Why Make This Recipe
Chocolate Cookies and Cream Cinnamon Rolls are a delightful twist on the classic cinnamon roll. They bring together the soft, fluffy texture of freshly baked rolls, the rich taste of chocolate cookies, and the creamy goodness of icing. This recipe is perfect for breakfast, brunch, or even as a sweet treat any time of day. If you want to impress your family or guests or simply enjoy a delicious dessert, these cinnamon rolls will be a hit!
How to Make Chocolate Cookies and Cream Cinnamon Rolls
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup crushed chocolate cookies
- 1/2 cup mini chocolate chips
- 1/4 cup cream cheese
- 1/4 cup powdered sugar
- 1 tablespoon milk (for icing)
- Extra cookie crumbles for topping
Directions
- In a small saucepan, heat the milk and butter until warm. Stir in the sugar and yeast, then let it sit for 5 minutes until bubbly.
- In a large bowl, mix the flour, salt, and cinnamon. Add the yeast mixture, egg, and vanilla, then mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until it is smooth.
- Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.
- Roll out the dough into a rectangle and sprinkle the crushed chocolate cookies and mini chocolate chips evenly over the surface.
- Roll the dough tightly, slice it into rolls, and place them in a greased baking dish.
- Let the rolls rise for another 30 minutes before baking in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown.
- For the icing, beat together cream cheese, powdered sugar, and milk until smooth.
- Drizzle the cream cheese icing over the warm rolls and sprinkle with additional cookie crumbles before serving.
How to Serve Chocolate Cookies and Cream Cinnamon Rolls
Serve these delicious cinnamon rolls warm, straight from the oven. They pair well with a cup of coffee or tea. You can enjoy them as they are, or add some extra icings for a richer taste.
How to Store Chocolate Cookies and Cream Cinnamon Rolls
If you have leftovers, store them in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week. To reheat, simply warm them in the microwave for a few seconds or in the oven at a low temperature until warmed through.
Tips to Make Chocolate Cookies and Cream Cinnamon Rolls
- Make sure your milk is warm, not hot, when adding it to the yeast.
- Kneading the dough well will ensure your rolls are fluffy.
- Be generous with the chocolate cookie crumbles for a crunchier texture.
- Allow enough time for the dough to rise for the best results.
Variation
You can add nuts or other types of chocolate chips if you like a little variety. Substitute crushed graham crackers or other cookies for the cookie layer for a different flavor profile.
FAQs
Can I make the dough ahead of time?
Yes, you can make the dough in advance and refrigerate it. Let it sit at room temperature for about 30 minutes before rolling out.
Can I freeze the rolls?
Absolutely! You can freeze unbaked rolls before the second rise. Just let them rise and bake directly from the freezer, adding a few extra minutes to the baking time.
What can I use instead of cream cheese for the icing?
If you prefer a lighter option, you can use Greek yogurt mixed with powdered sugar for the icing. This will give you a tangy flavor.
Chocolate Cookies and Cream Cinnamon Rolls
- Total Time: 45 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Delightful cinnamon rolls with a twist, combining chocolate cookies and creamy icing for a perfect sweet treat.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup crushed chocolate cookies
- 1/2 cup mini chocolate chips
- 1/4 cup cream cheese
- 1/4 cup powdered sugar
- 1 tablespoon milk (for icing)
- Extra cookie crumbles for topping
Instructions
- In a small saucepan, heat the milk and butter until warm. Stir in the sugar and yeast, then let it sit for 5 minutes until bubbly.
- In a large bowl, mix the flour, salt, and cinnamon. Add the yeast mixture, egg, and vanilla, then mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until it is smooth.
- Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.
- Roll out the dough into a rectangle and sprinkle the crushed chocolate cookies and mini chocolate chips evenly over the surface.
- Roll the dough tightly, slice it into rolls, and place them in a greased baking dish.
- Let the rolls rise for another 30 minutes before baking in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown.
- For the icing, beat together cream cheese, powdered sugar, and milk until smooth.
- Drizzle the cream cheese icing over the warm rolls and sprinkle with additional cookie crumbles before serving.
Notes
Serve warm and enjoy with coffee or tea. Store leftovers in an airtight container for up to 2 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 16g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: cinnamon rolls, dessert, chocolate, cookies and cream, brunch
