Cookies and Cream Rolls Recipe

If you’re ready for an irresistible, bakery-style treat at home, these Cookies and Cream Rolls are a definite must-try! Imagine a fluffy, pillowy yeast dough hugged around a luscious cream cheese filling and packed with crunchy bits of chocolate sandwich cookies. Every swirl promises a dreamy mash-up of childhood nostalgia and grown-up indulgence—especially with that creamy glaze dripping over the top. Whether you’re treating yourself for breakfast, hosting a brunch, or planning a sweet surprise for dessert, Cookies and Cream Rolls will steal the show (and hearts) every single time.

this Recipe

Ingredients You’ll Need

Here’s what makes these Cookies and Cream Rolls truly magical: each ingredient adds its own unique touch, from blending flavors to shaping texture and elevating that signature, crowd-pleasing look. Gather these straightforward staples—every single one plays a special role!

• Active dry yeast: The secret to fluffy, cloud-like rolls; make sure your yeast is fresh for the best rise.
• Warm milk: Gently activates the yeast and lends richness to every bite.
• Granulated sugar: Sweetens the dough and helps feed the yeast for a perfect rise.
• All-purpose flour: Gives the rolls structure and that soft, tender crumb everyone loves.
• Salt: Balances sweetness and enhances all the baked flavors.
• Unsalted butter (softened): Enriches the dough, making it buttery and extra satisfying.
• Large egg: Adds richness and binds the dough together seamlessly.
• Vanilla extract: Provides warm, fragrant notes in both dough and glaze.
• Crushed chocolate sandwich cookies (like Oreos): Star ingredient for that classic cookies and cream flavor explosion.
• Cream cheese (softened): Makes the filling decadently creamy and slightly tangy.
• Powdered sugar: Dissolves smoothly for a luscious glaze on top.
• Milk: Loosens both dough and glaze, ensuring the right consistency throughout.

How to Make Cookies and Cream Rolls

Step 1: Activate the Yeast

Start by whisking together the yeast, warm milk, and just a pinch of sugar in a small bowl. Let this sit for 5 to 10 minutes—the mixture should become foamy and bubbly, signaling that your yeast is alive and ready to work its magic on the dough. This step is crucial for ensuring your Cookies and Cream Rolls come out perfectly light and airy.

Step 2: Mix the Dough

In a large mixing bowl, mingle together the flour, remaining sugar, and salt. Add the softened butter, egg, vanilla extract, and the bubbly yeast mixture. Stir until it comes together into a shaggy dough, then knead for 6 to 8 minutes. The dough should transform into something soft, elastic, and beautifully smooth—ready to be shaped into rolls.

Step 3: First Rise

Plop the dough into a greased bowl, cover it with a towel or plastic wrap, and set it somewhere warm. Let it rise for 1 to 1½ hours, until it’s doubled in size and incredibly pillowy—this is where all the magic happens, so be patient!

Step 4: Fill and Roll

Punch down the risen dough and gently roll it out into a 12×16-inch rectangle on a lightly floured surface. Smear the softened cream cheese all over the dough in an even layer—not too thin, not too thick. Now sprinkle that cup of crushed chocolate sandwich cookies generously over the cream cheese, ensuring the Cookies and Cream Rolls are loaded with plenty of chocolate cookie goodness in every bite.

Step 5: Shape and Second Rise

Roll up the dough tightly from the long side, creating a lovely spiral. Slice into 12 even rolls and arrange them in a greased 9×13-inch baking pan. Cover again and let rise for another 30 minutes, giving the Cookies and Cream Rolls a little time to plump up for their final bake.

Step 6: Bake

Preheat your oven to 350°F while the rolls are finishing their second rise. Bake the rolls for 20 to 25 minutes or until they turn golden and your kitchen smells downright irresistible. Let them cool slightly—the hardest part is waiting!

Step 7: Glaze

Whisk together powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze. Drizzle generously over the warm Cookies and Cream Rolls, and, if you like, finish with extra cookie crumbs for that ultimate cookies and cream flourish.

How to Serve Cookies and Cream Rolls

Garnishes

The fun isn’t over just because they’re baked! A simple sprinkle of extra crushed chocolate cookies or even a dusting of powdered sugar brings out their irresistible charm. For an extra decadent touch, drizzle a little melted chocolate across the top—almost too pretty to eat (but not quite)!

Side Dishes

Pair your Cookies and Cream Rolls with a cold glass of milk for the ultimate dunking experience. If you’re serving them for brunch, set out a big bowl of fresh berries or a platter of crispy bacon on the side—each one balances out the sweet richness of the rolls beautifully.

Creative Ways to Present

For parties or brunches, stack the rolls on a cake stand and shower them with extra cookie crumbles, or serve them individually on pretty plates with a hefty scoop of vanilla ice cream. You can even turn them into a cookies and cream “pull-apart” bread by arranging them in a circular pan and letting everyone grab a piece!

Make Ahead and Storage

Storing Leftovers

Leftover Cookies and Cream Rolls can be stored in an airtight container at room temperature for up to two days, but for the freshest taste and softest texture, keep them in the fridge if you’re making them ahead. They’ll taste just as delightful when you warm them back up!

Freezing

Planning ahead? These rolls freeze wonderfully after baking and cooling—they’re a lifesaver! Wrap each roll tightly in plastic wrap and stash them in a freezer bag; they’ll keep well for up to two months. Thaw overnight in the fridge before reheating.

Reheating

For gooey, just-baked softness, microwave a Cookies and Cream Roll for about 15 seconds or warm in a low oven until heated through. A quick zap or a slow reheat both bring back all the melty, creamy, magical flavor you fell in love with.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can! If you use instant yeast, skip the proofing step and add it straight to the flour mixture. The rise times might be a bit shorter, so keep an eye on your dough.

Can I make these Cookies and Cream Rolls the night before?

Absolutely—just assemble the rolls, cover the pan tightly, and refrigerate overnight after slicing. Bring to room temperature and let rise before baking the next morning for maximum freshness and convenience.

What’s the best way to crush the chocolate sandwich cookies?

A food processor makes quick work of crushing the cookies, but you can also seal them in a plastic bag and crush with a rolling pin for chunkier bits. Either method works—just don’t pulverize them completely; some texture is perfect!

Can I add more cookies for extra crunch?

Definitely! For an extra punch of cookies and cream flavor, toss in a few more crushed cookies into the filling or even into the drizzle. This recipe is super flexible if you’re after even bigger cookies-and-cream goodness.

Are these Cookies and Cream Rolls best served warm or at room temperature?

They’re absolutely heavenly warm, with the cream cheese and cookies just melty enough, but you can enjoy them at room temp and they’ll still steal the spotlight. If reheating, a few seconds in the microwave does the trick!

Final Thoughts

Honestly, if you love dessert mashups or just crave a special homemade treat, these Cookies and Cream Rolls deserve a spot in your baking routine. They’re fun, delicious, and destined to be the star of any breakfast, brunch, or party table. Don’t hesitate—whip up a batch and share the deliciousness with everyone you know!

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