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Chocolate Chip Cookie Rolls

Chocolate Chip Cookie Rolls
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Indulge in the delightful fusion of flavors with these Chocolate Chip Cookie Rolls, where classic cinnamon rolls meet gooey chocolate chip cookie dough. Each roll is a warm, comforting treat, perfect for breakfast, dessert, or any special occasion. Topped with a creamy vanilla bean glaze, they offer an irresistible sweetness that will make your taste buds dance. These rolls are not only delicious but also customizable, allowing you to add your favorite mix-ins for a personal touch. Serve them at brunches, cozy family gatherings, or as an afternoon snack and watch everyone smile with joy!

Ingredients

Scale
  • 3 ½ cups all-purpose flour
  • â…“ cup granulated sugar
  • 2 teaspoons instant yeast
  • ¾ teaspoon fine sea salt
  • 1 egg (room temperature)
  • ½ cup mini chocolate chips
  • 8 tablespoons unsalted butter (room temperature)
  • 1 cup powdered sugar (for glaze)
  • 1/4 cup all-purpose flour (for tangzhong)
  • 3/4 cup water (for tangzhong)
  • 3/4 teaspoon fine sea salt (for dough)
  • 1/3 cup heavy cream (room temperature)
  • 1/3 cup whole milk (room temperature)
  • 1 teaspoon vanilla paste or extract (for dough)
  • 6 tablespoons unsalted butter (softened, for dough)
  • 8 tablespoons unsalted butter (room temperature, for filling)
  • 1/2 cup light brown sugar (packed, for filling)
  • 1/8 cup granulated sugar (for filling)
  • 1 large egg (room temperature, for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 1 1/4 cups all-purpose flour (for filling)
  • 1/2 teaspoon fine sea salt (for filling)
  • 1/4 teaspoon baking powder (for filling)
  • 1/2 cup semi-sweet chocolate chips (for filling)
  • 1/2 cup mini chocolate chips (for filling)
  • 4 tablespoons unsalted butter (room temperature, for glaze)
  • 1 ounce cream cheese (cold, for glaze)
  • 3 tablespoons heavy cream (for glaze)
  • 1 teaspoon vanilla paste or extract (for glaze)

Instructions

  1. Prepare the tangzhong by whisking together flour and water in a saucepan over medium heat until thickened; set aside to cool.
  2. In a stand mixer, combine flour, sugar, yeast, salt, egg, heavy cream, milk, vanilla paste, and cooled tangzhong. Mix until combined.
  3. Gradually add softened butter and knead until smooth.
  4. Place dough in a greased bowl and let rise until doubled in size (60–90 minutes).
  5. Prepare the filling by creaming butter and sugars together; mix in remaining filling ingredients.
  6. Roll out the dough into a rectangle and spread the filling evenly over it; roll tightly and slice into pieces.
  7. Place rolls in a greased baking dish and let rise again (30–45 minutes).
  8. Bake at 350°F (175°C) for 25–30 minutes or until golden brown.
  9. While baking, prepare the glaze by beating butter and cream cheese together; gradually mix in powdered sugar and heavy cream.
  10. Drizzle glaze over warm rolls before serving.

Nutrition

Find it online: https://kitchenmealplan.com/chocolate-chip-cookie-rolls/