Cookies and Cream Cinnamon Roll Recipe
These Cookies and Cream Cinnamon Rolls are a twist on the classic cinnamon roll but up-levelled to include black cocoa powder and chocolate cream-filled cookies!
Servings: 8 Servings
Calories: 759kcal
Ingredients
Cinnamon Roll Dough
- ½ cup water luke warm
- 1 tsp granulatd sugar
- 2 ¼ tsp quick-rise instant yeast one packet
- 1 cup whole milk scalded to 110-120 F
- ⅓ cup granulated sugar
- 1 egg
- 1 egg yolk room temperature
- ½ cup shortening melted
- 4 cups bread flour
- 1 tsp salt
Cookies and Cream Cinnamon Bun Filling
- ⅓ cup unsalted butter room temperature
- ⅔ cup brown sugar
- 1 ½ tsp cinnamon
- 3 tbsp black cocao powder
- 10 Oreo cookies crushed
Oreo Cinnamon Roll Frosting
- 1 ½ cups powdered sugar
- 3 tbsp whole milk
- 1 tbsp unsalted butter room temperature
- 1 tsp vanilla
- 4 Oreo cookies rough chopped
Instructions
Cinnamon Roll Dough
- Add 1/2 a cup of warm water and a tsp of sugar to a small bowl along with 1 packet or 2 1/4 tsp of quick-rise instant yeast. Give it a quick stir and let bloom for 10 minutes.
- In a large bowl add scalded milk (heat in microwave for 45 - 50 seconds), egg, egg yolk, remaining granulated sugar and melted shortening. Whisk to combine.
- Add in the activated "bloomed" yeast mixture and mix.
- Place a large sieve over the bowl and add in the bread flour and salt. Work the dry ingredients through the sieve into the wet ingredients below.
- Mix the wet and dry ingredients with a wooden spoon until combined. Then press the dough together with clean hands to form a ball. Transfer the dough to a lightly floured surface and need for about 4-5 minutes or just until the dough becomes smooth and elastic.
- Grease a large bowl with cooking spray and place the prepared dough in the bowl. Spray the top with cooking spray and cover loosely with plastic wrap or a tea towel. Let rest to proof in a warm place for 1 hour. The dough should gradually double in size.
Oreo Cinnamon Roll Filling
- Preheat the oven to 350 F. Roll the dough that has risen out to a 9" X 14" rectangle on a lightly floured surface. Make sure the edges are as even as possible.
- Spread 1/3 cup of butter over the rolled-out dough staying within a 1/4" of the edges. Sprinkle the buttered dough with layers each of cinnamon, black cocoa powder and the crushed Oreo cookies.
- Tightly roll the dough lengthwise sealing at the bottom. Lightly measure and mark where you will cut the dough to form 8 rolls. Use dental floss to cut the dough by sliding the dental floss under the dough roll and pulling tightly. The floss should easily cut a clean slice.
- Place the rolls in a greased 9" X 11" deep-sided baking dish. Bake the rolls for 20-25 minutes or until the rolls have risen and are golden brown on top. Remove from the oven and cool slightly.
Oreo Cinnamon Bun Frosting
- In a medium-sized bowl add the powdered sugar, 1 tbsp of softened butter, vanilla, 3 tbsp cold whole milk and vanilla. Whisk until smooth.
- Spread 3/4 of the frosting evenly over the warm Oreo Cinnamon Rolls and top with the chopped Oreo Cookies. Drizzle the remainig frosting over top to secure the chopped cookies.
Notes
Storage: Store in the fridge for up to 5 days in a tightly sealed container or freeze for up to 2 months.
All-purpose flour can be substituted for bread flour 1:1
Nutrition
Serving: 1bun | Calories: 759kcal | Carbohydrates: 112g | Protein: 12g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 75mg | Sodium: 407mg | Potassium: 166mg | Fiber: 2g | Sugar: 60g