Chocolate Chip Cookie Stuffed Cinnamon Rolls

These cookie dough cinnamon rolls combine soft, fluffy homemade cinnamon rolls with an entire layer of gooey chocolate chip cookie dough baked right into the swirl. They’re filled with brown sugar and cinnamon, loaded with melty chocolate chips, and finished with a thick cream cheese frosting. I kept seeing this over-the-top mashup all over social media, and after making them myself, I understand why it keeps going viral.

Why Homemade Cinnamon Rolls Stuffed with Cookie Dough Work 

Chocolate chip cookies and cinnamon rolls have always been two of my favorite desserts, but I’d never thought about combining them until I started seeing cookie dough cinnamon rolls all over social media. Naturally, I had to try them. My first attempt was with packaged cinnamon rolls, and it was a mess. The cookie dough melted out as they baked and took a lot of the cinnamon filling with it.

That’s what made me switch to homemade cinnamon roll dough. It gave me enough structure to spread on the cinnamon filling, add a thin layer of flattened cookie dough, and roll everything up without making a mess.

The result was exactly what I was hoping for from the viral combination: soft cinnamon roll dough, gooey cookie dough, melted chocolate, and warm cinnamon sugar in every bite, all finished with cream cheese frosting.

Ingredients

For the dough:

• ¾ cup lukewarm milk
• 1 packet active dry yeast
• 2 tablespoons sugar
• 1 egg
• 1 egg yolk
• ¼ cup butter, melted and cooled
• 3 and ½ cups all-purpose flour
• ¾ teaspoon salt

For the filling:

• ¼ cup butter, melted
• ½ cup brown sugar
• 1 tablespoon cinnamon
• 2 packages ready-to-bake chocolate chip cookie dough 

For the frosting:

• 8 oz cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons milk

Ingredient Notes

• Active dry yeast: Bloom the yeast in lukewarm milk with the sugar before making the dough. Aim for milk around 100-110°F. After 5-10 minutes, the mixture should look foamy on top. If nothing happens, your yeast may be inactive and I’d start over with a fresh packet.
• All-purpose flour: Spoon and level the flour or, even better, weigh it if you have a kitchen scale. Cinnamon roll dough should be soft and slightly tacky after kneading. Try not to add a lot of extra flour while shaping or the finished rolls can turn dense instead of fluffy.
• Egg and egg yolk: Using both gives the dough extra richness and helps create a softer, more tender cinnamon roll. Room-temperature eggs also incorporate more easily into the yeast dough.
• Butter: Let the melted butter for the dough cool until it’s just warm before adding it so it doesn’t overheat the yeast or eggs. For the cinnamon filling, I prefer softened butter because it stays in place better than melted butter when the rolls are shaped.
• Ready-to-bake chocolate chip cookie dough: I used two packages of Nestlé Toll House Chocolate Chip Lovers cookie dough. Flatten the refrigerated dough into thin pieces before layering it over the cinnamon filling rather than trying to spread it directly onto the soft yeast dough. This keeps the cinnamon roll dough from tearing and gives you cookie dough throughout the spiral.
• Brown sugar and cinnamon: Keep this layer underneath the cookie dough rather than relying on the cookie dough alone for the filling. It gives this treat the familiar caramelized cinnamon flavor you expect from a cinnamon roll, while the chocolate chip cookie dough adds the viral twist.
• Cream cheese: Use full-fat block-style cream cheese for the frosting if possible. Let it soften before mixing so the frosting comes together smooth without needing excess milk.

How to Make Cookie Dough Cinnamon Rolls

Step 1: Make the dough

Combine the warm milk, yeast, and sugar and let it sit for 5-10 minutes, until foamy. Add the mixture to a stand mixer with the cooled melted butter, egg, egg yolk, flour, and salt. Knead on medium-low speed for 5-7 minutes, until the dough is smooth and slightly tacky.

Step 2: Let the dough rise

Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm spot for 1-2 hours, or until doubled in size.

Step 3: Add the cinnamon and cookie dough filling

Mix the softened butter, brown sugar, and cinnamon until combined. Roll the risen dough into approximately a 20x12-inch rectangle. Spread the cinnamon filling evenly over the surface, then flatten the refrigerated cookie dough into thin pieces and arrange them over the filling.

Step 4: Shape the rolls

Cut the dough lengthwise into roughly 2-inch-wide strips, then roll each strip into a spiral. Arrange 6 rolls in a greased 9x13-inch baking dish and the remaining 4 in a greased 8x8-inch dish. Cover and let rise for 30-40 minutes, until noticeably puffy.

Step 5: Bake

Preheat the oven to 350°F. Bake the cinnamon rolls for 25-30 minutes, until golden on top and the dough in the centers is baked through.

