why make this recipe

I love cozy mornings with warm rolls. These cookies and cream cinnamon rolls feel special. They are soft and sweet. They have a little crunch from chocolate cookies. They are easy enough for a beginner. This twist reminds me of my cream cheese sugar cookies, which also use creamy tang and simple sweetness.

how to make Cookies and Cream Cinnamon Rolls

Ingredients:
2 cups all-purpose flour, 1/4 cup sugar, 1 teaspoon salt, 1 tablespoon instant yeast, 3/4 cup milk (heated to warm), 2 tablespoons unsalted butter (melted), 1/2 cup crushed chocolate cookies, 1/2 cup cream cheese (softened), 1 cup powdered sugar, 1 teaspoon vanilla extract, Extra crushed chocolate cookies for topping

Cookies and Cream Cinnamon Rolls

Directions:

In a bowl, mix flour, sugar, salt, and instant yeast.
Add warm milk and melted butter, and mix until a dough forms.
Knead until smooth.
Let the dough rise until doubled, about 1 hour.
Roll the dough out into a rectangle. Spread cream cheese on top, sprinkle crushed chocolate cookies evenly.
Roll the dough tightly and cut into rolls.
Place rolls in a greased pan and let rise for another 30 minutes.
Preheat the oven to 375°F (190°C) and bake rolls for 20-25 minutes until golden.
Mix powdered sugar with vanilla and a little milk to make the glaze. Drizzle over warm rolls and top with extra cookie crumbs.

If you enjoy rolling and shaping dough, you might also like the fall spin in my pumpkin sourdough cinnamon rolls.

how to serve Cookies and Cream Cinnamon Rolls

Serve warm. The glaze soaks in and tastes best right away. I like them with a hot cup of coffee or tea. For a fun brunch, serve next to something savory. I love pairing sweets with savory sides like creamy Colby Jack mac and cheese for a crowd-pleasing table.

how to store Cookies and Cream Cinnamon Rolls

Cool completely before storing. Put them in an airtight container. They keep at room temperature for 2 days. Refrigerate for up to 5 days. Reheat briefly in the microwave or oven before serving.

tips to make Cookies and Cream Cinnamon Rolls

Use warm, not hot, milk to keep the yeast happy. Keep your cream cheese soft so it spreads easily. Crush the cookies by hand for small chunks and texture. If your dough feels sticky, add a tablespoon of flour at a time. For extra rise and flavor, try tips in my sourdough discard cinnamon roll recipe—some of the same techniques help here too.

variation (if any)

Make these with a sourdough base for depth. The recipe in my sourdough discard cinnamon rolls shows how to trade instant yeast for discard. You can also swap the cookie type or add chopped nuts for crunch.

FAQs

Q: Can I use regular sugar instead of powdered sugar for the glaze?
A: Powdered sugar makes a smooth glaze. Regular granulated sugar will not dissolve well. Use powdered for best texture.

Q: Can I make the dough the night before?
A: Yes. After the first rise, refrigerate the dough overnight. Let it warm and finish the second rise before baking.

Q: What if I don’t have instant yeast?
A: Use active dry yeast. Proof it in the warm milk for 5-10 minutes until foamy before adding to the flour.

Cookies and Cream Cinnamon Rolls

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