The Little Epicurean

Aug 15 2016

Cookies and Cream Rolls

These cookies and cream rolls transform a simple yeasted bread dough into a magical and delicious treat! 

Cookies and Cream Rolls

I have my wedding gown hanging in our guest room closet. I have my first fitting/alteration appointment in a month. I have these warm, fresh from the oven cookies and cream rolls sitting in the kitchen.

Any pre-wedding diet I had goes out the door this week. I’m done. These cookies and cream rolls win this battle.

For me, food has always been associated with memories. Tasting certain flavors, smelling familiar aromas sends me into a time machine. A bowl of sugary cereal takes me back to elementary school. Seasoned curly fries and pumpkin pie shakes from Jack in the Box reminds me of late night food runs during my college years at UCLA. The oh too familiar scent of cinnamon rolls baking in the oven makes me think of my dad.

Cookies and Cream Rolls

To say I miss my dad is understatement. With the wedding a few months away, the reality that he won’t be there to walk me down the aisle still jabs at my heart. The fact that I have to repeat the same story again and again to vendors and acquaintances asking about my family still leaves me teary-eyed.

I accept that he’s no longer with us, but I can’t help but miss him like crazy. I’d like to think he’s watching over me, reminding me to look both ways before crossing the street, warning me to fill my gas tank before the empty light turns on, and reminding me there’s a new episode of Outlander/Game of Thrones/Arrow.

During moments when I miss him the most, I bake his favorite cinnamon rolls. But because I’ve exhausted my cinnamon roll quota for the year, I’m moving on to these cookies and cream rolls; which are perfect, because my dad absolutely loved cookies and cream ice cream!

Just like traditional cinnamon rolls, these cookies and cream rolls are soft, fluffy, and oh so tasty. The vanilla cream cheese frosting is glorious. I suggest making a double batch because you’ll want to spread a giant dollop on the rolls when devouring them. (No one will judge you. At least, I won’t.)

Cookies and Cream Rolls

Cookies and Cream Rolls

Cookies and Cream Rolls

I’ve included Oreo cookies in all three components of these rolls: dough, filling, and topping. Just like the way I incorporated confetti sprinkles in my funfetti cinnamon rolls, I kneaded in chopped Oreo cookies into this dough.

My favorite part about making any kind of roll is slicing into the log. It’s like the way I love photos of decorated pies before they get baked. Perhaps I like the anticipation of what’s to come.

Cookies and Cream Rolls

Cookies and Cream Rolls

YES. This is one rich, decadent, not for the faint of heart kind of bread roll. It’s not meant for dieters, healthy eating advocates, or those training for marathons. It’s a wonderful, extraordinary, once in a blue moon kind of treat that puts a giant smile on your face, makes your stomach happy, and then puts you into a sugar induced nap.

I’ve got a plan. Once I wake from said nap, I’ll be sure to run a few miles around the Rose Bowl to balance things out.

Cookies and Cream Rolls

Print Recipe

Cookies and Cream Rolls

Yield: 12 rolls

Ingredients:

Dough:

  • 1/2 cup warm water, 110 degrees F
  • 2 1/4 tsp active dry yeast
  • 1/4 cup + 1 tsp granulated sugar
  • 1/2 cup whole milk, room temperature
  • 1 large egg
  • 1 large yolk
  • 4 cups all-purpose flour
  • 1 tsp fine sea salt
  • 5 Tbsp unsalted butter, softened, cut into tablespoons
  • 1/2 cup finely chopped Oreo cookies

Filling:

  • 1/3 cup unsalted butter, softened
  • 3 Tbsp granulated sugar
  • 1 cup finely chopped Oreo cookies

Cream Cheese Frosting:

  • 4 oz cream cheese, room temperature
  • 1/4 cup unsalted butter, softened
  • 1/2 tsp vanilla extract
  • pinch of fine sea salt
  • 1 1/2 cup powdered sugar
  • finely chopped Oreo cookies, to garnish top

