These homemade cinnamon rolls are as a delicious take on combining two things I love. Cinnamon rolls and chocolate sandwich cookies! Now, I’ll be the first to admit that the cinnamon roll turning brown-brown wasn’t my initial plan. I thought with adding some of the crushed up cookie bits that the dough would end up flecked with cookies. Instead it just gave it a light brown tinge and a light chocolate taste.
In the end, I was happy with it for the flavor if nothing else.
I lightened these cinnamon rolls up a bit by using a lot of natural sweetener (such as stevia or monk) in place of the most of the sugar. I do like to leave some sugar in there for taste and also to feed the yeast. I also used thin sandwich cookies instead of the usual ones. And for the cream cheese, I picked up a reduced fat version.
When I ended up with was a delicious, rich, fluffy cinnamon roll that had all the things I love about sandwich cookies baked right into them!
TheSkinnyFork.com Homemade cinnamon rolls with a cookies and cream twist! Bites of crushed sandwich cookies are mixed right into the dough and the filling of these cinnamon rolls before being topped off with a cream cheese frosting! Prep Time: 1 Hour & 40 Minutes • Cook Time: 30 Minutes
Servings: 14 • Serving Size: 1 Cinnamon Roll • Calories: 274 • Fat: 12 g • Saturated Fat: 7 g • Carb: 64 g • Fiber: 1 g • Protein: 5 g • Sugar: 5 g • Sodium: 141 mg
Dough:
• 1 C. Hot Water
• 1 Tbsp. Butter
• 1 Whole Large Egg
• 2 Egg Whites
• 31/2 Tsp. Vanilla Extract
• 1/4 C. Sugar
• 1/2 C. Natural Sweetener
• 4 C. Flour
• 1/2 Tsp. Salt
• 2 1/4 Tsp. Yeast
• 1/2 C. Sandwich Cookie Crumbs
Filling:
• 1/3 C. Melted Butter
• 3 Tbsp. Natural Sweetener
• 1/2 C. Sandwich Cookie Crumbs
Frosting:
• 4 Oz. Reduced Fat Cream Cheese
• 1/4 C. Butter
• 1/2 Tsp. Vanilla Extract
• Pinch of Salt
• 1 1/2 C. Powdered Sugar Substitute
Directions:
Bread Machine: Place the ingredients for the cinnamon rolls into a bread machine in the order listed and set it to the 'dough cycle' setting.
No Bread Machine: If you do not have a bread machine, you can combine the hot water and yeast into a bowl and allow the yeast to activate and foam up. Once the yeast is active you can combine the remaining ingredients in the bowl of a stand mixer with the hook attachment or knead by hand. Spray a large bowl with non-stick cooking spray and place dough inside. Cover with plastic wrap and allow it to sit for an hour until doubled in size.
Once the dough cycle has ended or the dough has risen for its first time, remove the dough to a lightly floured surface and roll out into a large rectangle.
Mix together the 1/3 C. butter and 3 Tbsp. natural sweetener and spread out over the rolled out dough.
Top it with 1/2 C. crushed cookie pieces.
Lightly spray two rounded 8 inch cake pans or a 13x9 with non-stick cooking spray and set aside.
Roll the dough into a tight, long, skinny log with the seamside down once done. Cut into 14 equal pieces. THIS WILL BE MESSY. I use floss to do this! Yes. Floss.
Place the cinnamon rolls into the prepared pan(s). Cover with plastic wrap or a tea towl and place in a nice warm place to allow them to rise for another 30-40 minutes.
Preheat oven to 350 degrees F. Once ready, remove the plastic wrap and bake the cinnamon rolls for about 12 minutes.
While the cinnamon rolls are baking, beat together the 4 Oz. cream cheese, 1/4 C. butter, 1/2 Tsp. vanilla and the pinch of salt.
Slowly beat in the 1 1/2 C. powdered sugar substitute until smooth and creamy.
Remove the cinnamon rolls from the oven and allow to cool slightly before drizzling the cream cheese frosting over the top.
Garnish with more crushed cookies if desired and enjoy!
Step-by-Step Photos:
Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher