Introduction

These Chocolate Chip Cookie Rolls combine the soft, pillowy texture of cinnamon rolls with the irresistible taste of chocolate chip cookie dough. Perfect for breakfast or dessert, they offer a delightful twist on two classic favorites.

A metal rectangular baking pan is filled with 12 thick cinnamon rolls arranged in three columns and four rows, each roll covered with a shiny white icing layer that drips down the sides. The cinnamon rolls have a light golden brown color with swirls of dark brown cinnamon visible beneath the icing. Scattered on top are small chocolate chip mini cookies and cookie crumbs, adding a textured, crunchy look with their light beige color and dark chocolate chips. The pan sits on a white marbled surface with a white cloth partially underneath it, small cookie pieces and chocolate chips scattered around for decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup all-purpose flour
3/4 cup water
3 1/2 cups all-purpose flour (see notes below for measuring)
1/3 cup granulated sugar
2 teaspoons instant yeast
3/4 teaspoon fine sea salt
1/3 cup heavy cream (room temperature)
1/3 cup whole milk (room temperature)
1 egg (room temperature)
1 teaspoon vanilla paste or extract
Tangzhong (prepared from flour and water)
6 tablespoons unsalted butter (softened)
1/2 cup mini chocolate chips
8 tablespoons unsalted butter (room temperature) – for filling
1/2 cup light brown sugar (packed)
1/8 cup granulated sugar
1 large egg (room temperature) – for filling
1 teaspoon vanilla extract – for filling
1 1/4 cups all-purpose flour – for filling
1/2 teaspoon fine sea salt – for filling
1/4 teaspoon baking powder
1/2 cup semi-sweet chocolate chips
1/2 cup mini chocolate chips – for filling
4 tablespoons unsalted butter (room temperature) – for frosting
1 ounce cream cheese (cold)
1 cup powdered sugar
3 tablespoons heavy cream
1 teaspoon vanilla paste or extract – for frosting

Instructions

Step 1: Make the Tangzhong by whisking the water and 1/4 cup flour in a saucepan. Cook over medium heat, whisking constantly until thickened into a roux, about 4-5 minutes. Transfer to a bowl and set aside.
Step 2: In a stand mixer bowl, whisk together 3 1/2 cups flour, granulated sugar, instant yeast, and salt.
Step 3: Add heavy cream, milk, egg, vanilla, and the prepared tangzhong to the dry ingredients. Knead on low speed with the dough hook for 2 minutes until a rough dough ball forms.
Step 4: With the mixer running on low, add 6 tablespoons softened butter one tablespoon at a time, allowing each to incorporate before adding more. Continue kneading until the dough is smooth and elastic, about 11-12 minutes. Knead in the mini chocolate chips until combined.
Step 5: Form the dough into a smooth ball and place it back in the bowl. Cover with plastic wrap and let rest for 30 minutes.
Step 6: Prepare the cookie dough filling by creaming 8 tablespoons unsalted butter with brown sugar and granulated sugar for 3 minutes until fluffy.
Step 7: Mix in the egg and vanilla extract until well combined.
Step 8: Stir in the flour, salt, and baking powder until a uniform dough forms.
Step 9: On a lightly floured surface, roll out the rested dough into a 15×21-inch rectangle.
Step 10: Evenly spread the cookie dough mixture over the dough, leaving a 1-inch border at the top clear. Sprinkle semi-sweet and mini chocolate chips evenly across the filling, pressing them gently into the dough.
Step 11: Using a pizza cutter, slice the dough into twelve 1¾-inch strips. Roll each strip away from you and transfer carefully to a parchment-lined or buttered 9×13 baking pan.
Step 12: Cover the pan with plastic wrap and let the rolls rise until doubled in size, about 1 hour. Meanwhile, preheat the oven to 325°F (162°C).
Step 13: Bake the rolls for 30-40 minutes, until golden brown and the center reaches 170°F with a thermometer.
Step 14: While baking, prepare the frosting by combining 4 tablespoons unsalted butter and cold cream cheese until smooth. Mix in powdered sugar, then whisk in heavy cream and vanilla until creamy and spreadable.
Step 15: Let the rolls cool on a wire rack for 15-20 minutes, then spread the frosting evenly over the tops. Serve warm and enjoy!

Tips & Variations

For best results, measure flour by spooning it into the cup and leveling with a knife to avoid dense dough.
Use room temperature ingredients to ensure even mixing and better rise.
Swap the chocolate chips for your favorite nuts or dried fruit for a different flavor.
Make ahead by assembling the rolls and refrigerating overnight; bake fresh in the morning.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them in a low oven or microwave for 15-20 seconds until soft. The frosting can be refreshed by lightly warming before serving.

How to Serve

A close-up top view of a metal baking tray filled with twelve cinnamon rolls covered in thick white icing that drips slightly over the sides of each roll. Each roll shows swirls of light golden brown dough with darker brown cinnamon spots inside. Scattered on top are small round chocolate chip cookies and broken cookie pieces adding crunchy texture and a mix of beige and dark brown colors. The tray is lined with parchment paper and sits on a white marbled surface with some cookies and chocolate chips placed around it, next to a light beige cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used?

Tangzhong is a cooked mixture of flour and water that helps retain moisture in bread dough, resulting in softer, longer-lasting rolls.

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof active dry yeast in warm water before adding it to the dough. Instant yeast can be mixed directly with the dry ingredients for convenience.