Chocolate Chip Cookie Rolls Recipe

Introduction

Chocolate Chip Cookie Rolls combine the tender, fluffy texture of cinnamon rolls with the sweet, rich flavors of chocolate chip cookie dough. These delightful rolls are filled with a creamy chocolate chip mixture and topped with a luscious cream cheese frosting, perfect for breakfast, dessert, or any time a sweet treat calls your name.

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 (see directions below)
• 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

1. Step 1: Make the tangzhong by whisking the 1/4 cup flour with 3/4 cup water in a saucepan. Cook over medium heat, whisking constantly, until thickened into a smooth 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 with a dough hook on low speed for 2 minutes until a rough dough forms.
3. Step 3: With the mixer running, add softened butter one tablespoon at a time, fully incorporating before adding more. Continue kneading until the dough becomes smooth and elastic, about 11-12 minutes. Knead in the mini chocolate chips until evenly distributed.
4. Step 4: Shape the dough into a smooth ball, place it in the bowl, cover with plastic wrap, and let it rest for 30 minutes.
5. Step 5: Prepare the cookie dough filling by creaming together 8 tablespoons butter, light brown sugar, and granulated sugar for 3 minutes until fluffy.
6. Step 6: Mix in the egg and vanilla extract until combined, then gradually add flour, salt, and baking powder, mixing until fully incorporated.
7. Step 7: On a lightly floured surface, roll the rested dough into a 15×21-inch rectangle. Spread the cookie dough filling evenly over the dough, leaving a 1-inch border at the top edge. Sprinkle semi-sweet and mini chocolate chips evenly over the filling, pressing gently to secure them.
8. Step 8: Using a pizza cutter, cut the dough into twelve 1 ¾-inch strips. Roll each strip tightly away from you and transfer to a parchment-lined or buttered 9×13-inch baking pan.
9. Step 9: Cover the pan with plastic wrap and let the rolls rise until doubled in size, about 1 hour. Meanwhile, preheat your oven to 325°F (162°C).
10. Step 10: Bake the rolls for 30-40 minutes, until the tops turn golden brown and a thermometer inserted into the center reads 170°F.
11. Step 11: While baking, prepare the frosting. Beat together 4 tablespoons butter and cold cream cheese until smooth. Add powdered sugar and mix well. Whisk in heavy cream and vanilla paste or extract until the frosting is creamy and spreadable.
12. Step 12: Let the rolls cool in the pan on a wire rack for 15-20 minutes, then generously spread the frosting over the warm rolls. Serve immediately and enjoy!

Tips & Variations

• Measure flour using the spoon-and-level method to ensure accuracy for the dough texture.
• Use mini chocolate chips in the dough to prevent sinking and ensure even distribution.
• For extra flavor, add a teaspoon of cinnamon to the cookie dough filling.
• Store leftover rolls in an airtight container to keep them soft and fresh.

Storage

Store leftover cookie rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 3 months. To reheat, warm individual rolls in the microwave for 15-20 seconds or bake at 300°F (150°C) for 5-7 minutes until warm.

How to Serve

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 and water mixture that helps retain moisture in the dough, resulting in softer, fluffier rolls that stay fresh longer.

Can I use regular chocolate chips instead of mini chips?

While regular chocolate chips can be used, mini chips distribute more evenly and melt better within the dough, preventing them from sinking to the bottom.

Chocolate Chip Cookie Rolls Recipe

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★★★★★

4.8 from 121 reviews

• Author: Ella
• Total Time: 2 hours 20 minutes
• Yield: 12 rolls 1x

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Description

Delight in these decadent Chocolate Chip Cookie Rolls, combining the fluffy, tender texture of classic cinnamon rolls with a luscious chocolate chip cookie dough filling. Wrapped with mini and semi-sweet chocolate chips and topped with a rich cream cheese frosting, these rolls are the perfect indulgent treat for breakfast or dessert.

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Ingredients

Scale 1x2x3x

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 (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 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

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Instructions

1. Make the Tangzhong: Whisk the water and flour together in a saucepan. Cook over medium heat, whisking constantly for about 4-5 minutes until the mixture thickens into a roux. Remove from heat and transfer to a bowl to cool.
2. Prepare the Cinnamon Roll Dough: In a stand mixer bowl, combine the flour, sugar, instant yeast, and sea salt. Add the heavy cream, whole milk, egg, vanilla, and the cooled tangzhong. Knead on low speed with the dough hook attachment for 2 minutes until it forms a rough dough ball.
3. Incorporate the Butter and Chocolate Chips: With the mixer running on low, add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue kneading the dough until it is smooth, elastic, and slightly tacky, about 11-12 minutes. Mix in the mini chocolate chips until evenly distributed.
4. Rest the Dough: Shape the dough into a smooth ball and place it back into the mixing bowl. Cover with plastic wrap and let rest for 30 minutes to slightly proof.
5. Make the Cookie Dough Filling: Cream together the butter, brown sugar, and granulated sugar for 3 minutes until light and fluffy. Mix in the egg and vanilla extract until fully combined. Add the flour, sea salt, and baking powder and mix until just combined. Fold in the semi-sweet and mini chocolate chips.
6. Roll Out and Fill the Dough: On a lightly floured surface, roll the cinnamon roll dough into a 15×21-inch rectangle. Evenly spread the cookie dough filling over the dough, leaving a 1-inch border clear at the top edge. Sprinkle additional mini chocolate chips over the filling and press them gently into the surface.
7. Shape the Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you to form individual rolls. Carefully transfer the rolls into a parchment-lined or buttered 9×13-inch baking pan.
8. Proof the Rolls: Cover the pan loosely with plastic wrap and set in a warm place to rise until doubled in size, about 1 hour. Meanwhile, preheat the oven to 325°F (162°C).
9. Bake the Rolls: Bake the rolls for 30-40 minutes, or until the tops are golden brown and an instant-read thermometer inserted into the center reads 170°F.
10. Prepare the Frosting: While the rolls bake, beat together the unsalted butter and cold cream cheese until smooth. Gradually add the powdered sugar and mix until combined. Whisk in the heavy cream and vanilla paste until the frosting is smooth and spreadable.
11. Cool and Frost: Remove the rolls from the oven and let the pan cool on a wire rack for 15-20 minutes. Spread the cream cheese frosting evenly over the warm rolls. Serve immediately for best flavor and texture.

Notes

• Measuring flour by weight is recommended to ensure accuracy; 3 1/2 cups of all-purpose flour equals approximately 440 grams.
• Tangzhong is a cooked flour-water mixture that enhances moisture and softness in the bread.
• Room temperature ingredients help promote even mixing and better yeast activation.
• Use a sharp pizza cutter or serrated knife to achieve clean, even strips of dough.
• Ensure the rolls have doubled in size before baking for a light and fluffy texture.
• The frosting can be adjusted in consistency by adding more or less heavy cream.
• Store leftover rolls tightly wrapped at room temperature for up to 2 days or refrigerate to extend freshness.

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Keywords: Chocolate chip rolls, Cookie rolls, Sweet rolls, Cinnamon roll dough, Chocolate chip cookie filling, Cream cheese frosting