Chocolate Chip Cookie Swirl Cookie Monster Cinnamon Rolls

Calling all cinnamon roll and chocolate chip cookie lovers! Prepare to be amazed by these incredibly decadent Chocolate Chip Cookie Swirl Cookie Monster Cinnamon Rolls. We’ve taken the classic comfort of cinnamon rolls and elevated them to a whole new level by swirling in a rich, buttery chocolate chip cookie dough. The result? A soft, fluffy, and utterly irresistible treat that’s guaranteed to disappear fast. These aren’t just cinnamon rolls; they’re a dessert adventure!

What You’ll Need

• 500 g (4 cups) All-Purpose Flour – The foundation of our dough, providing structure and a soft texture. Be sure to measure accurately for the best results.
• 60 g (1/4 cup) Granulated Sugar – Adds a touch of sweetness to the dough and helps activate the yeast.
• 7 g (1 packet) Active Dry Yeast – The leavening agent that makes our cinnamon rolls light and fluffy. Ensure your yeast is fresh for optimal rising.
• 120 ml (1/2 cup) Warm Milk (30 °C/86 °F) – Provides moisture and activates the yeast. The temperature is crucial – too hot and you’ll kill the yeast, too cold and it won’t activate.
• 60 g (1/4 cup) Unsalted Butter, Melted – Adds richness and tenderness to the dough.
• 1 Large Egg – Binds the ingredients together and contributes to the dough’s structure and richness.
• 5 ml (1 tsp) Alcohol-Free Vanilla Extract – Enhances the overall flavor profile with a warm, aromatic note.
• 150 g (1 cup) Brown Sugar, Packed – Creates a gooey, caramel-like filling that complements the cinnamon perfectly.
• 10 ml (2 tsp) Ground Cinnamon – The star spice of cinnamon rolls, providing warmth and a delightful aroma.
• 60 g (1/4 cup) Unsalted Butter, Softened – Used in the filling to create a luscious, spreadable layer.
• 100 g (1/2 cup) Mini Chocolate Chips – Adds bursts of chocolatey goodness to the cookie swirl.
• 120 g (1 cup) All-Purpose Flour (for cookie dough) – Forms the base of our chocolate chip cookie swirl.
• 80 g (1/3 cup) Brown Sugar (for cookie dough) – Contributes to the chewy texture and caramel flavor of the cookie swirl.
• 50 g (1/4 cup) Unsalted Butter, Softened (for cookie dough) – Creates a tender and flavorful cookie swirl.
• 1 Large Egg (for cookie dough) – Binds the cookie dough ingredients together.
• 150 g (1 cup) Powdered Sugar – The base of our glaze, providing sweetness and a smooth texture.
• 30 g (2 Tbsp) Cream Cheese, Softened – Adds tanginess and creaminess to the glaze.
• 30 g (2 Tbsp) Unsalted Butter, Softened – Contributes to the glaze’s smooth consistency and rich flavor.
• 15 ml (1 Tbsp) Milk – Adjusts the glaze’s consistency to the perfect drizzling thickness.
• 5 ml (1 tsp) Alcohol-Free Vanilla Extract – Enhances the glaze’s flavor with a subtle vanilla aroma.
• 50 g (1/4 cup) Dark Chocolate, Chopped – Creates a decadent chocolate drizzle for a beautiful finish.
• 15 ml (1 Tbsp) Neutral Oil (e.g., Sunflower) – Helps melt the chocolate smoothly and creates a glossy drizzle.
• 30 g (1/4 cup) Crushed Chocolate-Chip Cookie Crumbs – Adds a delightful crunch and visual appeal as a garnish.

Substitutions

Don’t have all the ingredients on hand? Here are a few simple substitutions:

• All-Purpose Flour: You can use bread flour for a chewier roll, but it may require a bit more liquid.
• Brown Sugar: Light or dark brown sugar can be used interchangeably. Dark brown sugar will give a more molasses-like flavor.
• Unsalted Butter: Salted butter can be used, but reduce the amount of salt added to the recipe.
• Warm Milk: You can substitute with warm almond milk or soy milk for a dairy-free option.

