Cookie Dough Cinnamon Rolls

5 from 5 reviews

These cookie dough cinnamon rolls are giant cinnamon rolls with cookie dough filling! They are super soft rolls with cream cheese icing.

Prep Time1

Cook Time22

Resting Time1 20

Total Time2 42

Servings: rolls

Calories: 609kcal

Heat the milk in the microwave until warmed to 110℉. Sprinkle the yeast over the milk. Sprinkle a pinch of sugar over the top and let it sit for 10 minutes.
1 cup Milk, 2 1/4 tsp 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 1/4 cup All-purpose flour, 1 tsp Salt, 3 TBSP White granulated sugar, 1/2 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.

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. Beat for 2 minutes on high speed so its easy to spread.
1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1 TBSP Ground cinnamon

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.
1/2 cup Unsalted butter, 2 TBSP White granulated sugar, 3 TBSP Brown sugar, 1 tsp Pure vanilla extract, 2 TBSP Milk
Add in the flour, cornstarch, and salt. Mix on low until just combined. Add in the mini chocolate chips. Set aside.
1 1/2 cups All-purpose flour, 1/2 tsp Cornstarch, 3/4 cup Mini chocolate chips, 1/2 tsp Salt
On a lightly floured surface, roll the dough out using a rolling pin. Roll until 1/4 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 1/4 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 12 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 28-30 minutes. Bake until the top is lightly golden.

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.
4 oz Cream cheese, 4 TBSP Unsalted butter, 1 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 tsp Pure vanilla extract

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 TBSP 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.