Cookie Dough Swirled Cinnamon Buns

Prepare to elevate your breakfast or dessert experience with the ultimate indulgence: Cookie Dough Cinnamon Rolls. These aren’t just any cinnamon rolls; they’re gigantic, irresistibly soft, and generously filled with delectable, edible cookie dough, all crowned with a luscious cream cheese icing. This recipe masterfully combines two beloved classic treats into one extraordinary creation that promises to delight every sweet tooth and make any occasion feel special.

Imagine the warm, comforting aroma of freshly baked cinnamon rolls, now enhanced with pockets of rich, chewy cookie dough woven throughout and sprinkled on top. While a classic cinnamon roll is undeniably amazing, the addition of edible cookie dough takes these to an entirely new level of deliciousness. Serving a batch of these glorious rolls in the morning is the perfect way to bring joy and a sweet start to anyone’s day, transforming an ordinary breakfast into an extraordinary feast.

If you’re a true cookie dough enthusiast and eager to explore more innovative ways to enjoy this beloved treat, be sure to check out some of our other fantastic cookie dough recipes: a refreshing Cookie Dough Ice Cream Cake, nostalgic Chocolate Cookie Dough Pop Tarts, and a decadent Chocolate Chip Cookie Dough Cheesecake. For those who adore classic sticky, sweet pastries, don’t miss our incredible Sticky Buns!

Why This Recipe for Cookie Dough Cinnamon Rolls Is a Must-Try

This unique recipe stands out for several compelling reasons, making it a favorite among home bakers and dessert lovers alike:

• Irresistible Cookie Dough Flavor: What sets these cinnamon rolls apart is the generous amount of edible cookie dough integrated into the recipe. We’re talking about rich, chocolate-chip-studded cookie dough that’s not only spread between the layers of soft cinnamon roll dough but also crumbled on top as a garnish. The best part? This cookie dough is made without eggs, making it completely safe and delightful to eat raw, offering that classic cookie dough texture and taste without any concerns.
• Superior Homemade Rolls: There’s simply no substitute for the unparalleled taste and texture of a homemade cinnamon roll. From the moment the yeast activates to the final golden-brown bake, the process yields rolls that are incredibly warm, soft, and delightfully gooey. This recipe guarantees that comforting, fresh-from-the-oven quality that store-bought versions simply cannot replicate, filling your kitchen with an aroma that’s as inviting as the rolls themselves.
• Surprisingly Easy to Make: While homemade cinnamon rolls might seem daunting, especially for those new to yeast baking, this recipe is designed for simplicity. We’ve broken down each step into clear, manageable instructions, ensuring that even bakers with limited experience can achieve perfectly risen, tender rolls. The detailed guide makes the entire process approachable and enjoyable, demystifying the art of yeast dough.
• Convenient Make-Ahead Option: One of the greatest advantages of these cookie dough cinnamon rolls is their flexibility. You can prepare most of the dough the night before, following our specific overnight instructions. This allows you to wake up to a minimal amount of work, enjoying warm, freshly baked rolls without the early morning rush – ideal for special breakfasts, holidays, or simply making a weekday morning feel a little more luxurious.

Essential Ingredient Notes for Perfect Rolls

Understanding your ingredients is key to achieving the best results. Here are some detailed notes on the specific components that make these cookie dough cinnamon rolls truly exceptional:

• Unsalted Butter: The quality and temperature of your butter significantly impact the dough’s texture and the richness of the filling and icing. Always use unsalted butter to control the overall saltiness of your bake. For best results, pull the butter out of the refrigerator at least 2 hours before you plan to start baking. This allows it to soften to room temperature, ensuring it creams smoothly for the dough, filling, and icing.
• Milk: The temperature of your milk is critical for activating the yeast. Use any type of milk (whole, 2%, or even non-dairy alternatives work) and warm it gently to precisely 110°F (43°C). You can use a microwave for this, checking the temperature with a thermometer. If the milk is too hot, it will kill the yeast, preventing your dough from rising. If it’s too cool, the yeast will activate too slowly, leading to a long and sluggish rise.
• Active Dry Yeast: This recipe calls for one standard packet of active dry yeast, which is typically 2 ¼ teaspoons. Active dry yeast needs to be proofed (activated) in warm liquid before being combined with other ingredients. While often interchangeable with instant yeast, fast-rise yeast should be avoided as it performs differently and may affect the final texture and rise time of your rolls.
• Large Egg: Eggs add richness, structure, and a beautiful golden color to the dough. Like butter, it’s important for the large egg to be at room temperature for optimal incorporation into the dough. This ensures it blends seamlessly with the other ingredients, creating a more uniform and tender dough. Lightly beat the egg before adding it to the flour mixture.
• Brown Sugar: Both light and dark brown sugar can be used in this recipe. Light brown sugar will provide a milder molasses flavor, while dark brown sugar will offer a deeper, more intense caramel note, enhancing the traditional cinnamon roll filling. Ensure it’s packed firmly when measuring to get the correct amount.
• Mini Chocolate Chips: For the edible cookie dough, mini chocolate chips are highly recommended. Their smaller size allows them to be distributed more evenly throughout the cookie dough layer, creating thinner, more consistent layers when flattened. They also ensure a chocolatey bite in every part of the roll without overwhelming the delicate dough.
• Cream Cheese: Essential for that classic, tangy cream cheese icing. Just like the butter, the cream cheese needs to be at room temperature. This is crucial for achieving a smooth, lump-free icing that spreads easily and beautifully over your warm cinnamon rolls. Take it out of the fridge at least 2 hours prior to mixing.

