Chocolate Chip Cookie Dough Twists: The Ultimate Sweet Breakfast Treat
Get ready to forget everything you know about cinnamon rolls. We’re taking the classic, beloved breakfast pastry and giving it a decadent, playful upgrade: Chocolate Chip Cookie Dough Twists!
Imagine the warm, soft, pull-apart texture of a perfectly baked roll, but instead of a cinnamon-sugar filling, it’s bursting with a rich, buttery, edible chocolate chip cookie dough. Topped with a simple vanilla glaze, this is the ultimate mashup of dessert and breakfast. It’s pure comfort, pure nostalgia, and 100% irresistible.
These twists are perfect for a special weekend brunch, a holiday morning, or anytime you want to seriously impress a crowd. Seriously, they're a showstopper and an instant family favorite!
The Secret to Edible Cookie Dough
The key to this recipe is making a cookie dough filling that is completely safe to eat. This means two things:
No Raw Eggs: The dough uses milk instead of eggs.
Heat-Treated Flour: We briefly toast the flour to kill off any potential bacteria. Don't skip this step!
This simple process ensures you get all the delicious taste and texture of cookie dough without any worry.
Ready to roll? Let's dive into the ultimate sweet treat!
Recipe: Chocolate Chip Cookie Dough Twists
This recipe makes 12 large twists.
Ingredients
For the Dough (Quick Version)
We are using a shortcut for the dough to save time. If you prefer, substitute a homemade sweet roll or brioche dough.
For the Edible Cookie Dough Filling
For the Simple Vanilla Glaze
Instructions
1. Prepare the Edible Cookie Dough Filling
Heat-Treat the Flour: Place the all-purpose flour on a parchment-lined baking sheet. Bake at 300°F (150°C) for 5-7 minutes, stirring halfway, until the flour reaches an internal temperature of 165°F (74°C). Allow the flour to cool completely before using.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the vanilla extract and salt.
Slowly mix in the cooled, heat-treated flour. The mixture will be crumbly.
Mix in the milk until a soft, cohesive dough forms.
Fold in the chocolate chips. Set the bowl aside.
2. Assemble the Twists
On a lightly floured surface, roll the thawed dinner rolls into a large rectangle, about 1/4 inch thick (roughly 12x18 inches).
Brush the entire surface of the dough with the 2 tablespoons of melted butter.
Spread the entire batch of cookie dough filling evenly over the buttered dough, leaving a 1/2-inch border around the edges.
Starting from the long edge, tightly roll the dough into a log.
Using a serrated knife or piece of thread, slice the log into 12 equal pieces.
Take two adjacent slices and gently twist them together, then place them cut-side up in a lightly greased 9x13 inch baking dish. Note: You will place two rolls next to each other to create one "twist" in the pan, filling the dish with 6 pairs of rolls.
3. Proof and Bake
Cover the baking dish loosely with plastic wrap or a kitchen towel.
Proofing: Allow the rolls to rise in a warm spot for 1.5 to 2 hours, or until they have nearly doubled in size.
Preheat your oven to 350°F (175°C).
Bake for 20-25 minutes, or until the rolls are golden brown on the top and the centers are baked through.
Remove from the oven and let cool for 10 minutes while you make the glaze.
4. Make the Glaze and Serve
In a small bowl, whisk together the powdered sugar, vanilla extract, and milk/cream until smooth. If the glaze is too thick, add a tiny bit more liquid; if too thin, add a tablespoon of powdered sugar.
Drizzle the glaze generously over the warm (not hot) rolls.
Serve immediately! These are best enjoyed the day they are made.
Pro Tips & Variations
Enjoy this over-the-top, delicious breakfast treat! Let us know if you try these rolls by tagging Person on social media!