If you’re new here, I love cinnamon rolls. For years I worked on perfecting and finding the BEST cinnamon roll recipe that isn’t too time consuming but also doesn’t take away from the sweet fluffy rolls I love.
I had seen a few creators experimenting with this combination over the past few months and I thought I had to try these. And you know what, they are super delicious. Both of these desserts compliment each other so well and I think you’re going to love them too!
This recipe brings together the soft, gooey swirls of a cinnamon roll with the rich, buttery goodness of a chocolate chip cookie, creating a dessert that’s out-of-this-world delicious.
Why You’ll Love This Recipe
✨ Double the indulgence – Soft cinnamon dough with a melty chocolate chip cookie center.
✨ Perfectly gooey – The warm, cinnamon-swirled dough pairs perfectly with the soft, baked cookie filling.
✨ Homemade goodness – From-scratch dough and cookie dough make for an unforgettable sweet treat.
Ingredients:
For Starter
30g water
30g flour
1/2 tsp instant yeast
For Dough
178g (1/2 + 1/3 cup) warm milk
17g (1 tbsp) greek yogurt or sour cream
36g (2 1/2 tbsp) sugar
8g (2 tsp) instant yeast
56g (1) egg
32g (2 tbsp) cold water
380g (2 1/3 cup) flour
19g (2 1/2 tbsp) cocoa powder
15g (1 tbsp) food colouring
5g (1 tsp) baking powder
66g (1/4 cup) butter, room temperature
For Chocolate Chip Cookie Filling
116g (1/2 cup) butter, room temp
90g (1/3 cup) brown sugar
58g (1/4 cup) sugar
1 egg
1 tsp vanilla
208g (1 1/3 cups) flour
8g (1 tbsp) cornstarch
5g (1 tsp) baking powder
1/2 tsp baking soda
192g (1 1/3 cups) chocolate chips
For Cinnamon Sugar Filling
28g (2 tbsp) butter, melted
173g (3/4 cup) brown sugar
3g (2 tsp) cinnamon
.75g (1/4 tsp) nutmeg
For Regular Icing
220g (1.5 cup) icing sugar
19.5g (1.5 tbsp) butter (melted)
1.5 tsp vanilla
48g (3 tbsp) heavy cream
OR
For Cream Cheese Icing
170g cream cheese, softened
78g butter, melted
2 tsp vanilla extract
340g (2 1/4 cups) powdered sugar
Directions:
Prepare the Starter
In a small bowl, combine 30g water, 30g flour, and ½ teaspoon instant yeast. Stir until fully incorporated.
Cover with plastic wrap and let it rest in a warm place for 1 to 1.5 hours, or until bubbly and active.
Prepare the Dough
Warm the milk to bath temperature in a medium bowl or cup. Stir in yogurt, sugar, and instant yeast, mixing well. Allow the mixture to sit for 10 minutes, or until frothy and activated.
In a separate large bowl, whisk together the flour and baking powder.
Once the yeast mixture is activated, beat in the egg, then pour it into the dry ingredients. Add the prepared starter and begin mixing with a kneading attachment.
Once the dough starts to come together, gradually incorporate butter in small chunks, then knead for 10 minutes until smooth and elastic.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Prepare the Cookie Filling
In a large bowl, beat together butter and sugars until smooth and well combined.
In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and cornstarch.
Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated. Gradually add the dry ingredients, mixing until just combined.
Fold in the chocolate chips, cover the dough with plastic wrap, and set aside until ready to assemble.
Prepare the Cinnamon Sugar Filling
In a medium bowl, whisk together brown sugar, cinnamon, and nutmeg.
Cover and set aside until the dough is ready to roll.
Assemble the Cinnamon Rolls
Line a 9x11-inch baking pan with parchment paper and lightly grease it. Set aside.
Melt the butter in the microwave.
Once the dough has doubled in size, transfer it to a lightly floured surface and roll it out into a 12x18-inch rectangle, about ¼ to ½ inch thick.
Brush the melted butter evenly over the dough, then sprinkle the cinnamon sugar filling evenly on top.
Take the cookie dough and spread it over the cinnamon sugar layer, pressing gently to create an even layer.
Carefully roll the dough into a tight log, starting from the top. Slice into 1-inch rolls and arrange them in the prepared baking pan.
Cover with plastic wrap and let rise for 30 to 45 minutes in a warm place.
Bake the Cinnamon Rolls
Preheat the oven to 350°F (175°C).
Cover the cinnamon rolls with a buttered piece of foil and bake for 23 minutes. Remove the foil and bake uncovered for an additional 5 to 6 minutes, until golden brown.
Allow the rolls to cool slightly before icing.
Prepare the Icing
For either regular or cream cheese icing, whisk together all ingredients in a medium bowl until smooth and creamy.
Finish & Serve
Let the cinnamon rolls cool for 10 to 15 minutes, then generously drizzle with icing. Serve warm and enjoy!
Whether you’re making these for breakfast, dessert, or a special occasion, these stuffed cinnamon rolls are sure to wow everyone who takes a bite.
