Milk-and-Cookies Sweet Rolls

Milk-and-Cookies Sweet Rolls

For this take on the classic cinnamon roll, Chocolate Chip Cookie Filling is spread onto pillowy-soft dough before the dough is rolled up and baked to golden perfection in these Milk-and-Cookies Sweet Rolls. Topped with a sweet and tangy cream cheese icing, these rich, gooey rolls are a treat at any time of day.

Milk-and-Cookies Sweet Rolls
Makes 12 rolls
  • 1¼ cups (300 grams) warm whole milk (110°F/43°C to 115°F/46°C), divided
  • 2¼ teaspoons (7 grams) active dry yeast
  • ⅓ cup (73 grams) firmly packed dark brown sugar
  • ⅓ cup (76 grams) unsalted butter, melted and warm (110°F/43°C to 115°F/46°C)
  • ¼ cup (60 grams) sour cream, room temperature
  • 1 large egg (50 grams), lightly beaten and room temperature
  • 4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided
  • 2 teaspoons (6 grams) kosher salt
  • Chocolate Chip Cookie Filling (recipe follows)
  • ½ cup (120 grams) warm heavy whipping cream (105°F/41°C to 110°F/43°C)
  • 4 ounces (113 grams) cream cheese, softened
  • 1½ cups (180 grams) confectioners’ sugar
  • 1 tablespoon (15 grams) whole milk, room temperature
  1. In a small bowl, combine 1 cup (240 grams) warm milk and yeast. Let stand until foamy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, melted butter, sour cream, egg, and remaining ¼ cup (60 grams) warm milk at low speed just until combined.
  3. In a large bowl, whisk together 4 cups (500 grams) flour and salt. Stir half of flour mixture into sugar mixture. With mixer on low speed, add yeast mixture, beating just until combined. Beat in remaining flour mixture.
  4. Switch to the dough hook attachment. Beat at low speed until smooth and elastic, 8 to 10 minutes; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if needed. (Dough should pass the windowpane test; see Notes.) Turn out dough onto a lightly floured surface, and shape into a smooth ball.
  5. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. (See Notes.) Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  6. Between 2 sheets of parchment paper, roll Chocolate Chip Cookie Filling into a 16½×10½-inch rectangle (about ¼-inch thickness). Transfer filling between parchment to refrigerator. Refrigerate until slightly chilled but still malleable, 15 to 20 minutes.
  7. Spray a 13×9-inch baking pan with cooking spray.
  8. Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle.
  9. Remove top parchment from chilled filling, and carefully invert onto center of dough, leaving a ¾-inch border on all sides. Starting on one long side, roll up dough, jelly roll style. Using a serrated knife dipped in flour, cut into 12 slices (about 1½ inches each). Tuck ends under, and place, tucked end down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and rolls are touching, 30 to 45 minutes.
  10. Preheat oven to 350°F (180°C).
  11. Using a pastry brush, brush warm cream over rolls; pour any remaining cream around edges of pan.
  12. Bake until tops are golden brown and an instant-read thermometer inserted in center registers 190°F (88°C) to 200°F (93°C), 25 to 30 minutes. Let cool in pan for 10 minutes.
  13. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until creamy, 4 to 5 minutes. With mixer on low speed, gradually add confectioners’ sugar, beating until fluffy. Stir in room temperature milk until combined. Spread icing onto warm rolls.
Notes: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.

For a make-ahead method, mix dough through Step 5. Punch down, cover, and refrigerate overnight. Shape, proof, and bake as directed, adding extra time, if needed.

Chocolate Chip Cookie Filling
Makes about 1½ cups
  • ½ cup (113 grams) unsalted butter, softened
  • ⅓ cup (67 grams) granulated sugar
  • ⅓ cup (73 grams) firmly packed dark brown sugar
  • 1 large egg (50 grams), room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • 1⅓ cups (167 grams) all-purpose flour
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking powder
  • ¼ teaspoon (1.25 grams) baking soda
  • 4 ounces (113 grams) 60% cacao bittersweet chocolate, finely chopped
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla, beating until well combined.
  2. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in chocolate. Cover and let stand at room temperature until ready to use.


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