Chocolate Chip Cookie Cinnamon Rolls with Coffee Icing
This post is sponsored by Annie’s Homegrown.
If you’ve read this blog for even like a day…then you know I love cinnamon rolls.
BUT I rarely order them when I’m out at a coffee shop though because they are never ooey, gooey enough for me. On my list of things that epic cinnamon rolls must have in order to be satisfying, they first and foremost must have a high level of ooey, gooey-ness. Secondly, satisfying cinnamon rolls need to have a decent amount of icing. Not just a delicate icing drizzle. If you make your cinnamon rolls at home you can totally control both of these factors, which is just really great.
Sometimes in life you smoosh together cookies and cinnamon rolls. This is one of those times. And can you think of anything more festive and perfect for Christmas morning brunch than a batch of cookie cinnamon rolls? I think not. Or maybe you can! If you can I want to live inside your creative brain.
Like my post earlier this week, these cinnamon rolls are part of Annie’s Homegrown’s #BunnyBakeOff! Annie’s is giving away oodles of Organic Baking Mixes and Doughs and you can be entered to win by flexing your baking muscles and sharing your recipe that includes an Annie’s baking product on IG. You can find the full contest info on Annie’s IG page.
For these cinnamon rolls you just combine Annie’s tasty Organic Chocolate Chip Cookie Mix with flour + yeast. Let it rise. Roll the dough out. Cinnamon roll-ify it with butter + brown sugar + cinnamon galore. Then you bake them up and ice and they pair so nicely with a latte (As does everything. #lattelove).
I really think making cinnamon rolls are my favorite thing to make in the kitchen. I love the entire process of mixing the dough, letting it rise, rolling them out, sprinkling on the filling, etc. So relaxing. Cinnamon rolls have always been one of my very favorite foods since I was a kid.
What else should I tell you? Oh! You should totally whip up a batch of these guys.
Cookie Mix Cinnamon Rolls
Yield: makes 12 large or 16 smaller cinnamon rolls
cookie cinnamon rolls
3 (.25oz) Rapid Rise yeast packages
2 1/2 cup warm water
1 box Annie’s Organic Chocolate Chip Cookie Mix
4 1/2 cup all-purpose flour
1/2 cup butter, softened
1/2 cup brown sugar
2 teaspoons cinnamon
1 lb powdered sugar
1 tsp vanilla
1 teaspoon finely ground coffee
2 tbsp melted butter
6 tbsp milk
In a bowl, combine yeast with warm water. Let sit until creamy, about 10 minutes. In a separate large bowl, mix together Annie’s Organic Chocolate Chip Cookie Mix and flour. Make a well in the center and pour in yeast mixture. Use your hands to combine/knead dough together. Oil a bowl with some butter/coconut oil and set dough in that bowl. Cover and allow to rise in a warm place for 30 minutes.
Roll out dough into a large rectangle and top with softened butter chunks, brown sugar and cinnamon. Roll up from the long end. Slice and place in a greased baking dish. Cover and let rise for 30 minutes. Bake at 375ºF for 20 minutes, or until golden brown.
Meanwhile, in a bowl, make coffee icing by combining all icing ingredients until smooth with an electric mixer. Pour glaze over hot cinnamon rolls and serve.