Cookies and cream cinnamon rolls are fluffy cinnamon rolls packed with Oreo cookies! These Oreo cinnamon rolls turn your favorite chocolate sandwich cookies into a classic recipe that's perfect for breakfast or dessert.
These cookies and cream cinnamon rolls are stuffed with Oreo crumbs in the dough, cinnamon filling, and cream cheese glaze on top. They have the best cookies and cream flavor and are perfect for any breakfast, brunch, or holiday occasion!
Why We Love Oreo Cinnamon Rolls
- These homemade cinnamon rolls are super fluffy with gooey centers and lots of Oreo cookies. They use the same base as my bacon maple cinnamon rolls!
- This recipe combines two of your favorite sweet treats: cinnamon buns and Oreo cookies. This fun twist on a classic cinnamon roll is my second favorite to my peach cobbler cinnamon rolls.
- For the ultimate cookies and cream flavor, this recipe uses both crushed Oreos and black cocoa powder which has a delicious Oreo cookie flavor!
Ingredient Notes and Substitutions
Oreo cookies: You can use any flavor Oreo or your favorite chocolate sandwich cookie, just don't use double stuffed!
Brown sugar: It has a delicious molasses flavor that pairs perfectly with the cinnamon flavor! Use light brown or dark brown sugar.
Instant yeast: You can also use active dry yeast, but it needs to be activated in warm milk until foamy before using.
Black cocoa powder: You can find this online like Amazon. It will give the rolls a deeper Oreo flavor. I also use it in my brownie with miso and black velvet cake! You can substitute dark cocoa powder if needed, but it won't have the same flavor.
Full ingredient measurements and instructions can be found in the recipe card below!
STEP ONE: Make the tangzhong. In a small pot, whisk the all-purpose flour and water together until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and is paste-like. Set aside.
STEP TWO: Mix the dry ingredients. In the bowl of a stand mixer, whisk together the flour, instant yeast, granulated sugar, salt, and Oreo crumbs until combined.
STEP THREE: Mix in the wet ingredients. To the bowl, add the room-temperature egg, vanilla extract, tangzhong, and milk. Use the dough hook attachment to knead at low speed until a rough dough ball forms.
STEP FOUR: Knead the dough. With the mixer running on low, add the softened butter one tablespoon at a time. Continue kneading for 8-10 minutes, until the dough looks smooth and feels tacky.
The dough should be sticking to the bottom of the bowl. If it seems too wet or sticks to the bowl's sides, add flour one tablespoon at a time. If the dough seems dry, add half a tablespoon of milk at a time.
STEP FIVE: Shape into a ball. Form the dough into a smooth round ball by pulling down the sides of the dough into the bottom center. Place it seam-side down into a lightly buttered bowl.
STEP SIX: First rise. Cover the top with plastic wrap, then place it in a warm place to rise for one hour, or until doubled in size.
STEP SEVEN: Cut and fill the cinnamon rolls. Use a rolling pin to roll the cinnamon roll dough into a 14x18-inch rectangle, with the longest side closest to you.
Spread the Oreo cinnamon filling onto it, leaving a half-inch border around the top and bottom edges. Use a pizza cutter or sharp knife to cut twelve, 1 ½-inch rolls.
STEP EIGHT: Second rise. Roll each strip away from you, then firmly pinch the end of the tail to the roll to seal it and keep the filling from oozing out.
Place the Oreo rolls in the prepared baking pan and cover the top with plastic wrap. Set them in a warm spot to rise for 45-60 minutes, or until doubled in size.
STEP NINE: Bake! While the rolls are baking, make the cream cheese frosting.
STEP TEN: Spoon the frosting on top. Spoon the cream cheese frosting over the tops, then enjoy!
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use fresh yeast. It's always recommended to use a fresh packet of yeast!
- Don't rush the kneading! The key to fluffy and soft cinnamon rolls (like my apple cinnamon rolls or cinnabon cake)is to knead until the dough looks completely smooth and feels super soft. This takes about 8-10 minutes after adding the butter!
Storage and Reheating
Store any leftover Oreo rolls in an airtight container at room temperature for 3-4 days. You can reheat them in the microwave or oven until warm!
After they are filled and rolled, they can be frozen in an airtight container. Before baking them, let them defrost in the fridge overnight, then let them rise until doubled at room temperature before baking.
Yes! You can use golden Oreos, or any other flavor as long as it's not double-stuffed. Any leftover Oreos can be used to make my Oreo brownies!
The dough should feel tacky and stick just to the bottom of the bowl. If it feels more sticky or is sticking to the sides, add extra flour one tablespoon at a time.
