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Chocolate Chip Cookie Rolls Recipe

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★★★★★

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.

Ingredients

Scale

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

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