Ingredients
Dough:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) instant yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¾ cup warm milk (110°F)
- ¼ cup unsalted butter, melted
- 1 large egg
Cookie Dough Filling:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ teaspoon vanilla extract
- 1 cup mini chocolate chips
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm milk, melted butter, and egg. Stir until the dough begins to come together. Knead for about 5 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
In a mixing bowl, cream together the softened butter and brown sugar until fluffy. Stir in the vanilla extract. Add the flour, baking powder, and salt, then mix until combined. Fold in the mini chocolate chips.
Once the dough has risen, roll it out on a lightly floured surface into a 12×16-inch rectangle. Spread the cookie dough filling evenly over the dough, leaving a small border around the edges.
Starting from the long side, roll the dough into a tight log. Slice into 12 equal rolls and place them in a greased baking dish, leaving some space between each roll.
Preheat the oven to 350°F. Bake the rolls for 18-20 minutes, or until golden brown and set in the center. Let them cool slightly before adding the glaze.
Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm rolls.
Serve warm and enjoy the gooey, chocolatey goodness!
- Prep Time: 20 minutes
- Rise Time: 1 hour
- Cook Time: 20 minutes
Nutrition
- Calories: 290
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g