Description
Soft, fluffy rolls filled with crushed chocolate sandwich cookies and brown sugar, then drizzled with a smooth vanilla icing. These Cookies and Cream Rolls are a decadent twist on classic cinnamon rolls, perfect for breakfast or dessert.
Ingredients
FOR THE DOUGH:
- 3 3/4 cups (470g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup (180ml) warm milk (110°F/45°C)
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg
- 1/2 teaspoon salt
FOR THE FILLING:
- 20 chocolate sandwich cookies, crushed (about 2 cups)
- 1/3 cup (67g) brown sugar
- 1/4 cup (57g) unsalted butter, softened
- 1 teaspoon vanilla extract
FOR THE ICING:
- 1 1/2 cups (180g) powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
1. In a small bowl, dissolve the 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. Stir until a dough forms, then knead on a floured surface for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
2. In a bowl, mix crushed cookies, brown sugar, and vanilla extract. Set aside.
3. Roll the risen dough into a 14×9-inch rectangle. Spread softened butter evenly over the dough, then sprinkle the cookie mixture evenly on top, pressing lightly.
4. Roll the dough tightly into a log from the longer side. Cut into 12 even slices and place in a greased baking dish. Cover and let rise for 30 minutes.
5. Preheat oven to 350°F (175°C). Bake for 20 to 25 minutes or until golden brown. Cool for 5 to 10 minutes.
6. Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm rolls and serve immediately.
Notes
Use room temperature ingredients for best dough texture and proper yeast activation.
If the dough feels too sticky, add flour one tablespoon at a time until smooth and elastic.
For a stronger cookies and cream flavor, increase the amount of crushed cookies in the filling.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave for 10 to 15 seconds before serving.