Introduction

These Chocolate Chip Cookie Rolls combine the best of cinnamon rolls and chocolate chip cookies into one irresistible treat. Soft, fluffy dough filled with rich cookie dough and melty chocolate chips makes for a perfect indulgence. Topped with a creamy vanilla glaze, they’re sure to be a new favorite.

A metal baking tray holds twelve golden-brown swirl cinnamon rolls thickly covered in creamy white icing that drips slightly over the sides, each roll speckled with dark chocolate chips. Scattered on top and around the rolls are small, whole and broken mini chocolate chip cookies, adding a crunchy texture contrast to the soft rolls. The tray sits on a white marbled surface with additional mini chocolate chip cookies broken and whole across the background, along with a bowl filled with chocolate chips. A crumpled white cloth napkin is placed near the corner of the tray. photo taken with an iphone --ar 4:5 --v 7

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 instructions)
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

Step 1: Whisk the 1/4 cup flour and 3/4 cup water in a saucepan over medium heat, whisking constantly until it thickens into a roux. This should take about 4-5 minutes. Transfer to a bowl and set aside as your tangzhong.
Step 2: In a stand mixer bowl, whisk together 3 1/2 cups flour, granulated sugar, yeast, and salt. Add the heavy cream, milk, egg, vanilla, and the prepared tangzhong. Knead with a dough hook on low speed for 2 minutes until a rough dough forms.
Step 3: With the mixer running, add 6 tablespoons softened butter one tablespoon at a time, allowing each to fully mix in. Continue kneading for 11-12 minutes until the dough is smooth and elastic. Knead in 1/2 cup mini chocolate chips.
Step 4: Shape the dough into a smooth ball, place in the bowl, cover with plastic wrap, and let rest for 30 minutes.
Step 5: To make the cookie dough filling, cream together 8 tablespoons butter, 1/2 cup light brown sugar, and 1/8 cup granulated sugar for 3 minutes until fluffy.
Step 6: Mix in 1 large egg and 1 teaspoon vanilla extract until combined. Add 1 1/4 cups flour, 1/2 teaspoon salt, and 1/4 teaspoon baking powder, mixing until just combined.
Step 7: Roll out the cinnamon roll dough on a floured surface to a 15×21 inch rectangle. Spread the cookie dough filling evenly, leaving a 1-inch border at the top.
Step 8: Sprinkle 1/2 cup semi-sweet and 1/2 cup mini chocolate chips over the filling and press gently to secure.
Step 9: Cut the dough into twelve 1¾-inch strips using a pizza cutter. Roll each strip away from you, then place them in a parchment-lined or buttered 9×13 inch pan.
Step 10: Cover with plastic wrap and let rise for 1 hour until doubled in size. Preheat your oven to 325°F (162°C).
Step 11: Bake the rolls for 30-40 minutes until golden and the center reads 170°F with a thermometer.
Step 12: While baking, prepare the frosting by beating 4 tablespoons softened butter and 1 ounce cold cream cheese until smooth. Add 1 cup powdered sugar, then whisk in 3 tablespoons heavy cream and 1 teaspoon vanilla until creamy.
Step 13: Let rolls cool on a rack for 15-20 minutes, then spread frosting over the warm rolls. Serve and enjoy!

Tips & Variations

Use room temperature ingredients to help the dough rise evenly and create a soft texture.
Substitute mini chocolate chips with chopped nuts for added crunch.
For extra gooeyness, fold in a few chunks of chocolate chips inside the cookie dough filling.
If you prefer, swap vanilla paste with pure vanilla extract without altering flavor.
Make the tangzhong a day ahead for convenience and enhanced flavor development.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a microwave for 20-30 seconds or warm in a 300°F oven for 10 minutes before serving to restore softness and gooey texture.

How to Serve

A metal tray holds nine cinnamon rolls covered in thick white icing that flows smoothly over the spiraled dough with dark brown cinnamon swirls. On top of the icing, small round chocolate chip cookies and cookie crumbles are scattered, adding texture and contrast with their golden-brown color and tiny dark chocolate chips. Surrounding the tray are a few more cookies, some broken, and a bowl filled with more mini cookies highlighting the cookie theme. The scene is set on a white marbled texture, with chocolate chips placed casually near the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used in this recipe?

Tangzhong is a cooked flour-water mixture that helps keep bread and rolls soft and moist for longer by retaining moisture within the dough. It creates a tender, fluffy texture that stays fresh.

Can I freeze these chocolate chip cookie rolls?

Yes, you can freeze the baked rolls after they have cooled completely. Wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and warm before serving.