Cookie dough isn’t just for sneaking a bite or for dipping — it’s delicious as a filling, too.
Specifically, it’s perfect for stuffing cinnamon rolls.
This past Christmas I made my first-ever batch of homemade cinnamon rolls. Before that day I’d never even tasted a homemade roll — and now I’m convinced I’d been missing out.
I get asked often whether I have a cinnamon roll recipe. I do use a version from The Pioneer Woman — it’s simple, reliable, and produces the most incredible rolls I’ve ever tasted. After making it once, I don’t see a need to try any other base recipe.
I didn’t think they could get any better. Then I decided to stuff them with chocolate chip cookie dough.
Yes — cookie dough, inside cinnamon rolls.
To finish them I used a silky vanilla cream glaze I first made in December — it’s irresistible. The combination of warm, buttery roll, cinnamon sugar, and pockets of gooey chocolate chip cookie dough is everything you want in a weekend treat.
I halved the roll recipe for this batch and used my favorite chocolate chip cookie dough; store-bought cookie dough will work well, too. Expect some oozing and melty chocolate — that’s part of the charm.
The texture is dreamy: soft, buttery rolls with cinnamon-sugar layers and pockets of rich cookie dough. It turned out to be a combination of two favorite treats in one — an immediate hit at my house.
Chocolate Chip Cookie Dough Stuffed Cinnamon Rolls
4
pans of cinnamon rolls
Ingredients
- 2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1 package dry yeast or 2 1/4 teaspoons
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- melted butter
- ground cinnamon
- additional sugar for filling
Instructions
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In a large pot, mix the milk, sugar and oil. Scald the mixture, then allow it to cool for about an hour. When it’s warm but not hot, sprinkle the yeast over the milk and let sit for a minute. Add four cups of flour and mix until a dough forms. Cover and let the dough rise for at least one hour.
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After the first rise, add the remaining 1/2 cup flour, baking soda and baking powder. Knead or use your hands until the dough comes together. On a floured surface, roll the dough into a thin rectangle. Brush generously with melted butter and sprinkle with cinnamon and sugar. Drop spoonfuls or small balls of chocolate chip cookie dough evenly over the surface. Starting with the edge farthest from you, roll the dough toward yourself into a log. Slice into approximately 1-inch rolls and arrange them in buttered 9-inch pans. Let the rolls rise for about 30 minutes.
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Bake in a 400°F (200°C) oven for 12–15 minutes, until golden and cooked through. Finish with a vanilla cream glaze if desired.
Notes
Rolls adapted from The Pioneer Woman. Idea inspired by Cakespy. Use your preferred chocolate chip cookie dough; store-bought dough works well.
Did you make this recipe?
Share a photo of your rolls and tag the account you follow. I appreciate seeing your creations!
This is a wonderful way to start a Monday — or any morning. Two words: make them.