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 as above)

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: Make the Tangzhong by whisking 1/4 cup flour with 3/4 cup water in a saucepan. Cook over medium heat, whisking constantly, until it thickens into a roux, about 4-5 minutes. Transfer to a bowl and set aside.

Step 2: In a stand mixer bowl, whisk together 3 1/2 cups flour, granulated sugar, instant yeast, and salt. Add heavy cream, milk, egg, vanilla, and the prepared Tangzhong. Knead on low speed with dough hook for 2 minutes until a rough dough forms.

Step 3: With the mixer running low, add softened butter one tablespoon at a time, fully incorporating each before adding more. Continue kneading until dough is smooth and elastic, about 11-12 minutes. 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: For the cookie dough filling, cream 8 tablespoons butter, light brown sugar, and granulated sugar together for 3 minutes. Mix in egg and vanilla until combined. Stir in 1 1/4 cups flour, salt, and baking powder until just combined.

Step 6: Roll out the dough on a lightly floured surface to a 15×21-inch rectangle. Spread the cookie dough filling evenly over the dough, leaving a 1-inch border at the top clear.

Step 7: Sprinkle 1/2 cup semi-sweet and 1/2 cup mini chocolate chips evenly over the filling, pressing gently to secure them.

Step 8: Using a pizza cutter, cut the dough into twelve 1 ¾-inch strips. Roll each strip away from you and place them into a parchment-lined or buttered 9×13 baking pan.

Step 9: Cover the pan with plastic wrap and let the rolls rise until doubled in size, about 1 hour. Preheat oven to 325°F (162°C) during this time.

Step 10: Bake the rolls for 30-40 minutes until golden brown and a thermometer inserted into the center reads 170°F.

Step 11: While baking, prepare the frosting by combining 4 tablespoons butter and cold cream cheese until smooth. Add powdered sugar, then whisk in heavy cream and vanilla until creamy.

Step 12: Let the rolls cool on a wire rack for 15-20 minutes, then spread the frosting over the warm rolls. Serve immediately and enjoy!

Tips & Variations

Use mini chocolate chips in the dough and full-size chips in the filling for a balanced texture.

Room temperature ingredients ensure better dough rise and consistency.

For extra flavor, add a teaspoon of cinnamon to the dough or filling.

Substitute cream cheese frosting with a simple powdered sugar glaze if preferred.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but dissolve active dry yeast in warm liquid first and let it proof for 5-10 minutes before adding to the dry ingredients.

What is tangzhong and why is it used?

Tangzhong is a cooked flour and water mixture that adds moisture and tenderness to the dough, resulting in soft, fluffy rolls that stay fresh longer.

Dessert

Chocolate Chip Cookie Rolls Recipe

Introduction