Go Back
Chocolate Chip Cookie Rolls

Chocolate Chip Cookie Rolls

Soft tangzhong dough rolled with chocolate chip cookie dough, baked golden and topped with cream cheese glaze.
Print Recipe Pin Recipe
Prep Time 2 hours 40 minutes
Cook Time 25 minutes
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 rolls
Calories 580 kcal

Equipment

  • Stand mixer with dough hook
  • Small saucepan
  • Rolling Pin
  • 9x13 Baking Dish
  • Instant read thermometer
  • Whisk

Ingredients
  

Main Ingredients

  • ¼ cup all purpose flour for the tangzhong
  • ¾ cup water for the tangzhong
  • 3 ½ cup all purpose flour dough
  • ⅓ cup granulated sugar dough
  • 2 tsp instant yeast
  • 1 ¼ tsp fine sea salt dough
  • ⅓ cup heavy cream room temperature
  • ⅓ cup whole milk room temperature
  • 1 large egg dough, room temperature
  • 1 tsp vanilla extract dough
  • 6 tbsp unsalted butter softened, dough
  • 8 tbsp unsalted butter room temperature, filling
  • ½ cup light brown sugar packed, filling
  • 2 tbsp granulated sugar filling
  • 1 large egg filling, room temperature
  • 1 tsp vanilla extract filling
  • 1 ¼ cup all purpose flour filling
  • ½ tsp fine sea salt filling
  • ¼ tsp baking powder filling
  • ½ cup semi sweet chocolate chips filling
  • ½ cup mini chocolate chips filling
  • 4 tbsp unsalted butter room temperature, glaze
  • 1 oz cream cheese softened, glaze
  • 1 cup powdered sugar glaze
  • 3 tbsp heavy cream glaze
  • 1 tsp vanilla extract glaze

Instructions
 

Cooking

  • Cook the paste. Stir 1/4 cup flour into 3/4 cup water over medium low heat until thick, then cool 10 minutes. Knead. Mix the dough ingredients with the cooled paste, add the softened butter gradually, and knead 8 to 10 minutes.
  • First rise. Let the covered dough double, about 1 hour. Cookie dough. Cream the filling butter and sugars, beat in egg and vanilla, then add flour, salt, baking powder, and both chips.
  • Spread. Roll the dough to 12 by 18 inches and cover it with the filling, leaving a 1/2 inch edge. Roll up. Roll tightly from the long side and cut 12 equal slices.
  • Second rise. Arrange in a greased 9x13 dish and let rise 45 minutes.
  • Bake. Bake at 350 degrees F for 25 to 28 minutes, until the center of a roll reaches 190 degrees F.
  • Frost. Beat the glaze until smooth and spread it on rolls cooled 10 minutes.

Notes

Substitutions: Active dry yeast works if bloomed in the warm milk first.
Tips: Use a thread to slice the log cleanly and tent with foil if the tops brown too fast.
Storage: Refrigerate glazed rolls up to 3 days or freeze unglazed baked rolls up to 2 months.
Keyword Baked Goods, Chocolate Chip Cookie Rolls, Cinnamon Rolls, Treats