Introduction

Cookie Dough Cinnamon Rolls combine the warm, comforting flavors of classic cinnamon rolls with the irresistible fun of cookie dough. These soft, sweet rolls are layered with a cinnamon-sugar filling and topped with creamy icing and little cookie dough bites for an extra treat.

The image shows close-up cinnamon rolls with a smooth, white icing spread thickly over the top, creating a shiny and creamy layer. Each roll has a golden-brown, soft dough base with visible swirls of cinnamon sugar filling that peeks through the icing. On top of the central roll, there are two small raw cookie dough balls with chocolate chips, adding a contrasting light beige color with dark spots. The texture of the dough looks fluffy and soft, while the icing looks glossy and melting into the rolls. The rolls are placed on a white marbled surface, giving a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dough:

1 cup milk, warmed to 110℉
2 1/4 tsp active dry yeast (one full packet)
1 large egg, room temperature
3 1/4 cups all-purpose flour
1 tsp salt
3 tbsp white granulated sugar
1/2 cup unsalted butter, room temperature, cubed

Cinnamon Filling:

1/2 cup unsalted butter, room temperature
3/4 cup brown sugar, packed (light or dark)
1 tbsp ground cinnamon

Cookie Dough:

1 1/2 cups all-purpose flour
1/2 tsp cornstarch
1/2 tsp salt
1/2 cup unsalted butter, room temperature
2 tbsp white granulated sugar
3 tbsp brown sugar, packed (light or dark)
1 tsp pure vanilla extract
2 tbsp milk
3/4 cup mini chocolate chips

Cream Cheese Icing:

4 oz cream cheese, room temperature
4 tbsp unsalted butter, room temperature
1 cup powdered sugar, sifted
1 tsp pure vanilla extract
Milk (amount not specified; add as needed for consistency)

Instructions

Step 1: Heat the milk in the microwave until warmed to 110℉. Sprinkle the yeast over the milk and add a pinch of sugar. Let it sit for 10 minutes until frothy.
Step 2: In a mixing bowl, combine the flour, salt, and sugar. Add the cubed butter and knead it into the flour using a pastry cutter or your hands until the butter is pea-sized.
Step 3: Add the milk and yeast mixture along with a lightly beaten egg. Mix on low speed until dough begins to form, then increase to medium speed and knead for 5 minutes.
Step 4: Preheat the oven to 200℉. Spray a large mixing bowl with nonstick spray. Place the dough in the bowl, cover with a kitchen towel, and place in the oven with the door cracked open. Let rise for 1 hour until doubled in size.
Step 5: Prepare the cinnamon filling by beating the butter with a hand mixer until smooth. Add the brown sugar and cinnamon and beat for 2 minutes until it forms a spreadable paste.
Step 6: For the cookie dough, beat the butter, white sugar, and brown sugar on high speed for 2 minutes. Add the milk and vanilla, scrape the bowl, and mix until combined.
Step 7: Add the flour, cornstarch, and salt to the cookie dough mixture and mix on low just until combined. Stir in the mini chocolate chips and set aside.
Step 8: Roll the risen dough on a lightly floured surface into a large 1/4-inch thick rectangle. Spread the cinnamon filling evenly over the dough.
Step 9: Take portions of the cookie dough, flatten each into small pancakes with your hands, and place them over the cinnamon filling. Reserve about 1/4 cup of cookie dough for later.
Step 10: Starting from the short side, roll the dough into a log. Trim uneven ends and cut into 12 even rolls.
Step 11: Spray a 9×13-inch pan with baking spray and place the rolls inside. Cover with a towel and let rise for 20 minutes.
Step 12: Preheat the oven to 375℉. Bake the rolls for 28–30 minutes until the tops are lightly golden.
Step 13: While the rolls are rising or baking, shape the remaining cookie dough into small balls and chill them in the fridge.
Step 14: To make the cream cheese icing, beat the cream cheese and butter on high speed for 1 minute until smooth. Add the powdered sugar and mix well, then add vanilla and a little milk as needed for desired consistency.
Step 15: Once the rolls come out of the oven, immediately spoon the icing over them and top with the chilled cookie dough balls.

Tips & Variations

Spoon and level your flour or use a kitchen scale to ensure dough consistency and avoid dryness.
For high altitude baking, add an extra 3 tablespoons of flour to the dough.
Always bring dairy ingredients to room temperature before starting for better mixing.
If making dough by hand, knead for 5–8 minutes until the dough is thin enough to see light through when stretched.
Adjust milk in the icing gradually to get a spreadable but not runny texture.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

Close-up of soft, thick cinnamon rolls covered with smooth, white icing that drips gently over the light golden-baked layers. Each roll reveals swirled layers of cinnamon and sugar in the soft, fluffy dough, with a slightly browned crust around the edges. At the center of one roll, two small balls of cookie dough with chocolate chips sit on top, adding a unique texture. The rolls are tightly packed together with visible seams between them, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How much milk do I add to the icing?

Add milk gradually, starting with 1 teaspoon, and mix until the icing achieves a smooth, spreadable consistency. Avoid adding too much to keep it from becoming too runny.

Can I make the dough by hand instead of a stand mixer?

Yes, mix the wet and dry ingredients with a spatula and then knead the dough by hand on a floured surface for 5 to 8 minutes. The dough is ready when it can be stretched thin enough to see light through without tearing.