Cookies and Cream Cinnamon Rolls (Edit recipe)

Cookies and Cream Cinnamon Rolls are dessert and breakfast rolled into one. The chocolate batter is made with chocolate sandwich cookie crumbs and the rolls are filled with more crushed chocolate sandwich cookies! Topped with a vanilla glaze, these Cookies and Cream Cinnamon Rolls are sweet and delicious. The best part is, they’re gluten free, nut free, egg free and easily dairy free (vegan)!

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	590
Fat:	20 g
Carbohydrates:	102 g
Protein:	7 g
Cholesterol:	25 g
Sodium:	691 mg
Fiber:	4 g
Sugars:	67 g
Calculated per serving.

by Lee McGuire

View original recipe

Serves: 10

Ingredients

For the Dough

1.667 cups Gluten Free Flour
.75 cup Gluten Free Oreo, broken into crumbs with a sandlike consistency (or gluten free chocolate sandwich cookie of choice)
.333 cup Dutch Processed Cocoa Powder, (I like to fill the .333 cup with half Dutch and half dark cocoa powder)
2 Tbsp Granulated White Sugar
4 tsp Baking Powder
1 tsp Salt
3 Tbsp Unsalted Butter, softened softened (or vegan baking stick)
1 cup Milk, plus 2 tablespoons of choice

For the Filling

4 Tbsp Unsalted Butter, softened (or vegan baking stick)
1 cup Light Brown Sugar, packed
7 Gluten Free Oreo, chopped into small pieces
cinnamon cinnamon
2 tsp Dutch Processed Cocoa Powder, (I like to use 1 tsp Dutch and 1 tsp dark cocoa powder)

For the Glaze

2 cups Powdered Sugar, (AKA confectioner's sugar)
.25 cup Water, plus 1 tablespoon of water
3-4 Gluten Free Oreo, chopped, for sprinkling

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 375 degrees Fahrenheit. With vegetable oil, grease a 9 inch round or square baking dish.
For the filling: In a small bowl combine the filling ingredients and work them together with clean hands to form a crumbly mixture.
Sprinkle 1/3 of the filling mixture into the 9 inch pan.
In a large bowl, whisk together the gluten free flour, cocoa powder, gluten free chocolate sandwich cookie crumbs, the granulated sugar, the baking powder and the salt. Cut or rip in the softened butter. Once again, using clean hands, work the butter into the mixture. Once combined, pour in the milk of choice and combine using a spatula to form a soft dough.
Lightly flour a clean surface, your hands and a rolling pin. Roll out the dough into a large rectangle about 1/4 inch thick. If you notice it sticking, dust with more gluten free flour.
Spread the remaining filling onto the rolled out dough. Tightly but gently roll the rectangle into a log and using a sharp knife, cut into the two ends off and then cut the log into 10 pieces.
Place the rolls into the baking dish with the swirl facing up.
Bake for 20 min.
When done, remove from the oven and start to make the glaze. In a small bowl, whisk together the confectioners' sugar and the water. If the glaze is too thin add more confectioners' sugar, 1 tablespoon at a time. If it's too thick, add more water, 1/4 teaspoon at a time.
Once the glaze ingredients are combined, pour the glaze over the warm rolls that are still in the dish. Use a little spatula to spread the glaze around if needed.
Sprinkle the 3-4 chopped cookies on top and drizzle with a little more glaze.
Let the glaze harden for a few moments and then you can serve warm. Enjoy!

Notes

If you don't have dutch cocoa powder, natural unsweetened works just as well. If you only want to use one cocoa powder, use only dutch or natural unsweetened. I love to add in dark cocoa powder but don't use all dark. It will dry out the rolls.