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
- 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.
- 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.
