I can’t stop thinking about these bakery-style cinnamon rolls stuffed with chocolate chip cookie dough that burst with gooey chocolate at the center and are finished with a silky vanilla bean glaze.

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I am obsessed with Chocolate Chip Cookie Rolls because they mash two joys into one gnarly, sticky thing: bakery-style cinnamon rolls packed with cookie dough that melts into rivers of semisweet chocolate chips. I love that the roll is pillowy yet has edges that get gloriously caramelized.

The glaze with vanilla bean paste cuts through the richness and makes every bite glossy and addictive. But this is not dainty pastry talk.

These are messy slices I fight for, crumbs on the counter, chocolate on my chin. I can’t resist grabbing another before anyone else even reaches for a fork now.

Ingredients

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Plus, yeast gives the rolls that airy, pillowy rise you’ll love.
Basically, warm milk feeds the yeast and keeps dough soft.
Sugar sweetens and helps yeast bubble; adds subtle caramel notes.
Egg adds richness and structure so rolls aren’t flat and sad.
Butter makes dough tender and gives a buttery, cozy mouthfeel.
Flour builds the dough’s backbone; don’t overthink it, just trust it.
Salt balances sweetness and brings out the dough’s real flavor.
Softened butter for filling spreads creamy, melty pockets inside each roll.
Brown sugar filling adds deep molasses warmth and sticky chew.
Extra granulated sugar for cookie dough gives snap to the bite.
Vanilla in cookie dough adds warm, familiar sweet notes.
Cookie dough egg binds and gives that cakey cookie texture.
Cookie dough flour keeps the cookie layer intact inside the roll.
Cookie dough salt perks up sweetness and stops it from cloying.
Chocolate chips bring pockets of melty, bittersweet joy in every bite.
Sprinkle more chips on top for extra gooey chocolate hits.
Brown sugar for cinnamon swirl adds depth and sticky ribboned sweetness.
Cinnamon gives that classic, cozy spice everyone expects.
Softened butter for spreading helps the swirl glide and stick.
Powdered sugar makes the glaze silky and picture-perfect.
Cream thins the glaze so it drips just right.
Vanilla bean paste adds speckled flavor and extra real vanilla punch.
Pinch of salt in glaze cuts sweetness and keeps it balanced.

Ingredient Quantities

2 1/4 tsp active dry yeast (1 packet)

3/4 cup whole milk, warmed to about 110°F (180 ml)

1/4 cup granulated sugar

1 large egg, room temperature

1/4 cup unsalted butter, melted and slightly cooled

3 to 3 1/2 cups all purpose flour (360 to 420 g)

1 tsp fine salt

1/2 cup unsalted butter, softened for filling

1/2 cup packed light brown sugar

1/4 cup granulated sugar for cookie dough filling

1 tsp vanilla extract for cookie dough

1 large egg for cookie dough

1 1/2 cups all purpose flour for cookie dough (about 180 g)

1/2 tsp fine salt for cookie dough

1 cup semisweet chocolate chips, plus extra for sprinkling

1/3 cup packed brown sugar for cinnamon swirl

2 tbsp ground cinnamon

2 tbsp unsalted butter, softened for spreading

1 1/2 cups powdered sugar for glaze

2 to 3 tbsp heavy cream or whole milk for glaze

1 tsp vanilla bean paste for glaze

Pinch of fine salt for glaze

How to Make this

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1. Warm the milk to about 110°F and sprinkle the yeast over it with the 1/4 cup granulated sugar, stir and let sit 5 to 10 minutes until foamy. Beat in the 1 large egg and the 1/4 cup melted butter.

2. In a big bowl whisk together 3 to 3 1/2 cups flour and 1 tsp salt, pour the yeast mixture in and mix until a soft dough forms. Add a little extra flour if it’s too sticky. Knead by hand or with a dough hook for 6 to 8 minutes until smooth and slightly elastic.

