Cookies And Cream Swirl Cinnamon Rolls

Get ready to experience cinnamon rolls like never before! These aren’t your grandma’s cinnamon rolls (unless your grandma is a baking genius!). We’re taking the classic, cozy goodness of cinnamon rolls and elevating it with a dreamy cookies and cream swirl. Imagine fluffy, yeasty dough, a rich cinnamon-brown sugar filling, and a luscious layer of cookies and cream – all topped with a decadent chocolate ganache. These Cookies and Cream Swirl Cinnamon Rolls are guaranteed to be a crowd-pleaser and the perfect treat for breakfast, brunch, or a special dessert. This recipe uses halal-certified chocolate to ensure it’s inclusive for all.

What You’ll Need: The Ingredient Rundown

• All-Purpose Flour (500g / 4 cups): The foundation of our rolls! All-purpose flour provides the structure needed for a soft and chewy texture. Be sure to measure accurately – spoon and level is best!
• Granulated Sugar (60g / ¼ cup): Adds a touch of sweetness to the dough and helps activate the yeast.
• Instant Yeast (7g / 2 tsp): Instant yeast is key for a reliable rise. It doesn’t require proofing, making it super convenient.
• Salt (1 tsp): Enhances the flavors and controls the yeast activity. Don’t skip it!
• Warm Milk (120ml / ½ cup, 110°F / 43°C): The warm milk provides moisture and activates the yeast. Ensure it’s warm, not hot, to avoid killing the yeast.
• Unsalted Butter, Melted (60g / ¼ cup): Adds richness and tenderness to the dough. Melted butter incorporates easily and creates a softer crumb.
• Large Egg, Room Temperature (1): Binds the ingredients together and adds richness and color. Room temperature eggs emulsify better, resulting in a smoother dough.
• Cream Cheese, Softened (100g / 3½ oz): The secret ingredient for a tangy and creamy cookies and cream filling! Make sure it’s fully softened for a smooth consistency.
• Unsalted Butter, Softened (50g / ¼ cup): Adds richness and helps create a light and fluffy filling.
• Powdered Sugar (80g / ⅔ cup): Sweetens the cookies and cream filling and provides a smooth texture.
• Vanilla Extract (1 tsp, alcohol-free): Enhances the flavors of the filling. Using alcohol-free vanilla ensures the recipe is suitable for everyone.
• Milk (15ml / 1 tbsp): Helps to achieve the desired consistency in the cookies and cream filling.
• Chocolate Sandwich Cookies, Finely Crushed (100g / 3½ oz, ensure halal-certified): The star of the show! Finely crushed cookies create the signature cookies and cream swirl. We recommend using halal-certified cookies for inclusivity.
• Brown Sugar (100g / ½ cup): Adds a warm, molasses-like sweetness to the cinnamon filling.
• Ground Cinnamon (2 tsp): The classic cinnamon flavor that makes cinnamon rolls so irresistible.
• Melted Butter, for Brushing (20g / 1½ tbsp): Brushing the dough with melted butter before adding the filling creates a barrier and prevents the rolls from sticking.
• Powdered Sugar (for glaze, 100g / 3½ oz): The base for a simple yet delicious glaze.
• Milk (for glaze, 30ml / 2 tbsp): Helps to create a smooth and pourable glaze.
• Vanilla Extract (for glaze, 1 tsp, alcohol-free): Adds a touch of vanilla flavor to the glaze.
• Salt (pinch, for glaze): Balances the sweetness of the glaze.
• Dark Chocolate, Chopped (50g / 1¾ oz, halal-certified): For a rich and decadent chocolate ganache. Using halal-certified chocolate ensures inclusivity.
• Heavy Cream (or Coconut Cream, 30ml / 2 tbsp): Creates a smooth and glossy ganache. Coconut cream is a great dairy-free alternative.
• Extra Crushed Chocolate Cookies, for Garnish: Adds a final touch of cookies and cream goodness.

Substitutions & Variations

Want to customize these rolls? Here are a few ideas:

• Dairy-Free: Substitute the milk with almond milk or soy milk, use vegan butter, and coconut cream for the ganache.
• Gluten-Free: Use a gluten-free all-purpose flour blend. You may need to adjust the liquid slightly.
• Cookie Variety: Experiment with different flavors of chocolate sandwich cookies!

