Cookies and Cream Cheesecake Cinnamon Roll Cups

Heat oven to 350°F. Spray 10 (2 3/4x1 1/4-inch) nonstick muffin cups with cooking spray.

In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add powdered sugar; beat until smooth. Beat in vanilla. Stir in 1/4 cup of the crushed cookies.

Separate dough into 5 rolls; set icing aside. Unroll each roll into strip. Cut each strip in half to make 10 strips. Coil and firmly press strip into bottom and side of each muffin cup. Fill each cup with about 1 rounded tablespoonful cream cheese filling.

Bake 18 to 20 minutes or until rolls are baked through and golden brown. Cool 2 minutes in pan, then transfer to cooling rack. Top rolls evenly with remaining 1/4 cup crushed cookies, pressing down slightly into filling.

In small microwavable bowl, microwave icing uncovered on High 8 to 10 seconds or until thin enough to drizzle. Drizzle over warm rolls. Cool 10 minutes before serving.