Cookies and Cream Cinnamon Rolls

5 from 1 vote

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.

Prep Time20

Cook Time30

Proofing2

Total Time32 20

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: people

Calories: 737kcal

Author: Rose Sioson

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!

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.

Nutrition