The Pioneer Woman’s Chocolate Chip Cookie Cinnamon Rolls

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Sundays are all about Breakfast Rolls at my house- The Cooker Boy loves to help me make the dough, and he would devour the entire pan if I’d let him. This recipe is a variation on the first Cinnamon Roll recipe I poted- both the original and this version are from The Pioneer Woman. The addition of brown sugar, salt and chocolate chips makes these cinnamon rolls taste like chocolate chip cookies. I didn’t make any changes to this recipe- it’s perfect just the way it is! ( I did, however, cut the recipe in half. As much as I love breakfast rolls, there’s no need for me to make more than 2 pans at a time.)

Chocolate Chip Cinnamon Rolls from The Pioneer Woman Cooks

Dough:
2 cups whole milk
1/2 cup sugar
1/2 cup canola oil
4 1/2 cups all purpose flour
1 pkg dry active yeast
1/2 tablespoon (heaping) salt
1/2 teaspoon (scant) baking soda
1/2 teaspoon (heaping) baking powder

Filling:
1/2 stick butter,melted
1 teaspoon vanilla
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon salt
3/4 cup chocolate chips or chunks
1/2 cup chopped pecans (optional)

Icing:
4 oz cream cheese, softened
1 1/2 cups powdered sugar
1/2 stick butter, softened
1/2 cup whole milk
1 1/4 teaspoons vanilla
1/2 teaspoon salt (scant)

Heat milk, sugar and oil in a large pot over medium-high heat until warm but not boiling. Allow to cool to slightly warmer than lukewarm. Add yeast and 4 cups flour and stir until just combined. Dough will be wet and sticky. Cover and set in a draft-free area (I use my oven, turned off of course) and let sit for 1 hour.

After 1 hour, add remaining flour, salt, baking soda and baking powder. Stir until combined. Refrigerate dough at least 1 hour prior to rolling, and longer if you have the time.

Preheat oven to 375 degrees, and grease desired pans. Divide dough in half, and keep unused half refrigerated until needed. Generously flour your work surface, then turn dough onto floured surface.
Roll into a large rectangle, leaving dough about 1/4 inch thick. Mix melted butter and vanilla, and drizzle 1/2 of mixture onto dough. Use fingers or pastry brush to spread evenly across the dough. Combine sugar and salt, and sprinkle half over melted butter. Top with half of brown sugar, chocolate chips and pecans if desired.

Beginning with the edge farthest from you, roll dough toward you forming a tight roll. Pinch edges together to seal. Slice into 1/2-3/4 inch thick pieces, and lay in prepared pans. Allow dough to rise for 20 minutes then bake for 20-22 minutes at 375 degrees or until tops of rolls are golden brown.

Prepare icing while rolls are baking. Mix butter and cream cheese until smooth. Add powdered sugar, salt, vanilla and milk and mix with electric mixer until smooth and pourable.

Pour on rolls while warm, and top with extra chocolate chips and pecans if desired.

Enjoy, and let me know what you think!

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