Chocolate Chip Cookie Rolls
Soft bakery-style rolls swirled with chocolate chip cookie dough and topped with creamy vanilla glaze.
Ingredients
Ingredients
- 1/4 cup all-purpose flour for tangzhong
- 3/4 cup water
- 3 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 3/4 teaspoon fine sea salt
- 1/3 cup heavy cream room temperature
- 1/3 cup whole milk room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla paste or vanilla bean paste
- Tangzhong from above
- 6 tablespoons unsalted butter softened
- 1/2 cup mini chocolate chips
- 8 tablespoons unsalted butter room temperature
- 1/2 cup light brown sugar packed
- 1/8 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla bean paste
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini chocolate chips
- 4 tablespoons unsalted butter room temperature
- 1 ounce cream cheese cold
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla paste or vanilla bean paste
Instructions
- Make the tangzhong by whisking 1/4 cup flour and 3/4 cup water together in a small saucepan until smooth.
- Cook the tangzhong over medium heat, whisking constantly, until it thickens into a paste, about 4 to 5 minutes, then transfer to a bowl and let cool slightly.
- In the bowl of a stand mixer, whisk together 3 1/2 cups flour, 1/3 cup granulated sugar, instant yeast, and 3/4 teaspoon fine sea salt.
- Add the heavy cream, whole milk, egg, vanilla, and cooled tangzhong to the dry ingredients and mix with the dough hook on low speed until a rough dough ball forms, about 2 minutes.
- With the mixer running on low, add 6 tablespoons softened butter one tablespoon at a time, letting each addition fully incorporate before adding more.
- Continue kneading the dough on low speed until it becomes smooth, elastic, and slightly tacky, about 11 to 12 minutes.
- Add 1/2 cup mini chocolate chips and knead just until they are evenly distributed throughout the dough.
- Shape the dough into a smooth ball, place it back into the mixing bowl, cover tightly with plastic wrap, and let rest at room temperature for 30 minutes.
- While the dough rests, make the cookie dough filling by beating 8 tablespoons butter, brown sugar, and 1/8 cup granulated sugar together in a bowl until light and creamy, about 3 minutes.
- Beat in the egg and vanilla bean paste until fully combined and smooth.
- Add 1 1/4 cups flour, 1/2 teaspoon salt, and baking powder to the bowl and mix just until a soft dough forms.
- Fold in the semi-sweet chocolate chips and 1/2 cup mini chocolate chips until evenly distributed and set the cookie dough aside.
- Lightly flour your work surface and roll the rested dough into a 15 by 21 inch rectangle with the long side facing you.
- Evenly spread the cookie dough filling over the dough rectangle, leaving a 1 inch clean border along the top long edge.
- Sprinkle any remaining chocolate chips from the filling over the surface and gently press them into the cookie dough with your hands.
- Use a pizza cutter or sharp knife to cut the rectangle into twelve 1 3/4 inch wide strips along the short side.
- Roll each strip into a tight spiral, rolling away from you, to form individual rolls.
- Transfer the rolls, cut side up, into a buttered or parchment-lined 9 by 13 inch baking pan, spacing them evenly.
- Cover the pan with plastic wrap and let the rolls rise at room temperature until doubled in size and puffy, about 1 hour.
- Near the end of the rise time, preheat the oven to 325°F.
- Bake the risen rolls for 30 to 40 minutes, until the tops are golden brown and an instant-read thermometer inserted at an angle into the center roll reaches 170°F.
- While the rolls bake, make the glaze by beating 4 tablespoons butter and the cold cream cheese together in a bowl until completely smooth.
- Add the powdered sugar and mix until no dry streaks remain, then whisk in the heavy cream and vanilla until the glaze is smooth and pourable.
- Transfer the baked rolls in the pan to a wire rack and let cool for 15 to 20 minutes.
- Spread or drizzle the glaze evenly over the warm rolls, then serve while still slightly warm.
Notes
- Make sure the tangzhong cools slightly before adding it to the dough so it does not warm the yeast mixture too much.
- If your kitchen is cool, place the covered pan in a slightly warm, turned-off oven to help the rolls rise.
- Chilling the cookie dough filling briefly in the fridge can make it easier to spread over the rolled-out dough.
- For cleaner slices, use a sharp knife or unflavored dental floss to cut the rolled dough into spirals.
- These rolls taste best the day they are baked but can be stored covered at room temperature for 1 to 2 days.
- If your kitchen is cool, place the covered pan in a slightly warm, turned-off oven to help the rolls rise.
- Chilling the cookie dough filling briefly in the fridge can make it easier to spread over the rolled-out dough.
- For cleaner slices, use a sharp knife or unflavored dental floss to cut the rolled dough into spirals.
- These rolls taste best the day they are baked but can be stored covered at room temperature for 1 to 2 days.