Imagine the fluffiest cinnamon roll you’ve ever tasted, now swirl in warm cookie dough and stud it with melty chocolate chips. That’s the magic of Chocolate Chip Cookie Rolls—a crave-worthy mash-up of classic bakery rolls and ooey-gooey chocolate chip cookies. This recipe brings out the absolute best of both worlds: a pillowy, luxe dough made extra soft with tangzhong, a decadent cookie center, and a swoosh of creamy vanilla frosting on top. If you love cookies and rolls, prepare to fall head over heels!

Chocolate Chip Cookie Rolls Recipe - Recipe Image

Ingredients You’ll Need

These Chocolate Chip Cookie Rolls are made from everyday ingredients, each with its own special job to do. Every scoop and pour helps build that soft, layered texture and all the richness that makes each bite unforgettable.

All-purpose flour: Gives the rolls their structure and gentle chew; be sure to measure correctly for the perfect texture.
Water: The base for the tangzhong (a Japanese technique) that makes your rolls ultra-soft.
Granulated sugar: Sweetens the dough just right, balancing rich and sweet notes.
Instant yeast: Helps the dough rise beautifully, so your rolls are light and fluffy.
Fine sea salt: Brings out the flavors in both dough and cookie filling.
Heavy cream: Adds unmatched richness to the dough and frosting.
Whole milk: Makes the dough pillowy and tender by adding moisture.
Egg: Adds structure and helps with that lovely golden color.
Vanilla paste or extract: Infuses the rolls and frosting with warm, comforting aroma.
Unsalted butter: Makes everything deliciously rich—from tender dough to creamy frosting.
Mini chocolate chips: Perfect for threading sweetness through every bite of dough and filling.
Light brown sugar: Provides depth and caramel notes for your cookie dough center.
Semi-sweet chocolate chips: Melty puddles of chocolate in every bite for extra indulgence.
Cream cheese: Adds tang and creaminess to your dreamy icing.
Powdered sugar: Sweetens and thickens the frosting so it sets just right on top.
Baking powder: Makes your cookie filling fluffy, not dense.

How to Make Chocolate Chip Cookie Rolls

Step 1: Make the Tangzhong

Start by whisking the water and a bit of flour in a small saucepan over medium heat. Keep whisking as the mixture thickens into a smooth, glossy roux—about 4 to 5 minutes. This little step ensures your Chocolate Chip Cookie Rolls stay super-tender and fresh for days! Scoop it into a clean bowl to cool while you prep the rest.

Step 2: Prepare the Dough

In the bowl of your stand mixer, combine the rest of the flour, sugar, instant yeast, and salt. Pour in the heavy cream, whole milk, egg, vanilla, and the cooled tangzhong. Using the dough hook attachment, mix on low speed until everything comes together into a shaggy ball—about 2 minutes. This walk-away dough is as easy as it gets!

Step 3: Add Butter and Chocolate Chips

With your mixer running on low, add the softened butter one tablespoon at a time. Let it fully incorporate before adding more, so that the dough gets unbelievably silky. Once all the butter is in, keep kneading (on low) for 11-12 minutes until the dough looks smooth, shiny, and elastic. Toss in the mini chocolate chips and knead just until they’re dotted throughout the dough. Gather the dough into a ball, plop it back in the bowl, and cover with plastic wrap. Let it rest for 30 minutes.

Step 4: Make the Cookie Dough Filling

While your dough is resting, whip up the cookie center! In a mixing bowl, cream the butter, granulated sugar, and light brown sugar until pale and fluffy—about 3 minutes. Beat in the egg and vanilla so everything is silky-smooth. Then, gently mix in the flour, sea salt, and baking powder. The dough should be thick but still spreadable, just like you want for the inside of your Chocolate Chip Cookie Rolls.

Step 5: Roll Out and Fill

Flour your work surface and roll the dough into a large rectangle (about 15 by 21 inches). Spread the cookie dough filling evenly over the top, leaving a 1-inch bare strip at the far end—this makes rolling neater. Sprinkle both regular and mini chocolate chips over the surface, then gently press them into the filling so they stay in place and melt in all the right places.

Step 6: Shape and Proof the Rolls

Use a pizza cutter or sharp knife to cut the rectangle into twelve strips, about 1 ¾-inches wide each. Roll each strip up tightly, starting at the bottom and rolling away from you, then nestle them in a buttered or parchment-lined 9×13-inch pan. Cover the pan loosely with plastic and let the rolls rise until they’ve doubled in size—about 1 hour in a warm spot.

Step 7: Bake

While the rolls are proofing, preheat your oven to 325°F (162°C). Once the rolls are puffy, bake for 30-40 minutes—keep an eye out for that gorgeous golden brown color. For perfectly baked rolls, poke an instant-read thermometer into the center of a roll: you’re looking for at least 170°F.

