Can I make these without a stand mixer?

Yes, you can mix the dough by hand, but be prepared for a workout! After combining ingredients, you'll need to knead the dough for about 10-15 minutes until it becomes smooth and elastic. The texture might be slightly different, but they'll still be delicious.

What if I can't find Tagalong cookies?

If Girl Scout cookie season has passed, you can use any peanut butter-chocolate cookie as a substitute. Try chocolate-covered peanut butter sandwich cookies or even make your own version with peanut butter and chocolate chips mixed into a standard cinnamon roll filling.

Can I make the dough and filling ahead of time?

Absolutely! The dough actually benefits from an overnight rest in the refrigerator. You can also prepare the filling a day ahead and store it in the refrigerator. Just bring it to room temperature before spreading to ensure it's spreadable.

My rolls aren't rising well—what's happening?

First, check that your yeast is fresh. The dough should also be in a warm environment (75-85°F is ideal). If your kitchen is cold, create a warm spot by heating your oven for a minute, turning it off, and then placing the dough inside to rise.

Tagalong Cinnamon Rolls Recipe

Name: Tagalong Cinnamon Rolls Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup whole milk; 4 3/4 cups all-purpose flour; 1/2 cup ice-cold water; 3 eggs; 1 teaspoon active dry yeast; 1/4 cup granulated sugar; 1 1/2 teaspoons kosher salt; 8 tablespoons unsalted butter, cubed; 4 oz. Tagalong cookies (Girl Scout, or peanut butter chocolate cookies); 3/4 cup unsalted butter, softened; 1/2 cup demerara sugar (or raw sugar); 1/2 cup chocolate chips; 1 teaspoon kosher salt; 1/2 cup unsalted butter, softened; 4 ounces cream cheese, slightly softened; 4 cups powdered sugar, sifted, as needed; 1 teaspoon vanilla extract; 1/2 cup creamy peanut butter

This Tagalong Cinnamon Rolls recipe transforms your favorite Girl Scout cookie into a decadent breakfast treat that will make your kitchen smell like heaven. Featuring a rich, buttery dough swirled with crushed Tagalong cookies and topped with a peanut butter cream cheese glaze, these rolls strike the perfect balance between familiar comfort and exciting indulgence. They’re surprisingly manageable to make, requiring just a bit of patience for the dough to rise and chill properly before being transformed into something truly special.

Why You’ll Love This Recipe

Perfect Weekend Project: While not a quick recipe, the hands-on time is minimal, and the results are absolutely worth the wait.
Crowd-Pleaser: These rolls combine everyone’s favorite flavors – cinnamon, chocolate, and peanut butter – into one irresistible package.
Make-Ahead Friendly: The dough can be prepared the night before, making morning baking much more manageable.
Impressive Result: These rolls look and taste like they came from a professional bakery, giving you serious bragging rights.

Ingredients You’ll Need

All-purpose flour: The foundation of our dough, providing structure and that perfect chew factor.
Milk and water: The milk adds richness while the ice-cold water helps control the dough temperature.
Eggs: Provide structure, richness, and help with the rise.
Active dry yeast: Our leavening agent that creates that perfect fluffy texture.
Granulated sugar: Feeds the yeast and adds a touch of sweetness to the dough.
Butter: Used in both the dough and filling, it adds incredible richness and flavor. Make sure it’s cold for the dough and softened for the filling.
Tagalong cookies: The star ingredient that infuses these rolls with that iconic peanut butter-chocolate flavor.
Demerara sugar: Adds a delightful crunch and caramelized sweetness to the filling.
Chocolate chips: Pockets of melted chocolate throughout the rolls? Yes, please!
Cream cheese: Creates a tangy, smooth base for our glaze.
Powdered sugar: Sweetens and thickens the glaze to perfect consistency.
Peanut butter: Amplifies the Tagalong flavor in our glaze for maximum peanut butter impact.
Vanilla extract: Adds depth and warmth to the glaze.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Cookie Swap

Don’t have Tagalongs? Try using Nutter Butters with some chocolate chips, or even Oreos for a cookies-and-cream version.

Chocolate Lover’s Dream

Double the chocolate chips in the filling and add 2 tablespoons of cocoa powder to the glaze for an extra chocolate punch.

Banana Boost

Add thin slices of banana on top of the filling before rolling for a peanut butter banana twist.

Nutty Addition

Sprinkle a half cup of chopped peanuts or pecans into the filling for added texture and flavor.

