Description
Delight in these homemade Cookies and Cream Rolls, featuring a soft, fluffy dough filled with a rich chocolate cookie mixture and topped with a luscious cream cheese glaze. Perfectly baked to golden perfection, these sweet rolls are ideal for breakfast, brunch, or dessert.
Ingredients
Scale
Dough
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup milk, warm
- 1/4 cup water, warm
- 1/4 cup unsalted butter, melted
- 1 egg
Filling
- 15 chocolate sandwich cookies, crushed (e.g., Oreos)
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Make the Dough: In a large mixing bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and salt thoroughly to create the dry ingredients base.
- Add Wet Ingredients: Pour in the warm milk, warm water, melted unsalted butter, and the egg. Stir the mixture until a soft dough forms, ensuring all ingredients are well incorporated.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky but manageable.
- First Rise: Place the kneaded dough into a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until the dough doubles in size.
- Prepare the Filling: In a separate bowl, mix the crushed chocolate sandwich cookies with softened butter and granulated sugar until a spreadable paste forms.
- Assemble the Rolls: Roll out the risen dough on a floured surface into a 12 by 18-inch rectangle. Spread the cookie filling evenly over the surface of the dough.
- Shape the Rolls: Starting from the long edge, roll the dough tightly into a log. Cut this log into 12 equal pieces to form the rolls.
- Second Rise: Arrange the rolls cut-side up in a greased 9 by 13-inch baking dish. Cover the dish and let the rolls rise again in a warm place for 30 to 45 minutes until slightly puffed.
- Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Once preheated, bake the rolls for 25 to 30 minutes or until they turn a lovely golden brown on top.
- Make the Glaze: While the rolls bake, whisk together softened cream cheese, powdered sugar, 1 to 2 tablespoons of milk, and vanilla extract until smooth. Adjust the milk quantity to achieve the preferred glaze consistency.
- Glaze and Serve: Remove the rolls from the oven and let them cool slightly. Drizzle the cream cheese glaze generously over the warm rolls before serving immediately for the best flavor and texture.
Notes
- Make sure the milk and water are warm but not hot to activate the yeast properly without killing it.
- Kneading the dough well is crucial to develop gluten for a soft, elastic texture.
- Allow the dough to rise in a draft-free, warm place to ensure proper fermentation.
- The glaze can be adjusted to be thicker or thinner depending on your preference by varying the milk amount.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Reheat rolls slightly before serving for a fresh-baked taste.