3. Lightly oil a bowl, put the dough in, cover with plastic or a towel and let rise in a warm place until doubled, about 60 to 90 minutes.

4. While dough rises make the cookie dough filling: cream 1/2 cup softened butter with 1/4 cup granulated sugar and 1/2 cup packed brown sugar, stir in 1 tsp vanilla and 1 large egg. Add 1 1/2 cups flour and 1/2 tsp salt, then fold in 1 cup chocolate chips. If the dough is too soft to work with chill 15 to 30 minutes so you can spread or dollop it.

5. Make the cinnamon swirl: combine 1/3 cup packed brown sugar, 2 tbsp ground cinnamon and 2 tbsp softened butter until crumbly and spreadable.

6. Punch down the risen dough and roll it on a lightly floured surface into a roughly 12 by 18 inch rectangle. Spread the 2 tbsp softened butter thinly over the dough, then evenly sprinkle the cinnamon sugar mixture over that.

7. Break the chilled cookie dough into small pieces or dollops and distribute them evenly over the cinnamon layer, leaving a small border. Sprinkle a few extra chocolate chips on top. Roll the dough tightly lengthwise into a log, seal the seam and edge.

8. Cut the log into 9 to 12 rolls depending on how big you want them, place them cut-side up in a greased 9 by 13 inch pan or two smaller pans. Cover and let rise again until puffy, about 30 to 45 minutes. Meanwhile preheat the oven to 350°F.

9. Bake for 20 to 25 minutes until golden and set but still soft in the center. If the chips are browning too fast tent loosely with foil for the last 5 minutes. Remove from oven and let cool 10 minutes in the pan.

10. Whisk together 1 1/2 cups powdered sugar, 2 to 3 tbsp heavy cream or milk, 1 tsp vanilla bean paste and a pinch of salt until smooth. Drizzle or spread the glaze over the warm rolls and sprinkle extra chocolate chips if you like. Serve warm so they’re gooey.

Equipment Needed

1. Liquid and dry measuring cups and spoons (for milk, sugars, flour, salt, etc.)
2. Instant-read thermometer (to check the milk is about 110°F)
3. Large mixing bowls (one for the dough, one for the cookie filling)
4. Stand mixer with dough hook or a sturdy wooden spoon and strong hands for kneading
5. Whisk and rubber spatula (for the glaze and folding the cookie dough)
6. Rolling pin and a lightly floured work surface
7. Bench scraper or sharp knife (to cut the log into rolls)
8. 9 by 13 inch baking pan (or two smaller pans) and a pastry brush or your fingers to oil the pan
9. Cooling rack and a sheet of foil (for tenting if chocolate chips brown too fast)

FAQ

Q: Can I make the dough ahead of time and refrigerate it overnight?

A: Yes, you can. After the first rise, punch the dough down, wrap it tightly and refrigerate up to 24 hours. Take it out an hour before shaping so it warms up and is easier to roll. It might rise a bit slower when chilled, so be patient.

Q: My cookie dough filling seems too soft, will it ooze out when baking?

A: If the cookie dough is sticky, chill it 20 to 30 minutes before spreading. Cold dough is way easier to handle and less likely to squish out during the roll and bake. You can also press it in a thinner layer to help it stay inside.

Q: Can I use milk instead of heavy cream for the glaze?

A: Yep, milk works fine. Use 2 to 3 tablespoons to reach the right thickness. Start with less, add more if needed. If you want extra flavor, swap one tablespoon for maple syrup or a little melted butter.

Q: Do I have to activate the yeast with warm milk, or can I just mix everything cold?

A: Activate the yeast in warm milk around 110 F. Cold liquids slow the yeast way down and you won't get a good rise. If your milk's too hot you'll kill the yeast, so test with your wrist if you don't have a thermometer.

Q: Can I swap in dark brown sugar or coconut sugar?

