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Chocolate Chip Cookie Rolls Recipe

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4.4 from 72 reviews

Indulge in these delectable Chocolate Chip Cookie Rolls — soft, fluffy cinnamon roll dough swirled with rich cookie dough and loaded with chocolate chips. Topped with a luscious cream cheese frosting, these rolls are perfect for breakfast, brunch, or a sweet treat any time of day.

Ingredients

Scale

For Tangzhong:

  • 1/4 cup all-purpose flour
  • 3/4 cup water

For Cinnamon Roll Dough:

  • 3 1/2 cups all-purpose flour (see notes 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 above)
  • 6 tablespoons unsalted butter (softened)
  • 1/2 cup mini chocolate chips

For Cookie Dough Filling:

  • 8 tablespoons unsalted butter (room temperature)
  • 1/2 cup light brown sugar (packed)
  • 1/8 cup granulated sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup mini chocolate chips

For Frosting:

  • 4 tablespoons unsalted butter (room temperature)
  • 1 ounce cream cheese (cold)
  • 1 cup powdered sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla paste or extract

Instructions

  1. Make the Tangzhong: Whisk the water and flour in a saucepan. Cook over medium heat, whisking constantly, until the mixture thickens into a roux, about 4-5 minutes. Transfer to a bowl and set aside to cool.
  2. Prepare the Cinnamon Roll Dough: In a stand mixer bowl, whisk together the flour, sugar, yeast, and salt. Add heavy cream, milk, egg, vanilla, and the cooled tangzhong. Knead on low speed with dough hook for about 2 minutes until a rough dough ball forms.
  3. Incorporate Butter: With mixer running on low, add softened butter one tablespoon at a time, allowing full incorporation before adding more. Continue kneading for 11-12 minutes until dough is smooth and elastic.
  4. Add Chocolate Chips: Knead in the mini chocolate chips until evenly distributed. Shape dough into a smooth ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes.
  5. Make the Cookie Dough Filling: Cream together the butter, brown sugar, and granulated sugar for 3 minutes until light and fluffy. Mix in the egg and vanilla extract until combined.
  6. Add Dry Ingredients to Filling: Stir in flour, salt, and baking powder until just combined.
  7. Roll Out Dough: On a lightly floured surface, roll the cinnamon roll dough into a 15×21-inch rectangle. Spread the cookie dough evenly over the dough, leaving a 1-inch border at the top.
  8. Add Chocolate Chips: Sprinkle semi-sweet and mini chocolate chips evenly over the cookie dough layer. Press chips lightly into the cookie dough to secure.
  9. Shape Rolls: Use a pizza cutter to slice the dough into twelve 1 ¾-inch strips. Roll each strip away from you tightly, then transfer rolls carefully into a parchment-lined or buttered 9×13-inch baking pan.
  10. Proof Rolls: Cover the pan with plastic wrap and let the rolls rise in a warm spot until doubled in size, about 1 hour. Meanwhile, preheat the oven to 325°F (162°C).
  11. Bake Rolls: Bake the rolls for 30-40 minutes until golden brown on top and an internal temperature of 170°F is reached when tested with a thermometer.
  12. Prepare Frosting: While rolls bake, beat together butter and cream cheese until smooth. Gradually add powdered sugar, then whisk in heavy cream and vanilla until smooth and fluffy.
  13. Cool and Frost: Let the rolls cool in the pan on a wire rack for 15-20 minutes. Spread the cream cheese frosting evenly over the warm rolls. Serve immediately for best flavor and texture.

Notes

  • For best measuring accuracy, spoon flour into measuring cup and level off with a knife rather than scooping directly.
  • Room temperature ingredients help with dough rise and consistency.
  • Use a pizza cutter for clean, even slices of dough strips.
  • Ensure dough is fully proofed and doubled before baking for soft rolls.
  • The internal temperature ensures the dough is fully baked but still moist.
  • Store leftovers in an airtight container and warm before serving.

Keywords: chocolate chip rolls, cinnamon roll, cookie dough filling, cream cheese frosting, homemade rolls, sweet rolls, dessert bread

Find it online: https://tastewithamy.com/chocolate-chip-cookie-rolls-recipe/