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
Ingredients for Cookies and Cream Rolls
Main Ingredients:Oreo Cookie Components:Wet Ingredients:Enriching Ingredients: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: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
How to Store and Reheat Cinnamon Rolls
What to Serve with Cream Cinnamon Rolls
Cookies and Cream Cinnamon Roll Variations
FAQs
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.
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.
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.
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
- 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
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
- Blend flour, sugar, yeast, salt, and Oreo cookie crumbs in a stand mixer, stirring on low speed until ingredients are evenly distributed.
- 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.
- 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.
- 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
Recipe Developer & Culinary Educator
Expertise
Education
Schoolcraft College
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.