Description
Sweet cinnamon rolls meet classic “cookies and cream” in this irresistible dessert mashup. Creamy frosting and crushed sandwich cookies elevate traditional breakfast pastries into a delightful indulgence you’ll crave morning and night.
Ingredients
Scale
Flour and Dry Ingredients:
- 3 cups (375 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 tablespoon cocoa powder
Liquid and Soft Ingredients:
- ¾ cup (180 ml) warm milk (110°F/45°C)
- ¼ cup (60 g) unsalted butter, softened
- ⅓ cup (75 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 large egg
- 4 oz (113 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
Add-in and Garnish Ingredients:
- 10 Oreo cookies, crushed into crumbs
- 4 Oreo cookies, crushed for garnish
Instructions
- Activate the yeast by whisking it with warm milk and a touch of sugar, allowing the mixture to foam and become fragrant for about 5 minutes.
- Create a silky dough foundation by combining flour, remaining sugar, and salt in a spacious mixing vessel, then incorporate the activated yeast, softened butter, and egg until a cohesive mixture forms.
- Develop the dough’s gluten structure by kneading thoroughly on a lightly dusted surface or using a stand mixer with a dough hook, working the mixture until it becomes smooth, supple, and exhibits elastic qualities.
- Nurture the dough’s growth by transferring it to a lightly oiled bowl, covering with a clean kitchen towel, and allowing it to rest in a draft-free, warm environment until it substantially increases in volume, approximately 1-1.5 hours.
- Gently deflate the risen dough and roll it out into a rectangular shape on a floured workspace, preparing the surface for filling and rolling.
- Generously distribute crushed chocolate sandwich cookies and sprinkle cinnamon across the dough’s surface, ensuring even coverage for consistent flavor in each bite.
- Carefully roll the dough into a tight log, using a gentle yet firm technique to maintain the filling’s integrity.
- Slice the rolled dough into individual segments, arranging them in a prepared baking dish with enough space for expansion during the final rise.
- Allow the formed rolls to proof for an additional 30-45 minutes, letting them become puffy and interconnected.
- Preheat the oven and bake the rolls until they achieve a golden-brown complexion, filling the kitchen with an irresistible aroma.
- Cool the baked cinnamon rolls briefly before adorning with a decadent cream cheese glaze, transforming them into an indulgent treat.
Notes
- Ensure milk is warm (not hot) to activate yeast without killing it, around 110°F is perfect for optimal fermentation.
- Use room temperature butter for easier mixing and smoother dough consistency, preventing tough texture.
- Crush Oreo cookies into fine crumbs for more even distribution throughout the filling, creating consistent flavor in every bite.
- For gluten-free option, substitute all-purpose flour with a high-quality gluten-free blend and add xanthan gum for better structure.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 272
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 32 mg