Table of Contents

All-purpose flour: This versatile flour provides a good balance of protein for structure and tenderness. For an even chewier texture, a common desire in rolls, you can absolutely substitute all-purpose flour with an equal amount of bread flour. Bread flour has a higher protein content, which develops more gluten and results in a more elastic and chewy dough. However, it’s crucial to stick to wheat-based flours; I do not recommend using any alternative flours (like almond or coconut flour) as they behave very differently in yeast doughs and the recipe will not yield the desired results due to differences in gluten structure and absorption.

Chocolate chips: To achieve that perfect, multi-dimensional chocolate experience, incorporating both regular and mini chocolate chips is key. The different sizes create varied textures and ensure a more even and delightful distribution of gooey, melted chocolate throughout the roll. Larger chips offer pockets of intense chocolate, while mini chips melt into a smooth, consistent layer, much like the approach used in my chocolate sweet rolls. Feel free to use semi-sweet, milk, or even dark chocolate chips based on your preference.

Brown sugar: This recipe primarily calls for light brown sugar, which contributes a delicate molasses flavor and moisture to the cookie dough filling. However, if you prefer a richer, deeper caramel note, you can easily use dark brown sugar in an equal substitution. Dark brown sugar contains more molasses, intensifying the flavor and sometimes resulting in an even moister final product.

Yeast: For optimal convenience and a quick rise, instant yeast is recommended as it can be mixed directly with the dry ingredients without prior activation. This also helps develop a lovely yeasty flavor in the dough. If you only have active dry yeast on hand, you can certainly use it, but be aware that you’ll need to activate it first in warm liquid (milk or water from the recipe) and then allow the dough to rise for a longer period until doubled in size before proceeding with rolling and filling. Ensure your yeast isn’t expired for the best results!

Heavy cream: To achieve an unparalleled richness and an incredibly soft, tender texture in the yeast dough, heavy cream is incorporated directly into the mixture. Unlike other recipes where cream is poured over the rolls during baking, here it helps create a more integrated and luxurious crumb from the start. If heavy cream isn’t available, you can substitute it with an equal amount of whole milk, though the resulting dough might be slightly less rich.

For the complete list of ingredients, precise measurements, and step-by-step instructions, please refer to the detailed recipe card provided below!

Step 1: Make the tangzhong. Begin by whisking a portion of the water and flour in a small saucepan. Cook this mixture over medium heat, stirring constantly, until it thickens into a consistency resembling a roux or a thick paste. This process gelatinizes the starches in the flour, allowing them to absorb and retain more moisture, which is the secret to an incredibly soft and moist dough. (Image 1 below) Once thickened, transfer the tangzhong to a separate bowl and set it aside to cool completely to room temperature before adding it to the main dough. This cooling step is essential to prevent it from cooking the yeast or other ingredients.

Step 2: Combine the dry ingredients. In a stand mixing bowl fitted with a dough hook attachment, combine the remaining all-purpose flour, granulated sugar, instant yeast, and fine sea salt. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed. This prevents clumps and helps the yeast activate uniformly when wet ingredients are added. (Image 2 below)

Step 3: Mix in the wet ingredients. To the dry ingredients, add the heavy cream, whole milk, room temperature egg, vanilla extract or paste, and the cooled tangzhong mixture. Begin mixing on low speed until all the ingredients come together and form a rough, shaggy dough ball. It won’t be smooth at this stage, but all the flour should be hydrated. (Image 3 below) Using room temperature wet ingredients is important as it helps the yeast activate properly and allows for better gluten development.

Step 4: Knead the dough. With the mixer running on low speed, gradually add the softened unsalted butter, one tablespoon at a time. Allow each addition to fully incorporate into the dough before adding the next. This gradual process helps the butter emulsify properly, contributing to a rich, tender dough. Continue kneading the dough for about 10-12 minutes until it becomes smooth, elastic, and pulls away cleanly from the sides of the bowl. You should be able to stretch a small piece of dough thin enough to see light through it without tearing (the “windowpane test”), indicating good gluten development. Finally, knead in the mini chocolate chips until they are evenly distributed throughout the dough. Add them at the end to prevent them from melting due to the heat generated during kneading. (Image 4 above)

Step 5: Let the dough rest. Once kneaded, form the dough into a smooth, round ball. Place it back into the clean mixing bowl, ensuring the bowl is lightly greased to prevent sticking. Cover the top of the bowl tightly with plastic wrap to create a warm, moist environment. Let the dough rest in a warm, draft-free place for approximately 30 minutes. This short rest allows the gluten to relax, making the dough easier to roll out, and also kickstarts the initial fermentation process. (Image 5 below)

Step 6: Make the cookie dough filling. While the dough is resting, prepare the delectable cookie dough filling. In a separate bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light, fluffy, and pale in color. This aeration is key for a tender filling. Next, mix in the room temperature egg and vanilla extract until they are fully combined. Finally, add the dry ingredients – all-purpose flour, fine sea salt, and baking powder – and mix until just combined. Be careful not to overmix, as this can develop gluten in the cookie dough, making it tough. (Image 6 below)

Step 7: Roll out the dough. Lightly flour a clean work surface and transfer the rested dough onto it. Using a rolling pin, gently and evenly roll the dough into a large rectangle, approximately 15×21 inches. Aim for a consistent thickness across the entire rectangle to ensure even baking and uniform rolls. (Image 7 above)