Step-By-Step Instructions: Crafting the Dough and Filling

Creating the perfect base for your cookie dough cinnamon rolls involves a few careful steps, primarily focusing on the dough and the rich cinnamon filling. These instructions are tailored for use with a stand mixer equipped with a dough hook attachment, simplifying the kneading process. If you plan to knead by hand, please refer to the specific notes section in the recipe card below for alternative instructions.

STEP 1: Activate the Yeast with Warm Milk. Begin by gently heating the milk. Place it in a microwave-safe container and warm it to precisely 110°F (about 1 minute on high power, but always verify with a thermometer). This temperature is crucial: too hot will kill the yeast, too cool will inhibit its activation. Once warmed, pour the active dry yeast over the surface of the milk and let it sit undisturbed for 10 minutes. During this time, the yeast will bloom and become frothy, indicating it’s active and ready to work its magic. Avoid heating above 110°F to preserve the yeast’s viability.

STEP 2: Prepare the Dry Ingredients and Cut in Butter. In a large mixing bowl, sift together the all-purpose flour, white granulated sugar, and salt. Sifting helps to aerate the flour and prevents lumps, ensuring a smoother dough. Add the cubed, room-temperature unsalted butter to the dry ingredients. Using a pastry cutter or your clean hands, work the butter into the flour mixture until the butter pieces are roughly the size of small peas. This technique creates pockets of butter that will yield a tender, flaky dough.

STEP 3: Combine Wet and Dry Ingredients. Once the butter is incorporated into the flour mixture, add the activated yeast mixture and the lightly beaten, room-temperature large egg to the bowl. Attach the dough hook to your stand mixer and mix on low speed. Continue mixing until a shaggy dough begins to form and all the ingredients are just combined. Avoid overmixing at this stage.

STEP 4: Knead the Dough to Perfection. Increase the mixer speed to medium and continue kneading the dough for approximately 5 minutes. As the dough kneads, it will become cohesive, smooth, and elastic. The final result should be a very soft and slightly tacky dough that pulls away from the sides of the bowl. This kneading develops the gluten, which is essential for the cinnamon rolls’ signature chewiness.

STEP 5: First Dough Rise. Preheat your oven to its lowest setting, typically around 200°F (93°C), and then immediately turn it off. Lightly spray a large mixing bowl with non-stick cooking spray. Transfer the kneaded dough into this prepared bowl, turning it once to coat all sides with spray. Cover the bowl loosely with a clean kitchen towel or plastic wrap. Place the bowl in the warmed (but now off) oven, leaving the oven door slightly cracked open. Allow the dough to rise in this warm, draft-free environment for 1 hour, or until it has visibly doubled in size. This first rise is crucial for developing flavor and creating a light, airy texture.

STEP 6: Prepare the Classic Cinnamon Filling. While the dough is undergoing its first rise, prepare the aromatic cinnamon filling. In a small mixing bowl, use a hand mixer to beat the room-temperature unsalted butter on high speed until it becomes smooth and creamy. Gradually add the brown sugar and ground cinnamon, continuing to mix until all ingredients are thoroughly combined and the mixture forms a thick, spreadable paste. Beat for at least 2 minutes on high speed to ensure it’s easy to spread later, creating a luscious and flavorful layer within your rolls.

Step-By-Step Instructions: Crafting the Cookie Dough and Baking

Now comes the exciting part: preparing the irresistible edible cookie dough and bringing your cookie dough cinnamon rolls to life in the oven. This section guides you through creating the cookie dough and the final baking process.

STEP 1: Create the Edible Cookie Dough Base. In a medium-sized bowl, use a hand mixer to cream together the room-temperature unsalted butter, white granulated sugar, and brown sugar on high speed for about 2 minutes. The mixture should become light, fluffy, and well combined. Next, add the milk and pure vanilla extract. Scrape down the sides of the bowl with a spatula to ensure all ingredients are incorporated, then beat on high speed again until the mixture is fully combined and smooth. This creates the rich, buttery base for your egg-free cookie dough.

