Chocolate Cookie Cinnamon Rolls
A delightful combination of chocolate cookies and cinnamon rolls, these Chocolate Cookie Cinnamon Rolls offer a sweet, gooey treat perfect for breakfasts, desserts, or any special occasion.
Ingredients
For the dough
- 2 cups all-purpose flour I recommend King Arthur Flour for its quality.
- 1/4 cup sugar Regular granulated sugar works best.
- 1 packet (2 1/4 tsp) instant yeast Ensures a fluffy rise.
- 1/2 tsp salt Balances the sweetness.
- 1/2 cup milk Any type works, but I prefer whole milk for richness.
- 1/4 cup butter, melted Use unsalted butter for control over salt levels.
- 1 large egg Brings everything together.
For the filling
- 1 cup crushed chocolate cookies I love using Oreos, but feel free to experiment!
- 1/2 cup mini chocolate chips Adds extra chocolatey goodness.
- 2 tsp ground cinnamon For that classic cinnamon flavor.
For the icing
- 1/2 cup cream cheese For a creamy icing.
- 1/4 cup powdered sugar Sweetens the icing.
- 1 tbsp milk Adjust for desired consistency.
For topping
- cookie crumbles For topping; get creative with which cookies you use!
Instructions
Prepare the Dough
- In a large bowl, combine the flour, sugar, yeast, and salt until well mixed.
- In a separate bowl, whisk together the warmed milk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms.
- Knead gently for about 5–7 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Roll Out the Dough
- Preheat your oven to 350°F (175°C).
- Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle.
- Spread the crushed chocolate cookies evenly onto the dough, then sprinkle the mini chocolate chips and cinnamon over the top.
- Roll the dough tightly from one long side to the other, creating a log.
- Slice the log into 12 even rolls.
Second Rise
- Place the rolls in a greased 9x13 baking dish.
- Cover and let them rise for an additional 30 minutes.
Bake
- Once risen, slide the rolls into the oven and bake for 20-25 minutes or until golden brown.
Make the Icing
- In a medium bowl, beat together the cream cheese and powdered sugar.
- Gradually add in the milk to achieve a smooth consistency.
- Drizzle the icing over the warm rolls and sprinkle with cookie crumbles.
Notes
Store leftover rolls in an airtight container at room temperature for up to 3 days, or in the fridge for a week. They freeze excellently for up to 3 months.