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Cookie Rolls
Soft brioche rolls filled with a melty cookie dough and chocolate chips, between a cinnamon roll and a cookie. Ideal for breakfast or a snack, this indulgent cake is made with two doughs, rises twice and bakes in 20 minutes.
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Cost Breakdown
Critical Success Points
- • Incorporate the butter gradually into the brioche dough
- • Do not refrigerate the cookie dough before rolling
- • Let the rolls rise twice for an airy texture
- • Brush with egg before baking for a nice glaze
Safety Warnings
- • Handle the hot oven – use kitchen gloves
- • Raw eggs may contain salmonella – bake the rolls thoroughly
- • Be careful with hot melted butter during glazing
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