These chocolate chip cookie rolls are classic bakery-style cinnamon rolls stuffed with chocolate chip cookie dough! After baking, they’re oozing with gooey chocolate and topped with a creamy vanilla bean glaze.
As a former pastry chef, dreaming up creative twists on classic desserts was my favorite part of the job- that’s where these cookie-stuffed cinnamon rolls come in!
Like my cookies and cream rolls and coffee rolls, they are made with a super soft and easy-to-work tangzhong yeast dough (also known as milk bread). It’s then stuffed with chocolate chip cookie dough and baked to perfection. Every bite is full of melty chocolate and gooey cookie dough!
Table of Contents
Ingredient Notes and Substitutions
All-purpose flour: For a chewier texture, substitute the all-purpose flour with equal parts bread flour! I don’t recommend using any alternative flours, or the recipe will not turn out.
Chocolate chips: Incorporating regular and mini chocolate chips into the roll results in various textures and gooey chocolate distribution, similar to my chocolate sweet rolls.
Brown sugar: This recipe calls for light brown sugar, but you can use dark brown sugar in equal substitution!
Yeast: Use instant yeast for a quick rise and more yeasty flavor. If you substitute it with active dry yeast, note that you must let the dough rise until doubled before rolling and filling it!
Heavy cream: For richness and a super soft texture, we add the heavy cream straight into the yeast dough instead of pouring it over the top like other recipes. You can use equal parts whole milk if you don’t have any on hand.
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Recipe Instructions
Step 1: Make the tangzhong. Cook a portion of the water and flour until thickened like a roux. (Image 1 below) Set aside.
Step 2: Combine the dry ingredients. Combine the flour, sugar, yeast, and salt in a stand mixing bowl. (Image 2 below)
Step 3: Mix in the wet ingredients. Mix in the heavy cream, milk, egg, vanilla, and tangzhong until a rough dough ball forms. (Image 3 below)
Step 4: Knead the dough. Knead in the butter one tablespoon at a time. Then, continue kneading until a smooth dough ball forms. Knead in the mini chocolate chips. (Image 4 above)
Step 5: Let the dough rest. Form the dough into a smooth round ball and place it back in the mixing bowl. Cover the top with plastic wrap and let it rest for 30 minutes. (Image 5 below)
Step 6: Make the cookie dough filling. Cream the butter and sugars until light and fluffy. Then mix in the egg and vanilla. Mix in the dry ingredients until just combined. (Image 6 below)
Step 7: Roll out the dough. On a lightly floured surface, roll the dough into a 15×21-inch rectangle. (Image 7 above)
Step 8: Spread the filling on the dough. Evenly spread the cookie dough filling on top of the dough, leaving a 1-inch border at the top clean. Then, evenly sprinkle the chocolate chips on top. (Image 8 above)
Step 9: Cut and roll the dough. Use your hands to press the chocolate chips into the dough so they don’t move. Then, cut twelve 1 3/4-inch strips. Roll each one, then place it into the prepared baking pan. (Image 9 below)
Step 10: Let the rolls rise until doubled. Cover the top with the plastic wrap and set it in a warm place to rise until doubled. (Image 10 above)
Step 11: Make the vanilla bean frosting. Combine the butter, cream cheese, powdered sugar, vanilla paste, and heavy cream until smooth. (Image 11 above)
Step 12: Bake and frost the rolls! Bake the rolls until the tops are golden brown. Cool briefly on a wire rack, then top with the vanilla icing. Allow it to melt between the rolls before serving warm! (Image 12 above)
Tips for Perfect Cookie Rolls
Use a kitchen scale. Baking with a scale is my #1 baking tip! If you don’t have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
Use a metal baking pan. These cinnamon rolls are larger than usual, requiring extra space to rise and bake fully. The metal pan conducts heat the best and will yield the best results!
Knead the chocolate chips at the end. Adding them at the beginning of the kneading will warm the chocolate chips and make them melt into the dough.
Use a mix of large and mini chocolate chips. This gives that perfect amount of gooey chocolate in every bite!
Press the chocolate into the filling. This secures each chip to the dough, making cutting and rolling them easier!
Storage, Reheating, and Make Ahead
Storage: Keep leftovers in an airtight container at room temperature for 2-3 days.
