Introduction

These Cookies and Cream Rolls combine soft, fluffy dough with a sweet, crunchy chocolate cookie filling. Topped with a smooth vanilla icing, they make a delightful treat perfect for breakfast or an afternoon snack.

The image shows soft, golden-brown cookie and cream rolls arranged closely together, each with visible dark cookie crumb swirls inside the light, fluffy dough. The rolls are topped with a thin, white creamy glaze drizzled in a spiral pattern, adding a glossy texture. One roll is separated from the group on a white marbled surface, showing its inside with a light airy layer filled with dark cookie bits and the outer edge slightly browned. Small cookie crumbs are scattered around the rolls, enhancing the fresh, homemade look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ¾ cups (470g) all-purpose flour
¼ cup (50g) granulated sugar
2 ¼ teaspoons (1 packet) active dry yeast
¾ cup (180ml) warm milk (110°F/45°C)
¼ cup (57g) unsalted butter, melted
1 large egg
½ teaspoon salt
20 chocolate sandwich cookies, crushed (about 2 cups)
⅓ cup (67g) brown sugar
¼ cup (57g) unsalted butter, softened
1 teaspoon vanilla extract (for filling)
1 ½ cups (180g) powdered sugar (for icing)
2 tablespoons milk (for icing)
½ teaspoon vanilla extract (for icing)

Instructions

Step 1: In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy. In a large mixing bowl, combine the flour, sugar, and salt. Add the melted butter, egg, and yeast mixture. Stir until a dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Step 2: Mix the crushed cookies, brown sugar, and vanilla extract in a bowl. Roll out the risen dough into a 14×9-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cookie mixture on top, pressing lightly.
Step 3: Roll the dough tightly from the longer side into a log. Cut into 12 even slices and place them in a greased baking dish. Cover and let rise for 30 minutes.
Step 4: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden brown. Let cool for 5–10 minutes before icing.
Step 5: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the warm rolls and serve immediately.

Tips & Variations

For extra flavor, add a pinch of cinnamon to the cookie filling mixture.
Use cream cheese icing instead of vanilla glaze for a richer topping.
Substitute chocolate sandwich cookies with your favorite flavored cookies for a fun twist.
Make sure your milk is warm but not too hot when activating yeast to avoid killing the yeast.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving. The icing is best applied fresh; if stored separately, drizzle it on after reheating.

How to Serve

A close-up view of cookies and cream rolls arranged tightly together on a white marbled surface, each roll has two main layers: the outer dough layer is golden brown and soft with a smooth texture, and the inner filling is a dark, crumbled cookies layer spread evenly in a spiral pattern. White icing is drizzled over the top in thin lines, adding contrast and shine. One roll at the bottom foreground is separated, showing the soft inside dough texture dotted with cookie crumbs, with some cookie crumbs scattered around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since instant yeast does not require proofing, add it directly to the flour and reduce the warm milk slightly. Dough rising times may vary.

Can I prepare these rolls in advance?

Absolutely. You can assemble the rolls, cover, and refrigerate them overnight after the second rise. Let them come to room temperature before baking.