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Close up handheld photo of Cookies and Cream Cinnamon Rolls in a white ceramic dish with glossy cream cheese glaze.

Cookies and Cream Cinnamon Rolls with White Cream Cheese Glaze

Indulgent Cookies and Cream Cinnamon Rolls featuring soft golden dough, a dark chocolate cookie filling, and a thick cream cheese glaze. Perfect for brunch or a decadent dessert that looks as good as it tastes.
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Prep Time 2 hours 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Whole Milk Warmed to 110°F (240ml)
  • 1 packet Active Dry Yeast 7g
  • 1/3 cup Granulated Sugar 65g
  • 1/2 cup Unsalted Butter Melted (115g)
  • 2 large Eggs Room temperature
  • 4 cups All-Purpose Flour 500g
  • 25 whole Chocolate Sandwich Cookies Crushed into fine crumbs
  • 1/4 cup Unsalted Butter Softened (55g)
  • 4 oz Cream Cheese Softened (115g)
  • 1.5 cups Powdered Sugar 180g
  • 5 whole Chocolate Sandwich Cookies Chunky pieces for garnish

Equipment

  • 1 White Ceramic Baking Dish 9x13 inch
  • 1 Stand Mixer With dough hook attachment

Method
 

Prepare the Dough
  1. Combine warm milk, sugar, and yeast. Let sit for 10 minutes until foamy.
  2. Mix in butter, eggs, and flour. Knead for 5-7 minutes until smooth and tacky.
  3. Cover and let rise in a warm spot for 1.5 hours until doubled in size.
Assemble and Bake
  1. Roll dough into a rectangle. Spread crushed cookie mixture over the surface. Roll tightly and cut into 12 rolls.
  2. Place in a baking dish and let rise for 45 minutes.
  3. Bake at 350°F (175°C) for 20-25 minutes until golden-brown.
Glaze and Garnish
  1. Whisk cream cheese and powdered sugar until glossy and white.
  2. Pour glaze over warm rolls. Top with cookie dust and chunky chocolate pieces.

Notes

Use a warm (not hot) milk to keep yeast alive.
Floss is better than a knife for clean cuts without flattening the dough.