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

Scale

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