Cookie Dough Breakfast Rolls

Cookie Dough Breakfast Rolls
These are my new favorite breakfast item! It’s just like a cinnamon roll but stuffed with egg less cookie dough instead of cinnamon and sugar. It’s a sneaky way of making dessert for breakfast.

Cookie Dough Breakfast Rolls
Normally yeast is my enemy but this time I put the bowl on top of the tumble dryer while I left it to rise and they came out so fluffy! I need to cut the slices smaller next time as they puffed up way too much and each one was big enough to serve four people!
I made the rolls the night before serving since it takes time to wait for the dough to rise. Making extra cookie dough to have extra stuffed rolls wouldn’t be a bad idea either! Make sure to spread the cookie dough nearly all the way to the sides. A few of my rolls were a little empty.
Enjoy! The rolls are best eaten the same day they are baked. They could also be frozen before baking.
Cookie Dough Breakfast Rolls



4 1/2 - 5 cups plain flour

1 package dry yeast

1 cup milk

1/3 cup unsalted butter, cold cut into cubes

1/3 cup sugar

1/2 tsp salt

3 eggs

Cookie Dough Filling

1 1/2 cup plain flour

6 tbs brown sugar

9 tbs sugar

6 tbs unsalted butter, at room temperature

1 tsp vanilla

3 tbs milk

pinch of salt

pinch of baking soda

1/2 cup chocolate chips


1 cup powdered sugar

2 tbs milk


  1. Start by making the dough. In a large bowl mix 2 1/4 cups of the flour and the yeast.
  2. In a small saucepan heat the milk, butter, milk, sugar and salt until just warm and the butter is almost melted.
  3. Pour the milk mixture slowly into the flour with the mixer on low speed. Add the eggs one at a time beating after each addition.
  4. Switch the paddle attachment to the dough hook and knead in the remaining 2 1/4 - 2 1/2 cups flour until the dough is smooth and elastic about 5 minutes.
  5. Shape into a ball and place in a greased bowl. Cover and let rise until doubled in size. I did 45 minutes flipped the ball over and let it rise for another 45 minutes.
  6. Make the cookie dough filling while the dough is rising by mixing the butter, brown sugar and sugar together. Stir in the vanilla and milk. Mix in the flour, salt and baking soda until combined.
  7. Take the dough out of the bowl and place on the counter. Punch it down and cover with a tea towel for 10 minutes.
  8. Roll the dough into a 12 inch square. Spread the cookie dough evenly over the dough.
  9. Roll the dough into a log and pinch the ends together.
  10. Slice the log into 8-10 pieces (not too big as the pieces will rise significantly).
  11. Place the pieces into a rectangular baking pan. Cover and chill the dough overnight.
  12. Take the rolls out of the refrigerator 30 minutes before ready to bake.
  13. Pre-heat the oven to 375. Brush the tops of the dough with a little milk or cream and bake for 25-30 minutes until golden brown on top.
  14. Make the glaze by mixing the icing sugar and milk together and drizzling over top each bun.
adapted from Joy of Baking and All Recipes

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