Chocolate Chip Cookie Rolls Recipe

Introduction

These Chocolate Chip Cookie Rolls combine the best of two favorites: soft, fluffy cinnamon roll dough filled with rich cookie dough and chocolate chips. Perfect for a special breakfast or sweet snack, they’re sure to delight every chocolate lover.

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 the first two ingredients)
• 6 tablespoons unsalted butter (softened)
• 1/2 cup mini chocolate chips
• 8 tablespoons unsalted butter (room temperature) – for cookie dough
• 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 (for cookie dough)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon baking powder
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup mini chocolate chips (to sprinkle)
• 4 tablespoons unsalted butter (room temperature) – for frosting
• 1 ounce cream cheese (cold)
• 1 cup powdered sugar
• 3 tablespoons heavy cream
• 1 teaspoon vanilla paste or extract (for frosting)

Instructions

1. Step 1: Prepare the tangzhong by whisking 1/4 cup flour and 3/4 cup water in a saucepan over medium heat. Whisk constantly until thickened into a roux, about 4-5 minutes. Transfer to a bowl and let cool.
2. Step 2: In a stand mixer bowl, whisk together 3 1/2 cups flour, granulated sugar, instant yeast, and salt. Add the heavy cream, milk, egg, vanilla, and cooled tangzhong. Knead on low speed with a 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, allowing each to incorporate fully. Continue kneading for 11-12 minutes until dough is smooth and elastic. Knead in the mini chocolate chips until distributed evenly.
4. Step 4: Shape the dough into a smooth ball and place it in the mixing bowl. Cover with plastic wrap and let it rest for 30 minutes.
5. Step 5: Make the cookie dough filling by creaming together the 8 tablespoons butter, brown sugar, and granulated sugar for 3 minutes until light and fluffy.
6. Step 6: Beat in the egg and vanilla extract until combined. Mix in the flour, salt, and baking powder until the dough comes together.
7. Step 7: Preheat your oven to 325°F (162°C).
8. Step 8: On a lightly floured surface, roll the risen dough into a 15×21-inch rectangle. Spread the cookie dough filling evenly over the surface, leaving a 1-inch border at the top. Sprinkle semi-sweet and mini chocolate chips evenly over the filling, pressing them lightly to secure.
9. Step 9: Using a pizza cutter, cut the dough into twelve 1 ¾-inch strips. Roll each strip away from you into a spiral, then place them seam-side down in a buttered or parchment-lined 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.
11. Step 11: Bake the rolls for 30-40 minutes until golden brown and an instant-read thermometer inserted into a center roll reads 170°F.
12. Step 12: While baking, prepare the frosting by beating together the butter and cold cream cheese until smooth. Add powdered sugar and mix until combined. Whisk in heavy cream and vanilla until silky smooth.
13. Step 13: Let the rolls cool in the pan on a wire rack for 15-20 minutes. Spread the frosting over the warm rolls before serving.

Tips & Variations

• Measure flour using the spoon-and-level method to avoid dense dough.
• Use room temperature ingredients for a smoother dough and batter.
• For extra gooey rolls, add more chocolate chips inside the filling.
• Substitute cream cheese frosting with a simple vanilla glaze for a lighter finish.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds to enjoy warm, or bring to room temperature before serving. The frosting may soften when refrigerated, so allow to warm slightly before eating.

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 and rolls soft and moist by retaining more moisture in the dough.

Can I use regular chocolate chips instead of mini chocolate chips?

Yes, but mini chocolate chips distribute more evenly and melt better inside the dough, giving a consistent chocolate flavor throughout the rolls.

Chocolate Chip Cookie Rolls Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

These Chocolate Chip Cookie Rolls combine the soft, fluffy texture of cinnamon roll dough with a rich, sweet chocolate chip cookie filling. Rolled, baked, and topped with a creamy cream cheese frosting, these rolls are perfect for breakfast or dessert lovers seeking a delightful twist on classic baked goods.

• Author: Grace
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 rolls 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Tangzhong

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

Cinnamon Roll Dough

• 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 from above
• 6 tablespoons unsalted butter (softened)
• 1/2 cup mini chocolate chips

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

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. Cook over medium heat, whisking constantly, until thickened into a roux, about 4-5 minutes. Transfer to a bowl and set aside to cool completely.
2. Prepare the Dough: In a stand mixer bowl, whisk together the flour, sugar, yeast, and salt. Add the heavy cream, milk, egg, vanilla, and cooled tangzhong. Knead on low speed using a dough hook for 2 minutes until a rough dough forms.
3. Incorporate Butter: With the mixer running on low, add softened butter one tablespoon at a time, fully incorporating each addition before adding more. Continue kneading for about 11-12 minutes until the dough becomes smooth and elastic.
4. Add Chocolate Chips to Dough: Knead in the mini chocolate chips until evenly distributed throughout the dough.
5. First Proof: Shape the dough into a smooth round ball, place it back in the mixing bowl, cover with plastic wrap, and let it rest for 30 minutes.
6. Make the Cookie Dough Filling: Cream the butter, brown sugar, and granulated sugar together for 3 minutes until light and fluffy. Mix in the egg and vanilla until combined, then add the flour, salt, and baking powder and mix until just combined.
7. Prepare the Dough for Rolling: Roll out the rested cinnamon roll dough on a lightly floured surface into a 15×21-inch rectangle.
8. Spread Filling: Evenly spread the cookie dough filling over the rolled dough, leaving a 1-inch border at the top edge clean. Sprinkle the semi-sweet and mini chocolate chips evenly across the filling, pressing them gently into the cookie dough to secure.
9. Cut and Shape Rolls: Use a pizza cutter to slice the dough into twelve strips approximately 1 ¾ inches wide. Roll each strip tightly away from you, forming individual rolls, and transfer them carefully into a parchment-lined or buttered 9×13 baking pan.
10. Second Proof: Cover the pan with plastic wrap and let the rolls rise until doubled in size, about 1 hour. Meanwhile, preheat the oven to 325°F (162°C).
11. Bake: Bake the rolls for 30-40 minutes until golden brown on top. Check doneness by inserting a thermometer at an angle into the center roll; it should read 170°F.
12. Make the Frosting: While the rolls bake, combine softened butter and cold cream cheese in a bowl until smooth. Mix in powdered sugar until combined, then whisk in heavy cream and vanilla until the frosting is smooth and creamy.
13. Cool and Frost: After baking, allow the rolls to cool in the pan on a wire rack for 15-20 minutes. Spread the cream cheese frosting evenly over the warm rolls.
14. Serve: Enjoy the chocolate chip cookie rolls warm for the best flavor and texture experience.

Notes

• For accurate flour measurement, fluff the flour, spoon into measuring cup, and level off with a knife to avoid packing.
• Tangzhong is a cooked mixture of flour and water that helps create soft and tender bread by retaining moisture.
• Room temperature ingredients improve dough consistency and help with proper yeast activation.
• Store leftover rolls covered at room temperature for up to 2 days or freeze for longer storage.
• For a richer flavor, substitute some of the milk with buttermilk or add a pinch of cinnamon to the dough.

Keywords: Chocolate chip rolls, cinnamon roll dough, cookie dough filling, cream cheese frosting, sweet rolls, baked desserts