"There's nothing wrong with classic desserts, but there also seems to be a trend towards the creative in the culinary world today. Cronuts, brookies, and hybrid pie-cheesecakes are all part of the Franken-dessert movement. So, let us alert you to the next recipe to try at home: Combining canned cinnamon rolls with store-bought cookie dough for a unique and delicious treat."
"To make cookie-stuffed cinnamon rolls, start by unraveling the cinnamon roll dough. Then, use a rolling pin to roll out the cookie dough into a thin sheet that you'll cut into the same-sized strips as the uncoiled cinnamon rolls. Place the cut cookie dough strips on top of the cinnamon roll strips and roll them back up before placing them in the oven to bake."
Canned cinnamon roll dough can be unraveled and layered with store-bought cookie dough rolled into thin strips, then re-rolled and baked to create cookie-stuffed cinnamon rolls. Both premade products share similar baking times and temperatures, enabling a simple two-ingredient recipe without adjustments. The cookie dough oozes during baking to create a crispy topping while the interior becomes doubly gooey and chewy. A wide variety of cookie dough flavors can be used, including chocolate, peanut butter, gingerbread, or pumpkin spice, allowing flavor experimentation and additional baking spices to complement the cinnamon and brown sugar flavors.
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