Cookies And Cream Cinnamon Rolls Recipe

The Ultimate Cookies and Cream Cinnamon Rolls Recipe

Sweet, pillowy dough meets a classic cookies and cream cinnamon rolls flavor that’ll make your weekend brunch absolutely unforgettable.

Soft, tender rolls swirl with rich cream and crushed chocolate sandwich cookies throughout every delectable bite.

The aroma of warm cinnamon and chocolate will drift through your kitchen, tempting everyone nearby.

Each spiral promises a perfect balance of creamy, crunchy, and sweet sensations.

These rolls blend nostalgic comfort with modern dessert creativity.

Crisp cookie pieces nestled inside soft, buttery dough create a mouthwatering treat that transforms an ordinary morning into something extraordinary.

Prepare to delight your taste buds with this irresistible breakfast sensation.

Why Cookies and Cream Cinnamon Rolls Wow

Why Cookies and Cream Cinnamon Rolls Wow
  • Dive into a delightful twist on classic cinnamon rolls by incorporating Oreo cookie crumbs, creating an unexpected and mouthwatering flavor combination that will surprise and delight taste buds.
  • Elevate your baking skills with this intricate recipe that requires precise techniques like making tangzhong and carefully incorporating butter, perfect for home bakers looking to improve their craft.
  • Wow family and friends with these indulgent cookies and cream cinnamon rolls that blend the beloved comfort of traditional rolls with the irresistible crunch of Oreo cookies, making them ideal for special gatherings or weekend treats.
  • Transform a classic breakfast pastry into an exciting culinary adventure that bridges nostalgia and innovation, offering a fresh take on a beloved comfort food that appeals to both kids and adults.

Ingredients for Cookies and Cream Rolls

Main Ingredients:
  • All-Purpose Flour: A key component that provides structure and texture to the cinnamon rolls.
  • Granulated Sugar: Adds sweetness and helps with browning and flavor development.
  • Instant Yeast: Essential for helping the dough rise and creating a light, fluffy texture.
Oreo Cookie Components:
  • Oreo Cookie Crumbs: Introduces a delightful cookies and cream flavor to the classic cinnamon roll recipe.
Wet Ingredients:
  • Warm Milk, Room Temperature Egg, Vanilla Extract: These ingredients contribute moisture, binding, and rich flavor to the dough.
  • Tangzhong: A special cooked flour mixture that enhances the softness and moisture of the rolls.
Enriching Ingredients:
  • Softened Butter, Fine Sea Salt: Butter adds richness and tenderness, while salt balances and enhances the overall flavor profile.

Steps to Make Cookies and Cream Rolls

Steps to Make Cookies and Cream Rolls

Step 1: Create Dough Base

Grab your stand mixer and toss in flour, sugar, instant yeast, salt, and crushed Oreo cookie crumbs.

Blend everything together on low speed until the mixture looks evenly combined and has a lovely speckled appearance from the cookie pieces.

Step 2: Mix Wet Components

Pour in warm milk, room temperature egg, vanilla extract, and prepared tangzhong.

Use the dough hook to blend ingredients, creating a slightly rough and shaggy dough texture.

Mix for about 2 minutes until everything comes together.

Step 3: Add Butter Slowly

With mixer running on low speed, gradually incorporate softened butter one tablespoon at a time.

Wait until each butter piece completely blends before adding the next.

Continue kneading for 8-10 minutes until the dough transforms into a smooth, stretchy consistency.

Step 4: Allow First Rise

Lightly butter a large bowl and gently shape dough into a round ball.

Place dough seam-side down in the bowl.

Cover with plastic wrap and find a cozy, warm spot in your kitchen.

Let the dough rise and expand for 45-60 minutes until it doubles in size.

Step 5: Prepare Rolling Surface

Dust your clean countertop with a light layer of flour.

Gently punch down the risen dough to release air bubbles.

Transfer dough onto the floured surface, ready to be rolled and filled with delicious ingredients.

Step 6: Roll and Shape Dough

Using a rolling pin, carefully stretch dough into a rectangular shape.

Aim for an even thickness across the entire surface.

The rectangle should be approximately 16 inches long and 12 inches wide.

Step 7: Create Filling

Prepare your filling by combining:
  • Softened butter
  • Crushed Oreo cookies
  • Ground cinnamon
  • Brown sugar

Spread this mixture evenly across the rolled-out dough, leaving a small border around the edges.

