Description

Delight in these soft, buttery Chocolate Chip Cookie Rolls—a unique hybrid of cinnamon roll dough filled with rich cookie dough and melty chocolate chips. Perfectly sweet and tender, these rolls are baked to golden perfection and topped with creamy cream cheese frosting for an irresistible treat.

Ingredients

Scale

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
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 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

Instructions

Make the Tangzhong: Whisk the flour and water together in a saucepan over medium heat. Continuously whisk until it thickens into a smooth roux, about 4-5 minutes. Transfer to a bowl and cool.
Prepare the Cinnamon Roll Dough: In a stand mixer bowl, whisk together flour, sugar, yeast, and salt. Add heavy cream, milk, egg, vanilla, and the tangzhong. Knead on low speed with dough hook for 2 minutes to form rough dough.
Incorporate Butter: With mixer running low, add softened butter one tablespoon at a time, fully mixing each before adding more. Continue kneading until dough is smooth and elastic, around 11-12 minutes. Knead in mini chocolate chips.
First Rise: Shape dough into a round ball, place in bowl, cover with plastic wrap, and let rest for 30 minutes.
Make Cookie Dough Filling: Cream together butter, brown sugar, and granulated sugar for 3 minutes until fluffy. Mix in egg and vanilla until combined, then stir in flour, salt, and baking powder until evenly mixed.
Roll and Fill: On a lightly floured surface, roll dough into a 15×21-inch rectangle. Spread cookie dough evenly over it, leaving a 1-inch border at the top. Sprinkle chocolate chips evenly and press them lightly into the filling.
Cut Rolls: Use a pizza cutter to slice the dough into twelve 1 ¾-inch strips. Roll each strip away from you tightly, then place them in a buttered or parchment-lined 9×13 inch pan.
Second Rise: Cover the pan with plastic wrap and allow rolls to rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 325°F (162°C).
Bake Rolls: Bake the rolls for 30-40 minutes until tops are golden and a thermometer inserted into center reads 170°F.
Make Frosting: Combine butter and cold cream cheese in a bowl until smooth. Mix in powdered sugar, then whisk in heavy cream and vanilla until fluffy and creamy.
Cool and Frost: Let the rolls cool for 15-20 minutes on a wire rack, then spread frosting evenly on top. Serve warm and enjoy.

Notes

For accurate flour measurement, spoon and level the flour rather than scooping directly with the cup to prevent excess flour.
Room temperature ingredients ensure better dough texture and fermentation.
Ensure the dough is kneaded thoroughly for an elastic, smooth result to develop gluten properly.
The tangzhong method helps keep the rolls soft and moist after baking.
Use a kitchen thermometer to check doneness to avoid underbaking the thick rolls.
Frosting the rolls while slightly warm helps it melt slightly for better texture and flavor.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Chocolate Chip Cookie Rolls, Chocolate Chip Rolls, Sweet Rolls, Cinnamon Roll Dough, Cookie Dough Filling, Cream Cheese Frosting, Dessert Rolls, Baked Dessert