Chocolate Chip Cookie Sweet Rolls

This is our new LDS General Conference tradition, thanks to Bo.

Prep: 1 1/2 hours  (It took me all morning... but so worth it!)
Cook Time: 20 mins
Servings: 24

INGREDIENTS
Rolls:

• 2 C Whole Milk (I used 1% and it turned out great)
• 1/2 C Sugar
• 1/2 C Canola Oil
• 4 1/2 C All-purpose Flour, divided
• 1 Package (2 1/4 teaspoon) Active Dry Yeast
• 1 1/2 tsp (heaping) Salt
• 1/2 tsp. (scant) Baking Soda
• 1/2 tsp. (heaping) Baking Powder

Filling:

• 1 Stick Butter
• 2 tsp Vanilla Extract
• 1 C Brown Sugar
• 1/2 C Sugar
• 1 tsp. Salt
• 1-1/2 C Chocolate Chips or Chocolate Chunks
• 1 C Chopped Pecans (optional, we went without these)

Icing:

• 1 Package 8 oz. Cream Cheese
• 3 C Powdered Sugar
• 1 Stick Butter, Softened
• 1 C Whole Milk
• 2-1/2 tsp. Vanilla Extract
• 3/4 tsp. Salt

If you're like me and don't have cream cheese on hand, you can use this RECIPE for the icing:

• 3 C Powdered Sugar
• 6 Tbsp. Butter, softened
• 1 tsp. Vanilla Extract
• 6-8 Tbsp. Milk

INSTRUCTIONS

Mix milk, 1/2 C Sugar, and canola oil in a pot. Heat until very warm, not boiling. Allow to cool until slightly warmer than lukewarm.

Sprinkle yeast over the surface of the liquid, then add in 4 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in additional 1/2 C of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 degrees. Spread melted butter in the bottom of pie pans or 9x13" baking dish.

Turn dough onto a floured surface. Roll into a large rectangle, about 24 inches wide by 10 to 12 inches deep. Add vanilla to melted butter, then drizzle mixture all over the surface of the dough. Use fingers to spread evenly. Mix sugar and salt and sprinkle it evenly over the butter. Follow with the brown sugar, chocolate chips, and copped nuts.

Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log. Pinch the edges to seal. Slice into 1/2 to 3/4-inch thick rolls and lay, cut side down, in buttered baking dishes. Allow to rise for 20 minutes, then place in over and bake for 15 to 20 minutes, or until deep golden brown on top.

Icing Instructions:

Mix 1 stick butter, cream cheese, powdered sugar, milk, vanilla, and salt in an electric mixer or until smooth and pourable.

Remove rolls from oven and allow to sit five minutes before drizzling icing all over the rolls. Be sure to get the icing all around the edges and covering the surface so they'll be nice and moist!

Sprinkle with extra chopped nuts if desired.

Serve warm or at room temperature.

Enjoy! :)

Thanks to the Pioneer Woman for the recipe! To find the original recipe click HERE.