Oreo Cookies and Cream Cinnamon Rolls
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!
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 9x13 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!
- 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 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.
- 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.
- 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.
- 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.
- Spread over the cinnamon rolls and sprinkle with extra cookie crumbs if desired and enjoy!
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.
