The Pioneer Woman is known for her cinnamon rolls. She started with the basic cinnamon rolls & then has modified the recipe to include versions with blueberries, chocolate & pumpkin. I have made her lemon-blueberry cinnamon rolls in the past and they were very good. I needed to bring a breakfast item to bible study a couple weeks ago & I wanted to make something that maybe isn’t so common in Germany, so I chose to make the Chocolate Chip Cookie Sweet Rolls.
The dough is the same for any variation of cinnamon/sweet rolls. You heat up some milk, sugar & vegetable oil. Then you add the yeast & tons of flour.
Mix it all up & let it sit for an hour or so.
Add another cup of flour, baking powder, baking soda & salt. Stir it all up & put it in the fridge to get it chilled, so it is easier to work with.
Ready to start rolling. Spread out half the dough into a long rectangle. Her recipe makes enough dough for two sets of cinnamon/sweet rolls.
This is the decadent part: adding melted butter with vanilla to the rolled dough, sprinkling on a brown-white sugar mix & chocolate chips.
Roll it up.
Slice it up.
Put them in the pans.
Spread a cream cheese frosting over the semi-cooled sweets rolls.
For the other half of the dough, I made a cinnamon sugar twist that Christian took to his work to share.