My Cookies and Cream Cinnamon Rolls are soft, fluffy, loaded with Oreos, flavored with cinnamon and topped with cream cheese frosting. Just grab your Oreos and follow my easy step-by-step instructions, and I promise you will LOVE them!
Cookies and Cream Cinnamon Rolls
I love this recipe because it highlights the sweet and spicy flavor of cinnamon within the fluffy rolls made with cookies and cream, which makes this recipe somewhat unique in its own way. SO tasty!
These rolls are my go-to easy breakfast with any hot drink. I also find them perfect with afternoon tea.
To be honest, the process of making these Oreo cinnamon rolls are quite long but easy.
Before I start making these rolls, I make sure that all the ingredients are out of the fridge 20 minutes before.
Because yeast prefers a warm environment, and I also find that using eggs and butter that are at room temperature keeps the dough at the ideal temperature for maximum yeast activity.
I also find that room-temperature butter will mix into the dough more easily and uniformly than cold butter.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Active dry yeast. I use dry yeast as a leavener.
Whole Milk. I find that whole milk enriches the dough.
Butter. It adds a buttery flavor to the rolls and enhances the texture of the dough.
Eggs. Eggs added to your rolls dough help with rising.
Flour. I use all-purpose flour because it is the most convenient one we can use for the rolls.
Oreo Cookies. Who does not love
Oreo Cookies. Who does not love Oreos? Add these Oreo cookies to your dough for extra heavenly goodness.
Cinnamon. I like to add cinnamon for the roll's filling to give it the best sweet and woody flavor.
Granulated Sugar. I use just 1 teaspoon of sugar to activate the yeast.
Cream Cheese. I used Philadelphia cream cheese to make the frosting.
Powdered Sugar. I prefer to use powdered sugar for the frosting since it easily dissolves.
Vanilla Extract. To flavor the frosting.
How to Make Cookies and Cream Cinnamon Rolls?
One: To make the dough: Scatter the yeast over warm water, add in 1 teaspoon of sugar, stir. Let the yeast mixture sit in a warm place for 3-5 minutes or until bubbly (photo 1).
Two: In a mixing bowl, whisk together remaining sugar, eggs, yeast mixture and warm milk (photo 2).
Three: In another large mixing bowl, mix flour, salt and butter well until combined (photo 3 & 4).
Four: Pour the milk mixture into the flour mixture and knead for 1-2 minutes (photo 5).
Five: Fold in Oreo crumbs and continue to knead for 4-5 minutes more (photo 6 & 7 & 8).
Pro Tip: knead for a good 5 minutes or so because if the dough is not mixed enough, it will not raise properly and will deflate.
Six: Transfer the dough to a lightly greased bowl and cover it with plastic wrap. Let it sit for an hour until double in volume (photo 9).
Seven: Transfer the dough to a clean surface and roll it with a rolling pin into a large rectangle about 20 x 14- inch. Then, spread the softened butter over the dough (photo 10).
Eight: To make the filling: In a small bowl, mix cinnamon and sugar, sprinkle the cinnamon sugar and crushed Oreos top of the dough (photo 11 & 12).
Nine: Roll the dough into a log starting from the long side. Slice it into 10-12 equal parts (photo 13).
Ten: Place the rolls into a greased baking pan or casserole dish, cover with plastic wrap and allow to rest for 45-50 minutes to rise (photo 14).
Eleven: Preheat oven to 180°C / 356°F. Bake for 30-33 minutes until golden brown on top then let rest for 5-10 minutes before frosting (photo 15).
To make the cream cheese frosting: In a mixing bowl, whisk together cream cheese and butter until smooth.
Add powdered sugar and vanilla extract. Whisk until smooth, then spread over the rolls and top with chopped Oreo cookies.
How To Serve Them
Serve your rolls with Korean Strawberry Milk, Strawberry Milk Tea or White Chocolate Latte for breakfast!
I like to serve them as a dessert topped with Chocolate Marshmallow Ice Cream, Melon Ice Cream, or Red Velvet Ice Cream.
More Roll Recipes
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Recipe Card
Cookies and Cream Cinnamon Rolls
Ingredients
For the dough
- ½ cup warm water
- ¼ cup + 1 teaspoon granulated sugar
- 2 ¼ teaspoon active dry yeast
- ½ cup whole milk , room temperature
- 5 tablespoon unsalted butter , softened, cut into small cubes
- 2 large eggs
- 4 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ cup Oreo cookies , finely chopped
For the Filling
- ⅓ cup unsalted butter , softened
- 3 tablespoon granulated sugar
- 1 tablespoon cinnamon
- 1 cup Oreo cookies , finely chopped
For the Cream Cheese Frosting
- 113 g cream cheese , room temperature
- 1 ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup unsalted butter , softened
- 1 tablespoon finely chopped Oreo cookies , to garnish
Instructions
To make the dough
- Scatter the yeast over warm water, add in 1 teaspoon of sugar, stir. Let the yeast mixture sit for 3-5 minutes or until bubbly.½ cup warm water, 2 ¼ teaspoon active dry yeast
- In a mixing bowl, whisk together remaining sugar, eggs, yeast mixture and warm milk.¼ cup + 1 teaspoon granulated sugar, 2 large eggs
- In another mixing bowl, mix flour, salt and butter well until combined.4 cups all-purpose flour, ½ teaspoon kosher salt, 5 tablespoon unsalted butter
- Then, pour the milk mixture into the flour mixture and knead for 1-2 minutes.½ cup whole milk
- Add chopped cookies and continue to knead for 4-5 minutes more.½ cup Oreo cookies
- Then, transfer the dough to a lightly greased bowl and cover it with plastic wrap. Let it sit for an hour until double in volume.
- Transfer the dough to a clean surface and roll it into a 20 x 14 inch rectangle.
To make the filling
- In a small bowl, mix cinnamon and sugar.3 tablespoon granulated sugar, 1 tablespoon cinnamon
- Spread the butter over the dough, sprinkle the cinnamon sugar and chopped cookies on top.⅓ cup unsalted butter, 1 cup Oreo cookies
- Roll the dough into a log starting from the long side. Slice it into 10-12 equal parts.
- Place the rolls into a greased baking pan, cover with plastic wrap and allow to rest for 45-50 minutes to rise.
- Preheat oven to 180°C / 356°F. Bake for 30-33 minutes until golden brown on top then let rest for 5-10 minutes before frosting.
To make the cream cheese frosting
- In a mixing bowl, whisk together cream cheese and butter until smooth.113 g cream cheese, ¼ cup unsalted butter
- Add powdered sugar and vanilla extract. Whisk until smooth, then spread over the rolls and top with chopped Oreo cookies.½ teaspoon vanilla extract, 1 ½ cup powdered sugar
- Garnish with finely chopped Oreo cookies.1 tablespoon finely chopped Oreo cookies
Notes
- I highly recommend using ingredients that are at room temperature. Because yeast prefers a warm environment, using eggs and butter that are at room temperature will keep the dough at the ideal temperature for maximum yeast activity. Furthermore, room-temperature butter will mix into the dough more easily and uniformly than cold butter.
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