Cookies and cream cinnamon rolls are already hard to say no to. Crushed Oreos go into the filling, cinnamon warmth runs through every layer, and the whole thing comes together easier than it looks.
For the frosting, you have two options: cream cheese frosting if you want something tangy that cuts through the sweetness, or buttercream if you want it more dessert-forward. Both work.
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Okay, so here's the deal. I was seriously craving cinnamon rolls, but I wanted something a little different. At first, I thought about making red velvet rolls, but I'd just made red velvet brownies and ice cream. That's a lot of red, don't you think? Lol.
Then it hit me, cookies and cream! I mean, who doesn't love Oreos? I decided to take the same trusty cinnamon roll base I use for my ube cinnamon rolls, fall pumpkin rolls, and apple pie cinnamon rolls, and turn it into something built around Oreos instead.
It was love at first bite. I ate two before they even finished cooling.
Jump to:
- Why You'll Love This Recipe
- Ingredients
- Substitution and Additions
- How to Make Cookies and Cream Cinnamon Rolls
- Can you Freeze The Dough?
- Variations
- Other Frosting Options
- Topping Suggestions
- What to Serve with This
- How to Store Leftovers
- Rose's Top Tips
- Recipe FAQ
- More Bread Recipe Ideas
- Did you try this recipe?
- Cookies and Cream Cinnamon Rolls
Why You'll Love This Recipe
- Real Oreo Flavor: Cinnamon warmth meets Oreo's chocolatey crunch in every bite.
- Soft, Pillowy Dough: The tangzhong-style heavy cream pour keeps it moist for days.
- Customizable: Easily tweak the filling or frosting to suit your taste.
- Great for a Crowd: A hit at family gatherings, brunches, and holidays.
- Make-Ahead Friendly: Prep the night before and bake fresh in the morning.
Ingredients
Here’s what you will need:
Dough:
- Whole Milk: Provides richness and moisture to the dough.
- Active Dry Yeast: Needs to be dissolved in warm milk and given time to foam before mixing into the dough, that's the "Activate the Yeast" step below. Instant yeast can be used instead, added directly to the dry ingredients, no activation step needed, but you'll want to adjust the method if you go that route.
- Eggs: Adds structure and richness to the dough.
- Butter: Melted butter gives the dough a rich flavor.
- Sugar: Sweetens the dough.
- Salt: Balances the sweetness so the dough isn't too sweet on its own.
- All-Purpose Flour: The base of the dough. Substitute bread flour for a slightly chewier texture.
Filling:
- Butter: Makes the filling rich and spreadable.
- Cinnamon Powder: The signature spice in any cinnamon roll. I used Saigon cinnamon, which has a stronger, spicier flavor than regular cinnamon, adjust the amount to your taste.
- Brown Sugar: Adds a caramel-like sweetness. Light or dark brown sugar both work; dark gives a deeper flavor.
- White Sugar: Balances the sweetness and helps form a slight crust on the rolls as they bake.
- Oreo Cookies: Crushed, for that signature cookies and cream flavor.
- Half and Half: A lighter substitute for heavy cream, it works well here without making the filling too rich.
Frosting:
- Confectioner's Sugar: The base of the frosting, adding sweetness and structure.
- Butter: Softened butter makes the frosting creamy and smooth. Margarine works for a dairy-free option.
- Cream Cheese: Adds a tangy flavor to balance the sweetness of the frosting.
- Vanilla Extract: Enhances the flavor of the frosting with a touch of warmth.
- Salt: A pinch keeps the frosting from tasting flat.
Substitution and Additions
- Whole Milk: Swap for almond or oat milk for a non-dairy dough.
- All-Purpose Flour: Swap for bread flour for a slightly chewier texture.
- Half and Half: Heavy cream works too, for an even richer filling.
- Butter (Frosting): Swap for margarine for a dairy-free option.
- Black Cocoa Powder: Not part of this recipe as written, but stirring a tablespoon into the filling alongside the cinnamon gives it a deeper, darker color and a more pronounced Oreo flavor, closer to what you'd get from the cookie itself. Regular cocoa powder works too, just with a milder result.
