Description
Indulgent cinnamon rolls filled with chocolate sandwich cookies and drizzled with cream cheese icing, perfect for brunch or a cozy pick-me-up.
Ingredients
Scale
- ¾ cup warm milk (110°F)
- 2¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- ¼ cup unsalted butter, melted
- Flour (to form dough) — add gradually until a soft dough forms
- Chocolate sandwich cookies (crushed)
- Chocolate chips
- Cream cheese icing
- Crushed cookies for topping
Instructions
- Activate the yeast: Pour ¾ cup warm milk into a large bowl and sprinkle 2¼ tsp active dry yeast over the surface. Add 1 tsp of sugar to feed the yeast. Let sit 5 minutes until foamy.
- Mix wet ingredients: Stir the remaining sugar into the foamy yeast mixture, then whisk in 1 large egg, 1 egg yolk, and ¼ cup melted butter until smooth.
- Form the dough: Gradually add flour to the wet mixture, mixing until a soft, slightly tacky dough forms.
- First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm, draft-free spot until doubled, about 1–1½ hours.
- Roll and fill: Punch down dough, roll into a large rectangle, sprinkle with crushed cookies and chocolate chips.
- Shape the rolls: Roll the dough tightly into a log and slice into even rolls (12–15 slices).
- Second rise: Arrange rolls in a greased pan, cover, and let rise until puffy, about 30–45 minutes.
- Bake: Preheat oven to 350°F. Bake for 20–25 minutes until golden brown.
- Cool and frost: Cool rolls slightly, then spread with cream cheese icing and top with crushed cookies.
Notes
Make-ahead tips: Prep the dough overnight for deeper flavor. Store rolls at room temperature for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg