These Cookies and Cream Cinnamon Rolls are the ultimate soft, fluffy, bakery-style treat swirled with crushed chocolate sandwich cookies and warm cinnamon sugar. If you love classic cinnamon rolls but want something extra indulgent, this cookies and cream twist delivers rich flavor, creamy frosting, and irresistible texture in every bite.
Why You’ll Love This Recipe
- Ultra-soft no-knead dough that’s beginner-friendly
- Loaded with crushed cookies in both the dough and filling
- Perfect balance of chocolate, cinnamon, and cream cheese frosting
- Family-friendly and ideal for brunch, holidays, or weekend baking
- Bakery-style results with simple pantry ingredients
Ingredients
Dough
- ½ cup warm water
- 1 teaspoon granulated sugar
- 1 packet active dry yeast (7g)
- 4 ⅔ cups all-purpose flour (560g)
- ½ cup crushed chocolate sandwich cookies (about 4 cookies)
- ¼ teaspoon sea salt
- ¾ cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup warm milk
- ½ cup heavy cream
Filling
- ⅓ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 cup crushed chocolate sandwich cookies (about 7 cookies)
Cream Cheese Frosting
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ⅛ teaspoon sea salt
- 4 oz cream cheese, softened (113g)
- 1 teaspoon pure vanilla extract
- 3 tablespoons heavy cream or milk
- 4 crushed chocolate sandwich cookies
Instructions
Prepare the Dough
- In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.
- In a large bowl, mix flour and salt. Create a well in the center and add crushed cookies, butter, eggs, vanilla, milk, and yeast mixture.
- Mix until a cohesive dough forms. Cover and let rise in a warm place for about 45 minutes, or until doubled in size.
- Butter a 9×12-inch baking pan.
Shape the Rolls
- Punch down the dough and transfer to a floured surface. Roll into a large 18×24-inch rectangle.
- Spread softened butter mixture evenly, leaving a 1-inch border. Sprinkle crushed cookies on top.
- Roll tightly into a log from the long edge. Slice into 12 equal rolls.
- Arrange in the prepared pan and let rise for 30 minutes until doubled.
Bake
- Preheat oven to 180°C (350°F).
- Pour heavy cream evenly over the rolls.
- Bake for 25–30 minutes until golden brown. Let cool slightly.
Make the Frosting
- Beat butter, powdered sugar, and salt until fluffy.
- Add cream cheese gradually, beating well. Add vanilla and cream, mix until smooth.
- Spread frosting over warm Cookies and Cream Cinnamon Rolls and top with more crushed cookies. Serve warm.
Tips & Tricks
- Use room-temperature ingredients for a softer dough.
- Let dough rise in a slightly warm (not hot) oven for best results.
- For overnight rolls, refrigerate after shaping and bake fresh in the morning.
- For extra gooey rolls, don’t skip pouring heavy cream before baking.
- Swap cream cheese frosting for vanilla glaze if you prefer lighter sweetness.
Details
- Prep Time: 25 minutes
- Rise Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 rolls
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Vegetarian, Halal-friendly
Notes
- Best served warm for melty frosting texture.
- Add mini chocolate chips for extra indulgence.
- Serve with coffee, milk, or hot cocoa for a cozy pairing.
Nutrition (Approx. per roll)
- Calories: 420
- Protein: 6g
- Carbohydrates: 52g
- Fat: 22g
FAQ
Can I make Cookies and Cream Cinnamon Rolls ahead of time?
Yes. Shape the rolls, cover tightly, and refrigerate overnight. Let sit at room temperature before baking.
Why pour heavy cream over the rolls?
It keeps the rolls moist and creates a rich, bakery-style texture.
Can I freeze these cinnamon rolls?
Yes. Freeze unfrosted rolls for up to 2 months. Thaw and warm before frosting.
Can I use instant yeast instead?
Yes. Skip proofing and mix directly with dry ingredients.
How do I know when they’re done baking?
They should be golden brown on top and cooked through in the center.
Storage
- Refrigerator: Store in airtight container up to 4 days.
- Freezer: Freeze unfrosted rolls up to 2 months.
- Reheating: Microwave 20–30 seconds or warm in oven at 300°F until heated through.
Similar Recipes
Cookies and Cream Cinnamon Rolls
Soft and fluffy cookies and cream cinnamon rolls made with crushed chocolate sandwich cookies.
Ingredients
Dough
- ½ cup warm water
- 1 teaspoon granulated sugar
- 1 packet active dry yeast 7g
- 4 ⅔ cups all-purpose flour 560g
- ½ cup crushed chocolate sandwich cookies about 4 cookies
- ¼ teaspoon sea salt
- ¾ cup unsalted butter softened
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup warm milk
- ½ cup heavy cream
Filling
- ⅓ cup unsalted butter softened
- 1 cup brown sugar packed
- 2 tablespoons ground cinnamon
- 1 cup crushed chocolate sandwich cookies about 7 cookies
Cream Cheese Frosting
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- ⅛ teaspoon sea salt
- 4 oz cream cheese softened (113g)
- 1 teaspoon pure vanilla extract
- 3 tablespoons heavy cream or milk
- 4 crushed chocolate sandwich cookies
Instructions
Prepare the Dough
- In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.
- In a large bowl, mix flour and salt. Create a well in the center and add crushed cookies, butter, eggs, vanilla, milk, and yeast mixture.
- Mix until a cohesive dough forms. Cover and let rise in a warm place for about 45 minutes, or until doubled in size.
- Butter a 9×12-inch baking pan.
Shape the Rolls
- Punch down the dough and transfer to a floured surface. Roll into a large 18×24-inch rectangle.
- Spread softened butter mixture evenly, leaving a 1-inch border. Sprinkle crushed cookies on top.
- Roll tightly into a log from the long edge. Slice into 12 equal rolls.
- Arrange in the prepared pan and let rise for 30 minutes until doubled.
Bake
- Preheat oven to 180°C (350°F).
- Pour heavy cream evenly over the rolls.
- Bake for 25–30 minutes until golden brown. Let cool slightly.
- Make the Frosting
- Beat butter, powdered sugar, and salt until fluffy.
- Add cream cheese gradually, beating well. Add vanilla and cream, mix until smooth.
- Spread frosting over warm Cookies and Cream Cinnamon Rolls and top with more crushed cookies. Serve warm.
Notes
- Best served warm for melty frosting texture.
Conclusion
These Cookies and Cream Cinnamon Rolls combine the nostalgic flavor of chocolate sandwich cookies with soft, fluffy cinnamon rolls and rich cream cheese frosting. They’re indulgent, comforting, and perfect for sharing. Bake a batch once, and they’ll quickly become a family favorite.