How to Make Tagalong Cinnamon Rolls

Step 1: Prepare the Dough

In your stand mixer with the dough hook attached, combine flour, salt, sugar, and yeast on low speed until well mixed. Add cold water, warmed milk, and eggs, mixing on low until the flour is fully incorporated. Gradually add the cold butter cubes while mixing on medium speed. Once all butter is added, increase to medium-high speed and mix for 6-7 minutes until the dough begins to pull away from the sides.

Step 2: First Rise

Transfer the dough to a greased bowl and cover with plastic wrap. Allow it to rise in a warm spot for about an hour until noticeably puffed up.

Step 3: Chill the Dough

Place the covered dough in the refrigerator overnight or for at least two hours. This cold fermentation develops flavor and makes the dough easier to handle.

Step 4: Make the Filling

In a food processor, pulse Tagalong cookies with demerara sugar and salt until they form fine crumbs. Transfer to a bowl and fold in the softened butter until completely incorporated. Add chocolate chips and mix gently.

Step 5: Roll and Fill

On a lightly floured surface, roll the chilled dough into a large rectangle about 1/4-inch thick. Spread the filling evenly across the dough, leaving a small border along one long edge.

Step 6: Shape and Second Rise

Starting from the long edge (opposite the border), tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut into 16 equal pieces. Arrange rolls in a greased baking dish, cover loosely, and let rise for 45-60 minutes until puffy.

Step 7: Bake

Bake at 350°F for 25-30 minutes, until golden brown on top and cooked through.

Step 8: Prepare the Glaze

While the rolls bake, beat together butter and cream cheese until smooth. Gradually add powdered sugar, then mix in vanilla and peanut butter until well combined and silky.

Step 9: Finish and Serve

While the rolls are still warm (but not hot), spread the peanut butter glaze generously over the top, allowing it to melt slightly into the crevices.

Pro Tips for Making the Recipe

Cold Butter is Key: Using cold, cubed butter in the dough creates pockets of steam during baking, resulting in flakier, more tender rolls.
Don’t Rush the Rise: Proper rising develops flavor and texture. If your kitchen is cold, create a warm environment by briefly heating your oven, then turning it off before placing the dough inside to rise.
Dental Floss Trick: Use unflavored dental floss instead of a knife to cut your roll into perfect, uncompressed segments.
Temperature Matters: Make sure your ingredients are at the specified temperatures—cold water should be ice-cold, and milk should be warm but not hot.
Even Filling Distribution: Spread the filling uniformly to ensure each bite has perfect flavor.

How to Serve

Morning Indulgence

Serve these warm with a strong cup of coffee or glass of cold milk for the ultimate weekend breakfast.

Brunch Star

Make these the centerpiece of a special brunch alongside fresh fruit, scrambled eggs, and crispy bacon.

Dessert Transformation

Warm a roll slightly and top with a scoop of vanilla ice cream for an outrageous dessert that combines warm and cold in the best possible way.

Make Ahead and Storage

Storing Leftovers

Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing

These rolls freeze beautifully! Once completely cooled, wrap individual rolls tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. I recommend freezing them without glaze if possible.

Reheating

For room temperature rolls, microwave for 15-20 seconds. For refrigerated rolls, microwave for 25-30 seconds. For frozen rolls, thaw overnight in the refrigerator, then warm in a 300°F oven for about 10 minutes, or microwave.

FAQs

Can I make these without a stand mixer?

Yes, you can mix the dough by hand, but be prepared for a workout! After combining ingredients, you’ll need to knead the dough for about 10-15 minutes until it becomes smooth and elastic. The texture might be slightly different, but they’ll still be delicious.
What if I can’t find Tagalong cookies?

If Girl Scout cookie season has passed, you can use any peanut butter-chocolate cookie as a substitute. Try chocolate-covered peanut butter sandwich cookies or even make your own version with peanut butter and chocolate chips mixed into a standard cinnamon roll filling.
Can I make the dough and filling ahead of time?

Absolutely! The dough actually benefits from an overnight rest in the refrigerator. You can also prepare the filling a day ahead and store it in the refrigerator. Just bring it to room temperature before spreading to ensure it’s spreadable.
My rolls aren’t rising well—what’s happening?

First, check that your yeast is fresh. The dough should also be in a warm environment (75-85°F is ideal). If your kitchen is cold, create a warm spot by heating your oven for a minute, turning it off, and then placing the dough inside to rise.

Final Thoughts

These Tagalong Cinnamon Rolls are more than just breakfast—they’re a celebration in every bite. The combination of soft, buttery dough with peanut butter-chocolate filling and that luscious peanut butter cream cheese glaze creates something truly special. Yes, they take some time, but the process is half the fun, and the results will make you feel like a baking superstar. Trust me, the moment you pull these golden-brown beauties from the oven, you’ll know it was worth every minute.