Indulgent Chocolate Chip Cookie Dough Cinnamon Rolls with Tangzhong and Chocolate Chip Frosting

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

Why You’ll Love This: These rolls combine the best of both worlds: the soft, gooey texture of classic cinnamon rolls and the delightful 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. Topped with a creamy frosting and additional chocolate chips, these rolls are a decadent dessert that’s sure to impress.

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

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

Ingredients:

For the Tangzhong:

• 1/4 cup all-purpose flour
• 3/4 cup water

For the Cinnamon Roll 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 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 vanilla extract
• 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

For the Chocolate Chip Frosting:

• 4 tablespoons unsalted butter, room temperature
• 1 ounce cream cheese, cold
• 1 cup powdered sugar
• 3 tablespoons heavy cream
• 1 teaspoon vanilla paste or extract

Instructions:

1. Prepare the Tangzhong:
   • Whisk the flour and water in a saucepan over medium heat, stirring constantly until thickened into a roux, about 4-5 minutes. Transfer to a bowl and let cool.
2. Make the Dough:
   • In a stand mixer bowl, whisk together the flour, sugar, yeast, and salt. Add the heavy cream, milk, egg, vanilla, and tangzhong. Knead on low speed with a dough hook until a rough dough forms.
   • Gradually add the butter, one tablespoon at a time, letting it fully incorporate before adding more. Continue kneading until the dough is smooth and elastic, about 11-12 minutes. Knead in the mini chocolate chips.
   • Form the dough into a smooth ball, place it back in the mixing bowl, cover with plastic wrap, and let rest for 30 minutes.
3. Prepare the Cookie Dough Filling:
   • Cream the butter, brown sugar, and granulated sugar together until light and fluffy. Mix in the egg and vanilla. Add the flour, salt, and baking powder, mixing until combined. Fold in the chocolate chips.
4. Assemble the Rolls:
   • Roll out the dough on a lightly floured surface into a 15×21-inch rectangle. Evenly spread the cookie dough filling over the dough, leaving a 1-inch border at the top clean. 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 pan. Cover and let rise until doubled in size, about 1 hour.
5. Bake the Rolls:
   • Preheat the oven to 325°F (162°C). Bake the rolls for 30-40 minutes, or until golden brown and a thermometer inserted into the center reads 170°F.
6. Prepare the Frosting:
   • In a bowl, combine butter and cream cheese until smooth. Mix in powdered sugar, then whisk in heavy cream and vanilla until smooth and creamy.
7. Finish and Serve:
   • Let the rolls cool for 15-20 minutes on a wire rack. Spread the frosting over the warm rolls and serve.

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