Cookies and cream cinnamon rolls—where Oreos meet cinnamon rolls! These super gooey rolls are packed with Oreo cookies and black cocoa powder and topped with reader favorite cream cheese frosting.
As a former pastry chef, I’ve learned nothing beats freshly baked homemade cinnamon rolls, especially when they’re fun flavors—like bacon maple rolls or coffee rolls!
Like my Oreo cupcakes, these cookie and cream rolls are packed with Oreo crumbs in the dough and the filling. They’re perfect for breakfast, brunch, or an indulgent dessert!
If you love Oreo recipes, you’ll love my Oreo cookie cake, Oreo cheesecake cookies, and Oreo brookies!
Table of Contents
Tips for Perfect Rolls
Use a kitchen scale. Baking with a scale is my #1 baking tip! If your dough is dense or dry, it’s almost always due to using too much flour.
Knead the dough properly. Through my experience as a pastry chef, I learned the key to the best cinnamon rolls is kneading the dough properly. Skipping this step can result in dense, heavy rolls instead of light and fluffy ones!
Don’t skip the black cocoa powder. This cocoa powder mimics the dark, rich flavor of Oreo cookies and makes them taste even more Oreo-like!
Ingredient Notes and Substitutions
Oreo cookies: You will need classic chocolate sandwich cookies for this recipe. You can also use holiday and specialty favors!
Instant yeast: Instant yeast is easier to work with and gives the rolls a more yeasty flavor. If you want to use active dry yeast, see my baking with yeast guide!
Black cocoa powder: This secret ingredient gives the cinnamon rolls a true Oreo flavor—I use it in my Oreo brownies for this reason, too! 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!
Recipe Instructions
Step 1: Make the tangzhong. Cook the water and flour in a pot over medium-low heat until it resembles a thick paste.
Step 2: Mix the dry ingredients. In a stand mixing bowl, add all of the dry ingredients.
Step 3: Mix in the wet ingredients. To the bowl, add the room-temperature egg, vanilla extract, tangzhong, and milk. Knead until a rough dough ball forms.
Step 4: Knead the dough. Knead in the butter one tablespoon at a time, then continue kneading until the dough looks smooth and feels tacky.
Step 5: Shape into a ball. Form the dough into a ball and return it to the mixing bowl, covering the top with plastic wrap. Let it rest; this will relax the gluten and make it easier to roll out.
Step 6: First rise. Cover the top with plastic wrap and place it in a warm place to rise for one hour or until doubled in size.
Step 7: Cut and fill the cinnamon rolls. Roll the dough into a rectangle with the longest side closest to you.
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.
Step 8: Second rise. 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 until doubled in size before baking.
Step 9: Make the cream cheese frosting. While the rolls are baking, make the cream cheese frosting.
Step 10: 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.
Storage, Reheating, and Freezing
Storage: Store leftovers in an airtight container at room temperature for 3-4 days. You can reheat them in the microwave or oven until warmed through.
Freezing: After they are filled and rolled, they can be frozen in an airtight container. Before baking, let them defrost in the fridge overnight, then let them double in size at room temperature before baking.
FAQs
Yes, you can use golden Oreos or any other flavor!
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.
Overproofing can cause them to deflate in the oven. Make sure you just let them rise until they double in size.
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 or using too much flour can result in a dense texture.
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
Ingredients
For the Tangzhong
- 3/4 cup water
- 1/4 cup all-purpose flour
For the Dough
- 8 oreo cookies
- 3 1/2 cups all-purpose flour , *see notes for measuring below*
- 1/3 cup granulated sugar
- 1/4 cup Oreo cookie crumbs
- 2 teaspoon instant yeast
- 3/4 teaspoon fine sea salt
- 1/2 cup whole milk , warm
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- Tangzhong from recipe above
- 4 tablespoon unsalted butter, room temperature
For the Filling
- 2/3 cup dark brown sugar or light brown sugar
- 4 tablespoons unsalted butter, room temperature
- 1/3 cup Oreo cookie crumbs
- 1 tbsp 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 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.3/4 cup (155 g) water, 1/4 cup (32 g) all-purpose flour
- In a stand mixing bowl, mix together the flour, sugar, yeast, oreo crumbs, and salt until combined.3 1/2 cups (460 g) all-purpose flour, 1/3 cup (63 g) granulated sugar, 2 teaspoon instant yeast, 3/4 teaspoon fine sea salt, 1/4 cup (26 g) 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.1/2 cup (121 g) whole milk, 1 (50 g) large egg, 1/2 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 (56 g) 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 14×18 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.2/3 cup (90 g) dark brown sugar or light brown sugar, 4 tablespoons unsalted butter, 1 tbsp black cocoa powder, 1/4 teaspoon ground cinnamon, 1/3 cup (33 g) Oreo cookie crumbs
- Use an offset spatula to evenly spread the cookies and cream filling over the dough leaving a 1/2 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 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!
We usually make regular cinnamon rolls. Adding Oreo to it is very clever! Kids loved it
These were so easy and unreal good!
I’ve been on a big cinnamon roll kick and got a little sick of the basic and wanted to venture out,..
My husband is obsessed with anything cookies and cream…and these did not disappoint!
Adding to my regular rotation !
I ❤ this recipe and all your cinnamon roll recipes!
Easy and amazing! I absolutely love this recipe, it is perfection I even shared it with a friend! This is amazing. More people should know about this! It’s giving master chef vibes.