You are going to go crazy for these amazingly soft and gooey cookies and cream cinnamon rolls. This fool-proof recipe is easy to make, stuffed with Oreo's and chocolate cookie flavor, and stays soft and gooey for days!
I'm a sucker for a really good gooey cinnamon roll, and these cookies and cream cinnamon rolls seriously hit the spot!
Of course, I had to add another Oreo/cookies and cream recipe to Cambrea Bakes, I already have a cookie, brownie, and cupcake recipe, so it makes sense that I should just continue this flavor trend with these cinnamon rolls.
If you've never made cinnamon rolls from scratch before, this recipe is for you! I have plenty of step-by-step instructions with photos that make you feel like you are in the kitchen with me making them.
For more breakfast recipes, try Cinnamon Roll Muffins, Snickerdoodle Coffee Cake, or Coconut Raspberry Muffins!
Jump to:
why you'll love these cookies and cream cinnamon rolls
- Pillowy soft and ultra gooey
- Fool-proof dough that is easy to work with
- Black cocoa powder makes the filling taste like a giant Oreo
- Easy to follow recipe with step-by-step photos and helpful tips and tricks
- Stays soft and gooey for days!
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Malted milk powder: The malted milk powder brings a subtle nutty flavor to the dough that pairs so well with the chocolate.
- Oreos: I used store-bought Oreos and crushed them in a ziplock bag for the crumbs and chopped them for the whole pieces.
- Black cocoa powder: This ingredient is a MUST in this recipe! It's what gives these cinnamon rolls their ultra decadent and rich cookies and cream flavor. If you must substitute it, dark cocoa powder can be used but know that these will not taste the same!
- Milk: I recommend using whole or 2% milk for the dough to have the proper structure.
instructions
Step 1: Heat the milk until warmed and then whisk in the malted milk powder until dissolved.
Step 2: Pour the milk into a stand mixing bowl and add the yeast, flour, sugar, salt, butter, egg, and vanilla. Knead with the dough hook on low speed for 10 minutes until it forms a smooth ball.
Step 3: The dough should be soft and tacky, but not sticky!
Step 4: Flatten the dough into a round and add one-third of the oreo crumbs to the center.
Step 5: Fold the sides of the dough to the center to seal the crumbs in.
Step 6: Knead until the crumbs are combined into the dough. Flatten it again and add the next third, continuing these steps until all of the crumbs have been added and the dough looks marbled.
Step 7: Form it into a ball and place it in a large lightly buttered bowl and cover it tightly with plastic wrap. Place the bowl in a warm spot to rise for 50-60 minutes, or until doubled in size.
Step 8: When the dough is ready, roll it out to a 14x10 inch rectangle, about ½ inch thick.
Step 9: Use your hands to spread the butter on top of the dough, leaving a ½-inch section at the top with no butter.
Step 10: Combine the brown sugar, cocoa powder, and chopped Oreos in a small bowl then sprinkle it onto the butter. Press the sugar into the dough with your hands so it sticks while you roll it.
Step 11: Roll the dough upwards until it forms a log. Squeeze the seam together to seal it well.
Step 12: Use a serrated knife to cut about ¼ inch of each end. Then cut 9 rolls, about 1 ½ inches wide.
Step 13: Arrange the cinnamon rolls in a 9-inch cake or pie pan lined with parchment paper.
Step 14: Cover the pan with plastic and let it rise again for 30 minutes. Before baking, pour the warmed heavy cream over the cinnamon rolls. Bake for 22-24 minutes or until the tops are just barely golden brown. Let the pan cool on a wire rack while you make the glaze.
Step 15: Whisk together the powdered sugar, melted butter, and milk until smooth. Spread the glaze over the cinnamon rolls and sprinkle with more crushed Oreos.
expert baking tips
- Use a kitchen scale: I highly recommend using a scale to measure your ingredients. If you don't own a kitchen scale, use the spoon method for the most accurate results.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended dough that will result in a uniform texture and even baking.
- Don't skip the cream: The cream is responsible for making these cinnamon rolls extra soft and gooey! You can leave it out if you must, but know that they will not be gooey! Also, note that the cream MUST be warm or room temperature and not cold before pouring it over the rolls.
- Dark vs. light baking pans: Baking pans conduct heat differently depending on what color the pan is. If your tray is metal, dark, or black you should decrease the heat to 325 F/163 C.
storage & reheating
- Room temperature: Store the baked rolls at room temperature in a sealed container or wrapped in the pan for 2-3 days.
- Reheating: Microwave the cinnamon rolls until warmed through or place them in a 350 F oven until warmed through.
faq's
The dough should feel tacky but not sticky. You shouldn't need hardly any flour when rolling it out. If the dough is sticky, add more flour to it 1 teaspoon at a time until it feels tacky.
This problem can arise if the dough was over-proofed before baking. Let the cinnamon rolls rise just until they look puffy.
Any kind of crunchy chocolate cookie should work just fine!
Yes! The heavy cream is what will make these cinnamon rolls extra soft and gooey! If you do not use the cream your rolls will not be gooey.
I do not recommend using regular cocoa powder. I tested these rolls with it once and it just did not compare to the rich Oreo flavor the black cocoa gives the filling. It can definitely be done, but they will not taste the same!