STEP 2: Incorporate Dry Ingredients and Chocolate Chips into Cookie Dough. To the wet ingredients for the cookie dough, add the all-purpose flour, cornstarch (which helps with texture), and salt. Mix on low speed until the dry ingredients are just combined; be careful not to overmix. Finally, gently fold in the mini chocolate chips until they are evenly distributed throughout the cookie dough. Set this delightful edible cookie dough aside, reserving a portion for garnishing later.

STEP 3: Roll Out the Cinnamon Roll Dough. Once your cinnamon roll dough has doubled in size, gently punch it down to release the air. Transfer the dough to a lightly floured work surface. Using a rolling pin, carefully roll the dough into a large rectangle, aiming for a uniform thickness of approximately 1/4 inch (about 0.6 cm). The precise dimensions aren’t critical, but aim for a rectangle that is easy to roll up into a log.

STEP 4: Layer with Cinnamon Filling and Cookie Dough. Now it’s time to build those incredible layers! Using an offset spatula or the back of a spoon, evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough, leaving a small border (about 1/2 inch) along one of the long edges. Next, take small portions of the edible cookie dough. Flatten each portion with your hands into a thin, pancake-like shape and carefully place them over the cinnamon filling, covering as much of the surface as possible. Continue this process until you’ve used most of the cookie dough, making sure to reserve about 1/4 cup for the final decoration.

STEP 5: Create the Cinnamon Roll Log. Starting from one of the shorter sides of your dough rectangle, begin tightly rolling the dough into a snug log. Roll it as evenly and tightly as possible to ensure well-formed spirals. Once rolled, use a sharp serrated knife to carefully trim off any uneven edges from both ends of the log. Then, using a gentle sawing motion to avoid squishing the rolls, cut the log into 6 equal pieces (or 12 if you prefer smaller rolls). A serrated knife helps to slice cleanly through the layers without distorting the shape.

STEP 6: Second Rise and Oven Preheat. Lightly spray a 9×13 inch baking pan with nonstick baking spray. Carefully arrange the cut cinnamon rolls in the prepared pan, leaving a little space between each to allow for expansion. Cover the pan loosely with a clean kitchen towel and let the rolls undergo their second rise for approximately 20 minutes in a warm, draft-free spot. During this time, preheat your oven to 375°F (190°C), ensuring it reaches the correct temperature before the rolls are ready to bake.

STEP 7: Bake to Golden Perfection. Place the pan of risen cinnamon rolls into the preheated oven. Bake for 20-23 minutes, or until the tops are beautifully puffed up and have turned a light golden-brown color. The internal temperature should register around 200-205°F (93-96°C) for fully cooked dough. Keep a close eye on them to prevent over-browning. As soon as they come out of the oven, they’re ready for icing! It’s a good idea to start preparing your cream cheese icing (if not already done) while the rolls are baking so it’s ready to apply when they are hot.

Decorating Your Glorious Cookie Dough Cinnamon Rolls

The final touch for these incredible rolls is the rich cream cheese icing and delightful cookie dough garnish. Here’s how to decorate them to perfection:

• Prepare Cookie Dough Balls: First, take the reserved 1/4 cup of edible cookie dough. Roll this portion into small, bite-sized balls. The size can vary based on your preference, but aim for uniform pieces that will sit nicely on top of the rolls. Once shaped, place them on a plate and chill them in the fridge while you prepare the icing. Chilling helps them firm up and maintain their shape when placed on the warm rolls.
• Whip the Cream Cheese Icing: In a medium bowl, combine the room-temperature cream cheese and unsalted butter. Using a hand mixer, beat these ingredients on high speed for about 1 minute until they are smooth, creamy, and free of lumps. This creates the essential fluffy base for your icing.
• Add Sweetness and Smoothness: Gradually add the sifted powdered sugar to the cream cheese and butter mixture. Start on low speed to avoid a cloud of sugar, then increase to medium-high and mix until the icing is completely smooth and well combined. Sifting the powdered sugar beforehand is crucial to prevent a lumpy icing.
• Incorporate Flavor and Adjust Consistency: Finally, add the pure vanilla extract and a tablespoon or two of milk (or cream) to the icing. Mix until just combined. The milk helps achieve the desired consistency; add more a teaspoon at a time if you prefer a thinner, more pourable glaze, or less for a thicker, richer frosting.
• Ice the Warm Rolls: As soon as the cookie dough cinnamon rolls come out of the oven, while they are still warm, generously spoon the prepared cream cheese icing over the top. The warmth of the rolls will allow the icing to melt slightly, creating a luscious, gooey coating that seeps into every crevice.
• Garnish with Cookie Dough: Finish by artfully scattering the chilled cookie dough balls over the iced cinnamon rolls. The contrast of the cool, chewy cookie dough with the warm, soft roll and creamy icing creates an absolutely unforgettable treat.