Step 8: Make the Frosting

While the rolls bake, beat together the butter and cold cream cheese until creamy. Gradually mix in the powdered sugar until you get a thick, smooth base. Then drizzle in the heavy cream and vanilla, whipping until the frosting is light and cloud-like. It’ll melt just a little over the warm rolls, making every bite swoon-worthy.

Step 9: Frost and Enjoy

Let your Chocolate Chip Cookie Rolls cool in the pan for 15-20 minutes before spreading the frosting thickly over the tops. Now’s the time to grab a fork—or just use your fingers, I won’t judge! Serve warm, and watch them disappear.

How to Serve Chocolate Chip Cookie Rolls

Garnishes

Chocolate Chip Cookie Rolls are already irresistible, but a handful of mini chocolate chips or a light dusting of cocoa powder instantly makes them party-ready. For a bakery finish, try a drizzle of extra melted chocolate or a sprinkle of flaky sea salt on top of the frosting—you’ll love that sweet-and-salty zing!

Side Dishes

Pair your Chocolate Chip Cookie Rolls with a tall glass of cold milk for the classic cookie vibe, or go for a cappuccino to complement the chocolatey richness. A berry fruit salad, with juicy strawberries and blueberries, adds a fresh pop of color and flavor that balances the rolls’ buttery sweetness beautifully.

Creative Ways to Present

Want to wow your guests? Nestle single Chocolate Chip Cookie Rolls in parchment tulip liners for a bakery-style look, or stack mini rolls on a cake stand for a playful brunch centerpiece. For make-ahead brunches, slice the rolls crosswise and sandwich them with a scoop of vanilla ice cream. Instant dessert bliss!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), store your Chocolate Chip Cookie Rolls in an airtight container at room temperature for up to two days, or chilled in the fridge for up to five days. They stay surprisingly soft, thanks to the tangzhong technique!

Freezing

For long-term storage, flash freeze unfrosted rolls on a baking sheet until firm, then transfer to a zip-top freezer bag. They’ll keep for up to 3 months. Thaw overnight in the fridge, then rewarm and frost for a fresh-baked experience any time you like.

Reheating

Nothing beats a warm roll! Pop a single roll in the microwave for 15-20 seconds, or reheat a pan of rolls covered with foil in a 325°F oven for about 10 minutes. If the frosting thins out, you can always dollop a little extra on top after warming.

FAQs

Can I make Chocolate Chip Cookie Rolls ahead of time?

Absolutely! You can assemble the rolls the night before, cover tightly, and let them rise in the fridge overnight. In the morning, let them come to room temperature while the oven preheats, then bake as directed for effortless brunch magic.

What is tangzhong, and why use it in Chocolate Chip Cookie Rolls?

Tangzhong is a Japanese method of cooking flour and liquid into a thick paste before adding to bread dough. It keeps your Chocolate Chip Cookie Rolls extra moist, tender, and fresh for much longer than average, so you don’t worry about dry leftovers!

Can I use active dry yeast instead of instant yeast?

Yes, you can swap in active dry yeast. Just dissolve it in the warm milk first and let it get a bit foamy before adding to your dough—it may need a little extra rising time, but your rolls will be just as fluffy and delicious.

How do I keep the cookie filling from leaking out?

Spread the cookie dough evenly and be sure to leave that 1-inch border along the top edge when rolling up your dough strips. Pressing the chocolate chips gently into the filling helps everything hold together as the rolls bake.

Can I substitute other types of chips or add nuts?

Definitely! Try milk or dark chocolate chips, peanut butter chips, or even white chocolate. Chopped toasted pecans or walnuts make a fabulous nutty upgrade, just make sure not to overload the filling or the rolls might get tricky to shape.

Final Thoughts

These Chocolate Chip Cookie Rolls bring two comfort food classics together in every gooey, gooey bite. Don’t be surprised if they become your most-requested treat for brunches, bake sales, or just cozy weekends at home. Go ahead and give them a try—and get ready for smiles all around!

Chocolate Chip Cookie Rolls Recipe

★★★★★

5.3 from 21 reviews

Author: lilan
Total Time: 2 hours
Yield: 12 rolls 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delicious combination of chocolate chip cookies and cinnamon rolls with these Chocolate Chip Cookie Rolls. A delightful twist on two classic treats, these rolls are perfect for breakfast, brunch, or as a sweet snack any time of day.

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 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.
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.
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!

Notes

For accurate measuring of flour, spoon the flour into the measuring cup and level it off with a knife.
Make sure all dairy ingredients are at room temperature to ensure proper dough development.
You can customize the filling by adding nuts or dried fruits to suit your preferences.

Prep Time: 45 minutes
Cook Time: 30-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 390
Sugar: 24g
Sodium: 280mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg

Keywords: Chocolate Chip Cookie Rolls, Cinnamon Rolls, Sweet Rolls, Baking, Dessert