Detailed Step-by-Step Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt. Whisking ensures the yeast and salt are evenly distributed throughout the flour, which is crucial for proper activation and flavor development.
2. Activate Yeast & Form Dough: In a separate cup, combine the warm milk (ensure it’s not too hot, or it will kill the yeast!), melted butter, and the room temperature egg. Whisk well to emulsify. Pour this wet mixture into the dry ingredients. Knead the dough for 8-10 minutes, either by hand on a lightly floured surface or using a stand mixer with a dough hook. The dough should become smooth and elastic. If the dough is too sticky, add a little extra flour, one tablespoon at a time, until it comes together.
3. First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size. This first rise develops the gluten structure and contributes to the light and airy texture of the cinnamon rolls.
4. Prepare the Cookies & Cream Filling: While the dough is rising, prepare the filling. In a medium bowl, beat together the softened cream cheese and softened butter until light and fluffy. Gradually add the powdered sugar, vanilla extract, and milk, continuing to beat until the mixture is smooth and creamy. Gently fold in the finely crushed chocolate sandwich cookies, reserving about a tablespoon for garnish.
5. Assemble the Rolls: Turn the risen dough out onto a lightly floured surface. Gently flatten it into a rectangle approximately 30 x 40 cm (12 x 16 inches). Brush the entire surface of the dough with the 20g of melted butter. This creates a barrier that prevents the filling from soaking into the dough too much and adds flavor. Spread the cookies-and-cream filling evenly over the buttered dough, leaving a 2 cm (approximately 1 inch) border along one of the long edges.
6. Add Cinnamon-Sugar: In a small bowl, combine the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the cream-filled dough. The brown sugar adds moisture and a caramel-like flavor, complementing the cookies and cream.
7. Roll & Cut: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal it. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, approximately 3 cm (1.2 inches) thick.
8. Second Rise (Proofing): Place the cinnamon roll pieces seam-side down in a greased 23 x 33 cm (9 x 13 inch) baking pan. Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the rolls proof for 30 minutes in a warm place. This second rise allows the rolls to become light and fluffy.
9. Bake: Preheat the oven to 190°C (375°F). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and the centers are set. A toothpick inserted into the center should come out clean.
10. Prepare Glaze & Ganache: While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. For the ganache, place the chopped dark chocolate and heavy cream in a heatproof bowl set over a simmering pot of water (double boiler). Stir until the chocolate is melted and the mixture is glossy. Remove from heat.
11. Glaze & Garnish: Once the rolls are out of the oven, let them cool slightly for about 5-10 minutes. Drizzle the warm glaze evenly over the cinnamon rolls. Then, pipe thin ribbons of the chocolate ganache across the tops of the glazed rolls. Sprinkle the remaining crushed chocolate cookies over the ganache for added texture and visual appeal.
12. Serve: Transfer the cinnamon rolls to a serving plate and serve warm.

The Science Behind the Swirl: Why This Recipe Works

The magic of these Cookies and Cream Swirl Cinnamon Rolls lies in the layering of flavors and textures, and the careful attention to dough development. The initial kneading process is vital; it develops the gluten, creating a structure that traps air bubbles during rising, resulting in a soft, airy roll. The warm milk activates the yeast, initiating the fermentation process that gives the rolls their rise. The fat content from the butter and cream cheese in the filling contributes to the tender crumb and rich flavor. The combination of brown sugar and cinnamon provides a warm, comforting spice that complements the sweetness of the cookies and cream.

Tips for Perfect Cinnamon Rolls

• Don’t Overheat the Milk: Ensure the milk is warm (around 110°F / 43°C), not hot. Hot milk will kill the yeast.
• Proofing is Key: Allowing the dough to proof properly is essential for light and fluffy rolls. Don’t rush this step!
• Use Room Temperature Ingredients: Room temperature ingredients emulsify better, resulting in a smoother dough and filling.
• Sharp Knife or Floss: Using a sharp knife or unflavored dental floss to cut the rolls ensures clean cuts and prevents the rolls from being squished.

Cookies and Cream Flavor Profile

The addition of cookies and cream isn’t just about sweetness; it’s about creating a nostalgic and comforting flavor profile. The chocolate cookies provide a delightful crunch and a subtle cocoa flavor that balances the richness of the cream cheese and butter. This combination elevates the classic cinnamon roll into something truly special and memorable.

