Allergens: Gluten, Milk, Eggs

For dough:

• 1 cup whole milk
• 4 3/4 cups all-purpose flour
• 1/2 cup ice-cold water
• 3 eggs
• 1 teaspoon active dry yeast
• 1/4 cup granulated sugar
• 1 1/2 teaspoons kosher salt
• 8 tablespoons unsalted butter, cubed

For filling:

• 4 oz. Tagalong
• 3/4 cup unsalted butter, softened
• 1/2 cup demerara sugar
• 1/2 cup chocolate chips
• 1 teaspoon kosher salt

For glaze:

• 1/2 cup unsalted butter, softened
• 4 ounces cream cheese, slightly softened
• 4 cups powdered sugar, sifted, as needed
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter

Preparation

1. In a stand mixer equipped with a dough hook, combine together the flour, salt, sugar, and yeast on low speed until well combined.
2. Add in the cold water, warmed milk, and eggs to the batter on the second lowest speed until the flour is incorporated.
3. Increase the speed on the mixer and let the dough mix on medium speed while you add in the cubes of butter gradually.
4. Once all butter has been added, increase the speed of the mixer to medium-high speed and let the dough mix for 6 - 7 minutes or until the dough starts to pull away from the sides.
5. Remove dough from mixer and place in a greased bowl, then cover with plastic wrap. Let rise in a warm place for 1 hour, then let dough chill completely in the fridge. Overnight or at least two hours.
6. Make the filling by combining the cookies, coarse sugar, and salt in a food processor. Pulse until cookies are fully crumbs. Remove crumbs to a bowl and fold in softened butter until incorporated. Set aside.
7. Preheat the oven to 350° F and grease two 9x13 baking trays.
8. Once dough has been cooled remove it to a work surface dusted lightly with flour and sprinkle with more flour. Gently roll the dough into a rectangle shape using a rolling pin measuring 18x24. Do your best to keep it as even rectangle as possible and use extra flour when needed.
9. Dust off excess flour with a pastry brush and spread the cookie filling inside from edge to edge. If your filling seizes up, put in the microwave for 5-second increments.
10. Once the filling is spread, roll up your dough from the side closest to you slowly and evenly. Cut off the excess dough on either end after it's rolled then measure out 16 even pieces. Use a serrated knife or flavorless floss to cut each and place into prepared baking pan then cover with foil.
11. Let rolls rest until doubled in size (around 1 hour) then immediately place in the oven covered to bake for 15 minutes covered, then another 15 minutes uncovered.
12. Make the glaze while the rolls are baking whisking together all the ingredients in a bowl until smooth.
13. Glaze your hot cinnamon rolls with the glaze and crushed cookies, then let them cool for 10 minutes.