Decadent Cookies and Cream Cinnamon Rolls Recipe

Ingredients

Dough

• 2 ½ cups all‑purpose flour
• ¼ cup granulated sugar
• 2 ¼ tsp active dry yeast
• ¾ cup whole milk, warmed
• ¼ cup unsalted butter, melted
• 1 large egg, room temperature
• ½ tsp salt

Cookies‑and‑Cream Filling

• ½ cup cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup crushed chocolate sandwich cookies

Cinnamon‑Sugar Swirl

• ¼ cup brown sugar
• 1 ½ tsp ground cinnamon
• 2 tbsp melted butter

Cream Cheese Glaze

• 4 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp milk (or more for consistency)

Instructions

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.