Introduction

Hey there! Today, I want to share with you my favorite recipe for Cookies and Cream Cinnamon Rolls. These gooey, decadent treats are perfect for breakfast, brunch, or even as a dessert. I stumbled upon this recipe a few years ago and it has been a hit with my family ever since. The combination of the classic cinnamon roll flavors with the addition of cookies and cream is simply irresistible. Trust me, once you try these, you’ll be hooked!

Why You’ll Love These Cookies and Cream Cinnamon Rolls

I make these rolls whenever I want to treat my loved ones to something extra special. The aroma of cinnamon wafting through the house as they bake is pure bliss. My family goes crazy for them because they are soft, pillowy, and packed with the perfect amount of sweetness. The addition of crushed cookies and cream filling takes these cinnamon rolls to a whole new level of indulgence. Plus, they are surprisingly easy to make, so you don’t need to be a baking pro to enjoy this delightful treat!

Ingredients

For the dough:

– 2 ¾ cups all-purpose flour

– ¼ cup granulated sugar

– 1 teaspoon salt

– 2 ¼ teaspoons instant yeast

– ½ cup milk

– ¼ cup unsalted butter, melted

– 2 large eggs

– 1 teaspoon vanilla extract

– ½ cup crushed cookies and cream cookies

For the filling:

– ½ cup unsalted butter, softened

– 1 cup brown sugar

– 2 tablespoons ground cinnamon

– ½ cup crushed cookies and cream cookies

For the cream cheese frosting:

– 4 ounces cream cheese, softened

– ¼ cup unsalted butter, softened

– 1 ½ cups powdered sugar

– 1 teaspoon vanilla extract

– Crushed cookies and cream cookies for topping (optional)

Directions

1. In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well.

2. In a separate microwave-safe bowl, heat the milk until warm, about 45 seconds. Add the melted butter, eggs, and vanilla extract to the warm milk and whisk together.

3. Pour the milk mixture into the dry ingredients and mix until a soft dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic.

4. Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour or until it doubles in size.

5. While the dough is rising, prepare the filling. In a small bowl, mix together the softened butter, brown sugar, cinnamon, and crushed cookies and cream cookies.

6. Once the dough has doubled in size, punch it down to release any air bubbles. Roll it out into a rectangle on a floured surface.

7. Spread the filling evenly over the dough, leaving a small border around the edges. Roll up the dough tightly, starting from the long side.

8. Cut the rolled dough into 12 equal slices. Place the slices in a greased baking dish, leaving a little space between each one.

9. Cover the baking dish with the kitchen towel and let the rolls rise for another 30 minutes.

10. Preheat the oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes or until they are golden brown.

11. While the rolls are baking, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until creamy. Gradually add in the powdered sugar and vanilla extract, and continue to beat until smooth and fluffy.

12. Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes. Spread the cream cheese frosting over the warm rolls and sprinkle with crushed cookies and cream cookies, if desired.

13. Serve these delicious cookies and cream cinnamon rolls warm and enjoy every bite!

Notes

– If you don’t have instant yeast, you can use active dry yeast instead. Just make sure to activate it in warm water before adding it to the dough.

– Feel free to get creative with the filling! You can add chopped nuts, chocolate chips, or even drizzle some melted chocolate over the rolls before baking.

– Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days. Simply reheat them in the microwave for a few seconds before serving.

Variations

I’ve experimented with a few variations of these cookies and cream cinnamon rolls, and one of my favorites is adding a cream cheese swirl to the filling. To do this, simply mix together 4 ounces of softened cream cheese, ¼ cup granulated sugar, and 1 teaspoon vanilla extract. After spreading the butter, brown sugar, cinnamon, and crushed cookies and cream cookies filling, dollop spoonfuls of the cream cheese mixture on top. Swirl it gently with a knife before rolling up the dough. The result is a heavenly combination of cream cheese and cookies and cream flavors!

Equipment

You don’t need any fancy equipment to make these cookies and cream cinnamon rolls. A mixing bowl, a rolling pin, and a baking dish are all you need. If you don’t have a rolling pin, you can use a clean, empty wine bottle as a substitute. Just make sure to wash it thoroughly before using!

Storage

These cookies and cream cinnamon rolls are best enjoyed fresh and warm. However, if you have any leftovers, you can store them in an airtight container at room temperature for up to 2 days. They can also be stored in the refrigerator for up to 5 days. Simply reheat them in the microwave for a few seconds before serving.

Serving Suggestions

I love serving these cookies and cream cinnamon rolls with a piping hot cup of coffee or a tall glass of cold milk. The combination of the rich, creamy rolls and the refreshing beverage is simply divine. You can also drizzle some chocolate sauce or caramel sauce over the rolls for an extra touch of indulgence. However you choose to enjoy them, I guarantee they will be a hit!

Pro Tips

– Don’t be afraid to get your hands dirty when kneading the dough. It’s a great way to release any stress and ensure a tender, fluffy texture.

– If you’re short on time, you can prepare the dough the night before and let it rise in the refrigerator overnight. This way, you can simply roll it out and bake it in the morning for fresh rolls without the wait.

– For an extra burst of flavor, try adding a teaspoon of instant espresso powder to the dough. The subtle hint of coffee enhances the richness of the cookies and cream filling.

FAQ

Q: Can I freeze these cookies and cream cinnamon rolls?

A: Absolutely! Once the rolls have cooled completely, you can wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer. They can be frozen for up to 1 month. To thaw, simply leave them at room temperature for a few hours or overnight in the refrigerator. Reheat them in the microwave or oven before serving.

Q: Can I use a different type of cookie for the filling?

A: Of course! While cookies and cream cookies add a delightful crunch and flavor, you can use any other type of cookie that you prefer. Chocolate chip cookies, gingerbread cookies, or even snickerdoodles would work well. Get creative and make it your own!

Q: Can I make these cinnamon rolls without the cream cheese frosting?

A: Definitely! The cream cheese frosting adds a creamy tanginess that complements the sweetness of the rolls, but it’s not essential. If you prefer, you can simply dust the rolls with powdered sugar or drizzle them with a simple glaze made from powdered sugar and milk.

So there you have it, my friend! A delightful recipe for Cookies and Cream Cinnamon Rolls that will surely impress your loved ones. I hope you give it a try and enjoy every gooey, cinnamon-filled bite. Happy baking!