Cookies-and-Cream Rolls


Jul 29, 2021
 By
Dia na Long

Y IE LD S :
1 2
ser v ings

PRE P TIME :
0h

ours
5 5 m

ins

TO TAL TIME :
4h

ours
5 m

ins

Ingredients
FO R TH E D O U G H :

1 c.
whole milk

6 tbsp.
granulated sugar, divided

1 package active dry yeast (.25 oz)

2 large eggs

1/2
c.
butter, melted and cooled slightly

4 1/2
c.
all-purpose flour, divided

1 tsp.
salt

Nonstick spray

FO R TH E FILLIN G :

14 chocolate sandwich cookies, such as Oreos

1/4
c.
granulated sugar

8 oz.
cream cheese, softened

1/4
c.
butter, softened

FO R TH E TO PPIN G :

3 c.
powdered sugar, sifted

1/2
tsp.
salt
2 tbsp.
butter, melted

1/3
c.
whole milk

2 tsp.
vanilla extract

5 chocolate sandwich cookies, such as Oreos

Directions

1 For the dough: Heat the milk in a small saucepan over medium heat t0 between
110˚ and 115˚ on an instant read thermometer, about 3 minutes. Remove the
pan from heat and whisk in 1 tablespoon of sugar. Sprinkle the yeast over the
milk and whisk to combine. Let the milk rest for 5 minutes, until it’s foamy (this
is how you know the yeast has activated). Whisk the eggs and melted butter
into the milk.

2 Combine 4 cups of flour, salt, and the remaining 5 tablespoons of sugar in the
bowl of a stand mixer fitted with a dough hook attachment. Add the milk
mixture to the bowl and stir with a spatula to combine into a messy
clump. Knead the dough on medium-low speed, until it is soft and smooth, 5-
7 minutes. Cover the bowl with plastic wrap and place it in a warm, draft-free
place for 1 hour, until the dough has doubled in volume.

3 For the filling: Place the chocolate cookies into the bowl of a food processor and
pulse until fine crumbs form; set aside. In the bowl of a stand mixer fitted with
the paddle attachment, combine the sugar, cream cheese, and butter. Beat at
medium speed until combined.

4 Punch down the ball of dough and scrape out of the bowl onto a lightly floured
surface. (If the dough feels very moist, sprinkle some of the extra 1/2 cup of
flour over the dough to make it easier to handle). Roll the dough out into a
rectangle, about 12 x 18 inches. Spread the cream cheese filling evenly over the
dough leaving a 1/2" border along each edge. Sprinkle the cookie crumbs
evenly over the filling. Starting with a long end, roll the dough tightly towards
the other long end, creating a log. Pinch the seam together and place seam side
down on a cutting board. With a sharp knife, make 12 even slices crosswise. 
 5 Place the rolls pinwheel side up in a 9 x 13-inch baking pan sprayed with
nonstick spray, evenly spaced. Cover the pan with plastic wrap and let it rest in
a warm spot for 30 minutes.

6 Preheat the oven to 350˚. Remove the plastic wrap from the pan. Bake for 25 to
30 minutes, rotating the pan halfway through, until golden brown. Remove
from the oven and allow the rolls to cool 5 minutes before icing them.

7 For the topping: Combine the powdered sugar and salt in a large bowl. Whisk
in the butter, vanilla, and milk until combined and smooth. Crush the chocolate
sandwich cookies. 

8 Spoon the icing over the warm rolls. Sprinkle the crushed cookies over the
icing. 

Want more from The Pioneer Woman?

Get recipes, home design inspiration, and exclusive news from Ree right to your inbox!

Enter your email address. SIGN ME UP

By signing up, I agree to Hearst Magazines’ Terms of Use (including the dispute resolution procedures); my information will be used as
described in the Privacy Notice.

© 2 0 21 He a r st M a g a zi n e M e d i a , In c . Al l Ri g h ts Re se r ve d .