Reheating: Like any good chocolate chip cookie, they’re best served warm! Reheat leftovers in the microwave for 20-30 seconds or in a 350°F oven until the chocolate is melty and the centers are gooey.
Make ahead: Chill the kneaded dough overnight in the fridge in a lightly greased container. Don’t exceed 24 hours, or yeast will ferment. Let the dough come to room temperature the next day, then fill, roll, and bake!
FAQs
For best results, use a metal pan. If using a ceramic or glass pan, increase the temperature to 350°F and cover the pan with foil once the middles of the rolls are golden brown. Bake until a thermometer inserted into the center roll reaches 170°F.
Dense cinnamon rolls can be caused by not kneading the dough long enough, using too much flour, or using expired yeast.
You can knead the dough by hand! It will take some time and elbow grease, but it can be done.
An easy way to check is to stick a thermometer at an angle into the side of the middle roll. The temperature should read 170°F! You’ll also notice the tops of the rolls are golden brown.
More Cinnamon Roll Recipes
- Strawberry cinnamon rolls
- Blueberry rolls
- Apple pie cinnamon rolls
- Lemon sweet rolls
- Peach cobbler cinnamon rolls
- Maple bacon rolls
If you tried this or any other recipe on my website, please let me know how it went in the comments below. I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Chip Cookie Rolls
Equipment
Ingredients
For the Tangzong
- 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 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
Chocolate Chip 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 Cinnamon Roll Dough
- Whisk the water and flour in a saucepan. Cook over medium heat, whisking constantly, until thickened into a roux, about 4-5 minutes. Transfer to a bowl and set aside.1/4 cup (32 g) all-purpose flour, 3/4 cup (155 g) water
- Whisk the flour, sugar, yeast, and salt in a stand mixing bowl. Add the heavy cream, milk, egg, vanilla, and tangzhong. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.3 1/2 cups (460 g) all-purpose flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons instant yeast, 3/4 teaspoon fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) egg, Tangzhong from above, 1 teaspoon vanilla paste or extract
- With the mixer running on low, add the butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading until the dough looks smooth and elastic, about 11-12 minutes. Knead in the mini chocolate chips until combined.6 tablespoons (84 g) unsalted butter, 1/2 cup (80 g) mini chocolate chips
- Form the dough into a smooth round ball and place it back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
Make the Cookie Dough Filling
- Cream the butter, sugar, and brown sugar together for 3 minutes.8 tablespoons (113 g) unsalted butter, 1/2 cup (100 g) light brown sugar, 1/8 cup (25 g) granulated sugar
- Mix in the egg and vanilla until combined.1 (50 g) large egg, 1 teaspoon vanilla extract
- Mix in the flour, salt, and baking powder until combined.1 1/4 cups (160 g) all-purpose flour, 1/2 teaspoon fine sea salt, 1/4 teaspoon baking powder
Bake and Fill the Rolls
- Roll out the dough on a lightly floured surface into a 15×21-inch rectangle. Evenly spread the cookie dough mixture, leaving a 1-inch border at the top clean. Sprinkle the chocolate chips evenly across the filling, then use your hands to press them and secure them to the filling.1/2 cup (90 g) semi-sweet chocolate chips, 1/2 cup (80 g) mini chocolate chips
- Use a pizza cutter to cut twelve, 1 ¾-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined or buttered 9×13 baking pan.
- Cover the pan with plastic wrap and set it aside to rise until the rolls double in size, about 1 hour. Meanwhile, preheat the oven to 325°F/162°C.
- Bake the rolls for 30-40 minutes, until the tops are golden brown and a thermometer inserted at an angle into the center roll reads 170°F.
- While the rolls are baking, make the frosting. In a bowl, combine the butter and cream cheese until smooth. Then mix in the powdered sugar. Once combined, whisk in the heavy cream and vanilla until smooth.4 tablespoons (56 g) unsalted butter, 1 ounce (1 oz) cream cheese, 1 cup (120 g) powdered sugar, 3 tablespoons heavy cream, 1 teaspoon vanilla paste or extract
- Let the pan cool on a wire cooling rack for 15-20 minutes, then spread the frosting over the tops of the rolls. Serve warm and enjoy!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
These are, hands down, the best rolls I’ve ever made! I highly recommend them—100%. Absolutely delicious! I also love that your recipes are so easy to convert and bake in Europe, where we don’t use cups on a daily basis.