While I may be a professional pastry chef, I still have a soft spot for store-bought cookies…specifically Oreos. When I first created my iconic homemade cinnamon rolls, I knew I wanted to incorporate these cookies into them…and these cookies and cream cinnamon rolls turned out even better than I imagined! Soft, fluffy dough filled with a rich Oreo and brown sugar filling, topped with a dreamy cream cheese frosting.
Whatever you do, don’t skip the black cocoa powder! It’s my secret ingredient that gives these rolls their true Oreo flavor. Trust me, you’ll get that deep, rich flavor in every gooey bite!
If you think these rolls are rich and chocolatey, wait until you try my Cinnabon-style chocolate rolls! They’re packed with a chocolate filling and chocolate glaze on top!
How to Make Them
1
Make the tangzhong. This is key to the soft, gooey texture of the rolls. It’s a technique I learned in pastry school that’s just a basic roux of cooked water and flour!
2
In a stand mixer, combine the wet and dry ingredients.
3
Knead the dough. Knead in the butter one tablespoon at a time, then continue kneading until the dough looks smooth and feels tacky.
4
Let the dough rest. This will relax the gluten and make it easier to roll out!
5
Cut and fill the cinnamon rolls. Spread the Oreo filling evenly across the dough. Then, use a pizza wheel to cut twelve 1 1/2-inch rolls. Roll each one away from you, securing the clean edge to the roll to seal in the filling.
6
Let the rolls rise until doubled in size. Place the cinnamon rolls into the prepared 9×13 baking pan. Cover the top with plastic wrap and let them rise in a warm place.
7
Make the cream cheese frosting. While the rolls are baking, make the cream cheese frosting.
8
Spoon the frosting on top. Let them cool slightly, then spread the cream cheese icing over the tops and let it melt into the centers.
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Oreo Cookies and Cream Cinnamon Rolls
Ingredients
For the Tangzhong
- 3/4 cup water
- 1/4 cup all-purpose flour
For the Dough
- 8 Oreo cookies
- 3 2/3 cups bread flour, *see notes for measuring below*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milk , room temperature
- 1/3 cup heavy cream, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Tangzhong from recipe above
- 6 tablespoons unsalted butter, room temperature
For the Filling
- 4 tablespoons unsalted butter, room temperature
- 2/3 cup dark brown sugar or light brown sugar
- 1/3 cup Oreo cookie crumbs
- 1 tablespoon black cocoa powder
- 1/4 teaspoon ground cinnamon
For the Icing
- 4 tablespoons unsalted butter, softened
- 1 ounce cream cheese, softened
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- Oreo crumbs or chopped oreos , for topping
Instructions
- Line a 9×13 baking pan with parchment paper. Set aside.
- Process the Oreo cookies in a food processor until they are fine crumbs. Set aside. You'll need to use them in multiple steps!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.3/4 cup (155 g) water, 1/4 cup (32 g) all-purpose flour
- In a stand mixing bowl, mix the flour, sugar, yeast, 1/4 cup of the Oreo crumbs, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (63 g) granulated sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup (78 g) whole milk, 1/3 cup (78 g) heavy cream, 1 (50 g) large egg, 1 teaspoon vanilla extract, Tangzhong from recipe above
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.6 tablespoons (84 g) unsalted butter
- Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- While the dough rests, combine the softened butter, brown sugar, Oreo cookie crumbs, black cocoa powder, and cinnamon until smooth.4 tablespoons (56 g) unsalted butter, 2/3 cup (90 g) dark brown sugar or light brown sugar, 1/3 cup (33 g) Oreo cookie crumbs, 1 tablespoon black cocoa powder, 1/4 teaspoon ground cinnamon
- Roll the rested dough onto a lightly floured surface into a 15×21 rectangle, with the longest side closest to you. Spread the Oreo filling across the dough, leaving a 1/2-inch border clean at the top.
- Use a pizza cutter to cut twelve, 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9×13 baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
- When ready to bake, combine the crumb topping ingredients until crumbly. Place the crumbs on top of the cinnamon rolls, then bake for 25-35 minutes, or until the internal temperature of the center rolls reaches 185°F.
- While the rolls are briefly cooling, 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 tablespoons (56 g) unsalted butter, 1 ounce (1 oz) cream cheese, 1 cup (100 g) powdered sugar
- Spread over the cinnamon rolls and sprinkle with extra cookie crumbs if desired and enjoy!3 tablespoons heavy cream, Oreo crumbs or chopped oreos
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
These were absolutely delicious!! My only issue was in the recipe it lists the 8 Oreos separate from the Oreo crumbs which was kind of confusing, so I just went by the grams listed for each section.
Hi Natalie, thanks for the feedback. I’ll rewrite it so that it’s more clear. Glad you enjoyed them!