The 2-Ingredient Trader Joe’s Dessert I’m Making for Every Fall Gathering

Trader Joe’s is my version of an adult amusement park. I go to get weekly grocery staples, of course, but a trip to the store is so much more than checking off a list. The retailer has a steady stream of fun new releases. Simply walking around the aisles with shelves of brightly colored packaging, I get inspired. 

Recently, I found myself in the dairy-plus section (you know, where the milk and yogurt sit right alongside the refrigerated chocolate chip doughs and canned cinnamon rolls). I was stuck on whether to pick up TJ’s Super Chocolatey Chunk Cookies or Organic Jumbo Cinnamon Rolls. In an ingenious move, I snagged both and Frankenstein-ed them together: Chocolate Chunk Cookie Cinnamon Rolls. 

Let’s just say, I will absolutely be making these again (and again) before the year is over.

The Trader Joe’s Super Chocolatey Chip Cookies and Trader Joe’s Organic Jumbo Cinnamon Rolls are excellent on their own. The cookies are sweet and buttery, while the rolls are like soft, cinnamon-sugar pillows. Together, they’re a bit over the top (as am I) and a powerhouse of flavor.

This dessert is rich and indulgent, and we all deserve a little of both now and then. It’s great for when there’s a chill in the air, a movie marathon, or you just want something truly fantastical.

There are five rolls in a can, which may not sound like a lot, but they’re about double the size of a typical roll. Both desserts bake fully when wrapped together, and the real surprise is how well the textures hold up: The cinnamon roll stays soft and plush, while the cookie forms a slightly crisp outer shell and stays gooey inside. 

To make these chocolate chip cinnamon rolls, I take out the package of cookie dough and let it sit on the counter for at least half an hour to come to room temperature (so the dough is easier to spread and sprinkle). Meanwhile, I preheat the oven to 350°F. Once the dough is thawed and I’m ready to get rolling, I open the refrigerated package of cinnamon rolls, and unravel each roll so the dough is flat. (Each should resemble a rectangle.) 

With my hands, I cover the unrolled cinnamon roll dough with cookie dough, then roll the cinnamon roll dough back to their original spiral shape. I bake them in the oven for 20 minutes (or until the sides get some light browning). You don’t have to use all of the cookie dough, and honestly, next time I make it I’ll probably opt to use eight instead of the entire 12 (and make the other four another time). 

After removing them from the oven, I drizzle a bit of the frosting on top and immediately eat one because they’re best warm. 

Find it in stores: Trader Joe’s Super Chocolatey Chunk Cinnamon Rolls, $5.29 for 14.4 ounces; Trader Joe’s Organic Jumbo Cinnamon Rolls, $4.99 for 17.5 ounces

What two-ingredient desserts are you making on repeat? Tell us about it in the comments below.