Description
Delight in these soft and fluffy Cookies and Cream Rolls, featuring a sweet cream cheese glaze and a rich chocolate sandwich cookie filling. Perfect for breakfast, brunch, or a special treat, these homemade rolls combine the classic flavors of cookies and cream with a tender, yeast-raised dough.
Ingredients
Scale
Dough
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup warm milk
- 1/4 cup warm water
- 1/4 cup unsalted butter, melted
- 1 egg
Filling
- 15 chocolate sandwich cookies, crushed (e.g., Oreos)
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Make the Dough: In a large mixing bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and salt. Mix thoroughly to evenly distribute the dry ingredients.
- Add Wet Ingredients: Add the warm milk, warm water, melted unsalted butter, and the egg to the dry mixture. Stir until a soft dough begins to form and the ingredients are fully combined.
- Knead the Dough: Transfer the dough to a floured surface and knead it for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until it has doubled in size.
- Prepare the Filling: In a small bowl, mix the crushed chocolate sandwich cookies with the softened butter and granulated sugar until a paste-like consistency is achieved.
- Roll the Dough: After the dough has risen, roll it out on a floured surface into a 12 by 18-inch rectangle to prepare for filling.
- Spread the Filling: Evenly spread the cookie filling mixture over the surface of the rolled dough, making sure to cover it completely.
- Shape the Rolls: Starting from the long edge, roll the dough tightly into a log shape. Once rolled, cut the log into 12 equal pieces using a sharp knife or dental floss.
- Second Rise: Arrange the rolls in a greased 9 by 13-inch baking dish, spacing them slightly. Cover the dish and let the rolls rise for another 30 to 45 minutes until puffy.
- Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- Bake the Rolls: Bake the rolls in the preheated oven for 25 to 30 minutes until they turn golden brown and are cooked through.
- Make the Glaze: While the rolls bake, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract in a bowl until smooth and creamy. Adjust milk quantity to reach your desired glaze consistency.
- Glaze and Serve: Remove the rolls from the oven and allow them to cool slightly, then drizzle the cream cheese glaze over the warm rolls. Serve immediately for best taste and texture.
Notes
- Make sure the milk and water are warm but not hot to avoid killing the yeast.
- Kneading the dough well ensures a soft and elastic texture.
- You can substitute the chocolate sandwich cookies for any similar flavored cookies if desired.
- For a thicker glaze, use less milk; for a thinner glaze, add a bit more milk.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate and reheat before serving.
