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    Home » Cinnamon Rolls

    Jun 24, 2023 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Cookie Dough Cinnamon Rolls

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    Pinterest pin for 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!

    Cookie dough cinnamon rolls close up.

    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.

    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.
    Cookie dough cinnamon rolls in a pan.

    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.

    Dough in glass bowl before it rises.
    Risen dough in a glass bowl.

    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.

    Edible cookie dough in a glass bowl.

    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.

    Cookie dough on the rolled out dough.
    Raw cinnamon rolls in a pan.

    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.
    Rolled cookie dough balls on a plate.
    Baked cinnamon rolls in a pan.

    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.

    One cinnamon roll on a plate.

    FAQ

    Do the rolls have to rise in the oven?

    The rolls rise best in a warm place. If your oven is busy, you can let the dough rise at room temperature as long as you don't have a cold house. Try to find a warmer area for best results. The preheated oven is simply a safe and consistent choice.

    What is the best way to reheat cinnamon rolls?

    If you are eating just one, then reheat the roll on a plate in the microwave for 20-30 seconds until warm (the amount of time will vary with your microwave). If you are reheating a whole tray, then preheat the oven to 350, and let the baking dish of rolls sit in the oven for 5 minutes or until hot. Then, enjoy your warm rolls!

    Can I prebake these?

    Yes you can! Follow the instructions, but bake for only 10 minutes and chill. Then, you can continue the rest of the bake time (10-13 minutes) in the morning until hot.

    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.
    Bite missing from cookie dough cinnamon rolls.

    Other Cinnamon Roll Recipes To Try

    • Frosted lemon rolls in a platter.
      Lemon Rolls
    • Blueberry cinnamon rolls in a pan.
      Blueberry Cinnamon Rolls
    • Close up of the chocolate rolls.
      Chocolate Rolls
    • Carrot cake cinnamon rolls in a pan.
      Carrot Cake Cinnamon Rolls

    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

    Cookie dough cinnamon rolls close up.

    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.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 22 minutes mins
    Resting Time 1 hour hr 20 minutes mins
    Total Time 2 hours hrs 42 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 6 rolls
    Calories 500 kcal

    Ingredients
     
     

    Dough

    • ⅔ cup Milk warmed to 110℉
    • 2 ¼ teaspoon Active dry yeast full packet
    • 1 Large egg room temperature
    • 3 ¼ cup All-purpose flour
    • ½ teaspoon Salt
    • 3 tablespoon White granulated sugar
    • ½ cup Unsalted butter room temperature cubed

    Cinnamon Filling

    • ½ cup Unsalted butter room temperature
    • ½ cup Brown sugar packed light or dark
    • ½ tablespoon Ground cinnamon

    Cookie Dough

    • 1 ½ cups All-purpose flour
    • ½ teaspoon Cornstarch
    • ½ teaspoon Salt
    • ½ cup Unsalted butter room temperature
    • 2 tablespoon White granulated sugar
    • 3 tablespoon Brown sugar packed light or dark
    • 1 teaspoon Pure vanilla extract
    • 2 tablespoon Milk
    • ¾ cup Mini chocolate chips

    Cream Cheese Icing

    • 2 oz Cream cheese room temperature
    • 2 tablespoon Unsalted butter room temperature
    • ½ cup Powdered sugar sifted
    • 1 teaspoon Pure vanilla extract
    • 2 tablespoon Milk

    Instructions
     

    Dough

    • Heat the milk in the microwave until warmed to 110℉. Sprinkle the yeast over the milk and let it sit for 10 minutes.
      ⅔ cup Milk, 2 ¼ teaspoon Active dry yeast
    • This recipe uses a stand mixer with a dough hook, for make by hand instructions see notes. In a mixing bowl, mix the flour, salt, and sugar. Add in the cubed butter. Use a pastry kneader or your hands to knead the butter into the flour. Do this until the butter is a size of a pea.
      3 ¼ cup All-purpose flour, ½ teaspoon Salt, 3 tablespoon White granulated sugar, ½ cup Unsalted butter
    • Add in the milk/yeast, and a lightly beaten egg. Mix on low speed until a dough starts to form. Turn to medium speed, and knead for 5 minutes.
      1 Large egg
    • Preheat the oven to 200℉. Spray a large mixing bowl with nonstick spray.
    • Place the dough into the bowl and cover with a kitchen towel. Place the dough in the oven, turn off the oven, and crack open the door. Let it sit for 1 hour until doubled in size.

    Cinnamon Filling

    • Using a hand mixer in a small bowl, beat the butter on high speed until smooth. Add in the brown sugar and cinnamon and mix until combined. It will feel like a paste.
      ½ cup Unsalted butter, ½ cup Brown sugar, ½ tablespoon Ground cinnamon

    Cookie Dough

    • Using mixer, beat the butter, sugar, and brown sugar on high speed for 2 minutes. Add in the milk and vanilla, scrape the bowl, and beat on high until combined.
      ½ cup Unsalted butter, 2 tablespoon White granulated sugar, 3 tablespoon Brown sugar, 1 teaspoon Pure vanilla extract, 2 tablespoon Milk
    • Add in the flour, cornstarch, and salt. Mix on low until just combined. Add in the mini chocolate chips. Set aside.
      1 ½ cups All-purpose flour, ½ teaspoon Cornstarch, ¾ cup Mini chocolate chips, ½ teaspoon Salt
    • On a lightly floured surface, roll the dough out using a rolling pin. Roll until ¼ inch thick. It should be a large rectangle.
    • Spread the cinnamon filling using an offset icing spatula. Take little bit of cookie dough at a time in your hands. Use your hands to flatten the dough into a pancake. Place over the filling. Do this until you only have a ¼ cup of cookie dough left.
    • Roll the dough into a log started on the short side. Use a serrated knife to cut off the uneven ends. The, cut into 6 even rolls.
    • Spray a 9X13 pan with baking spray. Place the rolls in the pan. Cover with a towel and let rise for 20 minutes.
    • Preheat the oven to 375℉. Bake the rolls for 20-23 minutes. Bake until the top is lightly golden.

    Cream Cheese Icing

    • First, with the remainder of the cookie dough. Roll into small balls. Place on a plate and chill in the fridge. Do this when rolls are rising or baking.
    • In a small bowl, using a hand mixer, beat the cream cheese and butter on high speed for 1 minute. Add in the powdered sugar and mix until smooth.
      2 oz Cream cheese, 2 tablespoon Unsalted butter, ½ cup Powdered sugar
    • Add in the vanilla and milk and mix. As soon as the rolls are out of the oven, use a spoon to ice the rolls. Top with the extra cookie dough balls.
      1 teaspoon Pure vanilla extract, 2 tablespoon Milk

    Notes

    Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the dough.
    High altitude baking- Add an extra 3 tablespoon of flour.
    Pull out dairy ingredients 2 hours before baking.
    Making by hand:
    Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
    Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
    It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.

    Nutrition

    Calories: 500kcalCarbohydrates: 139gProtein: 14gFat: 61gSaturated Fat: 38gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 149mgSodium: 463mgPotassium: 237mgFiber: 4gSugar: 50gVitamin A: 1774IUVitamin C: 0.2mgCalcium: 138mgIron: 5mg
    Keyword cinnamon filling, cookie dough, cookie dough cinnamon rolls, cream cheese icing, dough
    Tried this recipe?Let us know how it was!

    More Cinnamon Roll Recipes

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      Chocolate Cinnamon Rolls
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