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–+ servings
Chocolate chip cookie stuffed cinnamon rolls with vanilla glaze.
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5 from 6 votes

Chocolate Chip Cookie Rolls

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.

Equipment

Ingredients

For the Tangzong

For the Cinnamon Roll Dough

  • 3 ½ cups all-purpose flour *See notes below for measuring*
  • ⅓ cup granulated sugar
  • 2 teaspoons instant yeast
  • ¾ teaspoon fine sea salt
  • ⅓ cup heavy cream room temperature
  • ⅓ cup whole milk room temperature
  • 1 egg room temperature
  • 1 teaspoon vanilla paste or extract
  • Tangzhong from above
  • 6 tablespoons unsalted butter softened
  • ½ cup mini chocolate chips

Cookie Dough Filling

  • 8 tablespoons unsalted butter room temperature
  • ½ cup light brown sugar packed
  • ⅛ cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • ¼ teaspoon baking powder
  • ½ cup semi-sweet chocolate chips
  • ½ 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
US Customary - Metric

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.
  • 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.
  • 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.
  • 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.
  • Mix in the egg and vanilla until combined.
  • Mix in the flour, salt, and baking powder until combined.

Bake and Fill the Rolls

  • Roll out the dough on a lightly floured surface into a 15x21-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.
  • 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 9x13 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.
  • 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

*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 170°F.