Cookies and Cream Cinnamon Rolls are a decadent twist on the classic breakfast treat, combining the rich, chocolatey crunch of cookies with the gooey, spiced sweetness of cinnamon rolls. Topped with a creamy frosting loaded with crushed cookies, these rolls are perfect for brunch, dessert, or satisfying your sweet tooth anytime.
Why You’ll Love This Recipe
- Combines the flavors of cookies and cream with the soft, gooey texture of cinnamon rolls.
- Unique and indulgent, perfect for special occasions or weekend mornings.
- Easy to customize with your favorite cookie variety.
- Fun to make and sure to impress family and friends.
- Deliciously rich, creamy, and chocolatey in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough
- All-purpose flour
- Granulated sugar
- Instant yeast
- Salt
- Warm milk
- Unsalted butter (softened)
- Egg
For the Filling
- Brown sugar
- Ground cinnamon
- Crushed chocolate sandwich cookies (e.g., Oreos)
- Unsalted butter (softened)
For the Frosting
- Cream cheese (softened)
- Powdered sugar
- Milk or cream
- Vanilla extract
- Additional crushed cookies
Directions
Make the Dough
- Activate the yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Mix the dough: In a large bowl, combine flour, salt, egg, butter, and the yeast mixture. Knead until a smooth, elastic dough forms.
- Let it rise: Place the dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
Prepare the Filling
- Mix the filling: In a bowl, combine brown sugar, cinnamon, and crushed cookies. Stir in softened butter to create a spreadable mixture.
Assemble the Rolls
- Roll out the dough: Roll the dough into a large rectangle on a floured surface, about 1/4-inch thick.
- Spread the filling: Evenly spread the cookie-cinnamon mixture over the dough.
- Roll and slice: Roll the dough tightly into a log. Slice into 12 equal pieces and place them in a greased baking dish.
- Final rise: Cover and let the rolls rise for 30–45 minutes until puffy.
Bake
- Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown and cooked through.
Prepare the Frosting
- Make the frosting: In a bowl, beat cream cheese, powdered sugar, milk or cream, and vanilla extract until smooth. Fold in crushed cookies.
Finish and Serve
- Frost the rolls: Spread the frosting over the warm rolls. Sprinkle with additional crushed cookies for garnish.
- Serve: Enjoy warm for the ultimate gooey, cookies-and-cream experience.
Servings and Timing
- Servings: 12 rolls
- Prep Time: 30 minutes
- Rising Time: 2.5 hours
- Cook Time: 25 minutes
- Total Time: 3 hours 25 minutes
Variations
- Mint Cookies and Cream: Use mint-flavored sandwich cookies and add a splash of peppermint extract to the frosting.
- Double Chocolate: Add cocoa powder to the dough and chocolate chips to the filling for a chocolate overload.
- Gluten-Free: Use a gluten-free flour blend for the dough.
- Nutty Twist: Sprinkle chopped nuts, like pecans or walnuts, in the filling for extra crunch.
- Dipped Rolls: Drizzle melted white or dark chocolate over the frosted rolls for a bakery-style finish.
Storage/Reheating
- Storage: Store rolls in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm rolls in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 5 minutes.
- Freezing: Freeze unbaked rolls in the dish, tightly wrapped, for up to 2 months. Thaw and bake as directed.
FAQs
1. Can I use store-bought cinnamon roll dough?
Yes, use refrigerated dough for a quicker version, but the flavor may differ slightly.
2. Can I make these ahead of time?
Yes, assemble the rolls and refrigerate overnight. Let them come to room temperature before baking.
3. What type of cookies work best?
Classic chocolate sandwich cookies (like Oreos) work perfectly, but you can experiment with other varieties.
4. How do I keep the filling from leaking?
Roll the dough tightly and ensure the butter in the filling is evenly spread.
5. Can I use a stand mixer for the dough?
Yes, use the dough hook attachment and knead on medium speed for 5–7 minutes.
6. Can I freeze baked rolls?
Yes, freeze individually wrapped rolls and thaw in the refrigerator or microwave before serving.
7. How do I make the frosting thicker?
Add more powdered sugar until you reach the desired consistency.
8. Can I add chocolate chips to the filling?
Absolutely! Chocolate chips make the filling even more indulgent.
9. What’s the best way to slice the rolls cleanly?
Use dental floss or a sharp knife to cut through the dough without squishing it.
10. Can I skip the frosting?
Yes, dust the rolls with powdered sugar for a lighter option.
Conclusion
Cookies and Cream Cinnamon Rolls are a showstopping treat that combines the comforting texture of classic cinnamon rolls with the rich, chocolatey goodness of cookies and cream. Perfect for breakfast, brunch, or dessert, these rolls are a must-try for anyone who loves sweet indulgences. Make them today and experience a new twist on a beloved classic!
Print
Cookies and Cream Cinnamon Rolls
- Prep Time: 30 minutes
- Chill Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2.5 hours
- Yield: 12 rolls 1x
- Category: Breakfast, Dessert
- Cuisine: American
Description
Cookies and Cream Cinnamon Rolls are a decadent twist on the classic breakfast treat. Soft, pillowy rolls are swirled with a chocolatey cookies-and-cream filling and topped with a rich cream cheese glaze studded with crushed Oreos. Perfect for breakfast, dessert, or any sweet craving!
Ingredients
For the Dough:
- 3 cups (375 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup (180 ml) warm milk (110°F/45°C)
- 1/4 cup (60 g) unsalted butter, softened
- 1 large egg
For the Cookies and Cream Filling:
- 1/3 cup (75 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon cocoa powder
- 10 Oreo cookies, crushed into crumbs
For the Cream Cheese Glaze:
- 4 oz (113 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 4 Oreo cookies, crushed for garnish
Instructions
1. Make the Dough:
- In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, softened butter, and egg. Mix until a soft dough forms.
- Knead the dough on a floured surface for 8–10 minutes, or in a stand mixer with a dough hook for 5–7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
2. Prepare the Filling:
- In a small bowl, mix the softened butter, sugar, cocoa powder, and crushed Oreo crumbs until combined.
3. Roll and Fill the Dough:
- Punch down the dough and roll it out on a floured surface into a 12×16-inch rectangle.
- Spread the cookies-and-cream filling evenly over the dough, leaving a 1-inch border around the edges.
- Roll the dough tightly from the long side to form a log. Slice into 12 equal rolls using a sharp knife or dental floss.
4. Second Rise:
- Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–40 minutes, or until puffed.
5. Bake the Rolls:
- Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown. Let cool slightly.
6. Make the Glaze:
- In a small bowl, beat the cream cheese, powdered sugar, milk, and vanilla extract until smooth. Add more milk for a thinner consistency.
7. Glaze and Serve:
- Spread the cream cheese glaze over the warm rolls. Sprinkle with additional crushed Oreos for garnish. Serve warm and enjoy!
Notes
- Use Double Stuf Oreos for extra creamy filling and flavor.
- For an even richer treat, drizzle melted chocolate over the glazed rolls.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven for a fresh taste.