You can use any chocolate sandwich cookie that you like!
Overproofing can cause them to deflate in the oven. Make sure you just let them rise until they double in size.
Top the rolls with the cream cheese frosting after baking, when they are still a little warm, but not hot.
Using too much flour will make the dough dry and crumbly. Make sure to measure your flour properly or even better use a kitchen scale for accuracy!
Not kneading the dough long enough can result in a dense texture.
More Cinnamon Roll Recipes
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Cookies and Cream Cinnamon Rolls
For the Tangzhong
- ¾ cup water
- ¼ cup all-purpose flour
For the Dough
- 8 oreo cookies
- 3 ½ cups all-purpose flour *see notes for measuring below*
- ⅓ cup granulated sugar
- ¼ cup Oreo cookie crumbs
- 2 teaspoon instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk warm
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- Tangzhong from recipe above
- 4 tablespoon unsalted butter room temperature
For the Filling
- ⅔ cup dark brown sugar or light brown sugar
- 4 tablespoons unsalted butter room temperature
- ⅓ cup Oreo cookie crumbs
- 1 tablespoon black cocoa powder
- ¼ teaspoon ground cinnamon
For the Icing
- 4 tablespoon unsalted butter softened
- 1 ounce cream cheese softened
- 1 cup powdered sugar
- 3 tablespoon heavy cream
- Oreo crumbs or chopped oreos for topping
- Line a 9x13 baking pan with parchment paper. Set aside.
- Process the chocolate sandwich cookies in a food processor until fine crumbs. Set aside.8 oreo cookies
- In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.¾ cup water, ¼ cup all-purpose flour
- In a stand mixing bowl, mix together the flour, sugar, yeast, oreo crumbs, and salt until combined.3 ½ cups all-purpose flour, ⅓ cup granulated sugar, 2 teaspoon instant yeast, ¾ teaspoon fine sea salt, ¼ cup Oreo cookie crumbs
- Add the egg, milk, vanilla extract, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a shaggy dough ball.½ cup whole milk, 1 large egg, ½ teaspoon vanilla extract, Tangzhong from recipe above
- With the mixer running on low, add the softened butter 1 tablespoon at a time, letting it fully incorporate into the dough before adding more.4 tablespoon unsalted butter
- Once all the butter is added, continue kneading the dough for another 8-10 minutes or until the dough looks smooth and elastic.The dough should be sticking to the bottom of the bowl. If it seems too wet and sticks to the bowl's sides, add flour one tablespoon at a time. If the dough seems dry, add half a tablespoon of milk at a time.
- With lightly buttered hands, remove the dough from the bowl and pull the sides down into the bottom center, to create a smooth round ball.
- Place the dough seam side down into a large lightly buttered bowl. Cover with plastic wrap and let it rise in a warm spot for about 45-60 minutes, or until doubled in size.
- Roll the dough out on a very lightly floured surface into a 14x18 inch rectangle, with the long side closest to you.
- In a small bowl, combine the softened butter, brown sugar, black cocoa powder, cinnamon, and Oreo crumbs until smooth.⅔ cup dark brown sugar or light brown sugar, 4 tablespoons unsalted butter, 1 tablespoon black cocoa powder, ¼ teaspoon ground cinnamon, ⅓ cup Oreo cookie crumbs
- Use an offset spatula to evenly spread the cookies and cream filling over the dough leaving a ½ inch border at the top and bottom edges clean.
- Using a pizza cutter or sharp knife, cut twelve, 1 ½-inch strips.
- Roll each strip away from you. Pinch the end of the strip to the rest of the roll, this will prevent the filling from leaking out. Then transfer them to the prepared baking pan.
- Cover the pan with plastic wrap and set it in a warm place to rise until doubled in size, about 45-60 minutes.
- Preheat the oven to 325 F/163 C.
- Bake for 20-25 minutes, or until the tops are golden brown.
- Remove and let cool on a wire rack while you make the frosting.
- Combine the softened cream cheese and butter. Then mix in the powdered sugar. Once combined, whisk in the cream until smooth.4 tablespoon unsalted butter, 1 ounce cream cheese, 1 cup powdered sugar
- Spread over the cinnamon rolls and sprinkle with extra cookie crumbs if desired and enjoy!3 tablespoon heavy cream, Oreo crumbs or chopped oreos
- Use fresh yeast. It's always recommended to use a fresh packet of yeast!
- Don't rush the kneading! The key to soft and fluffy homemade cinnamon rolls is to knead until the dough looks completely smooth and feels super soft. This takes about 8-10 minutes after adding the butter!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.