20. Spread over warm rolls. Top with more crushed cookies.