Cookie Dough Cinnamon Rolls

What if you could have chocolate chip cookies and cinnamon rolls in one indulgent treat? These soft, buttery sourdough rolls are stuffed with edible chocolate chip cookie dough for a gooey, cookie-packed filling in every swirl.

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Cookie Dough Cinnamon Rolls

Soft, buttery sourdough rolls stuffed with edible chocolate chip cookie dough for a fun twist on classic cinnamon rolls.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

3 hours hrs

Servings: 12 rolls

Course: Dessert

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

• 1 batch Anything Goes Enriched Sourdough or your favourite enriched dough recipe. See Note 1 for a link to my dough recipe!
• ½ cup heavy cream optional

Edible Cookie Dough

• 115 g unsalted butter
• 85 g light brown sugar
• 25 g granulated sugar
• 1 tbsp whole milk plus more as needed, for desired consistency
• 1 tsp vanilla extract
• ½ tsp fine sea salt
• 125 g heat-treated all-purpose flour see Note 2
• 130 g chocolate chips or chopped chocolate

Cinnamon Sugar Filling

• 100 g unsalted butter softened
• 180 g brown sugar light or dark
• 1 tbsp ground cinnamon
• ¼ tsp fine sea salt
• 1 tsp vanilla

Cream Cheese Frosting

• 115 g cream cheese room temp
• 70 g unsalted butter room temp
• ½ tsp fine sea salt
• 220 g powdered sugar
• 1 tsp vanilla
• 1 tbsp heavy cream plus more if needed to adjust consistency

Method

 

Edible Cookie Dough

1. Add 115 g unsalted butter to a medium saucepan. Cook over medium heat while stirring constantly with a spatula until the milk solids separate and turn a toasty brown and the butter smells nutty (see Note 3).
2. Take it off the heat and stir in 85 g light brown sugar, 25 g granulated sugar, 1 tbsp whole milk, 1 tsp vanilla extract, and ½ tsp fine sea salt.
3. Add 125 g heat-treated all-purpose flour (very important that it is heat treated, see Note 2) and stir to combine. Let the dough cool down before adding 130 g chocolate chips or chopped chocolate, and stir to combine. Add more milk as needed, to adjust the consistency. The dough should hold together and be easy to spread out onto the cinnamon roll dough.

Cinnamon Sugar Filling

1. Add 100 g unsalted butter, 180 g brown sugar, 1 tbsp ground cinnamon, ¼ tsp fine sea salt, and 1 tsp vanilla to a small mixing bowl. Stir into a smooth paste.

Shape, Fill & Proof

1. Spray a large rectangular cake pan with baking or cooking spray. Roll out 1 batch Anything Goes Enriched Sourdough to a rectangle about 12 x 18 inches (30.5 × 45.5 cm).
2. Dollop the dough with chunks of cinnamon sugar filling, and spread all over the dough right up to the edges, leaving about a 1 inch (2.5 cm) strip clear along one short side so you can pinch the rolls shut later. Dollop chunks of the edible cookie dough over the cinnamon sugar filling and press down.
3. Roll up into a log from the short side, and pinch closed. Use dental floss or a serrated knife to cut into 12 equal pieces about 1 inch (2.5 cm) thick. Arrange in the cake pan. Cover with a piece of plastic wrap and leave at room temp until noticeably puffy (it does not need to double in size) or refrigerage overnight or up to 24 hours to develop more flavour.

Bake

1. Preheat the oven to 350 °F. Optionally, pour ½ cup heavy creamover the rolls just before they go into the oven (see Note 4). Bake the rolls until puffy and golden brown, about 32–38 minutes.

Cream Cheese Frosting

1. While the rolls cool down, make the frosting by adding 115 g cream cheese, 70 g unsalted butter and ½ tsp fine sea salt to a medium mixing bowl. Whip on medium high speed until light and fluffy. Add 220 g powdered sugar, 1 tsp vanilla, and 1 tbsp heavy cream and mix on low speed until the powdered sugar is incorporated, then whip on high speed until light and fluffy.
2. Spread the frosting onto the rolls. Wait for them to cool down completely if you want the frosting to remain intact, or spread the frosting on while they're still warm if you like it to melt a little bit (like I do!).
3. Enjoy! These rolls are best within a couple hours of baking, but can be stored in the fridge for up to 3 days.

Video

Notes

The estimated recipe timing above doesn’t include the time to make the dough. You can use any enriched dough you like (whether sourdough or not) as the base for these rolls, even though I do recommend using my Anything Goes Enriched Sourdough recipe for these. The timing to make the dough depends on what recipe you use!

1. Make a full batch of Anything Goes Enriched Sourdough up to resting in the fridge, then roll, fill, shape, and bake according to this recipe. Or make whatever enriched dough recipe is your go-to up to bulk fermentation.
2. It’s very important to heat treat your flour before using it in edible cookie dough! Flour can contain pathogenic bacteria like e. coli and salmonella. Heat treating it kills those bacteria so the dough is safe to eat raw. To heat treat flour, spread it out on a lined baking sheet and bake at 350˚F (175˚F) for 5–15 minutes. Stir it partway through, and measure its temperature in several spots with a probe thermometer. Keep baking and stirring until it registers at least 165˚(74˚F) in several spots, then let it cool before adding it to the dough.
3. I use browned butter to add an extra layer of flavour to this cookie dough. Read this post for more info on how to make browned butter. You can just use melted butter instead! If you do, you may not need to add any milk (unless you want a thinner consistency to the dough). 
4. Pouring heavy cream over the rolls makes the dough extra soft and rich, and forms almost a caramel sauce on the bottom as it mixes with the sugar in the filling. I love doing this to take cinnamon rolls over the top, but it is optional!
5.