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4.8 from 5 reviews

cookie dough rolls

Delicious recipe for pillowy soft cookie dough rolls. 

  • Total Time0 hours
  • Yield6
  • DietVegetarian

Ingredients

DOUGH

  • 1 tsp (4 g) granulated sugar
  • 2 tsp (6 g) active dry yeast
  • ½ cup (130 ml) milk
  • 2 eggs
  • 3 tbsp (38 g) granulated sugar
  • 1 ½ cups + 1 tbsp (315 g) all-purpose flour
  • ¾ tsp (4.5 g) salt
  • Slightly under ¼ cup (50 g) unsalted room temperature butter

TO BAKE

  • 6 tbsp (90 ml) heavy whipping cream

COOKIE DOUGH

  • ½ cup (115 g) unsalted room temperature butter
  • 3 ½ tbsp (40 g) granulated sugar
  • 1/3 cup (70 g) brown sugar
  • 1 egg
  • 1 tsp (5 g) vanilla bean paste
  • 1 tsp (4 g) baking powder
  • 1 ¼ cup (150 g) all-purpose flour
  • 1/3 cup + 1 tbsp (70 g) chocolate chips

ICING

  • 1 cup + 2 tbsp (250 g) unsalted room temperature butter
  • 1 ½ tsp (8 g) vanilla bean paste
  • 3 cups (365 g) powdered sugar
  • ½ cup (100 g) room temperature cream cheese

Instructions

  1. To prepare cookie dough rolls, we start by preparing the dough. Prepare a sponge mixture in your stand mixer bowl by mixing 1 tsp (4 g) granulated sugar, 2 tsp (6 g) active dry yeast, and ½ cup (130 ml) warm milk. Let this mixture rest for 10-15 minutes. There should be a foamy layer on top of it.
  2. Add 2 eggs, 3 tbsp (38 g) granulated sugar, 1 ½ cups + 1 tbsp (315 g) all-purpose flour, and ¾ tsp (4.5 g) salt.
  3. Fit the stand mixer with a dough hook and knead the dough for 15 minutes. After 15 minutes, we will add slightly under ¼ cup (50 g) unsalted room temperature butter. Knead for 10 more minutes.
  4. Let the dough proof for 2 hours until it doubles in size.
  5. When you have 30 minutes left for the 2 hours, start preparing the cookie dough. In a light colored pan, brown the butter. We will melt ½ cup (115 g) of unsalted room temperature butter. After it melts, it will start to bubble. Once the bubbles become more intense and you can smell a nutty aroma, and the butter is a deep golden brown color, it’s ready. Let it cool for 5-10 minutes.
  6. In a mixing bowl, mix 3 ½ tbsp (40 g) granulated sugar and 1/3 cup (70 g) brown sugar. Add the cooled brown butter and mix. Add 1 egg, 1 tsp (5 g) vanilla bean paste, 1 tsp (4 g) baking soda, and mix again.
  7. Now change from a whisk to a spatula, add 1 ¼ cup (150 g) all-purpose flour, and fold to combine. Add 1/3 cup + 1 tbsp (70 g) chocolate chips and fold.
  8. Roll out the dough and spread the cookie dough. Cut into 6 strips and roll each one individually. Place them in a baking pan lined with parchment paper for easy cleaning and removal. Proof them again for 30 minutes.
  9. Preheat the oven to 355F (180 °C). Add 1 tbsp of heavy whipping cream on top of each roll. Once the oven is ready, bake the rolls for 25 minutes.
  10. While the rolls are baking prepare the frosting. 
  11. In a stand mixer bowl, add 1 cup + 2 tbsp (250 g) unsalted room temperature butter. Fit the stand mixer with a paddle attachment and beat the butter for 8 minutes, making sure to scrape the bowl constantly (when the mixer is off). Add 1 ½ tsp (8 g) vanilla bean paste. Sift 3 cups (365 g) of powdered sugar and add it to the butter three times. mixing after each time with the mixer. 
  12. Add ½ cup (100 g) of room temperature cream cheese and beat until it’s all incorporated.
  13. Once the rolls are baked, wait about 8 minutes before you add the frosting. 
  • Prep Time: 1 hour
  • Proofing time: 2 h 30 minutes
  • Cook Time: 25 minutes
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 645
  • Sugar: 35
  • Sodium: 208
  • Fat: 29
  • Saturated Fat: 18
  • Carbohydrates: 86
  • Fiber: 2
  • Protein: 11
  • Cholesterol: 126

Find it online: https://archersfood.com/cookie-dough-rolls/