Chocolate Chip Cookie Rolls Recipe

Introduction

Chocolate Chip Cookie Rolls bring together the best of two beloved treats: tender cinnamon rolls filled with rich chocolate chip cookie dough. These rolls are soft, buttery, and packed with chocolate chips, finished with a luscious cream cheese frosting. Perfect for breakfast or dessert, they’re sure to impress your family and friends.

Ingredients

• 1/4 cup all-purpose flour
• 3/4 cup water
• 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 from above)
• 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

1. 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 to cool.
2. Step 2: In a stand mixer bowl, whisk together 3 1/2 cups flour, granulated sugar, instant yeast, and sea 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 forms.
3. Step 3: With the mixer running on low, add the softened butter one tablespoon at a time, ensuring it incorporates fully before adding more. Continue kneading the dough for 11-12 minutes until smooth and elastic.
4. Step 4: Knead in the mini chocolate chips until evenly distributed. Shape the dough into a smooth ball, place it in the mixing bowl, cover with plastic wrap, and let rest for 30 minutes.
5. Step 5: Prepare the cookie dough filling by creaming together 8 tablespoons softened butter, light brown sugar, and granulated sugar for 3 minutes. Mix in the egg and vanilla extract until combined.
6. Step 6: Add the 1 1/4 cups flour, 1/2 teaspoon salt, and baking powder to the butter mixture, mixing until combined. Set this aside.
7. Step 7: Roll out the rested cinnamon roll dough on a lightly floured surface into a 15×21-inch rectangle. Spread the cookie dough filling evenly over the dough, leaving a 1-inch border at the top.
8. Step 8: Sprinkle the semi-sweet and mini chocolate chips evenly over the cookie dough filling, then press them gently to secure.
9. Step 9: Using a pizza cutter, cut the dough into twelve 1¾-inch strips. Roll each strip away from you and place them in a parchment-lined or buttered 9×13 inch baking pan.
10. Step 10: Cover the pan with plastic wrap and let the rolls rise until doubled in size, about 1 hour. Meanwhile, preheat your oven to 325°F (162°C).
11. Step 11: Bake the rolls for 30-40 minutes, or until the tops are golden brown and an internal thermometer reads 170°F.
12. Step 12: While the rolls bake, make the frosting by combining 4 tablespoons butter and cold cream cheese in a bowl until smooth. Mix in powdered sugar, then whisk in heavy cream and vanilla until creamy.
13. Step 13: Let the rolls cool on a wire rack for 15-20 minutes before spreading the frosting evenly over the warm rolls. Serve and enjoy!

Tips & Variations

• For best results, ensure all your dairy ingredients are at room temperature before starting.
• Use mini chocolate chips inside the dough to prevent sinking, and a mix of semi-sweet chips on top for texture.
• Substitute vanilla paste with pure vanilla extract if preferred.
• Try adding a pinch of cinnamon or espresso powder to the cookie dough for a subtle twist.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days; warm gently in the microwave before serving. You can also freeze the baked rolls (without frosting) for up to 3 months. Thaw overnight in the fridge and warm before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is Tangzhong and why is it used?

Tangzhong is a cooked flour and water mixture that helps keep bread soft and fresh for longer. It adds moisture and improves the texture of the dough.

Can I make these rolls without a stand mixer?

Yes, you can knead the dough by hand. It will take about 15-20 minutes of kneading until the dough is smooth and elastic. Be patient and use a clean surface dusted with flour.

Chocolate Chip Cookie Rolls Recipe

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★★★★★

4.8 from 57 reviews

• Author: Zoe
• Total Time: 2 hours 30 minutes
• Yield: 12 rolls 1x

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Description

Deliciously soft and sweet Chocolate Chip Cookie Rolls combine tender cinnamon roll dough swirled with rich cookie dough filling and studded with mini chocolate chips, baked to golden perfection and topped with a creamy buttercream frosting. These rolls make for an indulgent treat perfect for breakfast or dessert.

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Ingredients

Scale 1x2x3x

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

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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-like paste, about 4-5 minutes. Transfer to a bowl and let it 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 a dough hook for 2 minutes until a rough dough ball forms.
3. Add Butter and Chocolate Chips: With mixer running low, add softened butter one tablespoon at a time, fully incorporating each before adding more. Knead until the dough becomes smooth and elastic, about 11-12 minutes. Finally, fold in the mini chocolate chips until evenly distributed.
4. First Proof: Shape dough into a smooth ball and place it in the mixing bowl. Cover with plastic wrap and let it rest for 30 minutes.
5. Make the Cookie Dough Filling: Cream together butter, brown sugar, and granulated sugar for 3 minutes until fluffy. Add the egg and vanilla, mixing until combined. Stir in flour, salt, and baking powder until just combined.
6. Roll and Assemble: On a lightly floured surface, roll dough into a 15×21-inch rectangle. Spread cookie dough filling evenly over dough, leaving a 1-inch border at the top. Sprinkle both semi-sweet and mini chocolate chips evenly on top and press gently to adhere.
7. Cut and Shape Rolls: Using a pizza cutter, slice the dough into twelve 1 ¾-inch strips. Roll each strip away from you tightly, then place the rolls seam side down in a parchment-lined or buttered 9×13 baking pan.
8. Second Proof: Cover pan with plastic wrap and let the rolls rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 325°F (162°C).
9. Bake the Rolls: Bake rolls in preheated oven for 30-40 minutes or until tops turn golden brown and an instant-read thermometer inserted at an angle reaches 170°F.
10. Make the Frosting: While rolls bake, beat softened butter and cold cream cheese together until smooth. Add in powdered sugar and mix until combined, then whisk in heavy cream and vanilla extract until smooth and creamy.
11. Cool and Frost: Remove rolls from oven and cool in pan on a wire rack for 15-20 minutes. Spread the frosting evenly over the warm rolls.
12. Serve: Serve the rolls warm for the best flavor and texture. Enjoy your indulgent Chocolate Chip Cookie Rolls!

Notes

• Measuring flour accurately is important for dough consistency; spoon flour into the measuring cup and level with a knife rather than scooping.
• Tangzhong (flour-water roux) helps make the dough softer and keeps rolls fresh longer.
• Use room temperature ingredients like eggs, milk, and cream to ensure even mixing and better dough development.
• Let the rolls rise fully before baking for the softest texture.
• Use mini chocolate chips for even distribution within the dough and filling.
• For best results, bake rolls immediately after the second proof; over-proofing may cause the rolls to collapse.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breads & Rolls
• Method: Baking
• Cuisine: American

Keywords: chocolate chip rolls, cinnamon rolls, cookie dough filling, sweet rolls, homemade rolls, dessert rolls