Step 8: Roll and Cut Cinnamon Rolls

Carefully roll the dough from the long side, creating a tight log.

Use a sharp knife or dental floss to slice the log into 12 equal portions.

Place rolls into a greased baking pan, leaving slight space between each roll.

Step 9: Second Rise

Cover the rolls with a clean kitchen towel and let them rise again in a warm location for 30-40 minutes.

They should puff up and look slightly puffy and soft.

Step 10: Bake Cinnamon Rolls

Preheat oven to 375°F.

Bake rolls for 22-25 minutes until golden brown and filling is bubbling.

The Oreo cookie pieces will create delightful dark swirls throughout the rolls.

Step 11: Create Cream Cheese Glaze

While rolls are cooling, whip together cream cheese, powdered sugar, vanilla extract, and a splash of milk.

Drizzle generously over warm rolls and sprinkle additional crushed Oreo cookies on top for extra crunch.

Tips for Cookies and Cream Cinnamon Rolls

  • Crush Oreo cookies finely for an even, smooth texture in the dough. Use a food processor or place cookies in a sealed bag and crush with a rolling pin for consistent crumbs.
  • Ensure warm milk is around 110°F to activate yeast properly without killing it. Use a kitchen thermometer for precise temperature checking.
  • Don't rush the kneading process. Proper gluten development takes time, so let the mixer work the dough for the full 8-10 minutes for a soft, stretchy texture.
  • Add butter gradually and at room temperature to help it blend smoothly into the dough. Cold butter can create lumpy textures and uneven mixing.
  • Find a warm, draft-free spot for dough rising, like near a preheated oven or in a slightly warm oven (turned off). Cover with a damp cloth to prevent drying out and maintain moisture.

How to Store and Reheat Cinnamon Rolls

  • Store cooled cinnamon rolls in an airtight container for up to 4 days. Wrap individually in plastic wrap to maintain moisture and prevent drying out.
  • Place assembled, unrisen rolls on a baking sheet, freeze solid, then transfer to a freezer bag. Keep frozen for 2-3 weeks. Thaw overnight in refrigerator before baking.
  • Wrap completely cooled rolls tightly in plastic wrap, then aluminum foil. Store in freezer for up to 1 month. Defrost at room temperature for 2-3 hours.
  • Warm individual rolls in microwave for 15-20 seconds or in preheated oven at 300°F for 5-7 minutes. Add a small splash of water to prevent drying and restore softness.

What to Serve with Cream Cinnamon Rolls

  • Pairing Flavor Boosters: Complement the rich, sweet Cookies and Cream Cinnamon Rolls with cold milk or a creamy beverage that echoes the dessert's indulgent profile.
  • Beverage Harmony: Serve alongside a chilled cookies and cream milkshake to double down on the Oreo cookie theme and create a nostalgic dessert experience.
  • Temperature Contrast: Offer a scoop of vanilla bean ice cream on the side, which will provide a cool, smooth counterpoint to the warm, spiced cinnamon roll.
  • Textural Companion: Include a small glass of cold brew coffee to cut through the sweetness and add a sophisticated bitter note that balances the dessert's richness.

Cookies and Cream Cinnamon Roll Variations

  • Gluten-Free Cookies and Cream Rolls: Replace all-purpose flour with a gluten-free blend, ensuring the texture remains soft and tender. Use gluten-free sandwich cookies for the crumbs.
  • Vegan Oreo Cinnamon Rolls: Substitute dairy milk with almond or oat milk, replace egg with a flax egg, and use vegan butter. Select dairy-free Oreo-style cookies for the crumb mixture.
  • Low-Sugar Alternative: Swap granulated sugar with monk fruit sweetener or stevia. Use reduced-sugar Oreo cookies and decrease the overall sugar content in the filling and glaze.
  • Dairy-Free Version: Utilize coconut milk instead of regular milk, employ coconut oil or margarine in place of butter. Select dairy-free sandwich cookies to maintain the cookies and cream flavor profile.

FAQs

  • What is tangzhong and why is it used in this recipe?

Tangzhong is a cooked mixture of flour and liquid that helps create a softer, more tender bread by pre-gelatinizing the starches. It adds moisture and improves the texture of the cinnamon rolls, making them extra fluffy and soft.

  • Can I make this recipe without a stand mixer?

Yes, you can knead the dough by hand, but it will require more effort and time. Mix the ingredients in a large bowl and knead on a clean surface for about 15-20 minutes until the dough becomes smooth and elastic. The process will be more labor-intensive but still achievable.

