Double Chocolate Chip Cinnabuns!
Double Chocolate Chip Cinnamon Roll Cookies with Nutella Glaze
Ingredients
Dough:
286 g (2 ⅓ cups) all-purpose flour
30 g (¼ cup) cocoa powder
50 g (¼ cup) sugar
1 tsp instant yeast
1 tsp salt
240 ml (1 cup) warm milk
1 large egg
57 g (¼ cup) unsalted butter, melted
Cinnamon Sugar Mixture:
1 tsp ground cinnamon
30 g (2 tbsp + 2 tsp) sugar
Chocolate Chip Cookie Dough Filling:
115 g (½ cup) melted butter
100 g (½ cup) brown sugar
100 g (½ cup) granulated sugar
1 tsp vanilla extract
1 large egg
180 g (1 ½ cups) all-purpose flour
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
100 g (½ cup) chocolate chips
60g (½ cup) roughly chopped roasted hazelnuts
Nutella Glaze:
57 g (¼ cup) butter, softened
120 g (½ cup) hazelnut spread (e.g., Nutella)
Pinch of salt
240 g (2 cups) powdered sugar
60 ml (¼ cup) Milk
Instructions
1. Make the Dough:
In a large mixing bowl, whisk together flour, cocoa powder, sugar, yeast, and salt.
Add warm milk, melted butter, and egg. Mix until a rough dough forms.
Knead until smooth and elastic (about 10 minutes by hand or 5 minutes with a dough hook).
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
2. Make the Cookie Dough Filling:
In a separate bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
Add vanilla and egg, mixing well.
Stir in flour, baking soda, baking powder, salt, chocolate chips and hazelnuts. Set aside.
3. Assemble the Rolls:
Once the dough has risen, punch it down and roll it into a large rectangle on a lightly floured surface.
Sprinkle the cinnamon sugar mixture evenly over the dough.
Drop spoonfuls of cookie dough evenly over the surface.
Roll up tightly from the long side, like a jelly roll, and pinch the seams closed.
Slice into 8 equal pieces and place on a baking sheet.
Shape into buns.
Cover and let rise for 15 minutes.
4. Bake:
Preheat oven to 175°C (350°F).
Bake for 20 minutes, or until cooked through.
5. Make the Nutella Glaze:
In a bowl, beat softened butter, Nutella, and salt until smooth.
Gradually add powdered sugar, mixing well.
Add milk
Microwave in 30 second increments and whisk until glaze reaches a pourable consistency.
6. Finish & Serve:
Once rolls have cooled slightly but are still warm, drizzle the Nutella glaze over the top.
Enjoy!
I recently stumbled upon a recipe that promised the best of both worlds: the comforting warmth of a Cinnabon and the irresistible chewiness of a double chocolate chip cookie. As a huge fan of both, I was intrigued but a little skeptical. Could it really deliver on that 'Cinnabon chocolate chip cookie' craving? Let me tell you, these Double Chocolate Chip Cinnabun Cookies are an absolute revelation, and now my go-to treat for any occasion! What truly sets these apart is the ingenious combination. It's not just a cinnamon roll with chocolate chips; it’s a fluffy cocoa-infused dough wrapped around a generous layer of actual chocolate chip cookie dough filling, all crowned with a luscious Nutella glaze. The result is a symphony of textures and flavors that will make you forget any other dessert. Getting that perfect Cinnabon-like dough is key, and I’ve picked up a few tricks. Make sure your milk is truly warm, not hot, to activate the yeast without killing it. Kneading for the full 10 minutes (or 5 with a stand mixer) is non-negotiable for that soft, elastic texture. And don't rush the rising! A warm, draft-free spot makes all the difference for a beautifully doubled dough. I often place my bowl in a slightly warmed, turned-off oven. The cookie dough filling is where the magic happens. Using both brown and granulated sugar gives it that classic cookie depth and chewiness. Don't skimp on the chocolate chips and those roughly chopped roasted hazelnuts – they add incredible flavor and crunch that elevate the entire experience. When spreading it, try to get an even layer, leaving a small border to help seal the roll. My personal tip for rolling is to start tightly from one end and maintain even pressure to prevent gaps. Baking these beauties to perfection is easier than you think. Keep an eye on them; 20 minutes at 175°C (350°F) is usually perfect, but ovens vary. You want them cooked through but still incredibly soft and slightly golden on top. The Nutella glaze is the final touch of decadence. If your Nutella is a bit stiff, a quick 30-second zap in the microwave with the softened butter can make whisking much smoother. The secret to a pourable consistency is gradually adding the powdered sugar and milk until it's just right – not too thick, not too thin. These Double Chocolate Chip Cinnabuns are fantastic fresh out of the oven, with the glaze melting into every crevice. But if you have any leftovers (unlikely!), they reheat surprisingly well. A quick zap in the microwave for 15-20 seconds brings back that warm, gooey goodness. They're perfect for a special breakfast, a decadent dessert, or just a treat to brighten your day. Trust me, once you try these, you'll be baking them again and again!
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