Chocolate Chip Cookie Cinnamon Rolls

Name: Chocolate Chip Cookie Cinnamon Rolls
Prep time: 20 min
Cook time: 25 min
Ingredients: 360 ml warm milk; 2 tsp instant yeast; 2 tbsp sugar; 1 cup yogurt; 113 g melted butter; 600 g flour + 60g for rolling; 1 tsp salt; 1 tbsp baking powder; 115 g browned butter; 213 g brown sugar; 1 tbsp cinnamon powder; 113 g brown butter/melted butter; 110 g brown sugar; 65 g castor sugar; 60 ml greek yogurt; 1 tbsp vanilla; 200 g flour; 5 g corn starch; 1/2 tsp baking soda; 1/2 tsp salt; 140 g dark chocolate chunks/chips; 70 g dark chocolate chips (optional); 226 g cream cheese at room temperature; 60 g icing sugar; 2 tbsp whole milk plus additional as needed; 2 tbsp butter; Pinch of salt

Soft and fluffy no knead cinnamon roll dough, layered with cinnamon butter, chocolate chip cookie dough and baked until buttery, gooey and delicious. These buns are topped with a classic cream cheese frosting and are indulgent but perfect.

I am on a cinnamon roll streak lately. The bug has bitten me and I am down a rabbit hole on how many cinnamon rolls I can make. So far the banana bread cinnamon rolls and brownie batter cinnamon rolls are ruling the charts. Having said that, the next in line only seemed fitting to go the classic route with chocolate chip cookie dough. This recipe is literally chocolate chip cookie dough stuffed and rolled into a buttery soft, no knead cinnamon rolls dough that is slathered in a rich cinnamon butter. Once baked we spoon over the cream cheese frosting and add mini chocolate chip cookies. This recipe is in indulgence overload but hey it SLAPS!!! So gooey, soft, and delicious. A yummy treat to bake up but there is a little effort involved.

What are chocolate chip cookies?

Chocolate chip cookies are cookies that are buttery, soft, chewy, crunchy and packed with chocolate chips. They can be thin and crispy, cakey, fudgy and have all kinds of chocolates in them. You could use other add ins like nuts and spices like cinnamon too but they are not the classic options.

What are cinnamon rolls?

Cinnamon rolls are a sweet pastry made with a buttery brioche like bread dough that is layered with a cinnamon butter, rolled into a log and cut into pieces before baking. Commonly it is frosted with a cream cheese frosting or a simple glaze/icing.

What is the difference between a cinnamon bun and a cinnamon roll?

A cinnamon rolls is thinner than a cinnamon bun. Also, cinnamon rolls are mostly baked individually but cinnamon buns are baked in a way that they are pull apart – this not a fact before you come for me but I have read it in a few blogs. To be honest the ingredients are the same and the filling is the same as well.the method of making the sweet treat doesn’t change.

What ingredients are needed to make these Chocolate Chip Cookie Cinnamon Rolls?

For the dough we need milk, instant yeast, sugar, yogurt, melted butter, all purpose flour, salt and baking powder. For the cinnamon filling we need butter, brown sugar, cinnamon powder. For the chocolate chip cookie dough we need browned butter, brown sugar, caster sugar, yogurt, vanilla, all purpose flour, corn starch, baking soda, salt and chocolate chips. For the frosting we need cream cheese, icing sugar, butter and milk. A little flakey sea salt and extra chocolate chips go along way. I like to top each bun with mini chocolate chip cookies for an aesthetic effect.

What equipment is needed to make these Chocolate Chip Cookie Cinnamon Rolls?

I have used a large mixing bowl and rubber spatula to make the dough. For the filling we need a bowl and whisk to combine the ingredients and same goes for the frosting. I have made the icing in bowl with a whisk. To make the cookie dough we need a mixing bowl and rubber spatula. The buns are baked in a 9×13 baking tray in the oven. I have used a sharp knife/pizza cutter to cut the dough.

How to make these Chocolate Chip Cookie Cinnamon Rolls?

