These chocolate chip cookie rolls are made with soft milk bread dough, swirls of gooey chocolate chip cookie dough, vanilla bean icing, and mini chocolate chip cookies. You’ll recognize the same extra-soft, fluffy texture as in my most popular cinnamon roll recipe, but with the flavor of a warm chocolate chip cookie!

Chocolate chip cookie rolls with vanilla icing and mini cookies on top.

How to Make Them

Tangzhong mixture cooking in a saucepan with a whisk.

1

This first step is what the tangzhong should look like. It’s basically a flour-and-water roux that helps the dough stay moist for days longer than a traditional cinnamon roll.

Soft enriched yeast dough mixed with mini chocolate chips resting in a glass bowl.

2

You’ll want to knead in the mini chocolate chips right at the end to keep them from melting.

Vanilla bean cookie dough filling mixed in a bowl.

3

The filling is a standard cookie dough. You’ll just leave out the chocolate chips until the next step.

Chocolate chip cookie dough filling spread over cinnamon roll dough before rolling.

4

Once the dough is rolled out, spread the cookie dough filling across the surface, then sprinkle the chocolate chips on top.

You’ll want to press the chips into the filling with the palms of your hands so that they don’t fall out when you roll them up.

Chocolate chip cookie rolls cut and arranged in a baking pan before proofing.

5

Cut and roll the dough into 12 portions, then arrange them in the baking pan, leaving room between each one to double in size.

Proofed chocolate chip cookie rolls risen in a baking pan before baking.

6

You’ll know they’re ready to bake when they have puffed up enough to just be touching, and the sides feel light and airy when gently pressed.

Baked chocolate chip cookie rolls packed tightly in a baking pan.

7

Once baked, the tops should just barely be golden brown. This is key to a soft and gooey texture!

If you prefer your rolls more well-done, you can bake them until the tops are browner.

Chocolate chip rolls with vanilla icing and mini cookies on top.

8

I like to wait about 15-20 minutes, then spread the vanilla icing over the tops and sprinkle with mini chocolate chip cookies from Trader Joe’s.

Of all my cinnamon roll mashups, this one is easily in my top three. It has everything I love about my bakery-style chocolate chip cookies, just in cinnamon roll form.

My close second? S’mores cinnamon rolls. 😋

— Cambrea 🫶🏻

A cinnamon roll stuffed with cookie dough on a plate being eaten.

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Chocolate chip cookie stuffed cinnamon rolls with vanilla glaze.

Chocolate Chip Cookie Rolls

5 from 9 votes
– by Cambrea Gordon
These chocolate chip cookie rolls are made with soft milk bread dough, swirls of gooey chocolate chip cookie filling, vanilla bean icing, and mini chocolate chips baked into every bite. Soft, fluffy, and bakery-style, they taste just like a warm chocolate chip cookie in cinnamon roll form.
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Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 servings

Equipment

Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

For the Tangzhong

For the Cinnamon Roll Dough

  • 3 2/3 cups bread flour, *See notes below for measuring*
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/3 cup heavy cream, room temperature
  • 1/3 cup whole milk, room temperature
  • 1 large egg, room temperature
  • Tangzhong from above
  • 8 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 Cream Cheese Frosting

  • 6 tablespoons unsalted butter, room temperature
  • 4 ounces cream cheese, cold
  • 1 cup powdered sugar
  • 1 tablespoon 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) bread flour, 2/3 cup (155 g) water
  • Whisk the flour, sugar, yeast, and salt in a stand mixer bowl. Add the heavy cream, milk, egg, and tangzhong. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
    3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons (6 g) instant yeast, 1 teaspoon (4 g) fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) large egg, Tangzhong from above
  • With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for an additional 10-12 minutes, or until the dough appears smooth and elastic. Knead in the mini chocolate chips until combined.
    8 tablespoons (113 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 while you make the filling.

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

  • Line a metal 9×13 baking pan with parchment paper.
  • Roll out the dough on a lightly floured surface into a 15×21" rectangle, with the longest side closest to you. Spread the cookie dough filling across the entire surface of the dough. Then, evenly spread the chocolate chips over the filling, using your hands to press them into the dough so that they don't fall out.
    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 3/4-inch strips. Roll each strip away from you, then place each one into the prepared baking pan.
  • Cover the pan with plastic wrap and set it aside to rise for 1-2 hours, or until the rolls have doubled in size. Meanwhile, preheat the oven to 325°F (162 °C).
  • Bake for 30-40 minutes, or until the center roll's internal temperature reaches 185°F.
  • While the rolls are baking, make the frosting. In a stand mixer bowl, paddle mix the butter and cream cheese until smooth. Then mix in the powdered sugar. Once combined, whisk in the heavy cream and vanilla until smooth.
    6 tablespoons (84 g) unsalted butter, 4 ounces (4 oz) cream cheese, 1 cup (120 g) powdered sugar, 1 tablespoon (15 g) heavy cream, 1 teaspoon (g) 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. Garnish with mini chocolate chip cookies and enjoy!

Notes

*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftovers in an airtight container at room temperature for 2-3 days.
Reheating: Like any good chocolate chip cookie, these cookie rolls are best served warm! Reheat leftovers in the microwave for 20-30 seconds or in the oven at 350°F until the chocolate is melty and the middles are gooey.
Note on baking pan: 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 185°F. 
Serving: 1serving | Calories: 629kcal | Carbohydrates: 82g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 293mg | Potassium: 169mg | Fiber: 3g | Sugar: 40g | Vitamin A: 797IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 3mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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5 from 9 votes (4 ratings without comment)

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13 Comments

  2. Quana Alexander says:

    This was a great recipe! I doubled the cookie dough filling so I could bake mini chocolate chip cookies to put on top like on the picture! It worked like a charm! Now I have the rolls and extra mini cookies my son will enjoy! Thank you for all your hard work with this one.5 stars

    Reply