Cookies-and-Cream Rolls
These are perfect for breakfast or dessert!
By Diana Long
Jump to recipe
Yields:
12 serving(s)
Prep Time:
55 mins
Total Time:
4 hrs 35 mins
How do you make fluffy homemade cinnamon rolls even better? You swap out the cinnamon for crushed chocolate sandwich cookies. We’ve given a decadent cookies-and-cream makeover to everyone’s favorite breakfast pastry, and the results could not be more delicious. Here, tender, fluffy yeasted dough is pinwheeled with a cream cheese filling and chocolate cookie crumbs, then topped with vanilla icing and even more cookies. What’s not to love?!
How do you make cinnamon roll icing?
When it comes to icing homemade cinnamon rolls, simple is the way to go. The frosting should be a sweet finishing touch that complements the tender, gooey filling of the rolls. A basic vanilla glaze is always a safe bet—and it couldn’t be easier to make. Start by sifting powdered sugar into a mixing bowl, then whisk in a pinch of salt. Whisk in the melted butter, vanilla extract and milk until the icing is smooth and can be drizzled. You can also use your favorite cream cheese frosting recipe.
How long do you bake cinnamon rolls?
The baking time for cinnamon rolls will vary from recipe to recipe, depending on the size of the rolls, how many you’re baking, and the temperature of the oven. With the oven heated to 350˚, a single 9-by-13-inch baking dish of cinnamon rolls should take about 30 minutes to bake. The tops of the rolls should be very lightly golden brown. The best way to ensure that all of the cinnamon rolls bake evenly is to make sure they’re all an even size to begin with. Have a ruler handy when it’s time to roll and slice your dough to make this easier.
How do you store cinnamon rolls?
Most cinnamon rolls can be kept at room temperature, but it's good to store them in the fridge if they need to last a few more days. The key to storing cinnamon rolls is locking air out. Store the pastries in the metal baking pan they were prepared in, just be sure to wrap the pan tightly with plastic wrap.
How do you reheat cinnamon rolls?
The easiest way to reheat a single cinnamon roll (or even a few cinnamon rolls) is in the microwave. Simply place the roll(s) on a microwave-safe dish and heat for 15 to 30 seconds. To reheat an entire pan of cinnamon rolls, preheat the oven to 350˚, cover the pan with aluminum foil, and bake the rolls for about 15 minutes.
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Ingredients
For the dough:
- 1 cup whole milk
- 6 Tbsp. granulated sugar, divided
- 1 package active dry yeast (.25 oz)
- 2 large eggs
- 1 stick salted butter, melted and cooled slightly (1/2 cup)
- 4 cups all-purpose flour, plus more for rolling
- 1/2 tsp. salt
- Nonstick spray
For the filling:
- 14 chocolate sandwich cookies, such as Oreos
- 1/4 cup granulated sugar
- 8 oz. cream cheese, softened
- 1/4 cup butter, softened
For the topping:
- 3 cups powdered sugar, sifted
- 1/2 tsp. salt
- 2 Tbsp. butter, melted
- 1/3 cup whole milk
- 2 tsp. vanilla extract
- 5 chocolate sandwich cookies, such as Oreos
Directions
- Step 1For the dough: Heat the milk in a small saucepan over medium heat t0 between 110˚ and 115˚ on an instant read thermometer, about 3 minutes. Remove the pan from heat and whisk in 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk to combine. Let the milk rest for 5 minutes, until it’s foamy (this is how you know the yeast has activated). Whisk the eggs and slightly cooled, melted butter into the milk.
- Step 2Combine the flour, salt, and the remaining 5 tablespoons of sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture to the bowl and stir with a spatula to combine into a messy clump. Knead the dough on medium-low speed, until it is smooth and pulling away from the sides of the bowl, 5-7 minutes. Cover the bowl with plastic wrap and place it in a warm, draft-free place for 1 hour, until the dough has doubled in size.
- Step 3For the filling: Place the chocolate cookies into the bowl of a food processor and pulse until fine crumbs form; set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, cream cheese, and butter. Beat at medium speed until combined.
- Step 4With a spatula, scrape the dough out of the bowl onto a lightly floured surface. Sprinkle a small amount of flour over top of the dough and roll it into a rectangle, about 12 x 18 inches. Spread the cream cheese filling evenly over the dough leaving a 1/2" border along each edge. Sprinkle the cookie crumbs evenly over the filling. Starting with a long end, roll the dough tightly towards the other long end, creating a log. Pinch the seam together and place seam side down on a cutting board. With a sharp knife, cut the roll into 12 rolls, about 1 1/2” thick.
- Step 5Place the rolls pinwheel side up, evenly spaced, in a 9 x 13-inch baking pan sprayed with nonstick spray. Cover the pan with a clean kitchen towel or plastic wrap and let rise until the rolls are just touching each other, 45 minutes – 1 hour.
- Step 6Preheat the oven to 350˚. Remove the plastic wrap from the pan. Bake for 30 to 35 minutes, rotating the pan halfway through, until golden brown. Remove from the oven and allow the rolls to cool 10 minutes before icing them.
- Step 7For the topping: Combine the powdered sugar and salt in a large bowl. Whisk in the butter, vanilla, and milk until combined and smooth. Crush the chocolate sandwich cookies.
- Step 8Spoon the icing over the warm rolls. Sprinkle the crushed cookies over the icing.
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