How to Make Cookies and Cream Cinnamon Rolls
- Activate the Yeast: Warm the milk, stir in sugar, and sprinkle yeast over. Let it foam for 5 minutes.
- Make the Dough: Combine eggs, butter, sugar, salt, and yeast mixture in a stand mixer. Slowly add flour until dough forms. Knead for 5-7 minutes until smooth.
- Let It Rise: Cover the bowl with a towel and let the dough rise for 1-1.5 hours or until doubled in size.
- Prepare the Filling: Mix softened butter, sugars, cinnamon, and crushed Oreos into a paste.
- Roll the Dough: On a lightly floured surface, roll out the dough into a rectangle.
- Spread the Filling: Evenly spread the filling over the dough.
- Roll: Roll the dough tightly into a log.
- Cut: Using a dental floss, cut the log into 9 even rolls.
- Second Rise: Place rolls in a greased baking dish. Cover and let rise for 30 minutes. Pour heavy cream on top of each roll. Preheat oven to 325°F. Bake rolls for 25-28 minutes. Cover with aluminum foil halfway into baking to prevent over-browning.
- Make the Frosting: Beat butter, cream cheese, powdered sugar, vanilla, and salt until smooth.
- Frost and Serve: Spread frosting over warm rolls, sprinkle more oreo cookies and enjoy!
Can you Freeze The Dough?
Freeze the shaped rolls after you've cut and arranged them, but before the second rise. When you're ready to bake, thaw them in the fridge overnight, then let them come to room temperature and complete their second rise as normal. Pour the heavy cream over the rolls and let it sit for 5 minutes before baking.
Variations
- Peanut Butter Oreo Rolls: Swap some of the filling butter for peanut butter.
- Chocolate Lovers' Rolls: Add cocoa powder to both the dough and the filling.
- Mint Oreo Rolls: Use mint extract in the frosting for a cool, refreshing flavor.
- Caramel Oreo Rolls: Drizzle caramel sauce over the frosting.
- Double-Stuffed Oreo Rolls: Use double-stuffed Oreos for extra creaminess.
Other Frosting Options
- Chocolate Frosting: Add cocoa powder or melted chocolate for a rich, indulgent topping.
- Vanilla Glaze: A simple mix of powdered sugar, milk, and vanilla for a light and glossy finish.
- Maple Frosting: Add a splash of maple syrup for a cozy, autumnal flavor.
- Peanut Butter Frosting: Mix peanut butter with cream cheese for a nutty flavor boost.
- Whipped Cream Frosting: Light and airy, a good option if you want something less sweet.
Topping Suggestions
- Crushed Oreos: Sprinkle over the frosting for extra cookies and cream flavor.
- Chocolate Shavings: Adds a touch of elegance and extra chocolate flavor.
- Caramel Drizzle: For an extra gooey, sweet finish.
- Chopped Nuts: Adds crunch and a savory balance to the sweetness.
- Mini Marshmallows: Good for a s'mores-inspired topping.
- Fresh Berries: Bright and slightly tart, a refreshing contrast to the richness.
What to Serve with This
- Fresh Fruit Salad: A refreshing contrast to the rich rolls.
- Coffee or Iced Coffee: The classic pairing, hot or cold depending on the morning.
- Hot Chocolate: Indulgent and cozy, especially in colder months.
- Crispy Bacon: A savory side to round out brunch.
- Scrambled Eggs or Greek Yogurt: Adds protein to balance the sweetness.
- Vanilla Ice Cream: Turn them into a full dessert.
How to Store Leftovers
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
Rose's Top Tips
- Use Room Temperature Ingredients for the dough and frosting, they'll incorporate more evenly.
- Don't Skip the Second Rise. It's what gives you fluffy, not dense, rolls.
- Cover with Foil Halfway Through Baking to prevent over-browning.
- Crush Oreos Finely for an even filling texture.
- Spread Frosting on Warm Rolls for that melty, just-baked finish.
- Check for Doneness with a Thermometer. The rolls are done when the internal temperature reads about 185°- 195°F, more reliable than going by time alone, especially if your oven runs hot or cold.
Recipe FAQ
What does pouring heavy cream on cinnamon rolls do?
