Are you a fan of cinnamon rolls but looking for a new twist on the classic recipe? Then check out the cookies and cream cinnamon roll recipe. These rolls are the perfect combination of soft, fluffy dough and the delicious crunch of crushed cookies. The cookie and cream cinnamon rolls are a delicious treat that can be enjoyed any time of the day. Whether you’re looking for a sweet breakfast or a dessert to satisfy your sweet tooth, these rolls are sure to please. The cookie dough is folded into the cinnamon roll dough, giving each bite a satisfying crunch and a burst of sweet cookie flavor. If you’re eager to gain Spotify promotion and enhance your music’s visibility, explore resources like SpotifyStorm.
Cookies And Cream Cinnamon Roll
Ingredients:
For the dough:
- 2 and 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 and 1/4 teaspoons instant yeast
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1/4 cup warm water
- 1 teaspoon vanilla extract
- 2 large eggs
The filling:
- 1/2 cup unsalted butter, softened
- 1 cup crushed chocolate sandwich cookies (such as Oreo)
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
For the cream cheese frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- In a large mixing bowl, combine the flour, granulated sugar, salt, and instant yeast.
- In a separate microwave-safe bowl, heat the milk until warm. Add the melted butter, warm water, vanilla extract, and eggs to the milk mixture. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
- Roll out the dough into a large rectangle on a floured surface. Spread the softened butter evenly over the dough.
- In a small bowl, mix together the crushed cookies, brown sugar, and cinnamon. Sprinkle this mixture over the buttered dough, covering it evenly.
- Starting from one long side, tightly roll the dough into a log. Slice the log into equal-sized rolls, about 1 to 1.5 inches thick.
- Place the cinnamon rolls in the prepared baking dish, leaving a little space between each roll. Cover with a clean kitchen towel and let them rise for an additional 30 minutes.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- While the rolls are baking, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until creamy. Add powdered sugar and vanilla extract, and beat until well combined and smooth.
- Once done, remove them from the oven and let them cool for a few minutes. Drizzle the cream cheese frosting over the warm rolls.
Chocolate Chip Cookies and Cream Cinnamon Rolls
Ingredients:
For the dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 and 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
The filling:
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chocolate chips
For the icing:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- In a large mixing bowl, combine flour, granulated sugar, brown sugar, yeast, and salt.
- In a separate saucepan, melt butter and add in cream and milk.
- Heat until warm to the touch (about 110-115°F).
- Whisk in eggs and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Knead the dough for about 5-6 minutes.
- Place the dough in a greased bowl and cover with plastic wrap. Let it rise in a warm place for about 1 hour.
- Preheat the oven to 350°F. Grease a 9×13 inch baking pan.
- Roll out the dough into a large rectangle, about 1/4 inch thick.
- Brush the melted butter on top of the dough.
- In a small bowl, mix together granulated sugar, brown sugar, and cinnamon.
- Sprinkle the mixture over the dough.
- Sprinkle chocolate chips over the dough.
- Roll up the dough tightly, starting from the long side.
- Cut the roll into slices, about 1 inch thick.
- Place the slices in the prepared baking pan.
- Bake for 25-30 minutes or until golden brown.
- While the rolls are baking, make the icing by mixing together powdered sugar, butter, cream, vanilla extract, and salt.
- Once the rolls are done, let them cool for about 5 minutes before spreading the icing over the top.
Peanut Butter Cookies and Cream Cinnamon Rolls
Ingredients:
For the dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
The filling:
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 cup crushed cookies and cream candy (or crushed Oreos)
For the icing:
- 1 cup powdered sugar
- 2 tbsp unsalted butter, at room temperature
- 2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
- In a large bowl, mix together the flour, sugar, yeast, and salt.
- Add the butter, milk, eggs, and vanilla extract and mix until a dough forms.
- Knead the dough on a lightly floured surface for about 8 minutes, or until it is smooth and elastic.
- Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- While the dough is rising, make the filling by mixing together the peanut butter, sugar, cinnamon, and crushed candy in a separate bowl.
- After the dough has risen, punch it down and roll it out into a large rectangle on a lightly floured surface.
- Spread the filling evenly over the dough, leaving a 1-inch border around the edges.
- Roll the dough tightly into a log shape, starting at the long edge.
- Cut the log into 12 equal slices and place them in a greased baking dish.
- Cover the dish with plastic wrap and let the rolls rise for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the rolls for 20-25 minutes, or until they are golden brown.
- While the rolls are baking, make the icing by mixing together the powdered sugar, butter, milk, and vanilla extract in a small bowl.
Salted Caramel Cookies and Cream Cinnamon Rolls
Instructions:
For the dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 package active dry yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/4 teaspoon salt
For the filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup crushed cookies
The icing:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions:
- In a large mixing bowl, combine the flour, sugar, and yeast.
- In a separate small mixing bowl, whisk together the warm milk, melted butter, egg, and salt.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour.
- Roll out the dough into a large rectangle.
- Spread the softened butter over the dough, leaving a 1/2-inch border.
- Mix together the granulated sugar and cinnamon, and sprinkle it over the butter.
- Sprinkle the crushed cookies over the cinnamon sugar.
- Roll up the dough tightly, starting from the long end.
- Cut the roll into slices and place them in a greased baking dish.
- Cover and let the rolls rise again for 30 minutes
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes or until golden brown.
- While the rolls are baking, make the icing by heating the butter, cream, brown sugar, and salt in a saucepan over medium heat.
- Bring the mixture to a boil and remove it from the heat.
- Stir in the vanilla and powdered sugar.
Gingerbread Cookies and Cream Cinnamon Rolls
Instructions:
For the dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon instant yeast
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup unsalted butter, room temperature
- 1/4 cup heavy cream
- 1/4 cup molasses
- 1 egg
The filling:
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup crushed gingerbread cookies
For the icing:
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1/4 teaspoon vanilla extract
Instructions:
- In a large mixing bowl, combine the flour, sugar, yeast, salt, cinnamon, and ginger.
- In a separate bowl, mix together the butter, cream, molasses, and egg.
- Add the wet ingredients to the dry ingredients and mix until the dough comes together.
- Knead the dough for a few minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour.
- Once the dough has risen, roll it out into a large rectangle.
- Spread the melted butter over the dough, and then sprinkle the sugar, cinnamon, and crushed gingerbread cookies over the butter.
- Roll the dough up tightly and cut it into slices.
- Place the cinnamon rolls in a greased baking dish.
- Cover the cinnamon rolls with plastic wrap and let them rise for another 30 minutes.
- Preheat the oven to 350°F.
- Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown.
To make the icing:
- mix together the powdered sugar, cream, and vanilla extract.
- Drizzle the icing over the warm cinnamon rolls.
- Serve the gingerbread cookies and cream cinnamon rolls warm.