Step 6: Frost and serve

While the rolls bake, mix the softened cream cheese and powdered sugar until smooth. Stir in the vanilla and milk, adding a little more milk if needed to reach your preferred consistency. Let the cinnamon rolls cool for about 10 minutes, then spread the cream cheese frosting generously over the top and serve warm.

Expert Tips for the Best Cookie Dough Cinnamon Rolls

• Don’t add too much flour while shaping. The dough should stay soft and slightly tacky. Use just enough flour to keep it from sticking to the counter since too much extra flour can make the baked rolls dry and dense.
• Keep the cookie dough cold but pliable. Refrigerated cookie dough is much easier to layer than warm, sticky dough. If it gets too soft while you’re working, pop it back in the refrigerator for 10 to 15 minutes.
• Don’t roll the strips too tightly. Roll each strip snugly enough to hold its spiral, but don’t compress it. The yeast dough needs room to expand around that thick cookie dough filling as it proofs and bakes.
• Leave some space between the rolls. They should have a little room around them when they first go into the baking dishes. As they rise and bake, they’ll expand into each other and create those soft, pull-apart sides.
• Watch the center rolls closely. With a thick layer of cookie dough inside, the outside can look finished before the cinnamon roll dough in the middle is completely baked. Check one of the center rolls rather than judging by the edges of the pan.
• Tent with foil if they’re browning too quickly. If the tops are nicely golden but the centers still need more time, loosely cover the dishes with foil and continue baking. This prevents the tops from getting too dark while the middle finishes.
• Frost them while they’re warm, not piping hot. I like to wait about 10 minutes. The rolls are still warm enough for some frosting to melt into the spirals, but it won’t completely disappear into the pan.

How to Store and Reheat Cookie Dough Cinnamon Rolls

For room-temperature storage: If you want to keep the rolls out for a short period after serving, don’t leave the cream cheese-frosted rolls at room temperature for more than about 2 hours. For longer storage, refrigerate them.

In the refrigerator: Once frosted, store the cinnamon rolls in an airtight container in the refrigerator for up to 4-5 days. Let them cool completely before covering so condensation doesn’t make the rolls soggy.

To reheat: Microwave an individual roll for about 15-25 seconds, just until soft and warm. The frosting will melt slightly into the cinnamon roll, which I actually think makes leftovers even better.

To freeze: For the best texture, freeze the baked cinnamon rolls without frosting. Let them cool completely, wrap them tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, warm them briefly, then add fresh cream cheese frosting before serving.

Cookie Dough Cinnamon Rolls FAQs

Can you put cookie dough in cinnamon rolls?

Yes. Chocolate chip cookie dough can be baked inside cinnamon rolls. It works best when the cookie dough is flattened into a thin, even layer before rolling. This helps distribute it throughout the cinnamon roll instead of leaving large clumps that can spill out while baking.

Are these the same as chocolate chip cinnamon rolls?

They’re a more indulgent version of chocolate chip cinnamon rolls. Traditional chocolate chip cinnamon rolls usually add chocolate chips to the cinnamon filling. These rolls are actually stuffed with a layer of chocolate chip cookie dough, giving you pockets of soft baked cookie dough and melted chocolate throughout.

Can I use store-bought cookie dough in cinnamon rolls?

Yes, and it makes this recipe much easier. I use Nestlé Toll House Chocolate Chip Lovers ready-to-bake cookie dough. Keep it refrigerated until you’re ready to assemble the cinnamon rolls, then flatten it into thin pieces before layering it over the cinnamon filling.

Can I make cookie-stuffed cinnamon rolls with canned cinnamon rolls?

You can, but I had much better results with homemade cinnamon roll dough. When I tested this idea with packaged cinnamon rolls, the cookie dough melted out and took some of the cinnamon filling with it. The larger sheet of homemade dough does a much better job of containing the cookie dough as everything bakes.

Can I make these cinnamon rolls the night before?

Yes. Assemble and shape the rolls, place them in the baking dishes, cover tightly, and refrigerate overnight before the second rise is complete. The next morning, let them sit somewhere warm until noticeably puffy, then bake as directed. 

How do I know when cinnamon rolls are fully baked?

Look at one of the rolls in the center of the pan rather than the ones around the edges. The tops should be golden and the cinnamon roll dough in the center should look baked through rather than wet or gummy. If the tops brown too quickly, loosely cover the pan with foil while the centers finish baking.

Viral Dessert Recipes to Try Next

• Biscoff cinnamon rolls
• Cinnamon rolls with heavy cream
• Ice cream bar croissant
• Mini chocolate chip cookies
• Chocolate chip cookie fries