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–+ servings
cookies and cream cinnamon rolls with cream cheese icing.
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5 from 11 votes

Cookies and Cream Cinnamon Rolls

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.

Ingredients

For the Tangzhong

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
US Customary - Metric

Instructions

  • Line a 9x13 baking pan with parchment paper. Set aside.
  • Process the chocolate sandwich cookies in a food processor until fine crumbs. Set aside.
  • 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.
  • In a stand mixing bowl, mix together the flour, sugar, yeast, oreo crumbs, and salt until combined.
  • 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.
  • 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.
  • 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.
  • 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.
  • Spread over the cinnamon rolls and sprinkle with extra cookie crumbs if desired and enjoy!

Notes

Step-by-step process photos are provided above, in the body of this post.
    • 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 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!
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.