It makes the rolls extra moist and gooey by soaking into the dough as it bakes.
How do you grease cookie sheets for cinnamon rolls?
Use softened butter or non-stick spray to prevent sticking.
What is the difference between cinnamon buns and cinnamon rolls?
Cinnamon buns often have nuts and a sticky topping, while rolls are frosted.
What’s the secret to baking cinnamon rolls with soft centers?
Ensure even rising and use foil to prevent the top from over-baking.
How do I make the dough rise faster?
Place the bowl in a warm oven (about 100°F) or near a heat source.
More Bread Recipe Ideas
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Cookies and Cream Cinnamon Rolls
Cookies and cream cinnamon rolls fold crushed Oreos into a soft cinnamon roll dough, finished with cream cheese frosting and more crushed cookies on top. A heavy cream pour before baking keeps every roll extra moist.
Equipment
- 1 11 x 11 baking pan
- 1 stand mixer
- 1 hand mixer
- 1 Rolling Pin
- 1 Dental floss (12 inch)
Ingredients
Dough
- 1 cup Whole Milk
- 2 ½ teaspoon Active Dry Yeast
- 1 teaspoon white sugar
- 2 whole Large Eggs Room Temperature
- ½ cup Unsalted Butter softened
- ½ cup White Sugar
- 4 cups All Purpose Flour
Filling
- 6 tablespoon Butter softened
- ⅓ cup Brown Sugar
- ⅓ cup White Sugar
- 1 tablespoon Cinnamon Powder
- 8 pieces cookies Oreo Cookies (about 1 ½ cups) crushed
- ½ cup Half and Half or heavy cream
Frosting
- ¼ cup Butter softened
- 8 ounces Cream Cheese softened
- 1 teaspoon Vanilla extract or Vanilla Bean Paste
- ¼ teaspoon Salt
- 1 ½ cup Confectioner's Sugar
Instructions
- Activate the Yeast: Warm the milk, stir in sugar, and sprinkle yeast over. Let it foam for 5 minutes.1 cup Whole Milk, 1 teaspoon white sugar, 2 ½ teaspoon Active Dry Yeast
- Make the Dough: Combine eggs, butter, sugar, salt, and yeast mixture in a stand mixer. Slowly add flour until dough forms. Knead for 5-7 minutes until smooth.2 whole Large Eggs, ½ cup Unsalted Butter softened, ½ cup White Sugar, ¼ teaspoon Salt, 4 cups All Purpose Flour
- Let It Rise: Cover the bowl with a towel and let the dough rise for 1-1.5 hours or until doubled in size.
- Prepare the Filling: Mix softened butter, sugars, cinnamon, and crushed Oreos into a paste.6 tablespoon Butter softened, ⅓ cup Brown Sugar, 1 tablespoon Cinnamon Powder, 8 pieces cookies Oreo Cookies (about 1 ½ cups), ⅓ cup White Sugar
- Roll the Dough: On a lightly floured surface, roll out the dough into a rectangle.
- Spread the Filling: Evenly spread the filling over the dough.
- Roll: Roll the dough tightly into a log.
- Cut: Using a dental floss, cut the log into 9 even rolls.
- Second Rise: Place rolls in a greased baking dish. Cover and let rise for 30 minutes.
- Pour half and half or heavy cream on top of each roll.½ cup Half and Half
- Preheat oven to 325°F.
- Bake rolls for 25-28 minutes. Cover with aluminum foil halfway into baking to prevent over-browning.
- Make the Frosting: Beat butter, cream cheese, powdered sugar, vanilla, and salt until smooth.¼ cup Butter, 1 teaspoon Vanilla extract or Vanilla Bean Paste, ¼ teaspoon Salt, 1 ½ cup Confectioner's Sugar, 8 ounces Cream Cheese
- Frost and Serve: Spread frosting over warm rolls, sprinkle more oreo cookies and enjoy!
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Notes
- Use room temperature ingredients for the dough and frosting.
- Don’t skip the second rise for fluffy rolls.
- Cover with foil halfway through baking to prevent over-browning.
- Crush Oreos finely for an even filling texture.
- Spread frosting on warm rolls for melty goodness.
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