Step 8: Spread the filling on the dough. Carefully and evenly spread the prepared chocolate chip cookie dough filling over the entire surface of the rolled-out yeast dough. Make sure to leave a clean 1-inch border along one of the longer edges (this will be the top edge when you roll) to help seal the roll. Then, generously sprinkle the remaining semi-sweet and mini chocolate chips evenly over the cookie dough filling. Use your hands to gently press the chocolate chips into the filling. This crucial step prevents the chips from falling out or shifting while you roll and cut the dough, ensuring they remain securely nestled within each roll. (Image 8 above)

Step 9: Cut and roll the dough. Starting from the longer edge opposite the clean border, tightly roll the dough into a log. Once rolled, use a sharp knife or a pizza cutter to cut the log into twelve even, approximately 1 3/4-inch wide strips. Precision here helps achieve uniform rolls. Carefully transfer each individual roll into a prepared 9×13-inch baking pan, arranging them snugly but with a little space for expansion. (Image 9 below)

Step 10: Let the rolls rise until doubled. Cover the baking pan tightly with plastic wrap and place it in a warm, draft-free spot. Allow the rolls to rise for approximately 1 hour, or until they have noticeably doubled in size. This second rise (proofing) is vital for achieving light, airy, and fluffy cinnamon rolls. While they’re rising, preheat your oven to 325°F (162°C). (Image 10 above)

Step 11: Make the vanilla bean frosting. While the rolls are baking, prepare the dreamy vanilla bean frosting. In a medium bowl, combine the softened unsalted butter, cold cream cheese, powdered sugar, vanilla paste (or extract), and a few tablespoons of heavy cream. Beat these ingredients together using an electric mixer until the frosting is completely smooth, creamy, and spreadable. Adjust the consistency with a little more heavy cream if needed. The vanilla bean paste provides a superior flavor and beautiful flecks of vanilla. (Image 11 above)

Step 12: Bake and frost the rolls! Bake the rolls in the preheated oven for 30-40 minutes, or until the tops are beautifully golden brown and an instant-read thermometer inserted into the center of a middle roll reads 170°F (77°C). This internal temperature ensures they are fully cooked without being dry. Once baked, remove the pan from the oven and let the rolls cool briefly on a wire rack for about 15-20 minutes. While still warm, spread the creamy vanilla bean frosting generously over the tops. Allowing the frosting to melt slightly into the warm rolls enhances the gooey, indulgent experience. Serve them warm and enjoy every single decadent bite! (Image 12 above)

While a metal pan is highly recommended for its superior heat conduction and even baking, you can use a ceramic or glass pan if that’s all you have. However, you’ll need to adjust the baking process slightly. Increase the oven temperature to 350°F (175°C) to compensate for slower heat transfer. Once the tops of the rolls begin to turn golden brown in the middle (typically around 20-25 minutes), cover the pan loosely with aluminum foil to prevent excessive browning while the inside finishes baking. Continue baking until an instant-read thermometer inserted into the center of a middle roll reaches 170°F (77°C).

Dense chocolate chip cookie rolls can be a common issue, often stemming from a few factors. It could be that the dough wasn’t kneaded long enough, preventing adequate gluten development, which is crucial for a light and airy texture. Alternatively, using too much flour (often due to improper measurement, like scooping directly with the cup) can lead to a stiff, dry dough. Lastly, expired or inactive yeast is a frequent culprit; always check the expiration date and ensure your wet ingredients are at the correct temperature for optimal yeast activity.

Absolutely! While a stand mixer simplifies the kneading process, you can certainly knead the dough by hand. It will require more time and “elbow grease” – typically 15-20 minutes of continuous kneading on a lightly floured surface. Keep kneading until the dough is smooth, elastic, and passes the windowpane test. It’s a great workout and very rewarding!

The best way to ensure your cookie rolls are perfectly baked, with a golden exterior and a tender interior, is to check their internal temperature. Gently stick an instant-read thermometer at an angle into the side of the middle roll, making sure it goes into the dough and not just the melted chocolate. The temperature should ideally read 170°F (77°C). Visually, you’ll also notice the tops of the rolls are beautifully golden brown.

While this recipe is specifically designed for chocolate chip cookie dough, the tangzhong yeast dough base is incredibly versatile! You could experiment with other fillings, such as a traditional cinnamon-sugar mixture, a fruit compote (like strawberry or blueberry), or even a cream cheese filling. Just ensure any alternative filling isn’t too wet, as excessive moisture can affect the dough’s texture and baking.

The Tangzhong method is a Japanese baking technique where a small portion of flour and liquid (usually water or milk) is cooked into a thick paste before being added to the main dough. The primary benefit is that it gelatinizes the starches in the flour, allowing them to absorb and retain significantly more moisture. This results in incredibly soft, fluffy, and tender baked goods, and also extends their freshness and shelf life considerably. It’s a game-changer for any yeast-based dough!

• Strawberry Cinnamon Rolls
• Blueberry Rolls
• Apple Pie Cinnamon Rolls
• Lemon Sweet Rolls
• Peach Cobbler Cinnamon Rolls
• Maple Bacon Rolls

If you’ve had the pleasure of trying these delightful Chocolate Chip Cookie Rolls or any other recipe from my website, I would absolutely love to hear about your experience! Please take a moment to share your feedback in the comments section below. Your thoughts and reviews are incredibly valuable to me, and I cherish hearing from you! While you’re there, don’t forget to leave a star rating to let others know what you thought. You can also tag me on Instagram or Facebook so I can admire your beautiful creations!