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Cookies and Cream Cinnamon Rolls

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  • Author: clara
  • 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

Units Scale

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:

  1. In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until frothy.
  2. 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.
  3. 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.
  4. 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:

  1. In a small bowl, mix the softened butter, sugar, cocoa powder, and crushed Oreo crumbs until combined.

3. Roll and Fill the Dough:

  1. Punch down the dough and roll it out on a floured surface into a 12×16-inch rectangle.
  2. Spread the cookies-and-cream filling evenly over the dough, leaving a 1-inch border around the edges.
  3. 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:

  1. 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:

  1. 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:

  1. 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:

  1. 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.

Find it online: https://recipe.ukfinda.com/cookies-and-cream-cinnamon-rolls/