Directions:

  1. DOUGH: Sprinkle yeast over warm water. Add 1 teaspoon of sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate.
  2. In the bowl of a stand mixer, whisk together yeast mixture, warm milk, remaining sugar, egg, and egg yolk. Whisk salt into flour. Add 2 cups of flour to mixing bowl. Use the dough hook attachment to mix together. Add another 1 cup of flour. Continue to knead on low speed while adding softened butter 1 Tbsp at a time. Add remaining cup of flour and knead until dough is smooth and cleans the sides of the bowl. Add chopped cookies and mix until evenly distributed.
  3. Transfer dough to a lightly greased bowl. Cover with plastic wrap and let sit at room temperature for about an hour until dough has doubled in volume.
  4. Punch down risen dough. Transfer to a clean working surface. Roll dough into a 20 x 14- inch rectangle.
  5. FILLING: Spread 1/3 cup softened butter over dough. Sprinkle sugar and chopped cookies on top. Gently press until dough.
  6. Starting at the long side, roll dough into a log. Slice log into 12 equal parts. Place rolls into a greased 9 x 13-inch baking pan (quarter sheet pan size) . Cover with plastic wrap and let rest for 30-45 minutes at room temperature to allow roll to rise.
  7. Preheat oven to 350 degrees F. Remove plastic wrap and bake rolls for 30-33 minutes until golden brown on top and the internal temperature of the rolls hit 185 degrees F. Allow rolls to rest for 5 minutes to slightly cool before frosting.
  8. CREAM CHEESE FROSTING: Beat together cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar. Beat until smooth. Spread over warm rolls. Top with chopped Oreo cookies.

REHEATING NOTES: To keep the rolls moist, place a glass of water in the microwave along with the bread roll. Microwave for 30 seconds, or until bread is warm. The water prevents the bread from drying out. 

The Little Epicurean

Cookies and Cream Rolls

Cookies and Cream Rolls

13 Responses to “Cookies and Cream Rolls”

  1. August 15, 2016
    10:00 am

    dieting is boring anyways (; these sound delicious! and just as good of a way to honor and remember your dad as the usual cinnamon rolls.

  2. August 15, 2016
    2:07 pm

    I love the traditional cinnamon rolls but these have got to be the most over the top delicious cinnamon rolls I have ever seen. Get in my belly!

  3. August 15, 2016
    2:35 pm

    Cinnamon rolls are on the tippy top of my indulgent list!

  4. August 15, 2016
    6:21 pm

    This is such a unique spin on traditional sweet rolls!

  5. August 16, 2016
    4:49 am

    Ok, these are just a great idea!! I love everything about them and they look absolutely stunning!

  6. August 16, 2016
    3:39 pm

    Oh my gosh!! How amazing are these?? :)

  7. August 16, 2016
    4:13 pm

    Oh my goodness, seriously!?! This may be one of the best recipes I’ve seen … like ever! Love the fun twist on traditional sweet rolls. Totally making these soon!

  8. August 16, 2016
    5:55 pm

    What a yummy treat and such a fun way to change up sweet rolls! My kids would love these!

  9. August 17, 2016
    6:34 am

    This is such a nice way to remember your dad during these final stretches toward the wedding. I know he must be so proud of you!! I love that you included Oreos inside the dough. I feel like people don’t infuse yeast dough with things enough. It’s just the perfect canvas to add just about anything into!

  10. March 12, 2017
    4:07 pm
    Kristin says...

    Thank you. I’m in love with this recipe! Attempting now. It’s. When 50 mins and dough hasn’t really risen. Suggestions?

    • Maryanne Cabrera replied...

      There could be various reasons why the dough isn’t rising: 1) room temperature is too cold, 2) old yeast, 3) yeast not properly activated in warm water, 4) eggs and milk too cold when mixed into dough.

  11. March 12, 2017
    4:09 pm
    Kristin says...

    *Been

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