Chocolate Cookie Cinnamon Rolls

5 from 2 votes

These chocolate cookie cinnamon rolls are a fluffy dough filled with a chocolate cinnamon mixture. They have Tate's Bake Shop chocolate chip cookies crumbled in the filling. They are topped with a chocolate glaze.

Prep Time30

Cook Time25

Resting Time1 35

Total Time2 30

Servings: rolls

Calories: 386kcal

Author: Stephanie Rutherford

Ingredients

Dough

1 cup Warm water warmed to 100-110F
2 ¼ teaspoon Fast rise yeast whole packet
2 Large eggs room temperature
4 cups All-purpose flour
1 teaspoon Salt
2 ½ tablespoon White granulated sugar
10 tablespoon Unsalted butter room temperature

Chocolate Filling

½ cup Unsalted butter melted
¾ cup Brown sugar light or dark packed
2 tablespoon Unsweetened cocoa powder
1 tablespoon Ground cinnamon
1 cup Tate's Bake Shop chocolate chip cookies crumbled

Chocolate Glaze

1 cup Powdered sugar sifted
¼ cup Unsweetened cocoa powder
¾ cup Heavy cream
Tate's Bake Shop chocolate chip cookies crumbled for decoration

US Customary - Metric

Instructions

Dough

Pour warm water into a bowl. Pour in the yeast. Let it sit for 10 minutes. In a small bowl, beat the eggs slightly. Set aside.
2 ¼ teaspoon Fast rise yeast, 2 Large eggs
In a large mixing bowl, mix the flour, sugar and salt. Next, cut the butter into chunks and add to the bowl. Then, use a pastry cutter or your hands to mix the butter into the flour. Mix until the butter is pea sized.
4 cups All-purpose flour, 1 teaspoon Salt, 2 ½ tablespoon White granulated sugar, 10 tablespoon Unsalted butter
Pour in the water/yeast and the eggs. Place on the stand mixer with a dough hook. Mix on low until a dough forms. Next, switch to medium and knead for 5 minutes. Instructions to knead by hand in the notes. The dough will be soft and slightly tacky.
Preheat the oven to 200°F. Spray a large mixing bowl with non-stick spray. Place dough ball into the bowl. Next, cover with a kitchen towel. Place in the oven. Turn off the oven and crack open the door. Let it rise for 1 hour.
Then, place dough on a lightly floured surface. Use your hands to press the dough into a rectangle. Use a rolling pin and roll the dough into ¼ inch thickness.

Filling

Mix melted butter, brown sugar, cocoa powder, and cinnamon. Spread paste over the dough. Next, top with crumbled chocolate chip cookies. Roll the dough tightly. Start with the short side.
½ cup Unsalted butter, ¾ cup Brown sugar, 2 tablespoon Unsweetened cocoa powder, 1 tablespoon Ground cinnamon, 1 cup Tate's Bake Shop chocolate chip cookies
Cut the uneven ends off. Then, cut the dough into 12 rolls. Use a measuring tape for equal rolls.
Spray a 9X13 baking pan with baking non-stick spray. Line the bottoms and 2 side of the pan with parchment paper. Spray again.
Next, form each roll into a circle. Place into the pan in rows of 3. Cover and let rise for 35 minutes.
Preheat oven to 350°F. Bake rolls for 25-28 minutes. The tops should be lightly golden brown. Next, let cool for 10 minutes before adding the glaze.

Chocolate Glaze

Mix the sifted powdered sugar and cocoa power. Add in the heavy cream. Mix until a pourable glaze forms. Spoon glaze over cinnamon rolls. Decorate with crumbled cookies.
1 cup Powdered sugar, ¼ cup Unsweetened cocoa powder, ¾ cup Heavy cream, Tate's Bake Shop chocolate chip cookies

Notes

Knead by hand:

Follow the instructions until you add the wet ingredients into the dry. Use a rubber spatula to fold the dough until a shaggy dough forms.

Place dough on floured surface. Knead by hand for 10 minutes. Then, place the dough in a large mixing bowl sprayed with a non-stick spray. Rise for 1 hour. Next, follow instructions to roll and fill the dough.

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