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Chocolate Chip Cookie Rolls Recipe

★★★★★

4.9 from 137 reviews
  • Author: Lily
  • Total Time: 2 hours 15 minutes
  • Yield: 12 rolls 1x

Description

Indulge in these chocolate chip cookie rolls, a delightful fusion of cinnamon roll dough filled with rich chocolate chip cookie dough. Baked to golden perfection and topped with a creamy vanilla bean glaze, these rolls offer gooey chocolate goodness in every bite, perfect for a special breakfast or dessert treat.

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

Vanilla Bean 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 1/4 cup flour and 3/4 cup water in a saucepan. Cook over medium heat while whisking constantly until the mixture thickens into a roux, about 4-5 minutes. Transfer to a bowl and let cool.
  2. Prepare the Cinnamon Roll Dough: In a stand mixer bowl, whisk together 3 1/2 cups flour, sugar, yeast, and salt. Add heavy cream, milk, egg, vanilla, and the cooled tangzhong starter. Knead on low speed with dough hook for about 2 minutes until a rough dough forms.
  3. Incorporate Butter and Chocolate Chips: With mixer still on low, add softened butter one tablespoon at a time, allowing each to fully incorporate. Continue kneading for 11-12 minutes until the dough is smooth and elastic. Knead in the mini chocolate chips until evenly distributed.
  4. First Rise: Shape dough into a smooth round ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes to rise.
  5. Make the Cookie Dough Filling: Cream together the butter, light brown sugar, and granulated sugar for 3 minutes until fluffy. Mix in the egg and vanilla extract until combined. Add flour, salt, and baking powder, mixing until just combined without overmixing.
  6. Assemble the Rolls: On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Spread the cookie dough filling evenly over the dough, leaving a 1-inch border along the top edge. Sprinkle the semi-sweet and mini chocolate chips evenly over the filling; 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 tightly away from you and place seam-side down in a greased or parchment-lined 9×13-inch baking pan.
  8. Second Rise: Cover the pan with plastic wrap and allow rolls to rise until doubled in size, about 1 hour. Meanwhile, preheat the oven to 325°F (162°C).
  9. Bake the Rolls: Bake for 30-40 minutes until the tops are golden brown and a thermometer inserted at an angle into the center roll reads 170°F.
  10. Prepare the Vanilla Bean Frosting: While rolls bake, beat the softened butter and cold cream cheese until smooth. Gradually mix in powdered sugar. Whisk in heavy cream and vanilla paste until smooth and creamy.
  11. Cool and Frost: Let the rolls cool in the pan on a wire rack for 15-20 minutes. Spread the vanilla frosting generously over the warm rolls. Serve immediately and enjoy the gooey, sweet flavors.

Notes

  • For best results, measure flour by spooning it into the cup and leveling it off rather than scooping directly from the bag to avoid dense dough.
  • Room temperature ingredients help with proper dough formation and yeast activation.
  • Use mini chocolate chips in the dough and filling for an even distribution of chocolate pockets.
  • Use a kitchen thermometer to ensure rolls reach 170°F internally for perfect doneness.
  • The tangzhong method keeps the rolls tender and moist for days.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: chocolate chip cookie rolls, cinnamon rolls, chocolate chip cookie dough, homemade rolls, bakery style rolls, vanilla glaze

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