Chocolate Chip Cookie Dough Stuffed Cinnamon Rolls

O. M. G.

This is just heavenly.

I saw this recipe a couple weeks ago on How Sweet It Is, and I just had to make it!

I had never eaten cinnamon rolls before, but they were just delicious! 

I never use chocolate chips, but hand-chopped milk chocolate, because I like that better.

You do have to wait for like 2 1/2 hours, but it is sooo worth it!

I didn't have a aluminium cake pans, so I made them in an other pan.

I'm not really good in planning things, so right after we had lunch and were full, these came out of the oven. 
But ofcourse, we still managed to eat 2 rolls each, they were that good. :)

I still had chocolate chip cookie dough left, so I made some cookies.

(I used a different Chocolate chip cookie recipe.)

Chocolate Chip Cookie Dough Stuffed Cinnamon Rolls
makes 4 pans of cinnamon rolls
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package dry yeast (or 2 1/4 teaspoons)
4 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
melted butter
Mix the milk, sugar and oil in a large pot. Scald the mixture, then let cool for one hour. When it has cooled (but is still slightly warm), sprinkle the yeast into the milk mixture and let it sit for a minute. Add four cups of flour and mix until a dough forms, then cover and let rise for at least one hour.
After an hour, add the remaining 1/2 cup of flour, baking soda and powder and mix. I use my hands to make sure the dough completely comes together. Flour your workspace and roll the dough with a rolling pin until it’s thin and somewhat rectangular, then brush with melted butter (as much as you want) and generously cover with cinnamon and sugar. Drops balls of your favorite cookie dough all over the cinnamon roll dough, then starting with the end away from you, roll the dough into a line towards you. Slice the rolls about 1 inch thick and lay in pans (I use aluminum 9 inch cake pans) that have been brushed with melted butter. Let the rolls rise for about 30 minutes.
Bake at 400 degrees for 12-15 minutes.
Recipe for Chocolate Chip Cookies 
Recipe for Vanilla Cream Glaze


Red Velvet Brownies with White Chocolate Frosting

I was looking on How Sweet It Is, en then I saw this recipe... It was love at the first sight. ♥
I just had to make it, immediately. Duhh.

I kind of ate most of the frosting before it was on the brownie, but I still had enough ;)

I really loved the chocolate chips inside of it, they made me wanna eat the whole thing myself.

It was just perfect.

The only thing I changed, was the frosting. I added a bit of whipped cream, because I found it too buttery.

Well, the only thing I can say now, is: MAKE THIS!

Red Velvet Brownies
from How Sweet It Is
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
2/3 cups chocolate chips (optional)

Preheat oven to 350.
Butter and flour an 8 x 8 cake pan.
In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste.
In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.) Add flour and salt, mixing until just combined. Fold in chocolate chips.
Spread in the 8 x 8 pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool completely before frosting.

White Chocolate Frosting
form How Sweet It Is
1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces white chocolate, melted (I used Lindt)
1-2 tablespoons milk (or more if needed)
Whipped cream (optional)

Cream butter in an electric mixer until fluffy, then add vanilla. Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed. Add in melted white chocolate and beat until incorporated. To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed. If frosting becomes too liquidy, simple add additional sugar.

Enjoy :)