Description
Soft, fluffy cinnamon rolls swirled with a chocolate cookie filling and topped with luscious cream cheese frosting. These Cookies and Cream Cinnamon Rolls are perfect for breakfast, brunch, holidays, or any time you want a fun twist on a bakery classic.
Course: Breakfast, Brunch, Dessert
Cuisine: American
Skill Level: Intermediate
Servings: 12 Rolls
Prep Time: 25 minutes
Cook Time: 30 minutes
Rise Time: 90 minutes
Total Time: 2 hours 25 minutes
Ingredients
Dough
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4 cups all-purpose flour
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1/2 cup granulated sugar
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1 packet (2 1/4 tsp) active dry yeast
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1 tsp salt
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1 cup whole milk, warmed to 110°F (43°C)
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1/2 cup unsalted butter, melted
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2 large eggs, room temperature
Filling
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1 cup crushed chocolate sandwich cookies
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1 tbsp ground cinnamon
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1/4 cup brown sugar
Cream Cheese Frosting
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8 oz cream cheese, softened
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1/4 cup unsalted butter, softened
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2 cups powdered sugar
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1 tsp vanilla extract
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1–2 tbsp milk, as needed
Instructions
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Activate the Yeast:
Warm milk to 110°F (43°C). Whisk in yeast and 1 tablespoon sugar. Let sit 5–10 minutes, until foamy on top. -
Make the Dough:
Combine flour, remaining sugar, and salt in a mixing bowl. Add melted butter, eggs, and the yeast mixture. Mix until a sticky dough forms. -
Knead:
Transfer to a floured surface and knead 6–8 minutes until smooth and elastic. -
First Rise:
Place the dough in a greased bowl, cover, and allow to rise 60–90 minutes or until doubled in size. -
Fill the Dough:
Mix crushed cookies, cinnamon, and brown sugar in a bowl. Roll dough into a 16×12-inch rectangle and sprinkle filling evenly over the surface. -
Shape Rolls:
Roll tightly from the long edge into a log. Slice into 12 rolls using a knife or dental floss. Arrange in a greased 9×13-inch pan. -
Second Rise:
Cover lightly and let rise 15–20 minutes. -
Bake:
Bake at 350°F (175°C) for 25–30 minutes, until lightly golden and cooked through. -
Make Frosting:
Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk to thin if needed.
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Serve:
Spread frosting over warm rolls and enjoy.
Notes
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Crushed cookies: remove cream if you want a less sweet filling.
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Dough too sticky? Add 1–2 tablespoons flour at a time during kneading.
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To prep ahead: Refrigerate assembled rolls overnight. Bake the next morning after warming to room temperature for 30–45 minutes.