Ingredients
– 4 cups all-purpose flour
– 1 packet (2 1/4 tsp) active dry yeast
– 1 cup warm milk (about 110°F)
– 1/4 cup sugar
– 1/3 cup unsalted butter, melted
– 1/2 teaspoon salt
– 2 large eggs
– 1 cup crushed chocolate sandwich cookies (plus more for topping)
– 1 tablespoon ground cinnamon
– 1/2 cup brown sugar
– 1 cup cream cheese frosting (store-bought or homemade)
Equipment Needed
– Large mixing bowl
– Measuring cups and spoons
– Rolling pin
– Baking sheet
– Parchment paper or silicone baking mat
– Mixing spatula
– Plastic wrap or clean kitchen towel
– Oven
Step-by-Step Instructions
Let’s get started on these delicious cookies and cream cinnamon rolls! First, in a large mixing bowl, I combine the warm milk, sugar, and yeast. I let it sit for about 5 minutes until it becomes frothy, which indicates the yeast is activated. Then, I add in melted butter, eggs, and salt, mixing everything together before gently folding in the flour. It’s a bit of an arm workout, but I love the feeling of kneading the dough until it’s smooth and elastic. Once that’s done, I cover it with plastic wrap and let it rise in a warm place for about an hour—this is when the magic begins! (See the next page below to continue steps…)