Let’s Get Rolling: Detailed Step-by-Step Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and active dry yeast. Whisking ensures the yeast is evenly distributed throughout the flour, which is crucial for consistent rising.
2. Activate the Yeast: Gently warm the milk to around 30°C (86°F). This temperature is ideal for activating the yeast without killing it. Add the melted butter, egg, and vanilla extract to the warm milk and stir to combine.
3. Form the Dough: Pour the wet ingredients into the dry ingredients and begin kneading. You can use a stand mixer with a dough hook or knead by hand on a lightly floured surface for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky. Kneading develops the gluten, giving the rolls their structure.
4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size. A warm environment encourages the yeast to work efficiently.
5. Prepare the Cookie Swirl Dough: While the cinnamon roll dough is rising, prepare the chocolate chip cookie swirl. In a separate bowl, whisk together the flour, brown sugar, softened butter, egg, and vanilla extract until a soft dough forms.
6. Incorporate Chocolate Chips & Chill: Gently fold in the mini chocolate chips into the cookie dough. Shape the dough into a flat rectangle, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. Chilling firms up the dough, making it easier to work with and preventing it from blending too much with the cinnamon roll dough.
7. Assemble the Roll: Once the cinnamon roll dough has doubled, punch it down gently to release the air. Roll it out on a lightly floured surface into a 30 x 40 cm (12 x 16 in) rectangle.
8. Layer the Filling: Spread the softened butter evenly over the rolled-out dough. Then, sprinkle the brown sugar-cinnamon mixture evenly over the butter.
9. Add the Cookie Swirl: Carefully place the chilled chocolate chip cookie dough rectangle on top of the brown sugar-cinnamon layer.
10. Roll and Cut: Starting from the long side, tightly roll the entire dough into a log. Using a sharp knife or dental floss (for cleaner cuts), cut the log into 12 even pieces.
11. Second Rise: Place the cinnamon roll pieces, spaced apart, in a greased 23 x 33 cm (9 x 13 in) baking dish. Cover the dish and let the rolls rise for another 30 minutes.
12. Bake to Golden Perfection: Preheat the oven to 180°C (350°F). Bake the rolls for 20-25 minutes, or until golden brown on top and the internal temperature reaches 95°C (203°F).
13. Prepare the Glaze: While the rolls are baking, whisk together the powdered sugar, softened cream cheese, softened butter, milk, and vanilla extract until smooth and creamy.
14. Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate with the neutral oil in 20-second intervals, stirring between each interval, until smooth and glossy.
15. Glaze, Drizzle & Garnish: Once the rolls are out of the oven, let them rest for 5 minutes. Spread the cream cheese glaze evenly over the warm rolls. Drizzle the melted dark chocolate over the glazed rolls in a decorative zig-zag pattern. Finally, sprinkle the crushed chocolate-chip cookie crumbs over the chocolate drizzle.

The Science Behind the Swirl: Why This Combination Works

The magic of these rolls lies in the contrast of textures and flavors. The soft, yeasty cinnamon roll dough provides a comforting base, while the rich, buttery chocolate chip cookie swirl adds a delightful chewiness and intense chocolate flavor. The combination isn’t just delicious; it’s strategically designed. The higher fat content in the cookie dough creates pockets of tenderness within the cinnamon roll, preventing them from becoming overly dense. The chilling of the cookie dough is also key – it prevents the butter from melting too quickly during baking, maintaining distinct layers. The addition of cinnamon enhances the warmth of the brown sugar and complements the chocolate beautifully.

Troubleshooting Common Issues

Rolls Didn’t Rise:

If your rolls didn’t rise properly, the yeast may have been old or the milk was too hot or too cold. Always check the expiration date of your yeast and ensure the milk is lukewarm (around 30°C/86°F). A warm environment is also crucial for rising.

Cookie Swirl Disappeared:

If the cookie swirl blended too much into the cinnamon roll dough, ensure the cookie dough is thoroughly chilled before assembling. Working quickly also helps prevent the butter from melting and mixing with the cinnamon roll dough.

Glaze is Too Thin/Thick:

Adjust the amount of milk in the glaze to achieve the desired consistency. Add a tablespoon of milk at a time if it’s too thick, or a tablespoon of powdered sugar if it’s too thin.

Perfecting the Chocolate Drizzle

Achieving a smooth, glossy chocolate drizzle requires a little patience. Using high-quality dark chocolate and a neutral oil (like sunflower or canola) helps prevent the chocolate from seizing. Microwave in short bursts (20 seconds) and stir frequently to ensure even melting. If the chocolate becomes too thick, add a tiny bit more oil, a teaspoon at a time. A piping bag or a zip-top bag with a small corner snipped off makes for precise drizzling.

Storage and Reheating

These rolls are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. To reheat, wrap a roll in plastic wrap and microwave for 10-15 seconds, or bake in a preheated oven at 175°C (350°F) for 5-10 minutes. The glaze may become slightly sticky upon reheating.

Frequently Asked Questions

Can I use instant yeast?

Yes, you can substitute active dry yeast with instant yeast. You can add instant yeast directly to the dry ingredients without proofing it in water first.

Can I make these rolls ahead of time?

You can assemble the rolls up to the second rise and refrigerate them overnight. Add an extra 15-20 minutes to the baking time if baking from cold.

Can I use different types of chocolate chips?

Absolutely! Feel free to experiment with milk chocolate, white chocolate, or even peanut butter chips.

Pin It for Later!

These Chocolate Chip Cookie Swirl Cookie Monster Cinnamon Rolls are a guaranteed crowd-pleaser! Don’t forget to save this recipe to your Pinterest board for easy access later. Enjoy baking and sharing these delightful treats!

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