These cookies and cream cinnamon rolls are fluffy, delicious and easy to make. Made with Oreos and topped with cream cheese frosting. Delicious for breakfast!
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.