Cookies and Cream Cinnamon Rolls
This Cookies and Cream Cinnamon Rolls recipe is a delicious twist on the classic breakfast treat. Made with a decadent cream cheese and cookie filling, these cinnamon rolls are sure to become a new favorite.
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There is nothing quite like the comforting smell of freshly baked cinnamon rolls filling your kitchen. Loaded with fluffy dough, creamy frosting, and chocolate cookie crumbs, these oreo cinnamon rolls are bound to be your next favorite dessert!
If you love Cinnamon Roll recipes, then next you should try this recipe for Sourdough Discard Cinnamon Roll, Red Velvet Cinnamon Roll or this Strawberry Cinnamon Rolls recipe.
Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Oreo Crumbs – The star ingredient that adds a cookie and cream twist to the classic cinnamon roll.
- Milk – Either whole or 2% milk will work in this recipe, but we recommend using whole milk for a richer flavor.
- Active Dry Yeast – This is what helps the dough rise and creates those fluffy layers in the rolls.
- Granulated Sugar – A sweetener that feeds the yeast and gives the rolls their signature sweetness.
- Butter – Softened butter adds moisture and richness to the dough. Make sure it’s unsalted as we’ll be adding salt separately.
- Salt – A pinch of salt helps to balance out the sweetness and enhance the flavor of the rolls.
- Eggs – These add richness and structure to the dough. Make sure they’re at room temperature for easier incorporation into the mixture.
- All-Purpose Flour – The base of the dough provides structure and stability.dough’s sweetness
- Cream Cheese – Along with butter, cream cheese makes up the delicious frosting on top of these rolls.
- Powdered Sugar – This will sweeten and thicken the frosting to make it spreadable.
- Vanilla Extract – A small amount will add depth of flavor to both the dough and the frosting.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: In a mixing bowl, combine flour and yeast. Set aside.
Step 2: In a saucepan, heat the milk, butter, sugar, and salt. Remove from the heat and stir in butter. Add the milk mixture to the flour and yeast.
Step 3: Mix on low, using a regular paddle, adding the eggs one at a time.
Step 4: Beat the dough and add in the remaining flour. Transfer dough to a bowl and cover. Allow dough to rise then punch down and put on a floured surface.
Step 5: For the filling. Beat the cream cheese and butter until combined. Add the sugar and beat until creamy.
Step 6: Roll the Dough out to a rectangular shape. Sprinkle cream cheese and cookie mixture. Roll the dough up slowly and Seal the long edge by pinching it shut.
Step 7: Cut the dough into 12 even slices. Place each roll in a large bar pan and bake.
Step 8: While the rolls bake, prepare the icing. Once the rolls are done, spread them with Icing.
TIP: Before allowing the final rise, rolls may be tightly covered and placed in the refrigerator for up to 24 hours. Remove from the refrigerator and allow to rise before baking.
Storage
Storage – Store your leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. Alternatively, transfer them to the fridge, where they’ll last up to 5 days.
Freezer – Wrap each roll tightly in plastic wrap and place them in a freezer-safe airtight container. They can be frozen for up to 2 months.
Reheating – Reheat individual rolls in the microwave for 20–30 seconds. For multiple rolls, cover them with foil and warm them in the oven at 300°F for 10–15 minutes.
Wendy’s Tips for Fluffy Cinnamon Rolls
- Always use room-temperature ingredients for the best texture in your rolls.
- For an extra gooey result, pour heavy cream over the rolls just before baking!
- Use a rolling pin to evenly spread out the dough for consistent thickness.
- For light and fluffy dough, avoid adding too much flour. Stick with the lower end of the cups of flour range initially.
What to Serve With Cookies and Cream Cinnamon Rolls
- A scoop of Ice cream for a decadent dessert twist.
- A hot cup of cappuccino or Caramel Brulee latte for classic coffee lovers.
- Fresh berries or sliced fruit to balance the rich flavor of the rolls.
FAQs
Absolutely! Use a large bowl and mix the dough with a wooden spoon or clean hands, then knead it on a floured surface.
Yes! Golden Oreos make a fantastic option if you’d like a lighter vanilla flavor.
Cookies and Cream Cinnamon Rolls
Equipment
- Mixing Bowl
- Sauce pan
- mixer
- Sheet pan
Ingredients
DOUGH:
- 4 cups flour
- 2 ¼ teaspoons active dry yeast
- 1 cup milk
- ⅓ cup unsalted butter
- ⅓ cup sugar
- ½ teaspoon salt
- 2 eggs room temperature
FILLING:
- 8 ounces cream cheese room tempeature
- ¼ cup unsalted butter softened
- ¼ cup granulated sugar
- 1 ½ cup Oreo crumbs about 14 chocolate cookies
ICING:
- 4 ounces cream cheese room temperature
- ¼ cup unsalted butter room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cup powdered sugar sifted
- 2 to 3 tablespoons milk
- ¼ cup Oreo crumbs plus additional for garnish
Instructions
- In a mixing bowl, combine 1 ½ cups flour and yeast. Set aside.
- In a saucepan, heat the milk, ⅓ cup butter, sugar, and salt until 120 degrees F. Remove the saucepan from the heat and stir until the butter is melted. Add the milk mixture to the flour and yeast.
- Mix on low, using a regular paddle, adding the eggs one at a time.
- Change the mixer attachment to the dough hook. Beat the dough at low, adding the remaining flour a little at a time. Increase speed to medium until a soft dough forms, approximately 3 minutes.
- Transfer the dough to a lightly greased bowl, turning once to coat both sides. Cover with a clean dish towel.
- Allow the dough to rise in a warm place until doubled, about 1 ½ hours.
- Punch the dough down and turn out onto a floured surface. Cover and allow to rest for 5 to 10 minutes.
- To make the filling: Beat the cream cheese and butter until combined. Add the sugar and beat until creamy, scraping down as needed.
- Roll the dough into a rectangle, approximately 20 inches by 10 inches. Sprinkle with the cream cheese filling mixture, leaving a 1-inch space on one long edge without filling. Over the creamy filling, sprinkle the crushed cookies.
- Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much. Seal the long edge by pinching it shut.
- Cut the dough into 12 even slices by cutting the dough in half, cutting those halves in half and then the quarters into three slices each.
- Place each roll in a large bar pan sprayed with non-stick cooking spray, allowing about one inch between them. Cover and allow to rise in a warm place for about 40 minutes or until doubled.
- TIP: Before allowing the final rise, rolls may be tightly covered and placed in the refrigerator for up to 24 hours. Remove from the refrigerator and allow to rise before baking.
- Bake at 350 degrees for 25 to 30 minutes.
- While the rolls bake, prepare the icing as follows: Beat the cream cheese, butter, and vanilla, stirring until well blended. Stir in the powdered sugar and then add the milk a little at a time until reaching the desired consistency. Fold in ¼ cup cookie crumbs.
- Remove rolls from the oven and spread with icing. Top with additional cookie crumbs.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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