These chocolate chip cookie sweet rolls are my new BFF. Seriously, I could eat these sweet thangs every single morning if I had too. My kiddos love them, naturally. One time, I took a batch into my husband’s work and all of his friends thought they were more than amazing. My ego was definitely stroked haha!
Yep. Gotta have the whole milk in this recipe.
Ingredients
Rolls
4 cups TruMoo Whole Milk
1 cup Domino Sugar
1 cup Wesson Canola Oil
9 cups Gold Medal All-purpose Flour
2 packages (4 1/2 Teaspoons) Red Star Active Dry Yeast
1 Tablespoon (heaping) Morton Salt
1 teaspoon (scant) Clabber Girl Baking Soda
1 teaspoon (heaping) Baking Powder
1 stick Land O Lakes Butter
2 teaspoons McCormick Vanilla Extract
1 cup Brown Sugar
1/2 cup Sugar
1 teaspoon Salt
1-1/2 cup Hershey’s Chocolate Chips Or Chocolate Chunks
1 cup Chopped Pecans (optional)
Icing
1 package 8 Ounce Philadelphia Cream Cheese
3 cups Powdered Sugar
1 stick Butter, Softened
1 cup Whole Milk
2-1/2 teaspoons Vanilla Extract
3/4 teaspoons Salt
Instructions
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.
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Quick Tip: Serve these sweet rolls with your morning coffee. Yum!
