Chocolate Chip Cookie Rolls
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.
Equipment
Ingredients
For the Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
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.
- 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.
- 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.
- 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.
- Mix in the egg and vanilla until combined.
- Mix in the flour, salt, and baking powder until combined.
Bake and Fill the Rolls
- Line a metal 9x13 baking pan with parchment paper.
- Roll out the dough on a lightly floured surface into a 15x21" 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.
- 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.
- 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.
