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Chocolate Chip Cookie Rolls Recipe

★★★★★

4.7 from 73 reviews
  • Author: Sarah
  • Total Time: 2 hours 20 minutes
  • Yield: 12 rolls 1x

Description

Indulge in these decadent Chocolate Chip Cookie Rolls that combine a soft, tender cinnamon roll dough with a rich chocolate chip cookie filling. Topped with a creamy buttercream frosting, these rolls offer the perfect balance of fluffy texture, sweet chocolate, and buttery goodness. Ideal for breakfast, dessert, or a special treat to impress your friends and family.

Ingredients

Scale

For the Tangzhong (Roux)

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

For the 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 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 (Roux): Whisk together the 1/4 cup flour and 3/4 cup water in a saucepan. Cook over medium heat, whisking constantly, until the mixture thickens to a roux consistency, about 4 to 5 minutes. Transfer to a bowl and let it cool.
  2. Prepare the Cinnamon Roll Dough: In a stand mixing bowl, whisk together 3 1/2 cups all-purpose flour, granulated sugar, instant yeast, and fine sea salt. Add the heavy cream, whole milk, egg, vanilla paste or extract, and the prepared tangzhong roux.
  3. Knead the Dough: Using a dough hook attachment, knead the mixture on low speed for 2 minutes until a rough dough ball forms. With the mixer still running, add the softened butter one tablespoon at a time, waiting for each to fully incorporate. Continue kneading for 11 to 12 minutes until the dough becomes smooth, elastic, and glossy. Fold in the mini chocolate chips until evenly distributed.
  4. First Proofing: Shape the dough into a smooth round ball and place it back into the mixing bowl. Cover the bowl tightly with plastic wrap and allow the dough to rest at room temperature for 30 minutes.
  5. Make the Cookie Dough Filling: In a separate bowl, cream together the butter, light brown sugar, and granulated sugar for 3 minutes until fluffy. Beat in the egg and vanilla extract until fully combined. Mix in the flour, salt, and baking powder just until incorporated. Finally, fold in the semi-sweet and mini chocolate chips.
  6. Roll Out the Dough and Add Filling: On a lightly floured surface, roll out the cinnamon dough into a 15 by 21-inch rectangle. Evenly spread the cookie dough filling onto the dough, leaving a clean 1-inch border at the top edge. Sprinkle additional chocolate chips over the filling and gently press them in to secure.
  7. Shape the Rolls: Using a pizza cutter or sharp knife, cut the dough into twelve 1 3/4-inch-wide strips. Roll each strip tightly away from you into a spiral and carefully arrange the rolls seam-side down in a buttered or parchment-lined 9×13-inch baking pan.
  8. Second Proofing: Cover the pan loosely with plastic wrap and let the rolls rise at room temperature until doubled in size, about 1 hour. Meanwhile, preheat the oven to 325°F (162°C).
  9. Bake the Rolls: Bake the rolls for 30 to 40 minutes, or until the tops turn golden brown and a digital thermometer inserted at an angle into the center roll reads 170°F.
  10. Prepare the Frosting: While the rolls bake, beat together the softened butter and cold cream cheese until smooth. Gradually add powdered sugar and mix until combined. Whisk in the heavy cream and vanilla paste or extract until the frosting is silky and spreadable.
  11. Cool and Frost: Remove the pan from the oven and place it on a wire cooling rack. Allow the rolls to cool for 15 to 20 minutes before spreading the frosting evenly over the warm rolls.
  12. Serve: Serve the rolls warm for the best flavor and texture. Enjoy these irresistible chocolate chip cookie rolls fresh from your kitchen!

Notes

  • When measuring flour, spoon it into the measuring cup and level off with a knife to avoid packing and ensure accuracy.
  • Tangzhong is a cooked flour-water mixture that helps create a soft and moist bread texture.
  • Room temperature ingredients such as eggs, milk, and cream ensure better dough emulsification and rise.
  • Use fresh yeast and check its expiration date for reliable leavening.
  • Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat rolls gently in the microwave or oven to restore softness before serving.
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate chip cookie rolls, cinnamon roll dough, chocolate chip filling, sweet rolls, homemade pastries, breakfast rolls, dessert rolls

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