Please pardon the excessively long title…I had no idea what to call this beauty! I mean, just look at it! LOOK AT IT! To be honest, it’s not the prettiest thing, but it does not lack in the excessive/over-the-top department. I was inspired by the sweet/salty combination of chocolate covered potato chips, so I ran with it.
Cinnamon buns are such a classic. They always remind me of pre-driving days when I would get dropped off at the mall (by my mom) with a bunch of my friends loaded into the minivan. We’d roam around aimlessly, trying to pretend we were interested in buying really expensive things, and getting offended that sales people saw right through us. As we walked past the food court, the overwhelming aroma of butter, sugar, and cinnamon would always tempt us towards the Cinnabon. I swear they had a fan or something that would waft the smell to reach our little noses. Anyways, all that to say, I love me a good cinnamon roll! Making them is a toss up for me, though. Sometimes I’m feeling motivated enough to go through the dreaded yeast process (which I never regret doing). Other times (the overwhelming majority of the time, if I’m being honest), I just want to bypass that part and do something easier. Behold, pre-made pizza dough. No, you won’t get the same wonderfully fluffy but perfectly firm and slightly chewy texture as making your own dough, but if you’re looking for an easy substitute that does the job, pizza dough is a great option. Especially when you’re going to put a ton of deliciousness in it and on top of it, it will definitely suffice. Save your dough making energy for a different day.
Preheat the oven to 375F. Put your pizza dough on a generously floured surface, and roll out to about 12″x15″. This part doesn’t have to be exact, but try to make it somewhat even. You can cut the edges to make a straight rectangle, but if you don’t, after you roll it up, the end pieces may be a little irregularly shaped (I like those pieces because I can guiltlessly eat them before sharing with others). Brush some melted butter over the dough. Sprinkle the crushed potato chips, chocolate chips, and brown sugar evenly over the buttered dough. Leave about an inch of dough untouched on the end opposite to where you’ll start rolling. Starting from the long end, begin rolling it fairly tightly and evenly until you reach the other end. This part may get messy because we’ve piled so much stuff on the inside, but just keep going. Pinch gently to ensure a seal. Now, just cut them into even slices. I got 10 good slices out of my log (plus the 2 little tail ends).
These rolls are going to be GINORMOUS- much larger than your average cinnamon roll. A lot of the insides will also fall out when you’re transferring them to your dish, so just be careful with that, and you can just stuff the insides back in – no biggie.
Butter a casserole dish (or anything that can fit your rolls) and place rolls in the dish with a little room in between to allow for some expansion. Or you can be like me, and stuff as many as you can – just expect them to expand into each other and turn out a little squished-looking. Because the rolls are so big, I had to use 2 dishes to fit all of them. Bake for 30-35 minutes or until dough is nicely golden and the filling is melty. Remove from oven and let cool for 15 minutes.
While the rolls are cooling, make icing by combing melted butter, powdered sugar, milk, vanilla extract, and pinch of salt. Add extra milk in 1 tsp increments to reach desired consistency. You’re looking for a mixture that is thick enough to stay on the roll, but thin enough to spread atop the buns. Then sprinkle some crushed potato chips over the top, because why not? Then we’re really going for it, and drizzling some hot fudge sauce over the top. I’m drooling just writing about it. This is by no means a healthy option, but hey, we all get to indulge once in a while! They are very rich, so I would highly recommend consuming these with a big glass of milk or coffee.
These chocolate covered potato chip inspired “cinnamon rolls” have no cinnamon in them, and turned out to be quite sticky and messy (in the best and most appealing way ever), so I’ve decided to call them sticky buns instead. While this baby bakes up, some magical stuff happens. The brown sugar seeps out a little and creates a sticky, caramel-y sauce; the chocolate becomes a bit melty and oozy while still upholding it’s chocolate chip shape; and the potato chips offer a little salty flavor and surprising texture (it’s not crispy like you might expect, but its textural contribution is delightful).
I took these guys out for some time in the sun to enjoy a little pool side indulgence. Fashion tid-bit : high neck bathing suit = winner! I love this top, and I got it on super sale at old navy of all places! My friend suggested making an outfit out of it with high wasted bottoms- great idea! (But if it’s not acceptable to wear a bikini pretending to be a shirt in public, it wasn’t my idea!) Tid bit #2: I’m a super fan of mismatching bikini tops and bottoms for 3 reasons. First, it breaks up the monotony of one pattern for both pieces; second, you get be creative in matching; third (and my personal fave), you can buy the tops and bottoms separately when they’re on clearance – I’ve bought pieces for like $2!
S/O to my friend Anna for going out to the pool with me and awkwardly taking tons of photos for me!
Ok, last little piece of advice is regarding reheating. This recipe makes a large quantity of sticky buns. You can halve the recipe and just make less, or if you have leftovers, put them in an air tight container and put them in the fridge. To reheat, I found the best way is to put the sticky bun on a plate and cover it with a moist paper towel. Microwave until it is warm/heated through. The paper towel will help prevent the dough from becoming super tough.
So don’t wait any longer. Go make yourself some perfectly sweet and salty sticky buns and enjoy it poolside if you want (vitamin D, remember?). Oh, and don’t forget the milk or coffee — it’s REALLY rich and sweet!
- 2 lb Pizza dough (store bought or homemade)
- 1/4 cup butter, melted
- 1 cup brown sugar
- 1.5 cup crushed potato chips
- 1.5 cup chocolate chips
- 4 cups powdered sugar
- 4 tbsp butter, melted
- 2 tbsp milk of choice
- 1/2 tsp vanilla (optional)
- Hot fudge sauce (optional)
- Preheat oven to 375F
- Roll out pizza dough about 1/2 inch thick into a rough rectangle (should be about 12" x 15").
- Brush 1/4 cup melted butter on dough.
- Sprinkle brown sugar, potato chips, and chocolate chips evenly on top of butter.
- Roll tightly starting with longer edge. This part can get messy, but try to keep it tightly rolled.
- Cut the log into 10-12 slices evenly depending on how thick you want your rolls.
- Place rolls in greased casserole dish (I had to use 2 dishes due to the ginormous size of these things). Leave a little room in between rolls to allow for expansion unless you don't mind them baking squished together. Bake for 30-35 minutes. Let cool for 15 minutes.
- Make icing: Combine melted butter and powdered sugar. Add milk and stir. Add additional milk in 1 tsp increments to desired consistency. Drizzle icing and hot fudge sauce over the top. Sprinkle extra potato chips and/or chocolate chips if desired.
- To reheat, I found the best way is to put the sticky bun on a plate and cover it with a moist paper towel. Microwave until it is warm/heated through. The paper towel will help prevent the dough from becoming super tough.