Cookies and Cream Cinnamon Rolls

Indulge in a delightful twist on a breakfast classic with Cookies & Cream Cinnamon Rolls. This creative recipe combines the warm, fluffy goodness of traditional cinnamon rolls with the rich flavors of cookies and cream. Perfect for brunch or a weekend treat, you'll learn how to create a smooth dough, a decadent filling, and a creamy frosting. With easy-to-follow steps, these rolls are sure to impress both kids and adults alike. Elevate your baking game and enjoy a sweet experience that's visually appealing too!

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Ingredients

For the Cinnamon Roll Dough:

4 cups all-purpose flour

1 packet (2 ¼ tsp) active dry yeast

½ cup granulated sugar

1 tsp salt

1 tsp ground cinnamon

1 cup milk, warmed

1/3 cup unsalted butter, melted

2 large eggs

For the Cinnamon Filling:

½ cup brown sugar, packed

2 tbsp ground cinnamon

¼ cup unsalted butter, softened

1 cup crushed chocolate sandwich cookies (such as Oreos)

For the Cream Cheese Frosting:

4 oz cream cheese, softened

¼ cup unsalted butter, softened

1 cup powdered sugar

1 tsp vanilla extract

1-2 tbsp milk (for desired consistency)

Additional crushed chocolate sandwich cookies for topping

Instructions

Prepare the Dough: In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5-10 minutes until frothy.

Mix Dry Ingredients: In a separate bowl, whisk together flour, remaining sugar, salt, and ground cinnamon.

Combine Wet and Dry: Once the yeast mixture is frothy, add the melted butter and eggs. Gradually add the dry ingredients to the wet mixture. Stir until it forms a soft dough.

Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for about 5-7 minutes until smooth and elastic.

First Rise: Place the dough in a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

Mix the Filling: In a small bowl, combine the brown sugar, cinnamon, and softened butter to create a spreadable paste. Stir in the crushed cookies.

Roll Out the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 16x24 inches).

Spread the Filling: Evenly spread the cinnamon filling over the rolled-out dough, leaving a small border around the edges.

Roll and Cut: Starting from one long side, tightly roll the dough into a log. Cut into 12-15 equal pieces using a sharp knife or dental floss.

Second Rise: Place the rolls in a greased baking dish or lined with parchment paper, cover, and let them rise for an additional 30 minutes.

Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C).

Bake the Rolls: Bake the rolls in the preheated oven for 20-25 minutes or until golden brown.

Make the Frosting: In a medium bowl, mix the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. Add milk a tablespoon at a time until you reach the desired consistency.

Frost the Rolls: Once baked, let the rolls cool for about 10 minutes. Spread cream cheese frosting over the warm rolls and top with additional crushed cookies for extra crunch.

Serve: Enjoy these indulgent Cookies and Cream Cinnamon Rolls warm for a delightful breakfast or dessert!

Prep Time, Total Time, Servings: 30 minutes | 2 hours (including rising time) | 12 rolls