Description

There’s something so magical about waking up to the scent of freshly baked cinnamon rolls. It’s the kind of aroma that makes your whole home feel cozier, wrapping you in warmth and nostalgia. Now, imagine taking that classic comfort and giving it an irresistible cookies-and-cream twist. Soft, fluffy cinnamon rolls, swirled with a chocolatey cookies-and-cream filling, and topped with a rich, creamy frosting speckled with crushed Oreos. It’s like the best of both worlds—cinnamon roll meets cookies and cream dessert in one delightful bite.

These rolls are perfect for a weekend brunch, a special holiday breakfast, or even a late-night indulgence with a glass of milk. They’re made from a homemade dough that bakes up pillowy and tender, with a decadent filling that melts into every swirl. The best part? The luscious cookies-and-cream frosting on top, which takes these rolls to a whole new level of deliciousness.

So whether you’re baking for a cozy morning in or impressing guests with something unique, these Cookies and Cream Cinnamon Rolls are guaranteed to be a hit!

Ingredients

Scale

For the Dough:

¾ cup warm milk
2 ¼ teaspoons active dry yeast
¼ cup granulated sugar
1 large egg + 1 egg yolk
¼ cup unsalted butter, melted
3 cups all-purpose flour
½ teaspoon salt

For the Filling:

½ cup unsalted butter, softened
½ cup brown sugar
1 tablespoon ground cinnamon
10 chocolate sandwich cookies, crushed

For the Frosting:

4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
6 chocolate sandwich cookies, crushed

Instructions

Step 1: Prepare the Dough

Start by warming the milk until it’s just lukewarm—not too hot! If it’s too hot, it can kill the yeast. Sprinkle in the yeast and a pinch of sugar, give it a stir, and let it sit for about 5-10 minutes until it turns foamy. This step is essential because it ensures your yeast is active and ready to work.

Next, mix in the sugar, egg, egg yolk, and melted butter. Stir everything together until well combined. Now, gradually add the flour and salt, stirring until a dough starts to form.

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If you have a stand mixer with a dough hook, you can knead it for about 5 minutes instead. Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 to 1 ½ hours, or until it has doubled in size.

Step 2: Make the Filling

While the dough is rising, prepare the filling. In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a spreadable paste. Then, crush your chocolate sandwich cookies into small crumbs—you can do this by placing them in a plastic bag and using a rolling pin to break them up.

Step 3: Roll and Fill the Dough

Once the dough has doubled in size, punch it down to release the air, then roll it out on a lightly floured surface into a large rectangle (about 14×9 inches).

Spread the cinnamon-sugar butter mixture evenly across the dough, making sure to get it all the way to the edges. Then, sprinkle the crushed cookies over the top.

Carefully roll the dough up tightly from the long side, creating a log shape. Use a sharp knife or dental floss to slice it into 10-12 rolls.

Step 4: Let Them Rise Again

Place the rolls into a greased baking dish, leaving a little space between them so they have room to expand. Cover them loosely and let them rise for another 30-45 minutes until they puff up.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they turn golden brown on top. Your kitchen will smell absolutely heavenly at this point!

Step 6: Make the Frosting

While the rolls are baking, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Stir in the crushed chocolate cookies for extra cookies-and-cream goodness.

Step 7: Frost and Serve

Once the cinnamon rolls are out of the oven, let them cool for about 5 minutes before spreading the frosting on top. Serve warm and enjoy every gooey, chocolatey, delicious bite!

Notes

Yeast Activation Tip: If your yeast doesn’t foam up after 10 minutes, it may be expired, or your milk may have been too hot or too cold. Start over with fresh yeast to ensure your dough rises properly.
Flour Variations: If you want extra soft rolls, you can substitute bread flour for all-purpose flour. Bread flour has more protein, which helps create a fluffier texture.
Crushing the Cookies: For the best texture, crush the cookies into fine crumbs for the filling but leave slightly larger chunks for the frosting to add a little crunch.
Dough Consistency: If your dough is too sticky while kneading, add flour one tablespoon at a time until it becomes smooth and elastic. Avoid adding too much flour, as it can make the rolls dense.
For Extra Gooey Rolls: Don’t overbake! The rolls should be lightly golden on top but still soft in the center. Overbaking will make them dry instead of soft and fluffy.
Make-Ahead Tip: You can prepare the dough, fill and roll it, then cover and refrigerate overnight. Let them sit at room temperature for about 30 minutes before baking in the morning.
Serving Suggestion: These rolls taste amazing warm with a drizzle of extra frosting or even a sprinkle of crushed cookies on top for more crunch.