Hey y’all! Imagine the heavenly blend of creamy cookies and decadent cinnamon wrapped up in a warm pastry. Our Cookies and Cream Cinnamon Rolls are the perfect treat for breakfast, brunch, or dessert gatherings. These rolls are soft, fluffy, and utterly irresistible. Let’s get cooking!
Why You’ll Love This
- These rolls combine the classic warmth of cinnamon with the richness of cookies and cream.
- Perfect for any occasion, from weekend breakfasts to holiday brunches.
- Easy to make with simple ingredients found in your pantry.
- The cookies and cream filling adds an unexpected twist to traditional cinnamon rolls.
- They are kid-friendly and perfect for the whole family.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 packet instant yeast (about 2 1/4 tsp)
- 1/2 tsp salt
- 3/4 cup warm milk (110°F/43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup crushed chocolate sandwich cookies
- 1/4 cup unsalted butter, softened (for filling)
- 1/2 cup brown sugar (for filling)
- 1 tbsp ground cinnamon (for filling)
- 1/2 cup cream cheese, softened (for icing)
- 1/4 cup powdered sugar (for icing)
- 2 tbsp milk (for icing)
- 1/2 tsp vanilla extract (for icing)
Directions
Prepare the Dough
- In a large bowl, combine the flour, sugar, yeast, and salt.
- Mix in the warm milk, melted butter, and egg until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Prepare the Filling
- In a small bowl, mix the softened butter, brown sugar, and cinnamon.
- Gently fold in the crushed chocolate sandwich cookies.
Assemble the Rolls
- Roll out the dough on a floured surface into a 15×9-inch rectangle.
- Spread the filling evenly over the dough.
- Roll up the dough tightly, starting from the long side, and cut into 12 rolls.
Bake the Rolls
- Preheat the oven to 350°F (175°C).
- Place rolls in a greased 9×13-inch baking dish, cover, and let rise for another 30 minutes.
- Bake for 20-25 minutes until golden brown.
Make the Icing
- While the rolls are baking, mix cream cheese, powdered sugar, milk, and vanilla extract until smooth.
- Spread over the warm rolls before serving.
Notes
- For a smoother dough, use a dough hook in a stand mixer. More tips on dough preparation can be found here.
- If your dough is sticky, add an extra tablespoon of flour at a time.
- Use a thermometer to ensure your milk is at the right temperature.
Variations
- Chocolate Chip Cinnamon Rolls: Replace crushed cookies with mini chocolate chips.
- Nutty Cinnamon Rolls: Add 1/2 cup of chopped pecans to the filling.
- Vegan Cookies and Cream Rolls: Use plant-based butter and milk, and a flax egg substitute.
Required Equipment
- Large mixing bowl
- Rolling pin
- Baking dish (9×13-inch)
- Thermometer
Storage Instructions
Store leftover cookies and cream cinnamon rolls in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and reheat before serving.
Suggested Pairings
Pair these delicious rolls with a hot cup of coffee or a cold glass of milk. They also go well with a fresh fruit salad.
Pro Tips
- Measure your ingredients accurately using a kitchen scale for best results. Learn more here.
- For a gooey filling, ensure the butter is very soft.
- Allow the rolls to rise in a warm environment for best fluffiness.
FAQ
- Can I use active dry yeast instead of instant yeast? Yes, but you will need to proof it in warm milk for 5-10 minutes before adding.
- Can these be made ahead of time? Yes, prepare them the night before and refrigerate. Let them rise at room temperature in the morning before baking.
- What if I don’t have cream cheese for the icing? Substitute with 1/2 cup of Greek yogurt for a tangy twist.