The malted milk powder can be found in the coffee or baking section at the grocery store. I rarely find black cocoa powder in stores, but it's available everywhere online.
more oreo recipes you'll love!
If you tried this or any other recipe on my website, please let me know how it went in the comments below, 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!
Don't forget to subscribe to my newsletter, so that you don’t miss out on new delicious recipes right when they drop!
Recipe 📖
Cookies and Cream Cinnamon Rolls
Equipment
- Stand mixer with dough hook
- 9 inch pie or cake pan, or 9x9 baking pan
- plastic wrap
- Rolling Pin
- Serrated knife
Ingredients
For the Dough
- ¾ cup whole milk warm to the touch
- 3 tablespoon malted milk powder
- 1 tablespoon quick rise yeast
- ¼ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- ¼ cup unsalted butter melted
- 3 cups all-purpose flour
- ¾ teaspoon salt
- â…“ cup crushed Oreo cookies *filling removed, about 5-6 Oreos
For the Fililng
- â…” cup light brown sugar
- 2 tablespoon black cocoa powder
- ½ cup chopped Oreos about 4 Oreos
- ¼ cup unsalted butter softened
- ¼ cup heavy cream warmed
For the Icing
- 1 cup powdered sugar
- 2 tablespoon whole milk
- 2 tablespoon unsalted butter melted
- chopped Oreos to top
Instructions
- In a medium bowl, whisk together the warmed milk and malted milk powder, then pour it into a stand mixing bowl.¾ cup whole milk, 3 tablespoon malted milk powder
- Add the yeast, sugar, egg, vanilla, butter, flour, and salt to the bowl. Knead with the dough hook on low speed for 10 minutes. It should form a clean ball and just barely stick to the bottom of the mixer. Once kneaded, the dough will look smooth and feel tacky.1 tablespoon quick rise yeast, ¼ cup granulated sugar, 1 large egg, 2 teaspoon vanilla extract, ¼ cup unsalted butter, 3 cups all-purpose flour, ¾ teaspoon salt
- Flatten the dough on the counter and add one third of the Oreo crumbs to the center. Fold the dough around the crumbs to seal them in, then knead the dough until they are incorporated. Continue this process until all the crumbs have been added and the dough looks marbled.â…“ cup crushed Oreo cookies
- Form it into a ball and let it rise in a large buttered bowl covered tightly with plastic wrap in a warm spot for 50-60 minutes or until doubled.
- Meanwhile, lightly butter a 9-inch cake, pie pan, of 9x9 square pan with parchment paper.
- When the dough is ready, roll it out into a 14x10 inch rectangle, about ½ inch thick.
- Spread the softened butter evenly over the dough leaving a ¼ inch section at the top.¼ cup unsalted butter
- In a small bowl, combine the black cocoa, brown sugar, and chopped Oreos, then sprinkle the mixture evenly over the butter. Use your hands to press and stick the sugar into the butter to keep it from falling out when rolling.⅔ cup light brown sugar, 2 tablespoon black cocoa powder, ½ cup chopped Oreos
- Roll the dough upwards into a 14 inch long log. Use a serrated knife to cut 9 rolls, about 1 ½ inches.
- Arrange the rolls in the prepared baking pan, then cover it with plastic and let rise again for about 25-30 minutes. Preheat the oven to 350 F/180 C.
- Right before baking, drizzle and heavy cream evenly over the tops and sides of the cinnamon rolls. Bake for 22-24 minutes, or until the tops of the rolls are just golden brown.¼ cup heavy cream
- Allow the rolls to cool slightly on a wire rack while you make the icing.
- In a medium bowl, whisk together the powdered sugar, milk, and melted butter until smooth. Spread over the tops of the cinnamon rolls and sprinkle with more crushed oreos!1 cup powdered sugar, 2 tablespoon whole milk, 2 tablespoon unsalted butter, chopped Oreos
Notes
- Use a kitchen scale: Recipes are much more accurate when the ingredients are weighed, however if you don't own a kitchen scale, use the spoon method for most accurate results.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended dough that will result in a uniform texture and even baking.
- Don't skip the cream: The cream is responsible for making these cinnamon rolls extra soft and gooey! You can leave it out if you must, but know that they will not be gooey!
- Dark vs. light baking pans: Baking pans conduct heat differently depending on what color the pan is. If your tray is metal, dark, or black you should decrease the heat to 325 F/163 C.
- Is my dough supposed to be this sticky?: The dough should feel tacky but not sticky. You shouldn't need hardly any flour when rolling it out. If the dough is sticky, add more flour to it 1 teaspoon at a time until it feels tacky.
- Where can I buy malted milk powder and black cocoa powder?: The malted milk powder can be found in the coffee or baking section at the grocery store. I rarely find black cocoa powder in stores, but it's available everywhere online.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Shala says
These are perfection. Followed the recipe exactly, and they were gone within a day! Will absolutely be making them again soon.
Cambrea Gordon says
Yay! I am so glad you loved them Shala, thanks so much for the review 🙂
Mona says
I can't even describe how amazing these cinnamon rolls were!!! Seriously the best I've ever had and they were surprisingly so easy to make!