Overnight Rolls: A Make-Ahead Guide

Planning ahead can make baking these delightful cookie dough cinnamon rolls even more convenient, especially for special mornings or busy schedules. Our overnight method allows you to prepare most of the work in advance, ensuring fresh, warm rolls with minimal effort on the day you wish to serve them.

After you have completed the kneading stage for the dough (Step 4 of “Dough and Filling” instructions), instead of proceeding with the first rise, prepare the dough for an overnight chill. Lightly spray a large mixing bowl with nonstick cooking spray. Place the kneaded dough into the bowl, turning it once to ensure all surfaces are lightly coated. Then, securely cover the bowl with plastic wrap, pressing it down to create an airtight seal. Transfer the covered bowl to the refrigerator and allow the dough to chill overnight. For optimal results, the dough should refrigerate for a maximum of 16 hours. This slow, cold fermentation not only extends the rise time but also develops a deeper, more complex flavor in the dough.

The next morning, remove the chilled dough from the refrigerator. Allow it to sit at room temperature for about 30 minutes to an hour to take the chill off slightly before rolling. Then, you can proceed with rolling out the dough, spreading the cinnamon filling and cookie dough, rolling the log, and cutting the rolls (Steps 3-5 under “Cookie Dough and Baking”). For the second rise (Step 6), instead of 20 minutes, let the rolls rise for a full 1 hour at room temperature, or until visibly puffed, before baking. This extended second rise accounts for the colder dough and ensures a perfectly light and fluffy texture.

Frequently Asked Questions (FAQ)

Storing and Freezing Your Delicious Rolls

To keep your cookie dough cinnamon rolls fresh and delicious for as long as possible, proper storage is essential. They are best enjoyed warm, so consider reheating them before serving from storage.

Store these cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Storing them in an airtight container prevents them from drying out and keeps them soft. They are always best when gently warmed in the microwave for a few seconds until soft and gooey again.

Freezing for Future Enjoyment

These versatile cookie dough cinnamon rolls can be frozen in two convenient ways, allowing you to enjoy them fresh whenever the craving strikes:

1. Freeze Unbaked Rolls: After you have rolled, cut, and placed the rolls in the baking pan (before the second rise), cover the pan tightly with plastic wrap and then aluminum foil. Freeze for up to 30 days. When you’re ready to bake, remove the pan from the freezer, unwrap, and let the rolls thaw and rise at room temperature for 2-3 hours (they won’t rise quite as much as fresh dough but will still be delicious). Then, bake as directed.
2. Freeze Baked Rolls: Once the rolls have been fully baked and cooled, you can freeze them for later. Wrap individual rolls tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 30 days. To reheat, simply remove from the freezer, unwrap, and let thaw at room temperature for about 1 hour before gently warming in the microwave or oven until soft and heated through.

Other Cinnamon Roll Recipes To Try

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Cookie Dough Cinnamon Rolls

Stephanie Rutherford

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

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Prep Time: 1 hr

Cook Time: 22 mins

Resting Time: 1 hr 20 mins

Total Time: 2 hrs 42 mins

Servings: 12 rolls

Ingredients

Dough

• 1 cup Milk, warmed to 110℉
• 2 1/4 tsp Active dry yeast, full packet
• 1 Large egg, room temperature
• 3 1/4 cup 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

Instructions

Dough

1. 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)
2. 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)
3. 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)
4. Preheat the oven to 200℉. Spray a large mixing bowl with nonstick spray.
5. 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.

Cinnamon Filling

1. 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)

Cookie Dough

1. 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)
2. 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)
3. 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.
4. 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.
5. 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.
6. Spray a 9X13 pan with baking spray. Place the rolls in the pan. Cover with a towel and let rise for 20 minutes.
7. Preheat the oven to 375℉. Bake the rolls for 28-30 minutes. Bake until the top is lightly golden.

Cream Cheese Icing

1. 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.
2. 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)
3. 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)

Notes

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.
Dairy ingredients: Pull out all dairy ingredients 2 hours before baking to reach room temperature.
Making by hand (alternative to stand mixer):
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.
The dough is done kneading when you can stretch a small piece of it very thinly between your fingers (the “windowpane test”) without tearing, allowing light to pass through it.

Calories: 609kcal, Carbohydrates: 80g, Protein: 8g, Fat: 34g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 85mg, Sodium: 346mg, Potassium: 139mg, Fiber: 2g, Sugar: 30g, Vitamin A: 1017IU, Vitamin C: 0.1mg, Calcium: 87mg, Iron: 3mg

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