  • How do the Oreo cookie crumbs affect the dough?

The Oreo cookie crumbs add a subtle chocolate and cookie flavor to the dough, creating a unique twist on traditional cinnamon rolls. They also contribute to the overall texture and provide a hint of sweetness and complexity to the bread.

  • What's the purpose of adding butter gradually when kneading?

Adding butter gradually allows it to be fully incorporated into the dough without creating greasy or separated patches. This method ensures a smooth, cohesive dough that develops proper gluten structure and results in a more uniform, tender texture.

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Cookies And Cream Cinnamon Rolls Recipe

Cookies And Cream Cinnamon Rolls Recipe


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4.8 from 13 reviews

  • Total Time: 1 hour 15 minutes
  • Yield: 12 1x

Description

Indulgent cookies and cream cinnamon rolls blend classic comfort with modern dessert magic. Creamy frosting and crushed chocolate sandwich cookies elevate this sweet treat, promising a delightful twist you’ll savor to the last delectable bite.


Ingredients

Scale

Main Ingredients:

  • 3 1/2 cups all-purpose flour (460 g)
  • 1/2 cup whole milk, warm (121 ml)
  • 3/4 cup water (177 ml)
  • 8 Oreo cookies, processed into fine crumbs
  • 1 large egg, room temperature (50 g)

Dry Ingredients:

  • 1/3 cup granulated sugar (63 g)
  • 2 teaspoons instant yeast
  • 3/4 teaspoon fine sea salt
  • 2/3 cup dark brown sugar or light brown sugar (90 g)
  • 1/3 cup Oreo cookie crumbs (33 g)
  • 1 tablespoon black cocoa powder
  • 1/4 teaspoon ground cinnamon

Topping and Frosting Ingredients:

  • 4 tablespoons unsalted butter, room temperature (56 g)
  • 4 tablespoons unsalted butter, softened (56 g)
  • 1 ounce cream cheese, softened (28 g)
  • 1 cup powdered sugar (100 g)
  • 3 tablespoons heavy cream (45 ml)
  • 1/2 teaspoon vanilla extract
  • Oreo crumbs or chopped Oreos, for topping

Instructions

  1. Blend flour, sugar, yeast, salt, and Oreo cookie crumbs in a stand mixer, stirring on low speed until ingredients are evenly distributed.
  2. Pour warm milk, egg, vanilla extract, and tangzhong into the dry mixture, kneading with a dough hook for 2 minutes to create a rough dough consistency.
  3. Gradually incorporate softened butter, one tablespoon at a time, ensuring complete integration after each addition. Continue kneading for 8-10 minutes until the dough becomes smooth and stretchy.
  4. Grease a large bowl with butter, shape the dough into a round ball, and position it seam-side down. Cover with plastic wrap and allow to rise in a warm environment for 45-60 minutes, or until the volume doubles.

Notes

  • Use room temperature ingredients to ensure smooth dough mixing and consistent texture throughout the rolls.
  • Crush Oreo cookies finely for an even distribution of cookie crumbs in the dough, creating a more uniform flavor profile.
  • Let the dough rise in a draft-free, warm environment like a slightly heated oven or near a warm appliance to promote optimal yeast activation.
  • Chill the dough for 15-20 minutes before rolling out if it becomes too soft, making it easier to handle and prevent sticking.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Desserts, Snacks
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 293
  • Sugar: 17 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 39 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 33 mg
Olivia Bennett

Olivia Bennett

Recipe Developer & Culinary Educator

Expertise

  • Showcasing ingredients in plant-forward vegetarian dishes.
  • Creating adaptable weeklong menu templates centered on seasonal produce.

Education

Schoolcraft College

  • Program: Culinary Arts Associate Degree
  • Focus: Comprehensive training in culinary techniques, menu planning, and food safety.

With an Associate Degree in Culinary Arts from Schoolcraft College and a natural knack for teaching, Olivia Bennett’s all about making home cooking feel possible, even on your busiest day.
Her thing? Recipes that are budget-friendly, season-forward, and full of Southern warmth. Whether it’s a roasted veggie bowl or a five-ingredient skillet bake, Olivia makes sure it’s simple, satisfying, and something you’ll want to make again tomorrow.
When she’s not shooting step-by-step videos or testing spice blends, she’s out foraging, flipping through old cookbooks, or throwing laid-back dinner parties with a BYO-mason-jar theme.

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