Thursday, September 29, 2022
HomeBakingMilk-and-Cookies Candy Rolls - Bake from Scratch

Milk-and-Cookies Candy Rolls – Bake from Scratch

[ad_1]




Milk-and-Cookies Sweet Rolls

For this tackle the basic cinnamon roll, Chocolate Chip Cookie Filling is unfold onto pillowy-soft dough earlier than the dough is rolled up and baked to golden perfection in these Milk-and-Cookies Candy Rolls. Topped with a candy and tangy cream cheese icing, these wealthy, gooey rolls are a deal with at any time of day.

Milk-and-Cookies Candy Rolls

  • 1¼ cups (300 grams) heat entire milk (110°F/43°C to 115°F/46°C), divided
  • 2¼ teaspoons (7 grams) lively dry yeast
  • ⅓ cup (73 grams) firmly packed darkish brown sugar
  • ⅓ cup (76 grams) unsalted butter, melted and heat (110°F/43°C to 115°F/46°C)
  • ¼ cup (60 grams) bitter cream, room temperature
  • 1 massive egg (50 grams), flippantly crushed and room temperature
  • 4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided
  • 2 teaspoons (6 grams) kosher salt
  • Chocolate Chip Cookie Filling (recipe follows)
  • ½ cup (120 grams) heat heavy whipping cream (105°F/41°C to 110°F/43°C)
  • 4 ounces (113 grams) cream cheese, softened
  • 1½ cups (180 grams) confectioners’ sugar
  • 1 tablespoon (15 grams) entire milk, room temperature
  1. In a small bowl, mix 1 cup (240 grams) heat milk and yeast. Let stand till foamy, about 10 minutes.
  2. Within the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, melted butter, bitter cream, egg, and remaining ¼ cup (60 grams) heat milk at low velocity simply till mixed.
  3. In a big bowl, whisk collectively 4 cups (500 grams) flour and salt. Stir half of flour combination into sugar combination. With mixer on low velocity, add yeast combination, beating simply till mixed. Beat in remaining flour combination.
  4. Change to the dough hook attachment. Beat at low velocity till clean and elastic, 8 to 10 minutes; add as much as remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if wanted. (Dough ought to go the windowpane take a look at; see Notes.) End up dough onto a flippantly floured floor, and form right into a clean ball.
  5. Spray a big bowl with cooking spray. Place dough in bowl, turning to grease prime. (See Notes.) Loosely cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, about 1 hour.
  6. Between 2 sheets of parchment paper, roll Chocolate Chip Cookie Filling right into a 16½×10½-inch rectangle (about ¼-inch thickness). Switch filling between parchment to fridge. Refrigerate till barely chilled however nonetheless malleable, 15 to twenty minutes.
  7. Spray a 13×9-inch baking pan with cooking spray.
  8. Flippantly punch down dough. Cowl and let stand for five minutes. End up dough onto a flippantly floured floor, and roll into an 18×12-inch rectangle.
  9. Take away prime parchment from chilled filling, and thoroughly invert onto heart of dough, leaving a ¾-inch border on all sides. Beginning on one lengthy aspect, roll up dough, jelly roll type. Utilizing a serrated knife dipped in flour, reduce into 12 slices (about 1½ inches every). Tuck ends underneath, and place, tucked finish down, in ready pan. Cowl and let rise in a heat, draft-free place (75°F/24°C) till puffed and rolls are touching, 30 to 45 minutes.
  10. Preheat oven to 350°F (180°C).
  11. Utilizing a pastry brush, brush heat cream over rolls; pour any remaining cream round edges of pan.
  12. Bake till tops are golden brown and an instant-read thermometer inserted in heart registers 190°F (88°C) to 200°F (93°C), 25 to half-hour. Let cool in pan for 10 minutes.
  13. Within the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium velocity till creamy, 4 to five minutes. With mixer on low velocity, progressively add confectioners’ sugar, beating till fluffy. Stir in room temperature milk till mixed. Unfold icing onto heat rolls.
Notes: To make use of the windowpane take a look at to examine dough for correct gluten growth, flippantly flour arms and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the middle. If the dough is prepared, it is possible for you to to stretch it till it’s skinny and translucent like a windowpane. If the dough tears, it’s not fairly prepared. Beat for 1 minute, and take a look at once more.

For a make-ahead technique, combine dough by means of Step 5. Punch down, cowl, and refrigerate in a single day. Form, proof, and bake as directed, including additional time, if wanted.

3.5.3251

Chocolate Chip Cookie Filling

  • ½ cup (113 grams) unsalted butter, softened
  • ⅓ cup (67 grams) granulated sugar
  • ⅓ cup (73 grams) firmly packed darkish brown sugar
  • 1 massive egg (50 grams), room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • 1⅓ cups (167 grams) all-purpose flour
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking powder
  • ¼ teaspoon (1.25 grams) baking soda
  • 4 ounces (113 grams) 60% cacao bittersweet chocolate, finely chopped
  1. Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium velocity till mild and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla, beating till properly mixed.
  2. In a medium bowl, whisk collectively flour, salt, baking powder, and baking soda. With mixer on low velocity, progressively add flour combination to butter combination, beating simply till mixed. Stir in chocolate. Cowl and let stand at room temperature till prepared to make use of.

3.5.3251

 





[ad_2]

RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

Recent Comments