Description
These Cookies and Cream Rolls are delightfully soft, fluffy rolls filled with a rich chocolate cookie filling and topped with a smooth cream cheese glaze. Perfect for breakfast, brunch, or a sweet treat anytime, these homemade rolls combine the classic flavors of chocolate sandwich cookies with a tender, yeasted dough for an irresistible dessert-like pastry.
Ingredients
Scale
Dough Ingredients
- 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 milk (warm)
- 1/4 cup water (warm)
- 1/4 cup unsalted butter, melted
- 1 large egg
Filling Ingredients
- 15 chocolate sandwich cookies, crushed (e.g., Oreos)
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
Glaze Ingredients
- 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. Stir to blend the dry ingredients evenly.
- Add Wet Ingredients: Pour in the warm milk and water, melted unsalted butter, and crack in the egg. Stir until a soft dough starts to form.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 8–10 minutes until it becomes smooth, elastic, and no longer sticky.
- First Rise: Place the dough into a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the Filling: In a bowl, mix the crushed chocolate sandwich cookies with softened butter and granulated sugar until it forms a spreadable paste.
- Assemble the Rolls: Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle.
- Spread the Filling: Evenly spread the prepared cookie filling over the dough rectangle, ensuring coverage to the edges.
- Roll and Cut: Starting from the long edge, roll the dough tightly into a log. Using a sharp knife, cut the log into 12 even rolls.
- Second Rise: Place the rolls in a greased 9×13-inch baking dish, cover again, and let them rise for 30 to 45 minutes until puffy.
- Preheat Oven: While the rolls are rising, preheat the oven to 350°F (175°C).
- Bake: Bake the rolls in the preheated oven for 25 to 30 minutes until the tops turn golden brown and cooked through.
- Prepare Glaze: In a mixing bowl, whisk together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Adjust milk quantity to reach the desired glaze consistency.
- Glaze and Serve: Drizzle the cream cheese glaze over the warm rolls and serve immediately for the best flavor and texture experience.
Notes
- Ensure milk and water are warm but not hot to avoid killing the yeast.
- Use fresh, active dry yeast for optimal rising.
- To crush the cookies, you can place them in a sealed bag and use a rolling pin or pulse in a food processor.
- Letting the rolls cool slightly before glazing can prevent the glaze from melting too much.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat rolls gently in the microwave before serving if desired.
