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Cookie Dough Cinnamon Rolls

Prep Time 35 minutes
Cook Time 30 minutes
Rise Time 2 hours
Total Time 3 hours
Servings: 9 Cinnamon Rolls
Course: Breakfast, Dessert
Cuisine: American

Ingredients
  

Cookie Dough Chunks
  • 70 g ½ cup minus 1 Tbsp all-purpose flour, heat-treated
  • 85 g 6 Tbsp butter, softened
  • 70 g ¼ cup + 1 Tbsp light brown sugar
  • 35 g 3 Tbsp granulated sugar
  • ½ tsp vanilla extract
  • ½ tsp fine sea salt
  • 1 tsp cornstarch
  • 1 Tbsp 14 g cream cheese
  • 1 –3 Tbsp milk or cream
  • 2 –3 Tbsp mini chocolate chips
Cinnamon Roll Dough
  • 240 ml 1 cup warm whole milk, 110°F
  • 2¼ tsp active dry yeast
  • 75 g ⅓ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 85 g 6 Tbsp softened butter
  • 1 Tbsp powdered milk optional
  • 440 –460 g 3½–3¾ cups all-purpose flour
  • 1 tsp fine sea salt
  • 1 tsp vanilla extract
Cinnamon Filling
  • 50 g 3½ Tbsp softened butter
  • 70 g ¼ cup + 1 Tbsp brown sugar
  • 1 tsp cinnamon
  • ½ tsp vanilla
  • Pinch fine salt
  • 1 tsp cornstarch
Cookie Dough Frosting
  • 113 g 4 oz / ½ cup cream cheese, softened
  • 56 g 4 Tbsp butter, softened
  • 100 –130 g ¾–1 cup powdered sugar
  • 1 tsp vanilla extract
  • Pinch salt
  • 1 –2 Tbsp heavy cream
  • 2 –3 Tbsp mini chocolate chips
Cookie Dough Crumble
  • 40 g 3 Tbsp melted brown butter
  • 50 g ¼ cup, packed brown sugar
  • 60 g ½ cup all-purpose flour
  • ½ tsp fine salt
  • 1 tsp vanilla extract
  • 2 Tbsp mini chocolate chips

Equipment

  • Stand mixer with dough hook
  • Rolling Pin
  • Pizza cutter or bench scraper
  • Mixing bowls
  • 9x3-inch baking pan
  • Kitchen scale
  • Offset spatula
  • Hand mixer
  • Parchment paper
  • Rubber spatula

Method
 

Make the Cookie Dough Chunks
  1. Heat-treat 70 g (½ cup minus 1 Tbsp) flour and cool.
  2. Cream together 85 g (6 Tbsp) softened butter, 70 g (¼ cup + 1 Tbsp) brown sugar, and 35 g (3 Tbsp) granulated sugar.
  3. Mix in ½ tsp vanilla, ½ tsp salt, and 1 Tbsp (14 g) cream cheese.
  4. Add the cooled 70 g (½ cup minus 1 Tbsp) flour + 1 tsp cornstarch and mix until a dough forms.
  5. Add 1–3 Tbsp milk or cream, 1 tsp at a time, until soft but not sticky.
  6. Fold in 2–3 Tbsp mini chocolate chips.
  7. Roll to ¼ inch thick between parchment and freeze 10 minutes.
  8. Break into chunks.
Make the Dough
  1. Combine 240 ml (1 cup) warm milk, 75 g (⅓ cup) sugar, and 2¼ tsp yeast; rest until foamy.
  2. Mix in 1 egg, 1 yolk, 85 g (6 Tbsp) softened butter, and 1 tsp vanilla.
  3. Add 440–460 g (3½–3¾ cups) flour, 1 tsp salt, and 1 Tbsp milk powder.
  4. Knead 8–10 minutes until smooth and slightly tacky.
  5. Place in greased bowl, cover, and rise 1–1.5 hours.
Make Cinnamon Filling
  1. Combine all cinnamon-filling ingredients — the 50 g (3 ½ Tbsp) butter, 70 g (¼ cup + 1 Tbsp) brown sugar, 1 tsp cinnamon, ½ tsp vanilla, pinch of salt, and 1 tsp cornstarch (if using) — until smooth and paste-like.
Fill the Rolls
  1. Roll dough into a 12×18 rectangle.
  2. Spread the entire cinnamon filling mixture evenly over the rolled-out dough
  3. Scatter all cookie-dough chunks evenly across the dough.
Strip Method
  1. Cut the dough into 10–12 vertical strips.
  2. Roll each strip individually into a spiral.
  3. Place into a greased 9×13 pan.
Second Rise
  1. Cover and rise 45–75 minutes until puffy and touching.
Bake
  1. Brush the tops with 3–4 Tbsp heavy cream.
  2. Bake at 350°F (177°C) for 24–28 minutes, or until the center rolls read 195–199°F.
Cookie Dough Frosting
  1. Beat 113 g (4 oz / ½ cup) cream cheese and 56 g (4 Tbsp) butter.
  2. Add 100–130 g (¾–1 cup) powdered sugar, 1 tsp vanilla, and a pinch of salt.
  3. Add 1–2 Tbsp heavy cream until fluffy.
  4. Fold in 2–3 Tbsp mini chocolate chips.
  5. Spread onto warm rolls.
Add Crumble
  1. Mix 40 g (3 Tbsp) melted brown butter, 50 g (¼ cup) brown sugar, 60 g (½ cup) flour, ½ tsp salt, and 1 tsp vanilla.
  2. Bake 6–8 minutes at 350°F.
  3. Crumble and stir in 2 Tbsp mini chocolate chips.
  4. Sprinkle over frosted rolls.

Notes

TIPS & TRICKS.

  • Slightly tacky dough = the softest, fluffiest rolls. Avoid adding too much flour.
  • Brush the tops with heavy cream before baking — never pour it into the bottom of the pan.
  • Roll each strip individually (strip method) for tall, perfect spirals.

  • Frost while warm so the cookie dough frosting melts slightly into the spirals.
  • Add crumble last so it stays crunchy.

STORAGE

  • Room Temperature: Store tightly covered for 1 day.
  • Refrigerator: 3–4 days in an airtight container.
  • Reheat: Microwave 10–12 seconds for a soft, gooey center.
  • Freezer (Unbaked): Shape rolls → freeze on sheet tray → transfer to bag → thaw overnight in fridge → rise → bake as directed.