Cookie Dough Cinnamon Rolls

Instructions for Edible Cookie Dough

1. Begin by beating together the butter and sugars until light and fluffy. Then add the vanilla beating to combine.
2. Add the heat treated flour and beat until you have a grainy mixture. Then add the milk and beat for this to come together.
3. Finally add your chocolate chips and stir through with a spatula.
4. Line a freezer safe plate or small tray with plastic wrap. Then, using a small spoon or a ¼ teaspoon measure begin scooping small bits of dough and rolling these into little balls with the palms of your hands. Place these on the lined tray and then store in the freezer until ready for use. These should be made the day before they are to be added to the dough or further in advance (you can make them while you're kneading the brioche).

Instructions for the Brioche

1. Sprinkle your yeast and a teaspoon of your brown sugar into your warmed milk and set aside for 10 minutes to allow it to activate.
2. Meanwhile, place the flours, remaining brown sugar and salt in the bowl of a stand mixer fitted with a dough hook. Give it a quick stir.
3. Once the yeast has become foamy, add this to the flour, immediately followed by two whole eggs and 1 egg white. Reserve the remaining egg yolk to make an egg wash before baking.
4. Turn the mixer onto a low setting and knead for 15 minutes, stopping occasionally at the beginning to ensure all of the flour is being incorporated.
5. After 15 minutes, your dough should have come together and be starting to pull itself from the sides of the mixing bowl. Do note that it will still be a wet and sticky dough.
6. Slowly add the butter a few pieces at a time, while the mixer continues to knead on a low speed.
7. Once all of the butter is added, knead for a further 15 minutes until the dough has come together again and is showing signs of pulling itself from the sides of the bowl. This will stay a very wet dough, so don't worry if it is still sticking to the sides and bottom and is very tacky to the touch.
8. Scrape the dough into a greased mixing bowl, cover with plastic wrap and set in the refrigerator to proof for about 8 hours, or overnight - it should double in size.

Instructions for Filling

1. After your dough is finished its first proof, take this out of the refrigerator and turn it out onto a well floured work surface.
2. Roll the dough into a large rectangle, about 12" wide by 15" long.
3. In a bowl, mix together the softened butter with the brown sugar, granulated sugar and cinnamon until you have a spiced sugar butter spread.
4. Use an offset spatula or table knife to spread this over your dough, leaving about an inch gap around the edges.
5. Remove your cookie dough balls from the freezer. Reserve a small handful of these (about 10-15 small dough balls). Sprinkle the rest over the cinnamon spread, ensuring that you have a good range of coverage across the width of your dough.
6. Roll the dough up from the bottom to the top in a tight log. (see note)
7. Use flavorless dental floss of a thin kitchen twine to trim the unfilled ends off of your dough log. Then divide the dough into nine rolls and place these in your parchment lined baking pan. Cover this with a clean kitchen towel and proof at room temperature for about 2 hours until doubled in size.

Instructions for Baking and Frosting

1. Preheat your oven to 350°F (175C/155C Fan) and make an egg wash using the reserved egg yolk and a splash of milk. Beat these together and brush the wash over your rolls.
2. Bake the rolls in the centre of the preheated oven for about 30 minutes until risen and golden.
3. Remove from the oven and allow to cool for about 10 minutes while you prepare the frosting.
4. In a bowl, mix together the powdered sugar, milk and vanilla until you have a smooth, slightly runny icing.
5. Drizzle this over top of the rolls and then add the reserved cookie dough bites.