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Cookies and Cream Cinnamon Rolls Recipe with Thick Cream Cheese Glaze

Cookies and Cream Cinnamon Rolls with Thick Cream Cheese Glaze

Welcome to a delightful culinary adventure with our Cookies and Cream Cinnamon Rolls with Thick Cream Cheese Glaze. These sweet, fluffy rolls are a perfect blend of classic cinnamon roll goodness and the beloved flavor of cookies and cream.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Cinnamon Rolls
  • 4 cups all-purpose flour
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup whole milk warmed
  • ½ cup unsalted butter melted
  • 2 large eggs
  • 1 cup crushed chocolate sandwich cookies (e.g., Oreos)
For the Filling
  • ½ cup unsalted butter softened
  • ½ cup brown sugar packed
  • 1 tablespoon ground cinnamon
  • 1 cup crushed chocolate sandwich cookies (e.g., Oreos)
For the Cream Cheese Glaze
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk adjust for desired consistency

Equipment

  • Large Mixing Bowl
  • Baking Dish (9x13 inches recommended)
  • Rolling pin
  • Whisk
  • Spatula
  • Cooling rack

Method
 

  1. Step 1: In a large mixing bowl, combine flour, yeast, granulated sugar, salt, and ground cinnamon. Mix well.
  2. Step 2: In a separate bowl, whisk together warmed whole milk, melted unsalted butter, and eggs. Gradually add this mixture to the dry ingredients, stirring until a dough forms.
  3. Step 3: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
  4. Step 4: Place the kneaded dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
  5. Step 5: Preheat your oven to 350°F (175°C).
  6. Step 6: Roll out the dough on a floured surface into a rectangle approximately 16x24 inches, about ¼ inch thick.
  7. Step 7: Spread softened unsalted butter over the rolled-out dough. Mix brown sugar and ground cinnamon, then sprinkle over the buttered dough, followed by crushed chocolate sandwich cookies.
  8. Step 8: Starting from one long side, tightly roll the dough into a log.
  9. Step 9: Cut the log into 12 equal pieces and place in a greased baking dish.
  10. Step 10: Cover the rolls and let rise for an additional 30 minutes in a warm spot.
  11. Step 11: Bake in the preheated oven for 25-30 minutes until golden brown on top.
  12. Step 12: While the rolls are baking, beat softened cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract, mixing well. Adjust consistency with milk as needed.
  13. Step 13: Once the rolls are out of the oven, let cool slightly before drizzling with the cream cheese glaze.
  14. Step 14: Serve warm and enjoy!

Notes

Store any leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat in the microwave to enjoy them warm.