Cookies and Cream Cinnamon Rolls
These Easy Cookies and Cream Cinnamon Rolls are a dream come true! Soft, fluffy, homemade cinnamon rolls are swirled with a decadent filling of crushed chocolate sandwich cookies and brown sugar, then topped with a smooth, sweet vanilla icing. The perfect mashup for cookie and cinnamon roll lovers. For another creative cinnamon roll twist, try our Chocolate Cinnamon Rolls.
Servings: 12 rolls
Calories: 385kcal
Equipment
- Stand Mixer with Dough Hook (optional) Makes kneading easier.
- 9x13 inch Baking Dish For baking the rolls.
- Rolling Pin For rolling out the dough.
Ingredients
- 3.75 cups all-purpose flour
- 0.25 cup granulated sugar
- 2.25 tsp active dry yeast (1 packet)
- 0.75 cup warm milk (110°F/45°C)
- 0.25 cup unsalted butter, melted
- 1 large egg
- 0.5 tsp salt
- 20 chocolate sandwich cookies, crushed (about 2 cups)
- 0.33 cup brown sugar
- 0.25 cup unsalted butter, softened (for filling)
- 1 tsp vanilla extract (for filling)
- 1.5 cups powdered sugar
- 2 tbsp milk (for icing)
- 0.5 tsp vanilla extract (for icing)
Instructions
- In a small bowl, dissolve yeast in warm milk and let sit for 5 minutes until foamy.
- In a large bowl, combine flour, sugar, and salt. Add melted butter, egg, and yeast mixture. Mix until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
- In a bowl, mix crushed cookies, brown sugar, and vanilla for the filling. Roll dough into a 14x9-inch rectangle. Spread with softened butter, then sprinkle with cookie filling, pressing gently.
- Roll dough tightly from the long side into a log. Cut into 12 slices. Place in a greased baking dish. Cover and let rise for 30 minutes until puffy.
- Preheat oven to 350°F. Bake rolls for 20-25 minutes until golden. Cool for 5-10 minutes.
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and serve.
Notes
Pro Tips: For the best texture, crush the cookies until you have a mix of fine crumbs and small chunks – not completely pulverized. Ensure your yeast is active by letting it get foamy in the warm milk. For a stronger cookie flavor, add an extra crushed cookie or two to the filling. If the dough is too sticky, add flour one tablespoon at a time while kneading. These rolls can be made ahead – let them do their second rise in the fridge overnight and bake fresh in the morning.