Chocolate Chip Cookie Rolls

There’s something magical about the mingling scent of freshly baked cookies and soft, buttery rolls wafting through the kitchen on a weekend morning. These Chocolate Chip Cookie Rolls are more than just a dessert—they’re a joyful celebration of comfort, creativity, and nostalgia. Think of the softest cinnamon roll you’ve ever had. Now imagine that swirled with a rich, gooey chocolate chip cookie dough center. It’s a match made in baking heaven.

I still remember the first time I made a hybrid dessert for my niece’s birthday brunch. She couldn’t decide between cookies or sweet rolls, and her face lit up when I surprised her with these delightful swirls of sweetness. That moment—her happy squeal, the family gathering around for seconds, the chocolate smudges on every plate—made this recipe an instant tradition.

These rolls are perfect for cold mornings, special celebrations, or simply when you need something indulgent to share. The recipe combines a pillowy, enriched dough (thanks to a technique called tangzhong) with layers of homemade cookie dough and a silky vanilla bean glaze. The result? A pull-apart treat that’s warm, chewy, chocolatey, and unforgettable.

Whether you’re hosting a holiday brunch, surprising loved ones on a birthday morning, or just baking for the joy of it, these Chocolate Chip Cookie Rolls are sure to become a new favorite in your recipe book.

Why You’ll Love This Recipe:

• Two desserts in one: Combines the best of classic chocolate chip cookies and buttery soft rolls.
• Tender and pillowy texture: Thanks to the tangzhong method, the dough stays soft for days.
• Rich cookie filling: A layer of real cookie dough spiraled into every bite.
• Perfect for gatherings: Makes a show-stopping centerpiece for brunches or celebrations.
• Customizable: You can add nuts, white chocolate, or even a touch of cinnamon.

INGREDIENTS YOU’LL NEED:

For the Dough:

• 3 2/3 cups (485g) bread flour
• 1/3 cup (66g) granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1/3 cup (78g) heavy cream, room temperature
• 1/3 cup (78g) whole milk, room temperature
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 3 tablespoons (42g) unsalted butter, room temperature
• 1/2 cup (90g) mini chocolate chips

For the Tangzhong:

• 1/4 cup (32g) bread flour
• 3/4 cup (180g) water

For the Cookie Dough Filling:

• 1/2 cup (113g) unsalted butter, room temperature
• 1/4 cup (50g) granulated sugar
• 1/4 cup (55g) light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups (160g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup (90g) chocolate chips

For the Vanilla Bean Glaze:

• 4 tablespoons (56g) unsalted butter, softened
• 2 ounces (57g) cream cheese, softened
• 1 cup (120g) powdered sugar
• 1 teaspoon vanilla bean paste or extract
• 2 tablespoons (30g) heavy cream

HOW TO MAKE CHOCOLATE CHIP COOKIE ROLLS:

STEP-BY-STEP INSTRUCTIONS:

1. Prepare the Tangzhong

Start by whisking together bread flour and water in a small saucepan. Heat gently over medium, stirring constantly, until the mixture thickens into a smooth, glossy paste. This Japanese baking technique locks in moisture, giving your rolls an unbelievably soft texture. Set aside to cool while you prepare the rest of the dough.

2. Make the Dough

In the bowl of a stand mixer, combine bread flour, sugar, yeast, and salt. Add the tangzhong, along with milk, cream, egg, and vanilla extract. Mix with the dough hook attachment until a shaggy dough forms. Gradually add softened butter, one tablespoon at a time. Knead for about 10 minutes until the dough is smooth, stretchy, and only slightly sticky.

Fold in mini chocolate chips at the end to avoid melting them during kneading. Shape into a ball, cover the bowl, and let it rest in a warm place for 30 minutes.

3. Make the Cookie Dough Filling

In a separate bowl, cream the butter, granulated sugar, and brown sugar until fluffy. Beat in the egg and vanilla. Stir together the flour, baking soda, and salt in another bowl, then slowly incorporate the dry mix into the wet. Fold in the chocolate chips. Refrigerate the dough briefly while your bread dough continues to rise.

4. Roll and Fill the Dough

Once rested, roll the dough on a lightly floured surface into a 15×21-inch rectangle. Spread the chilled cookie dough evenly over the surface, leaving a 1-inch border along the top edge. Use a small offset spatula or your hands to spread it gently—it will be soft and a bit sticky.

5. Roll, Cut, and Let Rise

Tightly roll the dough into a log starting from the bottom edge. Slice into 12 equal rolls using unflavored dental floss or a sharp knife. Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise until puffy and doubled in size—about 1–2 hours depending on the room temperature.

6. Bake

Preheat the oven to 325°F (163°C). Bake for 25–30 minutes, or until golden brown and the internal temperature reads around 180°F. The smell of melting chocolate and fresh bread is your sign that something amazing is happening in the oven.

7. Glaze and Serve

While the rolls are baking, beat together butter and cream cheese until smooth. Add powdered sugar, vanilla bean paste, and heavy cream. Mix until creamy and spreadable. Drizzle or slather over the warm rolls once they’re out of the oven. Serve immediately for the ultimate ooey-gooey experience.

HELPFUL TIPS:

• Use warm (not hot) milk and cream for best yeast activation.
• Chill the cookie dough briefly if it’s too soft to spread.
• Don’t rush the rise—a full second proof ensures tender, fluffy layers.
• Slice rolls cleanly using floss to avoid squishing.
• Make it ahead: Shape the rolls the night before, refrigerate, and bake fresh in the morning.

DETAILS:

Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes
Yield: 12 rolls
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

These cookie rolls are a playful spin on traditional cinnamon rolls. Feel free to experiment with different chocolate chip varieties or add crushed walnuts or pecans for texture.

NUTRITIONAL INFORMATION:

(Estimated per roll)
Calories: 350
Fat: 15g
Carbs: 45g
Protein: 6g
Sugar: 20g
Cholesterol: 60mg
Sodium: 200mg

FREQUENTLY ASKED QUESTIONS:

Can I use all-purpose flour instead of bread flour?
Yes, but the texture may be slightly less chewy and airy. Bread flour is preferred for optimal rise and structure.

Can I freeze Chocolate Chip Cookie Rolls?
Yes! After shaping, freeze them on a tray, then transfer to a freezer-safe bag. Thaw overnight, rise, and bake as usual.

Do I have to use a stand mixer?
You can knead the dough by hand, but be prepared for a workout—it takes about 15 minutes to get it smooth and elastic manually.

STORAGE INSTRUCTIONS:

Store any leftover rolls in an airtight container at room temperature for up to 3 days. To reheat, microwave individual rolls for 20–30 seconds. You can also refrigerate them and warm them gently in the oven at 300°F.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Salted Caramel Cupcakes
• Soft and Chewy Cinnamon Roll Sugar Cookies
• Raspberry Swirl Cookies

CONCLUSION:

Chocolate Chip Cookie Rolls are one of those recipes that feels like a little miracle. They bring together the chewy, nostalgic goodness of a chocolate chip cookie with the pillowy luxury of a bakery-style roll. Whether you’re baking for a crowd or indulging solo with a cup of coffee, these are the kind of treats that make memories—and that’s the real magic in baking.

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