A: You can swap in dark brown for a richer, more molasses-y flavor. Coconut sugar works but changes texture and flavor a bit. Keep measurements the same and expect slight differences in color and chew.

Q: How do I prevent the rolls from getting soggy in the middle?

A: Make sure the filling isn't too syrupy. Press the cookie dough layer evenly and don't overload with melted butter or extra chips. Bake until golden and the center tests just set. Let them cool a few minutes before glazing so the glaze doesn't soak in.

Chocolate Chip Cookie Rolls Recipe Substitutions and Variations

3/4 cup whole milk
- 1:1 evaporated milk, diluted with equal water if you want same richness
- 1:1 oat milk for a dairy free swap, texture is slightly thinner so dough might be tackier
- 1:1 half and half for richer, softer rolls but cut back a touch on melted butter
- 1:1 buttermilk for a tangy flavor and extra tender crumb, skip any extra acid
Unsalted butter (melted or softened)
- 1:1 salted butter, just reduce added salt in the dough by about 1/4 tsp
- 3/4 to 1:1 coconut oil (solid then softened) for dairy free, gives a faint coconut note
- 1:1 vegan buttery spread, works in both dough and filling but chill slightly before shaping
- 1:1 ghee for a nuttier, deeper flavor; still behaves like butter in the recipe
3 to 3 1/2 cups all purpose flour
- 1:1 bread flour for chewier, taller rolls because of more gluten; may need the lower end of the flour range
- Replace up to 1 cup with white whole wheat for a nuttier, slightly denser roll; add a splash more milk if too dry
- 1:1 gluten free 1-to-1 baking flour blend if you need gf, but add an extra egg or a tablespoon of xanthan gum for structure
- Use 1/4 cup less flour and more milk for a softer, stickier dough if you like a fluffier, more brioche like texture
1 cup semisweet chocolate chips
- 1:1 chopped chocolate bars (bittersweet or milk) for melty pockets and more intense flavor
- 1:1 mini chips for more even distribution through the rolls
- 3/4 cup + 1/4 cup chopped nuts (walnuts or pecans) plus 3/4 cup chips to add crunch and cut sweetness
- 1 cup dried cherries or raisins if you want a fruit twist instead of chocolate

Pro Tips

1) Proof and temp matter. If the milk feels hotter than warm it can kill the yeast, and if it feels cool the yeast won’t wake up. Aim for about body-warm to slightly warmer than your skin. If the yeast doesn’t foam within 10 minutes toss it and start over. Also, when dough is too cold it won’t rise well, so let it sit in a slightly warm spot, not near direct heat.

2) Don’t overflour while rolling. Add just enough flour to keep it from sticking, because extra flour makes the rolls dense. If the dough gets too springy and fights the rolling, let it rest uncovered for 5 to 10 minutes to relax the gluten, then continue.

3) Make the cookie filling workable by chilling if needed. If the cookie dough is too soft to spread, pop it in the fridge 15 to 30 minutes. If after chilling it’s still hard to spread, let it sit a couple minutes at room temp so it won’t tear the roll while you shape it.

4) Watch bake time and use foil for the chips. Ovens vary so start checking at the low end of the time range. The centers should be set but still soft. If chocolate chips on top are getting too dark, tent loosely with foil for the last few minutes. Let rolls cool 8 to 12 minutes before glazing so the glaze doesn’t fully melt off, but still glaze while slightly warm for that gooey finish.

Chocolate Chip Cookie Rolls Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can't stop thinking about these bakery-style cinnamon rolls stuffed with chocolate chip cookie dough that burst with gooey chocolate at the center and are finished with a silky vanilla bean glaze.

