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.

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

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.
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.
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.
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.
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.
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.
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.
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).
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.
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.
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.
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