Cookies & Cream Cinnamon Rolls Recipe
These Cookies & Cream Cinnamon Rolls combine the classic cinnamon roll experience with a delightful cookies and cream twist. Soft, fluffy rolls filled with a rich cinnamon and crushed chocolate cookie mixture, topped with a smooth cream cheese icing for the perfect indulgent treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 cinnamon rolls
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 2 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 package yeast (approximately 2 1/4 tsp active dry yeast)
- 1/2 cup water
- 1/4 cup milk
- 2 tbsp unsalted butter
- 1 large egg
Filling
- 1 cup crushed chocolate cookies
- 1/4 cup unsalted butter, melted
- 1 tbsp ground cinnamon
- 1/4 cup granulated sugar
Cream Cheese Icing
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the Dough: In a mixing bowl, combine the all-purpose flour, granulated sugar, salt, and yeast. Warm the water and milk until lukewarm, then add to the dry ingredients along with the melted butter and egg. Mix well until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Make the Filling: In a small bowl, mix the crushed chocolate cookies with melted butter, ground cinnamon, and granulated sugar until combined evenly.
- Roll Out Dough: After the dough has risen, punch it down and roll it out into a 16x12 inch rectangle on a lightly floured surface.
- Add Filling and Roll: Evenly spread the cookie and cinnamon filling over the dough, then carefully roll it up tightly from the long edge to form a log.
- Cut the Rolls: Slice the log into 12 equal pieces and place them cut side up in a greased baking dish or pan, spacing them slightly apart.
- Second Rise: Cover the rolls and let them rise again for about 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes or until they are golden brown and cooked through.
- Prepare the Cream Cheese Icing: While the rolls bake, beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy and spreadable.
- Ice the Rolls: Remove the cinnamon rolls from the oven and allow them to cool slightly. Spread or drizzle the cream cheese icing over the warm rolls.
Notes
- Ensure the water and milk are lukewarm to activate the yeast properly without killing it.
- For extra richness, use whole milk and unsalted butter.
- You can substitute crushed Oreos or any chocolate sandwich cookies for the filling.
- Covering the rolls during the second rise is essential to prevent drying out.
- Let the rolls cool slightly before icing to avoid the cream cheese icing melting off completely.
