Step 1: Prepare the Dough
- Activate the Yeast:
- In a small bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until the yeast becomes foamy, indicating it’s activated.
- Make the Dough:
- In a large bowl (or stand mixer), combine flour, sugar, and salt.
- Add the activated yeast mixture, melted butter, egg, and vanilla extract to the dry ingredients.
- Mix until the dough starts to form. If using a stand mixer, use the dough hook attachment and knead on medium speed for about 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, it should take about 8-10 minutes of kneading.
- Let the Dough Rise:
- Shape the dough into a ball and place it in a lightly greased bowl, covering it with a clean towel or plastic wrap.
- Allow the dough to rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Step 2: Make the Filling
- Mix the Filling:
- In a small bowl, mix together softened butter, sugar, and cinnamon until smooth.
- Gently fold in the crushed Oreo cookies. Set aside.
Step 3: Assemble the Cinnamon Rolls
- Roll Out the Dough:
- Once the dough has doubled in size, punch it down and transfer it to a lightly floured surface.
- Roll the dough into a large rectangle, about ¼-inch thick.
- Spread the Filling:
- Spread the Oreo cinnamon-sugar mixture evenly over the dough, leaving about a ½-inch border around the edges.
- Roll and Slice:
- Starting from one of the longer edges, tightly roll the dough into a log.
- Using a sharp knife or dental floss, slice the roll into 12 equal pieces.
Step 4: Second Rise
- Place the rolls in a greased 9×13-inch baking dish, leaving a little space between each roll for them to expand.
- Cover the rolls with a towel and let them rise again for 30-45 minutes in a warm place, or until they’ve puffed up.
Step 5: Bake the Cinnamon Rolls
- Preheat your oven to 350°F (175°C).
- Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown and cooked through. If they’re browning too quickly, cover them loosely with aluminum foil for the last 10 minutes of baking.
Step 6: Prepare the Cookies and Cream Glaze
- Make the Glaze:
- In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, milk, and vanilla extract. Mix until smooth and creamy.
- Stir in the finely crushed Oreo cookies.
- Glaze the Rolls:
- Once the cinnamon rolls are baked and still warm, generously spread the cookies and cream glaze over the top of each roll.
Serving Suggestions:
- Serve the rolls warm for the best gooey texture. The combination of soft cinnamon roll dough, Oreo cookie chunks, and sweet cream cheese glaze is pure indulgence.
- Pair with a cold glass of milk or a hot cup of coffee for the ultimate breakfast or snack experience.
Tips for Success:
- Dough Consistency: If your dough is too sticky, add a little more flour, 1 tablespoon at a time, while kneading. It should be soft but not sticky to the touch.
- Crushing Oreos: For best results, break your Oreo cookies into chunks by hand rather than smashing them too fine. The chunks will create delightful bites of cookies throughout the rolls.
- Make-Ahead Option: You can prepare the rolls the night before and refrigerate them before the second rise. In the morning, let them come to room temperature and rise for about 45 minutes before baking.
Why You’ll Love This Recipe:
- Gooey and Sweet: The soft, pillowy cinnamon rolls combined with the creamy Oreo filling create an irresistible texture.
- Unique Flavor: The classic cinnamon roll gets an upgrade with a rich, chocolatey cookies and cream twist.
- Perfect for Any Occasion: Whether it’s a family brunch or a cozy afternoon treat, these cinnamon rolls are a crowd-pleaser.
With their indulgent cookies and cream filling and decadent cream cheese glaze, these Cookies and Cream Cinnamon Rolls are a dream come true for dessert and breakfast lovers alike. They’re easy to make, fun to eat, and absolutely delicious!
Enjoy every gooey, chocolatey bite! Let me know how they turn out!