Chocolate-Chip Cookie Sweet Rolls

I think these must be served in Heaven. They are seriously that good. I know the Pioneer Woman has tons of fans of her cinnamon rolls. I'm one of them. But did you see when she posted a chocolate-chip cookie roll recipe not too long ago? I'm here to tell you, I made my own version, which I modified just slightly, and it was heav-en-ly. Just look at Baby Boy enjoying them. Amen. Enough said.

 If you want her recipe, click here. I'm just going to tell you what I did different, so if you want to try them, too, check her recipe out. She also recently posted tips on making her rolls, which are great, too.

How it happened, I'm not sure. But somehow, there was chocolate in my house nearing its expiration date. I knew I wanted to try those chocolate chip rolls, and there's no way I was letting perfectly good chocolate go to waste.

So I used these squares of unsweetened chocolate and white chocolate to make up part of the 1.5 cups of chocolate chunks called for in the recipe.

Now I might have decided 1.5 cups didn't seem like nearly enough chocolate (remember, that Hershey bar is in the header up there for a reason). So I made it an even two cups of chocolate. My squares chunked up to about 1 cup, then I added another cup of semisweet chocolate chips.

I rolled out the dough (after following all of the other directions to this point...and let me tell you, I thought that milk was never going to cool enough that I could add the yeast), then added the butter, white sugar and brown sugar.

And then I forgot to take more pictures.

But anyway, roll it up...like a typewriter as Pioneer Woman says, and slice them into rolls about 1.5 inches thick. Pop them in your pans, let them rise, then bake.

I made half of her cinnamon roll recipe like this and the other half like Pioneer Woman's original cinnamon rolls. I ended up with 4 pans of chocolate chip cookie sweet rolls and 3 pans of cinnamon rolls.

Now that's (obviously) a lot of rolls. So I baked them, made the icing while they baked (cream cheese for the chocolate chip cookie rolls and maple for the original cinnamon rolls) then did my best to drown the rolls with icing. I pop them in 2 layers of freezer bags after they cool and then pop them in my freezer...icing and all.

When Sunday morning rolls around, I pull out a pan and warm it in the oven. De-lish. Of course, not all those pans actually made it to the freezer. We had to eat one of each kind while they were fresh and warm when the kids came home from school. And my mom and brother looked like they needed a pan of cinnamon rolls, too (I wasn't ready to give away my chocolate chip ones...I was too selfish and they were too yummy).

Now I'm not normally a big white-chocolate-fan, but I thought the combination of chocolates in the roll was heavenly. Angels were singing. Honest. Try them and you'll see.

Linking to: Tempt My Tummy Tuesday

Tasty Tuesdays