Cookies and Cream Cinnamon Rolls Recipe
Introduction
These Cookies and Cream Cinnamon Rolls combine the classic cinnamon swirl with the irresistible crunch of Oreos, creating a delightful twist on a beloved breakfast treat. Soft, fluffy, and generously frosted, they’re perfect for any special occasion or weekend indulgence.
Ingredients
- ½ cup warm water
- 1 teaspoon granulated sugar
- 1 packet activated dry yeast (7g)
- 4 ⅔ cups all-purpose flour (560g)
- ½ cup crushed Oreos (about 4 Oreos)
- ¼ teaspoon sea salt
- ¾ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- ¾ cup warm milk
- ½ cup heavy cream (whipping cream)
- ⅓ cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1 cup crushed Oreos (about 7 Oreos)
- ½ cup unsalted butter (softened)
- 1 cup powdered sugar
- ⅛ teaspoon sea salt
- 4 oz cream cheese (softened – 113g)
- 1 teaspoon pure vanilla extract
- 3 tablespoons heavy cream (or milk for a runnier frosting)
- 4 Oreos (crushed, for topping)
Instructions
- Step 1: In a bowl, mix warm water and granulated sugar, then add the yeast. Let it sit until frothy, about 5–10 minutes.
- Step 2: In a large mixing bowl, combine flour, ½ cup crushed Oreos, sea salt, softened butter (¾ cup), eggs, vanilla extract, and warm milk. Mix until a sticky dough forms.
- Step 3: Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
- Step 4: Prepare the filling by mixing ⅓ cup softened butter, brown sugar, cinnamon, and 1 cup crushed Oreos until well combined.
- Step 5: Roll out the dough on a floured surface into a large rectangle. Spread the filling evenly over the dough, then roll it tightly into a log shape.
- Step 6: Cut the log into 1-inch pieces and place them in a greased baking dish. Let them rise for another 30 minutes.
- Step 7: Preheat the oven to 350°F (175°C). Bake the rolls for about 20 minutes until they turn golden brown.
- Step 8: While the rolls bake, prepare the frosting by mixing ½ cup softened butter, powdered sugar, cream cheese, vanilla extract, sea salt, and heavy cream until smooth and creamy.
- Step 9: Once baked, frost the cinnamon rolls generously and sprinkle with crushed Oreos for decoration.
Tips & Variations
- Use room temperature ingredients to ensure the dough rises properly and mixes evenly.
- For a gooier filling, add a little more butter to the cinnamon Oreo mixture.
- Swap regular Oreos for chocolate cream or golden Oreos for a different flavor twist.
- For a quicker rise, place the dough in a slightly warm (not hot) oven with the light on.
Storage
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 20–30 seconds or warm in the oven at 300°F (150°C) for 5–7 minutes. Frost the rolls after reheating if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and refrigerate it. Let it come to room temperature and rise until doubled before shaping and baking.
Can I freeze the cinnamon rolls?
Absolutely! Freeze unbaked rolls after shaping by wrapping the baking dish tightly. Thaw overnight in the refrigerator and let rise before baking. You can also freeze baked and frosted rolls; thaw and warm before serving.
Print
Cookies and Cream Cinnamon Rolls Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
Description
Delight in these Cookies and Cream Cinnamon Rolls that blend the classic cinnamon swirl with the irresistible crunch of crushed Oreos. Soft, fluffy dough infused with cookie bits, a sweet Oreo-cinnamon filling, and a luscious cream cheese frosting topped with more Oreos make this a perfect treat for special occasions or weekend breakfasts.
Ingredients
Dough
- ½ cup warm water
- 1 teaspoon granulated sugar
- 1 packet activated dry yeast (7g)
- 4 ⅔ cups all-purpose flour (560g)
- ½ cup crushed Oreos (about 4 Oreos)
- ¼ teaspoon sea salt
- ¾ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- ¾ cup warm milk
Filling
- ½ cup heavy cream (whipping cream)
- ⅓ cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1 cup crushed Oreos (about 7 Oreos)
Frosting
- ½ cup unsalted butter (softened)
- 1 cup powdered sugar
- ⅛ teaspoon sea salt
- 4 oz cream cheese (softened – 113g)
- 1 teaspoon pure vanilla extract
- 3 tablespoons heavy cream (or milk for a runnier frosting)
- 4 Oreos (crushed, for topping)
Instructions
- Activate Yeast: In a bowl, mix the warm water and granulated sugar. Add the packet of activated dry yeast and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Make Dough: Combine the all-purpose flour, ½ cup crushed Oreos, sea salt, softened butter, eggs, vanilla extract, and warm milk in a large mixing bowl. Mix thoroughly until a sticky dough forms.
- First Rise: Cover the dough with a kitchen towel or plastic wrap. Let it rest in a warm place for 1 hour, or until it doubles in size.
- Prepare Filling: In a separate bowl, mix the softened butter, brown sugar, ground cinnamon, and 1 cup crushed Oreos to create a rich, flavorful filling.
- Shape Rolls: On a floured surface, roll out the risen dough into a large rectangle. Evenly spread the prepared filling over the dough. Carefully roll the dough tightly into a log shape.
- Cut Rolls & Second Rise: Slice the log into 1-inch thick pieces. Place the rolls into a greased baking dish, leaving a little space between each. Cover and let rise again for 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for about 20 minutes or until they turn golden brown on top.
- Make Frosting: While the rolls bake, mix the softened butter, powdered sugar, cream cheese, sea salt, vanilla extract, and heavy cream until smooth and creamy.
- Frost & Garnish: After baking, allow the rolls to cool slightly before generously frosting them. Top with the 4 crushed Oreos for added texture and flavor.
Notes
- For best results, make sure all dairy ingredients like butter, eggs, and cream cheese are at room temperature before mixing.
- Cover the dough properly during rises to prevent drying out.
- You can substitute milk with a plant-based milk for a dairy-free option, but the texture may vary.
- Serve the cinnamon rolls warm for the best flavor and texture.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Cinnamon rolls, Cookies and cream, Oreo cinnamon rolls, breakfast pastries, sweet rolls, cream cheese frosting
