thepioneerwoman5.0
Cookies-and-Cream Rolls
Cookies and Cream Rolls are made with a classic cinnamon roll dough, filled with cream cheese and chocolate cookie filling, and topped with vanilla icing.
👥 12 Servings⏱️ Prep & Cook: 4h 35m⏳ Prep: 55 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●whisk
- ●bowl
- ●spatula
- ●food processor
- ●knife
- ●cutting board
- ●oven
📝 Preparation Steps
1
For the dough: Heat the milk in a small saucepan over medium heat t0 between 110˚ and 115˚ on an instant read thermometer, about ⏱️ 3 minutes. Remove the pan from heat and whisk in 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk to combine. Let the milk rest for ⏱️ 5 minutes, until it’s foamy (this is how you know the yeast has activated). Whisk the eggs and slightly cooled, melted butter into the milk.
large eggs2
2
Combine the flour, salt, and the remaining 5 tablespoons of sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture to the bowl and stir with a spatula to combine into a messy clump. Knead the dough on medium-low speed, until it is smooth and pulling away from the sides of the bowl, ⏱️ 5-7 minutes. Cover the bowl with plastic wrap and place it in a warm, draft-free place for ⏱️ 1 hour, until the dough has doubled in size.
3
For the filling: Place the chocolate cookies into the bowl of a food processor and pulse until fine crumbs form; set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, cream cheese, and butter. Beat at medium speed until combined.
4
With a spatula, scrape the dough out of the bowl onto a lightly floured surface. Sprinkle a small amount of flour over top of the dough and roll it into a rectangle, about 12 x 18 inches. Spread the cream cheese filling evenly over the dough leaving a 1/2" border along each edge. Sprinkle the cookie crumbs evenly over the filling. Starting with a long end, roll the dough tightly towards the other long end, creating a log. Pinch the seam together and place seam side down on a cutting board. With a sharp knife, cut the roll into 12 rolls, about 1 1/2” thick.
5
Place the rolls pinwheel side up, evenly spaced, in a 9 x 13-inch baking pan sprayed with nonstick spray. Cover the pan with a clean kitchen towel or plastic wrap and let rise until the rolls are just touching each other, ⏱️ 45 minutes – ⏱️ 1 hour.
Nonstick spray
6
Preheat the oven to 350˚. Remove the plastic wrap from the pan. Bake for 30 to ⏱️ 35 minutes, rotating the pan halfway through, until golden brown. Remove from the oven and allow the rolls to cool ⏱️ 10 minutes before icing them.
7
For the topping: Combine the powdered sugar and salt in a large bowl. Whisk in the butter, vanilla, and milk until combined and smooth. Crush the chocolate sandwich cookies.
chocolate sandwich cookies, such as Oreos5
8
Spoon the icing over the warm rolls. Sprinkle the crushed cookies over the icing.
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