Delicious Chocolate Chip Cookie Dough, Cinnamon Rolls with Tangzhong Frosting and Chocolate Chips

Delicious Chocolate Chip Cookie Dough, Cinnamon Rolls with Tangzhong Frosting and Chocolate Chips

Experience the ultimate indulgence with these Chocolate Chip Cookie Dough Cinnamon Rolls, made with soft, chewy dough using the tangzhong method for extra tenderness. Filled with rich cookie dough and a chocolate chip filling, these buns are finished with a luscious cream cheese frosting, making them an irresistible treat for any occasion.


Why you'll love it: These rolls combine the best of both worlds: the soft, gooey texture of classic cinnamon rolls and the delicious flavor of chocolate chip cookies. The tangzhong method ensures the dough stays soft and fresh longer, while the cookie dough filling adds a rich, buttery taste. replaces the word nice with emptypped with creamy frosting and extra chocolate chips, these rolls make a decadent dessert that's sure to impress.

Perfect occasion: These cinnamon rolls are perfect for a luxurious brunch, a special breakfast or a delicious dessert. They make a great addition to holiday celebrations, family gatherings, or any event where you want to serve something truly special.

Decorating Tips: For an extra touch of elegance, sprinkle the icing with finely chopped pistachios or chocolate shavings. Fresh raspberries or a dusting of powdered sugar can add a festive look, making these rolls as beautiful as they are delicious.


For Tangzhong:

  • 1/4 cup all-purpose flour
  • 3/4 cup water
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For the cinnamon bun dough:

  • 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 egg, room temperature
  • 1 teaspoon vanilla paste or extract
  • Tangzhong seen from above
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup mini chocolate chips

For the cookie dough filling:

  • 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 of vanilla extract
  • 1 1/4 cup 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

For the chocolate chip frosting:

  • 4 tablespoons unsalted butter, room temperature
  • 1 ounce cream cheese, cold
  • 1 cup powdered sugar
  • 3 tablespoons of heavy cream
  • 1 teaspoon vanilla paste or extract
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  1. Prepare the Tangzhong:
    • Whisk flour and water in a saucepan over medium heat, stirring constantly until thickened into a roux, about 4 to 5 minutes. Transfer to a bowl and let cool.
  2. Prepare the dough:
    • In the bowl of a stand mixer, combine the flour, sugar, yeast and salt. Add heavy cream, milk, egg, vanilla and tangzhong. Knead on low speed with a dough hook until a coarse dough forms.
    • Gradually add the butter, a tablespoon at a time, letting it fully incorporate before adding more. Continue to knead until the dough is smooth and elastic, about 11 to 12 minutes. Knead the mini chocolate chips.
    • Form the dough into a smooth ball, return it to the bowl, cover with plastic wrap and leave to rest for 30 minutes.
  3. Prepare the cookie dough filling:
    • Cream together the butter, brown sugar and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla. Add the flour, salt and baking powder, mixing until well combined. Add the chocolate chips.
  4. Assemble the rolls:
    • Roll out the dough on a lightly floured surface into a 15×21-inch rectangle. Spread the cookie dough evenly over the dough, leaving a clean 1-inch border at the top. Sprinkle the remaining chocolate chips over the filling and press gently.
    • Cut the dough into twelve 1 ¾-inch strips. Roll each strip into a coil and place in a buttered or parchment-lined 9×13-inch baking dish. Cover and let rise until doubled in size, about 1 hour.
  5. Bake the buns:
    • Preheat the oven to 325°F (162°C). Bake the buns for 30 to 40 minutes, or until golden brown and a thermometer inserted in the center reads 170°F.
  6. Prepare the frosting:
    • In a bowl, mix butter and cream cheese until smooth. Stir in powdered sugar, then stir in heavy cream and vanilla until smooth and creamy.
  7. Finish and serve:
    • Let the rolls cool for 15 to 20 minutes on a rack. Spread the glaze on the warm buns and serve.

Enjoy these indulgent Chocolate Chip Cookie Dough Cinnamon Rolls, a perfect blend of soft, gooey dough, rich filling and creamy frosting!

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