Servings

servings

Calories

577

kcal

Equipment: 1. Liquid and dry measuring cups and spoons (for milk, sugars, flour, salt, etc.)
2. Instant-read thermometer (to check the milk is about 110°F)
3. Large mixing bowls (one for the dough, one for the cookie filling)
4. Stand mixer with dough hook or a sturdy wooden spoon and strong hands for kneading
5. Whisk and rubber spatula (for the glaze and folding the cookie dough)
6. Rolling pin and a lightly floured work surface
7. Bench scraper or sharp knife (to cut the log into rolls)
8. 9 by 13 inch baking pan (or two smaller pans) and a pastry brush or your fingers to oil the pan
9. Cooling rack and a sheet of foil (for tenting if chocolate chips brown too fast)

Ingredients

2 1/4 tsp active dry yeast (1 packet)
3/4 cup whole milk, warmed to about 110°F (180 ml)
1/4 cup granulated sugar
1 large egg, room temperature
1/4 cup unsalted butter, melted and slightly cooled
3 to 3 1/2 cups all purpose flour (360 to 420 g)
1 tsp fine salt
1/2 cup unsalted butter, softened for filling
1/2 cup packed light brown sugar
1/4 cup granulated sugar for cookie dough filling
1 tsp vanilla extract for cookie dough
1 large egg for cookie dough
1 1/2 cups all purpose flour for cookie dough (about 180 g)
1/2 tsp fine salt for cookie dough
1 cup semisweet chocolate chips, plus extra for sprinkling
1/3 cup packed brown sugar for cinnamon swirl
2 tbsp ground cinnamon
2 tbsp unsalted butter, softened for spreading
1 1/2 cups powdered sugar for glaze
2 to 3 tbsp heavy cream or whole milk for glaze
1 tsp vanilla bean paste for glaze
Pinch of fine salt for glaze

Directions

Warm the milk to about 110°F and sprinkle the yeast over it with the 1/4 cup granulated sugar, stir and let sit 5 to 10 minutes until foamy. Beat in the 1 large egg and the 1/4 cup melted butter.
In a big bowl whisk together 3 to 3 1/2 cups flour and 1 tsp salt, pour the yeast mixture in and mix until a soft dough forms. Add a little extra flour if it's too sticky. Knead by hand or with a dough hook for 6 to 8 minutes until smooth and slightly elastic.
Lightly oil a bowl, put the dough in, cover with plastic or a towel and let rise in a warm place until doubled, about 60 to 90 minutes.
While dough rises make the cookie dough filling: cream 1/2 cup softened butter with 1/4 cup granulated sugar and 1/2 cup packed brown sugar, stir in 1 tsp vanilla and 1 large egg. Add 1 1/2 cups flour and 1/2 tsp salt, then fold in 1 cup chocolate chips. If the dough is too soft to work with chill 15 to 30 minutes so you can spread or dollop it.
Make the cinnamon swirl: combine 1/3 cup packed brown sugar, 2 tbsp ground cinnamon and 2 tbsp softened butter until crumbly and spreadable.
Punch down the risen dough and roll it on a lightly floured surface into a roughly 12 by 18 inch rectangle. Spread the 2 tbsp softened butter thinly over the dough, then evenly sprinkle the cinnamon sugar mixture over that.
Break the chilled cookie dough into small pieces or dollops and distribute them evenly over the cinnamon layer, leaving a small border. Sprinkle a few extra chocolate chips on top. Roll the dough tightly lengthwise into a log, seal the seam and edge.
Cut the log into 9 to 12 rolls depending on how big you want them, place them cut-side up in a greased 9 by 13 inch pan or two smaller pans. Cover and let rise again until puffy, about 30 to 45 minutes. Meanwhile preheat the oven to 350°F.
Bake for 20 to 25 minutes until golden and set but still soft in the center. If the chips are browning too fast tent loosely with foil for the last 5 minutes. Remove from oven and let cool 10 minutes in the pan.
Whisk together 1 1/2 cups powdered sugar, 2 to 3 tbsp heavy cream or milk, 1 tsp vanilla bean paste and a pinch of salt until smooth. Drizzle or spread the glaze over the warm rolls and sprinkle extra chocolate chips if you like. Serve warm so they're gooey.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.