Cookies and Cream Cinnamon Rolls Recipe

 

Prep: 30 mins

Cook: 20 mins

Rise: 45 mins

Total: 95 mins

Servings: 8 roll

Yield: 8 rolls

These Cookies and Cream Cinnamon Rolls blur the line between breakfast and dessert, making them a perfect indulgence for brunch. The recipe uses frozen bread or pizza dough for convenience, filled with a cookies and cream swirl, and topped with a luscious vanilla cream icing and extra crushed cookies.

Ingredients

For the Rolls:

• All-purpose flour, for rolling
• 1 (1-pound) frozen bread or pizza dough, thawed to room temperature
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 tablespoon cocoa powder
• 1 teaspoon ground cinnamon
• 1/4 cup crushed Oreo cookies
• Cooking spray, as needed

For the Vanilla Cream Icing and Cookie Topping:

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons milk, more as needed
• 2 tablespoons crushed Oreo cookies

Steps to Make It

1. Gather the Ingredients:

   • Prepare all ingredients before starting the recipe.

2. Roll the Dough:

   • On a lightly floured surface, roll the thawed dough into a 12×16 inch rectangle.

3. Brush with Butter:

   • Brush the melted butter over the rolled-out dough.

4. Prepare the Filling:

   • In a small bowl, combine the sugar, cocoa powder, and cinnamon. Sprinkle this mixture evenly over the buttered dough, leaving a 1/2-inch border around the edges.

5. Add the Crushed Cookies:

   • Evenly distribute the crushed cookies over the sugar mixture.

6. Roll the Dough:

   • Starting on the long side, roll the dough up jelly roll style into a long log.

7. Cut into Pieces:

   • Cut the dough log into 8 equal pieces.

8. Arrange in Baking Pan:

   • Place the rolls, cut side up, in an 8- or 9-inch round baking pan that has been coated with non-stick cooking spray.

9. Let Rise:

   • Cover the rolls lightly with plastic wrap that has been lightly sprayed with non-stick cooking spray and let proof or rise until doubled in size. Meanwhile, preheat the oven to 350 F.

10. Bake the Rolls:

    • Bake the rolls until light golden, about 15 to 20 minutes.

11. Prepare the Glaze:

    • While the rolls are baking, make the glaze. In a large bowl, combine the cream cheese and butter and mix until light and fluffy. Add the confectioners' sugar and vanilla extract, and stir to combine. Add the milk and mix until the glaze reaches the desired consistency, adding more milk 1 tablespoon at a time if necessary.

12. Cool and Ice the Rolls:

    • Remove the baked rolls from the oven and let them cool slightly on a wire rack. Spread the icing over the warm rolls and sprinkle with the remaining crushed cookies.

13. Serve:

    • Serve warm and enjoy!

Storage

• To Store: Any leftover cinnamon rolls should be cooled then wrapped in plastic wrap or kept in an airtight container to keep them fresh and soft.
• To Freeze: You can also freeze the plain un-iced rolls.

Tips for Keeping Cinnamon Rolls Soft

• Avoid Over-Baking: Cinnamon rolls become hard due to a certain ratio of yeast to flour and over-baking. Since this recipe uses pre-made bread dough, you don't have to worry about yeast ratios. Set a timer and remove the rolls immediately after baking to prevent over-baking.

Nutrition Facts (per serving)

• Calories: 435
• Fat: 21g
• Carbohydrates: 56g
• Protein: 6g

These cookies and cream cinnamon rolls are sure to be a hit, offering a delightful twist on a classic favorite with the rich and creamy taste of cookies and cream.