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!

Oreo cinnamon roll on a plate with some of the chocolate filling oozing out.

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

Tangzhong mixture in a pot being whisked.

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!

Wet ingredients for the cinnamon rolls being mixed into the dries.

2

In a stand mixer, combine the wet and dry ingredients.

The dough after mixing in a bowl.

3

Knead the dough. Knead in the butter one tablespoon at a time, then continue kneading until the dough looks smooth and feels tacky.

Round dough ball in a mixing bowl.

4

Let the dough rest. This will relax the gluten and make it easier to roll out!

Strips of dough with chocolate oreo filling spread on top of it.

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.

Cinnamon rolls in a baking pan before rising.

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.

Cream cheese frosting in a mixing bowl.

7

Make the cream cheese frosting. While the rolls are baking, make the cream cheese frosting.

The tops of the cinnamon rolls after baking.

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.

cookies and cream cinnamon rolls with cream cheese icing.

If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

Cookies and cream cinnamon rolls with cream cheese icing.

Oreo Cookies and Cream Cinnamon Rolls

5 from 9 votes
– by Cambrea Gordon

Fluffy, gooey, and packed with Oreos, these cookies and cream cinnamon rolls are a dream come true for Oreo lovers! The soft dough is swirled with a rich Oreo and brown sugar filling and then topped with a smooth cream cheese frosting. My secret to a true Oreo flavor? A touch of black cocoa powder. Every bite is irresistibly gooey, chocolatey, and absolutely delicious!
Print Recipe Save Recipe Pin Recipe
Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

For the Tangzhong

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

*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Store the cinnamon rolls at room temperature in an airtight container or wrapped in the pan for 3-4 days.
Reheating: Microwave the cinnamon rolls until warmed through or place them in a 350 F oven until warmed through.
Serving: 1serving | Calories: 529kcal | Carbohydrates: 81g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 298mg | Potassium: 183mg | Fiber: 2g | Sugar: 43g | Vitamin A: 563IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 4mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

5 from 9 votes (4 ratings without comment)

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9 Comments

  1. Natalie K. says:

    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.5 stars

    1. Hi Natalie, thanks for the feedback. I’ll rewrite it so that it’s more clear. Glad you enjoyed them!