Storing and Reheating

Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, wrap a roll in plastic wrap and microwave for 15-20 seconds, or bake in a preheated oven at 175°C (350°F) for 5-10 minutes. Reheating will restore some of the softness and warmth.

Frequently Asked Questions (FAQ)

• Can I use different types of cookies? While chocolate sandwich cookies are recommended for the classic cookies and cream flavor, you can experiment with other types of cookies, such as Oreo Thins or golden sandwich cookies.
• Can I make these rolls ahead of time? Yes, you can prepare the dough and filling a day in advance. Store them separately in the refrigerator and assemble the rolls just before the second rise.
• Is it possible to freeze these cinnamon rolls? Yes, you can freeze the baked cinnamon rolls. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before reheating.

These Cookies and Cream Swirl Cinnamon Rolls are a delightful treat that’s sure to impress! Don’t forget to save this recipe to your Pinterest board for later.

Cookies And Cream Swirl Cinnamon Rolls

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• Author: Samantha Hayes
• Total Time: 55 minutes
• Yield: 12 rolls
• Diet: General

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Description

Indulge in these dreamy Cookies and Cream Swirl Cinnamon Rolls, featuring fluffy dough, a rich cinnamon-brown sugar filling, and a decadent chocolate ganache. Perfect for breakfast, brunch, or dessert!

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Ingredients

• All-Purpose Flour (500g / 4 cups): Provides structure for a soft texture.
• Granulated Sugar (60g / ¼ cup): Adds sweetness and activates yeast.
• Instant Yeast (7g / 2 tsp): Key for a reliable rise.
• Salt (1 tsp): Enhances flavors and controls yeast.
• Warm Milk (120ml / ½ cup): Activates yeast and adds moisture.
• Unsalted Butter (60g / ¼ cup, melted): Adds richness and tenderness.
• Large Egg (1, room temperature): Binds ingredients and adds richness.
• Cream Cheese (100g / 3½ oz, softened): Creates a tangy, creamy filling.
• Unsalted Butter (50g / ¼ cup, softened): Adds richness to the filling.
• Powdered Sugar (80g / ⅔ cup): Sweetens the filling.
• Vanilla Extract (1 tsp, alcohol-free): Enhances filling flavors.
• Milk (15ml / 1 tbsp): Adjusts filling consistency.
• Chocolate Sandwich Cookies (100g / 3½ oz, crushed): Creates the cookies and cream swirl.
• Brown Sugar (100g / ½ cup): Adds warm, molasses-like sweetness.
• Ground Cinnamon (2 tsp): Classic cinnamon flavor.
• Melted Butter (20g / 1½ tbsp): Prevents sticking and adds flavor.
• Powdered Sugar (100g / 3½ oz, for glaze): Base for a simple glaze.
• Milk (30ml / 2 tbsp, for glaze): Creates a smooth glaze.
• Vanilla Extract (1 tsp, alcohol-free, for glaze): Adds vanilla flavor to glaze.
• Salt (pinch, for glaze): Balances glaze sweetness.
• Dark Chocolate (50g / 1¾ oz, chopped): For a rich ganache.
• Heavy Cream (30ml / 2 tbsp): Creates a smooth ganache.
• Extra Crushed Cookies: For garnish.

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Instructions

1. Combine Dry Ingredients: Whisk flour, sugar, yeast, and salt.
2. Activate Yeast & Form Dough: Combine wet ingredients, then knead for 8-10 minutes.
3. First Rise: Let dough rise for 1 hour, until doubled.
4. Prepare Filling: Beat cream cheese, butter, powdered sugar, vanilla, and milk; fold in cookies.
5. Assemble Rolls: Flatten dough, brush with butter, spread filling, and sprinkle with cinnamon-sugar.
6. Roll & Cut: Roll into a log, cut into 12 pieces.
7. Second Rise: Proof rolls for 30 minutes.
8. Bake: Bake at 190°C (375°F) for 20-25 minutes.
9. Prepare Glaze & Ganache: Whisk glaze ingredients; melt chocolate with cream.
10. Glaze & Garnish: Drizzle glaze and ganache, sprinkle with cookies.
11. Serve: Serve warm.

Notes

Allowing the dough to proof properly is essential for light and fluffy rolls. Room temperature ingredients emulsify better, resulting in a smoother dough and filling.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 450 kcal
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 80 mg