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.
Ingredients
Scale
Cinnamon Roll Dough:
- 1/4 cup all-purpose flour
- 3/4 cup water
- 3 1/2 cups all-purpose flour
- 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
- 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 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
