Decadent Cookies and Cream Cinnamon Rolls Recipe

Preparing the Dough

In a large bowl combine 2 ½ cups flour, ¼ cup sugar, and 2 ¼ tsp yeast. Warm the milk to 110°F, then stir in the melted butter, egg, and a pinch of salt. Pour the liquid mixture into the dry ingredients and knead for 6‑8 minutes until the dough is smooth, elastic, and slightly tacky. Transfer to a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.

Adding the Cookies‑and‑Cream Filling

1. Mix the Filling. In a medium bowl, beat ½ cup cream cheese with ¼ cup powdered sugar until smooth. Add 1 tsp vanilla and fold in the ½ cup crushed cookies. The mixture should be creamy yet hold its shape.
2. Roll the Dough. Punch down the risen dough and turn it onto a lightly floured surface. Roll into a rectangle about 12×18 inches, aiming for a uniform thickness of roughly ¼ inch.
3. Layer the Filling. Spread the cookie‑cream mixture evenly over the rolled dough, leaving a ½‑inch border. Sprinkle the cinnamon‑sugar swirl (brown sugar, cinnamon, melted butter) over the top, ensuring full coverage for caramelized pockets.
4. Form the Rolls. Starting at the long edge, gently roll the dough into a tight log. Pinch the seam to seal, then cut into 12 equal pieces using a sharp, floured knife.

Baking & Finishing

Place the rolls in a greased 9‑inch round pan, spacing them evenly. Cover loosely with foil and let them proof for 20‑25 minutes; they should puff slightly. Preheat the oven to 375°F (190°C). Bake for 20‑22 minutes, or until the tops are golden and a toothpick inserted near the center comes out clean. While the rolls cool for 5 minutes, whisk together the glaze ingredients until smooth, then drizzle generously over the warm rolls. Serve immediately for the best melt‑in‑your‑mouth experience.