Cookies and Cream Cinnamon Rolls
Serves 12
10 mins prep
20 mins cook
60 mins Rest Time
30 mins total
These no knead cookies and cream cinnamon rolls are fluffy, gooey, packed with oreos and topped with a cream cheese frosting. Oreos (or your favourite chocolate sandwich cookie) are added into the dough, the cinnamon filling, and the topping for ultimate cookies and cream flavour! I've included an overnight option to make your mornings a breeze.
No Knead Dough
Filling
Cream Cheese Frosting
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Dough
Combine warm water, 1 tsp sugar, and yeast in a small bowl. Stir until yeast dissolves. Let it sit for about 5 minutes so that a foam starts to form on top. If a foam doesn’t form in 10 minutes, discard and try again with another packet of yeast.
⅕ ½ water⅕ 1 granulated sugar⅕ 1 activated dry yeastIn a large bowl combine flour, salt, and stir. Make a well in the middle and add the crushed oreos, butter, eggs, vanilla, milk, and yeast mixture.
⅕ 4 all purpose flour⅕ ½ crushed oreos⅕ ¼ sea salt⅕ ¾ unsalted butter⅕ 2 large eggs⅕ 1 pure vanilla extract⅕ ¾ milkMix until a cohesive dough forms. Cover the bowl with a dish cloth and place in a warm place (see notes) to rise until doubled, about 45 minutes. Butter a 9”x12” baking pan while it rises and prepare the cinnamon filling.
Punch down the dough and transfer onto a floured surface. Roll the dough into a large rectangle, about 18” by 24”.
Spread the filling on top of the dough, leaving a 1” border on the top edge. Sprinkle crushed oreos over the filling.
⅕ 1 crushed oreosRoll into a log, starting at the long bottom edge. Mark the roll into 12 equal pieces. Using a large sharp knife, cut into 12 equal rolls. Arrange each roll into the baking pan. (Stop HERE for overnight option - check notes!) Let rise until doubled in size in a warm place, about 30 minutes.
Preheat oven to 180°C (350°F). Pour the heavy cream evenly over the rolls. Bake for 25-30 minutes or until the rolls are golden brown on top. Let cool inside the pan – make the frosting while it cools.
⅕ ½ heavy cream
Filling
I like to make the filling as the dough rises to save on time. Combine cinnamon, sugar, and butter in a medium bowl and mix well to combine. Have the butter very soft, almost melted to blend easier. Set aside to use later.
⅕ ⅓ unsalted butter⅕ 1 brown sugar⅕ 2 ground cinnamon
Frosting
Beat the butter, sugar, and salt in a stand mixer or with electric hand beaters until light and fluffy.
⅕ ½ unsalted butter⅕ 1 powdered sugar⅕ ⅛ sea saltAdd chunks of cream cheese into the butter in a few additions, beating very well in between. It should be fluffy. Add vanilla and cream, and beat until fluffy.
⅕ 4 cream cheese⅕ 1 pure vanilla extract⅕ 3 heavy creamSpread on top of the rolls while they are still warm so that the frosting melts into the rolls a little bit. Top with more crushed oreos. Serve warm!
⅕ 4 oreos