For the dough –

In a large bowl combine the warm milk granulated sugar and yeast. Allow to sit until foamy, about 5 minutes. Stir in the yogurt and melted butter until combined. Add 500g of flour and stir until combined. The dough will be sticky and that is okay. Cover with a dish towel or cling wrap and set in a warm place for 1 hour. After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the remaining 100g of flour, baking powder and salt until totally combined. It should form a rough dough.

For the filling –

Mix all the ingredients together until combined and creamy in a mixing bowl with a rubber spatula. Set aside (I like making this while the dough is proofing)

Make the Cookie Dough –

In a mixing bowl add the brown butter, sugars and mix until smooth. Add the yogurt, vanilla and mix again. Add the flours, baking soda, salt, chocolate chips and mix until just combined. We don’t want to see any dry ingredients anywhere.

Make the rolls –

Preheat the oven to 180℃. Grease a 9×13 baking tray. Turn out the dough onto a well floured surface and press it into a rectangular shape. If the dough is shaggy briefly bring it together with your hands. If it is overly sticky, sprinkle generously with additional flour until it’s easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 12 inches by 24 inches. Spread the cinnamon filling over the dough leaving an edge on the longer edge. Using a pizza cutter or sharp knife to cut the dough into 12 even strips. Crumble up and add the cookie dough on each piece of dough. Add the additional chocolate chips on top. Roll up each strip into a little cinnamon roll and place in the baking tray, repeat until done. Cover with plastic wrap and allow them to rise for 30 minutes. Bake for 22-25 minutes or until golden brown on top and around the edges.

For the Frosting –

While the rolls are baking, making the frosting by combining all the ingredients together until soft and creamy. You can do this in a bowl with a whisk or using an electric beater. Ice the cinnamon rolls the second they come out of the oven. Allow them to sit for 15 minutes before serving. Serve warm.

Make ahead option:

Stir the dough together, cover and let it rest in the fridge overnight, the next morning stir in the remaining dry ingredients (100g flour, baking powder, baking soda, salt) and let it come to room temperature. Alternatively you could swap the dough into rolls and place them in the baking tray, cover and place them in the fridge over night (I love this method), the next morning take them out of the fridge and let them proof until doubled while the oven is preheating, you could pour in 1/4 cup heavy cream before baking as suggested.

Serving these Chocolate Chip Cookie Cinnamon Rolls?

They are best served warm with the icing on top. I would suggest serving them with a glass of milk or coffee but honestly they are delicious on its own. You can serve them for breakfast or brunch. Doesn’t mean you cannot serve it for tea or enjoy it as a midnight snack.

Storing and reheating these Chocolate Chip Cookie Cinnamon Rolls?

I have found, the best way to store your leftover cinnamon buns is in air tight containers in the fridge for up to 1 week or in the freezer in air tight continuers again or in zip lock bags for up to 2 months. When ready to eat, allow them to come to room temperate, pour over 2 tbsp milk on top of the bun and place in the microwave (covered), heat for 20 seconds and then heat for 10-20 seconds more to make sure its warmed all the way through. Do not be tempted to over heat these buns as they will dry out and get hard in the process. I now do this technique with all my leftover cinnamon rolls.

FAQ:

Why are my cinnamon rolls not fluffy?

This could be because of many reasons, the yeast did not activate (either because the milk was too hot/cold or it has expired), he dough didn’t get enough time to proof (this depends on the weather and temperature, if you live in a colder climate it will take longer to proof, in a hotter and more humid climate it will take lesser time to proof) or you over baked them.

Why are my cinnamon rolls always dry?

They are over baked or the oven temperature is to hot.

Why did my homemade cinnamon rolls come out hard?

They were over baked and the yeast did not bloom well enough, hence the dough was not proofed long enough.

Do you roll cinnamon rolls tight or loose?

Tight. We always want to roll the dough tight to get clean edges of the cinnamon filling.

Can I make them vegan or dairy free?

Swap the butter for a dairy. Free butter spread and you are good too go. As for the cream cheese frosting use your favorite cream cheese substitute to make it.

Looking for more cinnamon roll recipes?

Now that we have covered how to make this chocolate chip cookie cinnamon roll recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.