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Chocolate Chip Cookie Cinnamon Rolls

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Proofing Time 1 hour 30 minutes
Course Bread, Breakfast, Brunch, Dessert, Game night, High Tea, Sweet tooth, tea time
Cuisine American
Servings 12 large buns

Equipment

  • Mixing bowls
  • Rubber spatula
  • Cling wrap
  • Whisk
  • Pizza cutter/sharp knife
  • 9x13 Baking tray
  • Pastry brush

Ingredients
  

For the dough -

  • 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

For the cinnamon butter -

  • 115 g browned butter
  • 213 g brown sugar
  • 1 tbsp cinnamon powder

Cookie dough -

  • 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

Frosting -

  • 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

Instructions
 

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.

Notes

  • Allow the dough to proof until doubled in size or else it will be dense once baked.
  • Do not over bake them as the cookie dough will get hard and crumbly.
  • You can top each cinnamon roll with a mini chocolate chip cookie because why not, use my Single serve chocolate chip cookie recipe and make mini cookies from it, baked at 180 deg c for 6-8 mins.