Indulge in these delectable Cookies and Cream Cinnamon Rolls, a delightful twist on a classic breakfast treat. Soft, gooey cinnamon rolls are filled with a creamy cookies and cream mixture and topped with a rich cream cheese glaze. Perfect for brunch or a cozy weekend breakfast, these rolls are sure to impress family and friends!
Ingredients:
For the Dough:
3 ½ cups all-purpose flour
2 ¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar
½ teaspoon salt
1 cup warm milk (about 110°F)
¼ cup unsalted butter, melted
1 large egg
For the Filling:
1/3 cup unsalted butter, softened
1/3 cup granulated sugar
1 tablespoon ground cinnamon
10 crushed chocolate sandwich cookies (e.g., Oreos)
For the Cream Cheese Glaze:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk (to thin the glaze)
Extra crushed chocolate sandwich cookies for topping
Directions:
Prepare the Dough:
In a small bowl, dissolve the yeast in the warm milk and let it sit for 5-10 minutes until frothy.
In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, melted butter, and egg. Mix until a soft dough forms.
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Make the Filling:
In a small bowl, combine the softened butter, sugar, cinnamon, and crushed cookies for the filling.
Roll and Cut the Dough:
Once the dough has risen, roll it out on a floured surface into a large rectangle (about 12×16 inches).
Spread the filling mixture evenly over the dough, leaving a small border around the edges.
Starting from the long side, tightly roll the dough into a log. Cut into 12 even slices and place them in a greased 9×13-inch baking dish.
Cover the rolls and let them rise for another 30-45 minutes until puffed.
Bake and Prepare the Glaze:
Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes, until golden brown and cooked through.
While the rolls are baking, prepare the glaze. In a bowl, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk as needed to reach a spreadable consistency.
Serve:
Once the rolls are done baking, spread the cream cheese glaze over the warm rolls and sprinkle with extra crushed cookies. Serve warm.
Serving Tips:
Serve Warm: For the best flavor and texture, serve the cinnamon rolls warm. They can be reheated in the microwave for about 10-15 seconds if they’ve cooled down.
Garnish: Consider adding a sprinkle of crushed chocolate sandwich cookies on top of the cream cheese glaze for an extra touch of flavor and presentation.
Pair with Beverages: These cinnamon rolls pair wonderfully with coffee, hot chocolate, or a glass of cold milk, making them a perfect breakfast or brunch treat.
Cutting Technique: Use a sharp knife or a dental floss method to cut the rolls neatly. This helps maintain the swirled shape of the rolls without squishing them.
Storage Tips:
Cool Completely: Allow the cinnamon rolls to cool completely before storing them to prevent condensation from making them soggy.
Airtight Container: Store leftover rolls in an airtight container at room temperature for up to 2 days. If you want them to last longer, consider refrigerating them.
Refrigeration: If you prefer to keep them longer, store in the refrigerator for up to 5 days. Just be sure to wrap them tightly in plastic wrap or place them in an airtight container.
Freezing: To freeze, place the cooled rolls in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
Reheating from Frozen: When ready to enjoy, thaw them overnight in the refrigerator, then reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave them for 20-30 seconds if you’re in a hurry.
Glazing: If possible, glaze only the rolls you plan to serve immediately. For stored rolls, you can glaze them just before serving to maintain freshness.
Related Recipes:
- Pumpkin Cinnamon Rolls
- Strawberry Cheesecake Cinnamon Rolls
- Raspberry Cinnamon Rolls with Lemon Glaze
FAQs:
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time! After kneading the dough, let it rise as directed, then punch it down and cover it tightly with plastic wrap or place it in an airtight container. You can refrigerate the dough for up to 24 hours before rolling and baking. If you want to freeze the dough, shape it into a log after the first rise, wrap it well, and freeze. Thaw it in the refrigerator overnight before cutting and letting it rise again.
Can I use a different type of filling?
Absolutely! While the cookies and cream filling is delicious, you can customize it to your taste. Consider using chocolate chips, nuts, dried fruits, or even different types of cookies like peanut butter or snickerdoodles. You can also experiment with flavored cream cheeses or other spreads for a unique twist.
How can I ensure my cinnamon rolls turn out fluffy?
To achieve fluffy cinnamon rolls, make sure your yeast is fresh and activate it properly in warm milk (around 110°F). Allow the dough to rise in a warm, draft-free environment, and don’t skip the second rise after cutting the rolls. This step is crucial for developing a light and airy texture. Lastly, avoid overbaking; the rolls should be golden brown but not dry.
How should I store leftover cinnamon rolls?
Store leftover cookies and cream cinnamon rolls in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can refrigerate them for up to 5 days. For long-term storage, freeze the cooled rolls in a freezer-safe bag for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm them in the oven or microwave before serving.
Conclusion:
These Cookies and Cream Cinnamon Rolls are a deliciously indulgent way to start your day or to impress guests at your next brunch. With their soft dough, creamy filling, and luscious glaze, they’re sure to become a new favorite. Enjoy the delightful combination of flavors and the joy of homemade treats!
📖 Recipe:
Print
Cookies and Cream Cinnamon Rolls
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulging in freshly baked cinnamon rolls is one of life’s simple pleasures. But what if you could elevate this beloved breakfast staple with a fun twist? Enter Cookies and Cream Cinnamon Rolls! These soft, gooey rolls are filled with a creamy cookies and cream mixture, topped with a rich cream cheese glaze, making them the perfect sweet treat for any occasion.
Ingredients
For the Dough:
3 ½ cups all-purpose flour
2 ¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar
½ teaspoon salt
1 cup warm milk (about 110°F)
¼ cup unsalted butter, melted
1 large egg
For the Filling:
1/3 cup unsalted butter, softened
1/3 cup granulated sugar
1 tablespoon ground cinnamon
10 crushed chocolate sandwich cookies (e.g., Oreos)
For the Cream Cheese Glaze:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk (to thin the glaze)
Extra crushed chocolate sandwich cookies for topping
Instructions
- In a small bowl, dissolve the yeast in the warm milk and let it sit for 5-10 minutes until frothy.
- In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, melted butter, and egg. Mix until a soft dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- In a small bowl, combine the softened butter, sugar, cinnamon, and crushed cookies for the filling.
- Once the dough has risen, roll it out on a floured surface into a large rectangle (about 12×16 inches).
- Spread the filling mixture evenly over the dough, leaving a small border around the edges.
- Starting from the long side, tightly roll the dough into a log. Cut into 12 even slices and place them in a greased 9×13-inch baking dish.
- Cover the rolls and let them rise for another 30-45 minutes until puffed.
- Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown and cooked through.
- While the rolls are baking, prepare the glaze by beating together the cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk as needed to reach a spreadable consistency.
- Once the rolls are done baking, spread the cream cheese glaze over the warm rolls and sprinkle with extra crushed cookies. Serve warm.
Notes
Ensure your yeast is fresh for optimal rising.
Feel free to customize the filling with other cookies or chocolate chips.
Store leftovers in an airtight container; they can be refrigerated or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 410 kcal
Keywords: Cookies and Cream Cinnamon Rolls, Cinnamon Rolls, Breakfast Rolls, Cream Cheese Glaze, Cookies and Cream Dessert, Easy Cinnamon Rolls, Sweet Breakfast Recipe
