Chocolate Chip Cookie Stuffed Sweet Rolls
This recipe is very forgiving, as you can use any sweet roll dough and cookie dough that you prefer, store-bought or homemade. I personally love to use sourdough cinnamon roll dough for the base, replacing the typical cinnamon roll filling with my go-to Ultimate Chocolate Chip Cookie dough as described in the recipe. A simple vanilla icing is the finishing touch!
Ingredients
Rolls:
- 1 batch cinnamon roll/sweet roll dough of choice homemade or store-bought
- 1 batch chocolate chip cookie dough homemade or store-bought
- Extra chocolate chips measure with your heart
- 1 tbsp vegan butter melted
Icing:
- 1 cup powdered sugar
- 2 tbsp non-dairy milk
- 1/2 tsp vanilla extract
Instructions
- Once your sweet roll dough is risen and ready, roll it out into a large rectangle. Drop chunks or small discs of cookie dough evenly onto the rectangle, then gently flatten them onto the sweet roll dough (though it doesn’t need to fully cover the sweet roll dough). Sprinkle your desired amount of chocolate chips on top of the cookie dough, then starting on one long edge, gently roll the dough into a thick log. Gently cut into 12 rolls with a sharp knife, and arrange them in a large, greased pan (I use a 12-inch circular cast iron pan or a 9x13-inch baking dish).
- Brush the tops with some melted vegan butter, then cover with plastic wrap or a kitchen towel and allow to proof for another hour.
- Preheat oven to 350 degrees F. Bake the rolls for 25-30 minutes, until golden.
- Whisk together the icing ingredients and spread over the top of the warm rolls before serving. Enjoy!