2Tablespoonground cinnamonadjust amount to your taste
1cupdark chocolate chips
I drizzed Brown Sugar Caramel Sauce over rolls after they had cooked and cooled slightly.
Dissolve yeast in warm water; set aside.
In a large bowl of your electric mixer with the dough hook attachment, mix milk, sugar, melted butter, salt, and egg. Add 2 cups flour and mix until smooth. Add yeast mixture alternating with remaining flour. Mix until smooth. Pour dough onto a floured flat surface and knead 5 minutes. Place in an oiled bowl, cover and let rise until doubled in size (about 2 - 2 ½ hours).
(I like to sit the dough in the oven with the light on or in the microwave.)
When the dough is doubled in size, punch down dough. Roll or press out dough with fingers until approximately 15 x 9-inch rectangle. Spread melted butter all over the dough. Sprinkle sugar then the cinnamon over the butter. Add chocolate chips, caramel, and broken cookies evenly. Beginning on long, 15-inch, side roll-up. Pinch dough at the seam and ends to seal. cut into 12 slices.
Pour 1/4 cup melted butter into a 9x13-inch baking pan and sprinkle 1/4 cup sugar over butter. Place sliced cinnamon rolls almost touching in the pan and allow to rise until doubled in size, about 45 minutes.
Preheat oven to 375°F. Bake 23 to 25 minutes or until golden brown. Allow to cool slightly before frosting.
Drizzle Brown Sugar Caramel Sauce over slightly cooled rolls. Enjoy!