Cookies and Cream Swirl Rolls
There’s something so magical about baking that instantly transforms the atmosphere at home. The sweet aroma wafting from the oven, the anticipation building as you peek through the oven door—it’s one of those little joys that brings the whole family together. That’s exactly what happened the first time I made these Cookies and Cream Rolls. I was inspired by my kids’ endless love for anything cookies and cream—whether it’s ice cream, milkshakes, or cupcakes, that classic combination of chocolatey cookies and sweet cream never fails in our house. So, I thought, why not take that beloved flavor and turn it into a soft, fluffy roll that could be enjoyed for breakfast, dessert, or just a sweet treat?
From the moment I pulled the pan out of the oven, the excitement was palpable. The warm, gooey rolls swirled with crushed cookies were absolutely irresistible. And when I drizzled that rich cream cheese glaze over the top and sprinkled a final handful of cookie crumbles, it was pure magic. My husband couldn’t believe how decadent they tasted, and my kids were practically fighting over the last one. These rolls have quickly become a requested favorite—not only for lazy weekend brunches but also for special occasions like birthdays and holiday mornings. I love how the recipe strikes the perfect balance of being indulgent yet incredibly simple to make. The soft, tender dough wraps around a luscious cookies and cream filling, and every bite is bursting with flavor. It’s safe to say these have earned a permanent spot in our recipe rotation!
Questions I Often Get Asked About This Recipe
Can I use store-bought dough?
Yes, you can use store-bought sweet roll or pizza dough to save time. However, homemade dough gives the rolls a much softer, fluffier texture.
What kind of cookies should I use?
Classic chocolate sandwich cookies (like Oreos) work perfectly. You can use either regular or double-stuffed depending on how creamy you want the filling.
Can these be made ahead of time?
Absolutely! You can assemble the rolls the night before, cover the pan, and refrigerate overnight. Let them come to room temperature in the morning before baking.
Do I have to make the cream cheese glaze?
While the glaze is highly recommended for that extra cookies and cream flavor, you can skip it if you prefer a less sweet roll or substitute it with a simple powdered sugar drizzle.
Can I freeze the rolls?
Yes! Bake and cool completely, then freeze in an airtight container. Thaw and reheat gently before serving.
What You Need to Make Cookies and Cream Rolls
For the Dough:
3 1/2 cups all-purpose flour
1 packet (2 1/4 tsp) instant yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1 cup warm milk (about 110°F)
1/4 cup unsalted butter, melted
1 large egg
For the Filling:
20 chocolate sandwich cookies, crushed
1/3 cup granulated sugar
1/3 cup unsalted butter, softened
1 teaspoon vanilla extract
For the Cream Cheese Glaze:
4 oz cream cheese, softened
1 1/2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Additional crushed cookies for topping
Special Tools:
Stand mixer with dough hook (optional but helpful)
Rolling pin
9×13 inch baking pan
How to Make Cookies and Cream Rolls
Prepare the Dough: In a large bowl, combine flour, yeast, sugar, and salt. In a separate bowl, mix warm milk, melted butter, and egg. Slowly pour wet ingredients into dry ingredients, mixing until a dough forms. Knead for 8-10 minutes by hand or 5 minutes in a stand mixer until smooth and elastic.
First Rise: Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise for 1 to 1 1/2 hours or until doubled in size.
Prepare the Filling: In a small bowl, mix softened butter, sugar, vanilla, and crushed cookies until combined.
Assemble Rolls: Punch down the dough and roll it out into a 16×12 inch rectangle. Spread the cookie filling evenly over the surface. Roll up tightly from the long edge and slice into 12 even rolls.
Second Rise: Place rolls into a greased 9×13 inch pan. Cover and let rise again for 30-45 minutes.
Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes, until golden brown and cooked through.
Make the Glaze: Beat cream cheese until smooth. Add powdered sugar, milk, and vanilla. Mix until creamy.
Glaze and Serve: Spread the glaze over warm rolls and sprinkle with additional crushed cookies. Serve warm and enjoy!
Tips for Making the Best Cookies and Cream Rolls
If your kitchen is cool, let the dough rise in the oven with the light on for a cozy warm spot.
For perfectly even slices, use unflavored dental floss instead of a knife to cut the rolls.
Don’t over-crush the cookies—leave some small chunks for texture in the filling.
If you like extra gooey rolls, pour a little warm heavy cream over the rolls before baking.
Make sure your cream cheese is completely softened to avoid lumps in your glaze.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Absolutely delicious! My kids couldn’t get enough of these. The cookies and cream flavor is just perfect.” — Sarah J.
⭐️⭐️⭐️⭐️ “Loved it! Next time I might reduce the sugar in the glaze a bit, but overall it was a hit with the whole family.” — Emily L.
⭐️⭐️⭐️⭐️⭐️ “Made these for a brunch party and they disappeared in minutes. Soft, fluffy, and full of flavor!” — Amanda T.
⭐️⭐️⭐️⭐️⭐️ “Easy to follow recipe and the rolls turned out bakery-quality. Definitely making again!” — Laura M.
⭐️⭐️⭐️⭐️ “Very good, but I’d add even more crushed cookies inside next time for extra crunch.” — Jessica R.
Printable Recipe
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Cookies and Cream Swirl Rolls
These soft and fluffy Cookies and Cream Rolls combine pillowy homemade dough with a rich cookies and cream filling, topped with a luscious cream cheese glaze and extra cookie crumbles. Perfect for brunch, breakfast, or a sweet treat, these indulgent rolls are a family favorite and easy enough for busy parents to make at home.
Ingredients
- For the Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the Filling:
- 20 chocolate sandwich cookies, crushed
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Additional crushed cookies for topping
- Special Tools:
- Stand mixer with dough hook (optional but helpful)
- Rolling pin
- 9x13 inch baking pan
Instructions
- Prepare the Dough: In a large bowl, combine flour, yeast, sugar, and salt. In a separate bowl, mix warm milk, melted butter, and egg. Slowly pour wet ingredients into dry ingredients, mixing until a dough forms. Knead for 8-10 minutes by hand or 5 minutes in a stand mixer until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise for 1 to 1 1/2 hours or until doubled in size.
- Prepare the Filling: In a small bowl, mix softened butter, sugar, vanilla, and crushed cookies until combined.
- Assemble Rolls: Punch down the dough and roll it out into a 16x12 inch rectangle. Spread the cookie filling evenly over the surface. Roll up tightly from the long edge and slice into 12 even rolls.
- Second Rise: Place rolls into a greased 9x13 inch pan. Cover and let rise again for 30-45 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes, until golden brown and cooked through.
- Make the Glaze: Beat cream cheese until smooth. Add powdered sugar, milk, and vanilla. Mix until creamy.
- Glaze and Serve: Spread the glaze over warm rolls and sprinkle with additional crushed cookies. Serve warm and enjoy!
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