Introduction

These Chocolate Chip Cookie Rolls combine the soft, pillowy texture of cinnamon rolls with the rich, sweet flavor of cookie dough and chocolate chips. Perfect for breakfast or a decadent snack, they’re a delightful treat that’s sure to impress family and friends.

A metal baking tray filled with nine cinnamon rolls in three rows. Each cinnamon roll has a light brown baked dough base with a swirl pattern, topped with a thick layer of glossy white icing that partially drips down the sides. Scattered on top of the rolls are small chocolate chip mini cookies, some whole and some broken into pieces, adding a contrasting light brown and dark chocolate dot texture. The baking tray rests on a white marbled surface with mini chocolate chips and broken cookie pieces spread around it, along with a small white bowl filled with mini cookies on the left and a small bowl with chocolate chips on the right. A white cloth is partially visible beneath the baking tray on the right side. 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 above instructions)
6 tablespoons unsalted butter (softened)
1/2 cup mini chocolate chips
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
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

Step 1: Make the Tangzhong by whisking the water and 1/4 cup flour in a saucepan over medium heat. Stir constantly until thickened to a roux, about 4-5 minutes. Transfer to a bowl and set aside to cool.
Step 2: In a stand mixing bowl, whisk together 3 1/2 cups flour, granulated sugar, instant yeast, and salt. Add the heavy cream, milk, egg, vanilla, and the prepared Tangzhong. Knead on low speed with the dough hook for 2 minutes until a rough dough ball forms.
Step 3: With the mixer running on low, add 6 tablespoons softened butter one tablespoon at a time, letting each incorporate fully. Continue kneading until the dough is smooth and elastic, about 11-12 minutes. Knead in 1/2 cup mini chocolate chips until evenly distributed.
Step 4: Shape the dough into a smooth ball, place it back in the bowl, cover with plastic wrap, and let it rest for 30 minutes.
Step 5: Meanwhile, prepare the cookie dough filling. Cream 8 tablespoons butter with the brown and granulated sugars for 3 minutes until light and fluffy.
Step 6: Mix in the egg and vanilla extract until smooth. Then, stir in flour, salt, and baking powder until fully combined.
Step 7: Preheat your oven to 325°F (162°C).
Step 8: On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Spread the cookie dough filling evenly over the dough, leaving a 1-inch border at the top. Sprinkle the semi-sweet and mini chocolate chips evenly over the filling and press gently to secure.
Step 9: Use a pizza cutter to slice the dough into twelve 1¾-inch strips. Roll each strip away from you and place them carefully into a parchment-lined or buttered 9×13-inch baking pan.
Step 10: Cover the pan with plastic wrap and let the rolls rise until doubled in size, about 1 hour.
Step 11: Bake the rolls for 30-40 minutes, until golden brown and a thermometer inserted into the center reads 170°F.
Step 12: While the rolls bake, prepare the frosting. Beat 4 tablespoons butter and cold cream cheese until smooth. Mix in powdered sugar, then whisk in heavy cream and vanilla until creamy.
Step 13: Cool the rolls on a wire rack for 15-20 minutes, then spread the frosting over the warm rolls. Serve immediately and enjoy!

Tips & Variations

For softer rolls, be sure your wet ingredients and eggs are at room temperature before mixing.
Feel free to substitute semi-sweet chocolate chips with dark or milk chocolate chips based on your preference.
Adding a pinch of cinnamon to the cookie dough filling can add a warm spice note complementary to the chocolate.
Use mini chocolate chips inside the dough to ensure even distribution and melts throughout the rolls.
If you don’t have a stand mixer, knead the dough by hand for about 15-20 minutes until smooth and elastic.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze wrapped tightly for up to 3 months. Reheat gently in the microwave or oven before serving, and refresh with extra frosting if needed.

How to Serve

A metal baking pan filled with nine cinnamon rolls covered in thick, creamy white icing that drips over their soft, golden-brown swirls. The rolls have dark chocolate chips baked inside the dough, showing through in spots, and are topped with mini chocolate chip cookies and cookie crumbs scattered unevenly on the icing. The pan is placed on a white marbled surface with whole and broken mini cookies spread around it, and small dark chocolate chips scattered nearby. A white cloth is casually folded near the pan’s edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it back to room temperature before shaping and baking for best results.

What is Tangzhong and why is it used?

Tangzhong is a cooked flour and water mixture that helps keep the dough soft and extends the freshness of the rolls. It creates a tender, fluffy texture that’s perfect for enriched breads like these rolls.