Chocolate Chip Cookie Rolls Recipe 

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. These chocolate chip cookie rolls are like the dream team of desserts—a soft, cinnamon-roll style dough wrapped around gooey chocolate chip cookie dough, then topped with a silky vanilla bean frosting. Ready? Let’s roll up our sleeves and get this deliciousness going!

Why This Recipe is Awesome

This recipe is basically foolproof. Like, even if you’re terrible at baking (no judgments here), it’s almost impossible to mess these up. Plus, it combines the delight of cinnamon rolls and chocolate chip cookies into one glorious, gooey, melt-in-your-mouth roll. Imagine biting into warm rolls filled with ooey-gooey cookie dough and then slathered in creamy, dreamy frosting—it’s a total game changer. If you love chocolate and carbs, you’re about to become best friends with this recipe.

Ingredients You’ll Need

• For the Tangzhong (aka the secret to soft dough):
  • 1/4 cup all-purpose flour
  • 3/4 cup water
• For the Cinnamon Roll Dough:
  • 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 temp
  • 1/3 cup whole milk, room temp
  • 1 egg, room temp
  • 1 teaspoon vanilla paste or extract
  • Tangzhong from above
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup mini chocolate chips
• For the Cookie Dough Filling:
  • 8 tablespoons unsalted butter, room temp
  • 1/2 cup light brown sugar, packed
  • 1/8 cup granulated sugar
  • 1 large egg, room temp
  • 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
• For the Frosting:
  • 4 tablespoons unsalted butter, room temp
  • 1 ounce cream cheese, cold
  • 1 cup powdered sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla paste or extract

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Step-by-Step Instructions

1. Make the Tangzhong: Whisk flour and water in a small saucepan over medium heat until thickened, then cool completely. This magic trick makes your dough super soft.
2. Prepare cinnamon roll dough: Mix flour, sugar, yeast, and salt. In another bowl, combine cream, milk, egg, vanilla, and cooled tangzhong. Add wet to dry, then knead in butter and chocolate chips until smooth and soft.
3. Make cookie dough filling: Cream butter and sugars for about 3 minutes. Mix in egg and vanilla. Add flour, salt, and baking powder until combined, then stir in chocolate chips.
4. Roll out dough: On a floured surface, roll the dough into a 15×21-inch rectangle. Spread the cookie dough filling evenly over the dough, leaving a 1-inch border at the top clean. Sprinkle chocolate chips evenly and press gently.
5. Cut and roll: Cut twelve 1 ¾-inch strips. Roll each strip away from you and place them into a greased 9×13 baking pan.
6. Let rise: Cover with plastic wrap and let rolls rise in a warm place until doubled in size, about 1 hour.
7. Bake: Preheat oven to 325°F (162°C). Bake rolls for 30-40 minutes until golden brown and an instant-read thermometer reads 170°F in the center.
8. Make frosting: Combine butter and cream cheese until smooth. Mix in powdered sugar, then whisk in heavy cream and vanilla until silky.
9. Frost and serve: Let rolls cool for 15-20 minutes, then slather with frosting. Serve warm and brace yourself for tons of ‘Mmm!’ moments.

Common Mistakes to Avoid

• Thinking you can skip the tangzhong step — rookie mistake. It’s the secret to soft rolls, so don’t cheat on this.
• Rolling the dough too thin or too thick will mess with texture. Aim for that 15×21-inch rectangle!
• Not letting the rolls rise enough. They should double in size. If you rush this, your rolls will be dense and sad.
• Overbaking. It’s tempting to go darker, but golden is gold with these.
• Skipping the frosting because you want “healthier” rolls. No shame, but why deny yourself that creamy bliss?

Alternatives & Substitutions

• No cream cheese for frosting? Use all butter and a touch more powdered sugar for a simple buttercream.
• Only have regular vanilla extract? Perfectly fine, just keep the amount the same or add a hair more for extra flavor.
• Want to skip tangzhong? You can, but rolls won’t be quite as fluffy. It’s worth the effort if you want bakery-level softness.
• Gluten-free flour? Use a 1:1 blend meant for baking, but results vary—expect a different texture.
• Chocolate chips swapping? Dark, milk, or even white chocolate chips work. Mix and match for fun.

FAQs

Can I use margarine instead of butter?

Well, technically yes, but why hurt your soul like that? Butter gives the rolls that lush richness that margarine just cannot match.

How long can I store these rolls?

Wrapped tightly in plastic or in an airtight container, they’ll last about 3 days at room temp. Warm ’em up before eating, though!

Can I make these ahead of time?

Absolutely! You can make the dough and filling separately, assemble, then refrigerate overnight before baking.

What if I don’t have instant yeast?

No worries, just use active dry yeast but mix it in warm water first to proof for 5-10 minutes.

Can I freeze the rolls?

Yes, freeze before baking. Let thaw and rise before baking. Or freeze baked rolls and warm in oven before serving.

Are these suitable for kids?

Oh, for sure! Gooey, chocolatey, and sweet—they’re basically happiness on a plate for any age.

Can I make these dairy-free?

Yes, swap butter for a plant-based alternative and use a dairy-free cream cheese for the frosting. Just note texture and flavor will change slightly.

Final Thoughts

Now go impress someone—or yourself—with your new culinary skills. Seriously, treat yourself to these warm, chocolate-filled rolls with luscious vanilla frosting any day of the week. Life’s too short for boring desserts, and these rolls bring the party right to your taste buds. Ready to roll? Let’s get baking!