The Pioneer Woman Tasty Kitchen
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Chocolate Chip Cookie Sweet Rolls

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

A decadent twist on sweet rolls. One is about as many as you can eat!

Ingredients

  • Rolls
  • 4 cups Whole Milk
  • 1 cup Sugar
  • 1 cup Canola Oil
  • 9 cups All-purpose Flour
  • 2 packages (4 1/2 Teaspoons) Active Dry Yeast
  • 1 Tablespoon (heaping) Salt
  • 1 teaspoon (scant) Baking Soda
  • 1 teaspoon (heaping) Baking Powder
  • 1 stick Butter
  • 2 teaspoons Vanilla Extract
  • 1 cup Brown Sugar
  • ½ cups Sugar
  • 1 teaspoon Salt
  • 1-½ cup Chocolate Chips Or Chocolate Chunks
  • 1 cup Chopped Pecans (optional)
  • Icing
  • 1 package 8 Ounce Cream Cheese
  • 3 cups Powdered Sugar
  • 1 stick Butter, Softened
  • 1 cup Whole Milk
  • 2-½ teaspoons Vanilla Extract
  • ¾ teaspoons Salt

Preparation

Mix milk, 1 cup sugar, and canola oil in a pot. Heat until very warm but not boiling. Allow to cool until slightly warmer than lukewarm.

Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 degrees. Spread melted butter in the bottom of pie pans or 9 x 13-inch baking dishes.

Divide dough in half. Store one half in the fridge for another use. Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 24 inches wide by 10 to 12 inches deep. Add vanilla to melted butter, then drizzle mixture all over the surface of the dough. Use fingers to spread evenly. Mix sugar and salt and sprinkle it evenly over the butter. Follow with the brown sugar, chocolate chips, and chopped nuts.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Pinch the edges to seal. Slice into 1/2 to 3/4-inch thick rolls and lay, cut side down, in buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.

Make the icing: Mix 1 stick butter, cream cheese, powdered sugar, milk, vanilla, and salt in an electric mixer or until smooth and pourable.

Remove rolls from oven and allow to sit five minutes before drizzle icing all over the rolls. Be sure to get the icing all around the edges and covering the surface so they’ll be nice and moist! Sprinkle tops with extra chopped nuts.

Serve warm or at room temperature.

6 Comments

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Teena Kreitzer on 8.3.2011

These were absolutely awesome! I made one addition, I added about 2 TBS of Cinnamon to the sugar mixture. This was the most perfect dough I have ever used for a sweet roll. They still tasted fresh out of the oven the next day zapped in the microwave. Restraint was quite difficult, but so worth it!

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nicke on 9.16.2010

these will be gracing our home this week!

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wendydarling on 9.14.2010

I want these!!!

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vlmarston on 9.14.2010

Oh yeah, these are on my “To Do List, real soon”

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Jeanne (aka NanaBread) on 9.14.2010

Oh, for the love of God and gooey chocolate! My dentist is going to be able to by that yacht for Christmas, after all.

3 Reviews

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Teena Kreitzer on 8.3.2011

PERFECT! The only change I made was that I added 2 TBS Cinnamon to the sugar mixture! This was the best dough for a sweet roll I have ever had! It was fluffy and tender. I will make these often.

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fruitloopgirl on 9.23.2010

I saw this recipe and just knew I had to make some for my chocolaholic daughter. Now I usually hate baking, and I felt pretty much the same way about these until I tasted them. OH.MY.GOSH! They are so good. So good, that I WILL make these again and again. Even though I hate to bake. These are worth it!

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lizrosedodd on 9.17.2010

Though I do like the regular cinnamon rolls better, this is a fantastic twist. I think I’d go ahead an spread the cream cheese icing on without adding milk, but that’s all I’d change.

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