Cookie Dough Cinnamon Rolls

These cookie dough cinnamon rolls are giant cinnamon rolls with cookie dough filling! They are super soft rolls with cream cheese icing. They are a perfect combination of two favorite treats!

These cookie dough cinnamon rolls bring cinnamon rolls to the next level with cookie dough throughout and on top. A classic cinnamon roll is already amazing, but cookie dough somehow makes these even better than regular cinnamon rolls. A batch of these in the morning is a great way to brighten the day of anyone with a sweet tooth!

For other cookie dough recipes, try Cookie Dough Ice Cream Cake, Chocolate Cookie Dough Pop Tarts, and Chocolate Chip Cookie Dough Cheesecake.

Try these Sticky buns!

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Step By Step Instructions - Dough and Filling
• Step By Step Instructions - Cookie Dough and Baking
• Decorating the Rolls
• Overnight Rolls
• FAQ
• Storing and Freezing
• 📖 Recipe

Why This Recipe Works

• Cookie dough flavor- These cinnamon rolls have edible cookie dough on top and between the cinnamon roll dough for a taste of delicious cookies! Good news, the cookie dough is safe to eat raw since it doesn't have egg.
• Homemade rolls- Nothing beats the warm and gooey texture of a homemade cinnamon roll!
• Easy recipe- Homemade cinnamon rolls are not as simple as cookies, but this cinnamon roll recipe breaks it down into simple steps to make it easy!
• Make ahead- The best part is you can even make these the night before! Just follow the overnight rolls instructions.

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Unsalted butter- Pull the butter out 2 hours before using so it is softened butter.
• Milk- Use any milk and warm it to 110F. If too hot, it will kill the yeast, if too cool then it will dramatically slow the yeast down.
• Active dry yeast- I used 1 packet of yeast. This is the same thing as instant yeast. Do not use fast rise yeast.
• Egg- Pull the large egg out 2 hours before baking. It also needs to be lightly beaten before adding to the flour.
• Brown sugar- I used light brown sugar, but dark is fine.
• Mini chocolate chips- The mini chocolate chips let you make the cookie dough into thinner layers and smaller balls than regular size.
• Cream cheese- Pull this out 2 hours before baking to get to room temperature.

Step By Step Instructions - Dough and Filling

Here is how to make the dough for the cookie dough cinnamon rolls. This is for using a stand mixer with a dough hook attachment. For kneading by hand instructions see the notes on the recipe card.

STEP 1: Prep yeast. Heat the milk in the microwave until it is warmed to 110°F (about 1 minute). Then, pour the yeast on top of the warm milk and let it sit for 10 minutes to activate. Do not heat it above 110°F as you do not want to cook your yeast.

STEP 2: Cut in butter. Sift the all purpose flour, sugar, and salt into a mixing bowl. Then, knead the butter in using a pastry cutter or your hands. It is done when the butter clumps are the size of a pea.

STEP 3: Combine. Add the yeast mixture and lightly beaten egg to the flour mixture and mix on low speed until a dough begins to form.

STEP 4: Knead. Switch to medium speed to knead for 5 minutes. You should have a very soft and slightly tacky dough.

STEP 5: Dough rise. Preheat the oven to 200 degrees F. Then, spray a large mixing bowl with non stick spray and place the dough in. Cover it with a kitchen towel or tea towel and place it in the oven. Next, turn the oven off and leave the door cracked open.

Let the dough rise in the oven for 1 hour. It should double in size after this first rise.

STEP 6: Prep cinnamon filling. Use a hand mixer and small bowl to beat the butter on high speed until it is smooth. Then, add the brown sugar and cinnamon and mix again until they are combined.

Step By Step Instructions - Cookie Dough and Baking

Here is how to make the cookie dough and bake the cookie dough cinnamon rolls.

STEP 1: Beat butter and sugar. Use a small bowl and hand mixer to beat the butter, brown sugar, and sugar on high speed for 2 minutes. Then, add the milk and vanilla extract. Scrape the sides of the bowl and beat on high until it combines.

STEP 2: Dry ingredients. Add the flour, cornstarch, and salt to the dough and mix it in on low until just combined. Mix the mini chocolate chips in and set it aside.

STEP 3: Roll dough. Roll out the dough with a rolling pin on a lightly floured surface. Roll it into an large rectangle ¼ inch thick.

STEP 4: Spread filling and cookie dough. Use an offset spatula to spread the filling on top of the dough. Then, take a little cookie dough and flatten it into a pancake with your hands. Place it over the filling. Repeat until only ¼ cup of cookie dough remains.

STEP 5: Roll log. Start on the short side and begin rolling it into a tight log. Use a serrated knife to cut off uneven edges on the ends. Then, cut the log into 6 equal pieces. Make sure to gently saw when cutting so the rolls are not squished.

STEP 6: Second rise. Spray a 9X13 baking pan with baking nonstick spray and place the rolls in the pan. Cover it with a kitchen towel and let the rolls rise for 20 minutes. Meanwhile, preheat the oven to 375°F.

STEP 7: Bake. Bake the rolls for 20-23 minutes until the tops become lightly golden brown.

Note: Start the decorating steps now as the icing will be applied as soon as the rolls finish baking.

Decorating the Rolls

Here are the instructions on how I decorated the rolls.

• First, roll the remainder of the cookie dough into small balls. Place them on a plate in the fridge to chill.
• Beat the cream cheese and butter on high speed for 1 minute.
• Next, add the powdered sugar and mix it in until it is smooth.
• Add the vanilla extract and milk and mix it in.
• As soon as the rolls come out of the oven use a spoon to ice them.
• Finish by topping them with the cookie dough balls.

Overnight Rolls

Once you are done kneading the dough. Place it in a large bowl sprayed with nonstick spray. Then, cover with plastic wrap. Store it in the fridge overnight. It needs to chill for a max of 16 hours.

Then, the next morning you can pull it out and roll up the cinnamon rolls. Let it rise for 1 hour instead of 20 minutes.

FAQ

Storing and Freezing

Store these cookie dough cinnamon rolls in an airtight container in the fridge. Store up to 5 days. They are best when heated in the microwave until warm.

Freezing

These cookie dough cinnamon rolls can be frozen in 2 ways.

1. Freeze the rolled rolls. Freeze these up to 30 days. Let them thaw before baking. They won't rise as much, but will still work.
2. Freeze the already baked rolls. Freeze these up to 30 days. Thaw for 1 hour before eating.

Other Cinnamon Roll Recipes To Try

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

📖 Recipe