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Chocolate Chip Cookie Rolls Recipe

★★★★★

4.8 from 115 reviews
  • Author: Olivia
  • Total Time: 2 hours 20 minutes
  • Yield: 12 rolls 1x

Description

Chocolate Chip Cookie Rolls are a delightful hybrid treat combining the soft, fluffy texture of cinnamon rolls with the rich, sweet flavor of chocolate chip cookie dough filling. These rolls feature a tender yeasted dough studded with mini chocolate chips, rolled with a luscious cookie dough filling and baked to golden perfection, then topped with a creamy cream cheese frosting. Perfect for breakfast, dessert, or a special treat, they offer a deliciously indulgent way to enjoy two classic favorites in every bite.

Ingredients

Scale

For the Tangzhong

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

For the Cinnamon Roll Dough

  • 3 1/2 cups all-purpose flour
  • 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 the 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 the 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 over medium heat. Constantly whisk the mixture until it thickens into a roux, about 4-5 minutes. Remove from heat and transfer to a bowl to cool.
  2. Prepare the Cinnamon Roll Dough: In a stand mixer bowl, combine the 3 1/2 cups flour, sugar, instant yeast, and salt. Add the heavy cream, whole milk, egg, vanilla, and the cooled tangzhong. Using the dough hook, knead on low speed for 2 minutes until a rough dough forms.
  3. Incorporate Butter and Chocolate Chips: With the mixer on low, add softened butter one tablespoon at a time, ensuring each piece fully incorporates before adding more. Continue kneading until the dough is smooth and elastic, about 11-12 minutes. Knead in the mini chocolate chips until evenly combined.
  4. First Rise: Shape the dough into a smooth round ball, place it back into the mixing bowl, cover tightly with plastic wrap, and let it rest at room temperature for 30 minutes.
  5. Make the Cookie Dough Filling: In a mixing bowl, cream together the butter, brown sugar, and granulated sugar for 3 minutes until fluffy. Beat in the egg and vanilla extract. Gradually mix in the flour, salt, and baking powder until fully combined. Fold in the semi-sweet and mini chocolate chips.
  6. Roll and Fill: On a lightly floured surface, roll the cinnamon roll dough into a 15 by 21-inch rectangle. Spread the cookie dough mixture evenly over the dough, leaving a 1-inch border along the top edge. Sprinkle additional mini chocolate chips evenly, then press gently to adhere.
  7. Cut and Shape Rolls: Using a pizza cutter, slice the rectangle into twelve strips, about 1 3/4 inches wide. Roll each strip tightly away from you and place the rolls seam-side down onto a parchment-lined or buttered 9×13-inch baking pan.
  8. Second Rise: Cover the pan with plastic wrap and let the rolls rise in a warm place until doubled in size, approximately 1 hour. Preheat the oven to 325°F (162°C) during this time.
  9. Bake: Bake the rolls for 30-40 minutes, or until the tops are golden brown and an internal temperature reaches 170°F. Remove from oven and allow to cool for 15-20 minutes on a wire rack.
  10. Prepare the Frosting: In a bowl, beat butter and cream cheese until smooth and creamy. Mix in powdered sugar, then whisk in heavy cream and vanilla until the frosting is silky and spreadable.
  11. Frost and Serve: Spread the frosting evenly over the warm rolls. Serve immediately for the best flavor and texture. Enjoy your chocolate chip cookie rolls warm!

Notes

  • Measure flour using the spoon-and-level method for accuracy: spoon flour into a measuring cup and level it off with a knife.
  • The tangzhong method helps create a softer, moister dough that stays fresh longer.
  • Room temperature ingredients help ensure proper mixing and yeast activation.
  • Use mini chocolate chips for better distribution in the dough and filling.
  • Thermometer check ensures the rolls are fully baked without overbaking.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat rolls in the microwave for 10-15 seconds to enjoy warm again.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Breads & Rolls
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate chip cookie rolls, cinnamon rolls, cookie dough filling, yeast rolls, sweet rolls, breakfast rolls, dessert rolls

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