Friday, 7 June 2013

Cinnamon Rolls with Cream Cheese Frosting & Chocolate Chip Cookie Dough

I know this is insane. I know. But it's just too good to pass up.
Soft and squidgy Cinnamon Rolls, slathered with Cream Cheese Frosting and then topped with succulent chunks of Chocolate Chip Cookie Dough! 
Why? Why on earth not?

Recipe adapted from here

For the dough
1 heaping teaspoon yeast
1 1/2tsp sugar
1/4C warm water
3C flour (or more)
3/4C dairy free milk
Seeds from 1 vanilla pod
1Tbsp vegan butter
1/2tsp salt

For the filling
3Tbso vegan butter
1/2C light brown sugar
2tsp cinnamon

For the frosting
2Tbsp vegan butter
2Tbsp vegan cream cheese
4-5C icing sugar
1tsp vanilla extract
dairy free milk

For the cookie dough
1C flour
1/2C sugar
1Tbsp vegan butter
1Tbsp vanilla extract
1/2C vegan chocolate chips
dairy free milk

First make the dough. 
Mix the yeast, sugar and water together in a small bowl and set aside until foam gathers on the top. (My top tip is to fill the 1/4C measurement half with boiling water from the kettle and then top up with cold water from the tap, this seems to produce the perfect temperature of water for your yeast to grow! If after 5mins there is no foam on top of the mixture, tip it away and start again!) Throw the rest of the dough ingredients into an electric mixer (I use my Kitchen Aid, but you can of course just do it by hand!) and mix well until everything is combined. Add the yeast-y mixture and mix again, then knead until the dough is smooth and elastic! (If the dough is too sticky feel free to add more flour until its a soft but not wet to the touch.) Form the dough into a ball and cover tightly with clingfilm. Leave in a warm place for an hour, until the dough has doubled. 

Once the dough is nicely doubled turn it out onto a floured surface and roll into a rectangle. Mix together the filling ingredients and spread them evenly over the dough. Roll the dough into a long sausage shape and pinch the ends together. Cut in half and then each half into four pieces. Place them onto a lined baking tray and squish down slightly. Cover tightly and leave to rise for another hour, until doubled in size again. 

Preheat your oven to 350/175 and bake the rolls for 20-25mins, until slightly browned. Remove from the oven and leave to cool on the baking sheet while you make the frosting.

Make the frosting.
In an electric mixer cream together the butter and cream cheese until completely combined. Add the icing sugar and whisk at a medium speed until smooth, adding milk if the frosting gets too dry. Once everything is combined whip on high speed for around 2mins until the frosting is a light color and is nice and fluffy. Spread lashings of frosting over each cinnamon roll once cooled.

Make the cookie dough.
Cream together the vegan butter and sugar until combined. Add the flour, vanilla and chocolate chips and mix, adding milk as needed until a soft but non-sticky dough forms. Pinch chunks of dough and stick them on top of the frosted buns!


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