Just in case you'd ever wondered: as it turns out, stuffing cinnamon rolls with chocolate chip cookie dough really does make them more delicious.
I know this because yesterday, finding myself with a free coupon for some Pillsbury Sweet Rolls, I went to the store and picked up a pack of Orange Cinnamon Rolls with which I set to experimenting. Now, I'm not adverse to enjoying these sweeties in their natural state, but while preparing some cookie dough for my annual Memorial Day Cookie Cake Pie, it occurred to me that stuffing them with cookie dough might just make them even better.
And you know what? They were amazing: gooey, high-fat, high-carb heaven. But don't worry if you're counting calories: I'm pretty sure that the orange glaze made them healthier.
Here's how you do it at home.
Glazed Cinnamon Rolls Stuffed with Chocolate Chip Cookie Dough
- 1 package Pillsbury cinnamon rolls with glaze (I used orange sweet rolls)
- 1 teaspoon chocolate chip cookie dough per cinnamon roll (if uneasy about if it will cook thoroughly, use an egg-free version)
- Preheat the oven to 400.
- Unwrap the roll of cinnamon rolls until you get that jarring "pop" that means the feast has been unleashed.
- Separate the rolls, and unroll each one gently.
- Roll each teaspoon of cookie dough into a thin log (use floured hands), slightly thinner than the thickness of the unrolled cinnamon roll.
- Place the log of dough on top of the unrolled cinnamon roll, and gently re-roll. Repeat with the rest of the rolls.
- Place the rolls in a lightly greased pie plate (it keeps it all contained) and bake according to the package directions, 15 minutes or so.
- Once the rolls are out of the oven, gently heat the glaze in the microwave for about 10 seconds, or until pourable. Liberally glaze your cinnamon rolls with it.