Oreo Cinnamon Rolls with Cream Cheese Frosting (Cookies and Cream Dream!)

These Oreo Cinnamon Rolls with Cream Cheese Frosting are a decadent and delicious twist on classic cinnamon rolls! They combine the soft, fluffy texture of homemade cinnamon rolls with the irresistible flavor of Oreo cookies, both in the dough and in the filling. And the tangy cream cheese frosting? It’s the perfect finishing touch. I love how these rolls are a fun and unique treat that’s perfect for breakfast, brunch, or dessert. Get ready for a flavor combination that will blow you away!

Why You’ll Love These Oreo Cinnamon Rolls

• Cookies and Cream Flavor: The combination of Oreo cookies and cinnamon rolls is a match made in heaven.
• Soft and Fluffy: The dough, made with a Tangzhong method, is incredibly soft and fluffy.
• Rich and Creamy Frosting: The cream cheese frosting adds a tangy and creamy element that complements the rolls perfectly.
• Fun and Unique: These rolls are a fun and unexpected twist on a classic treat.
• Perfect for Special Occasions: They’re sure to impress your family and friends.

Ingredients for Cookies and Cream Cinnamon Rolls

Here’s what you’ll need to make these decadent rolls. The full list with measurements is in the recipe card below.

Tangzhong

• Water (Liquid)
• All-purpose flour (Dry Ingredient)

Dough

• Oreo cookies (Cookies)
• All-purpose flour (Dry Ingredient)
• Granulated sugar (Sweetener)
• Oreo cookie crumbs (Cookie Crumbs)
• Instant yeast (Leavening Agent)
• Fine sea salt (Seasoning)
• Whole milk, warm (Dairy)
• Large egg, room temperature (Binder)
• Vanilla extract (Flavoring)
• Tangzhong (from recipe above)
• Unsalted butter, room temperature (Fat)

Filling

• Dark brown sugar or light brown sugar (Sweetener)
• Unsalted butter, room temperature (Fat)
• Oreo cookie crumbs (Cookie Crumbs)
• Black cocoa powder (Flavoring)
• Ground cinnamon (Spice)

Icing

• Unsalted butter, softened (Fat)
• Cream cheese, softened (Dairy)
• Powdered sugar (Sweetener)
• Heavy cream (Dairy)
• Oreo Crumbs

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Cookies and Cream Cinnamon Rolls as is, but here are a few ideas for variations:

• Different Cookies: Use different flavors of Oreo cookies, like Golden Oreos or Mint Oreos.
• Add Chocolate Chips: Stir in some mini chocolate chips to the filling or sprinkle them on top of the frosting.
• Different Frosting: Use a simple vanilla glaze or a chocolate ganache instead of cream cheese frosting.
• Add Nuts: Sprinkle some chopped pecans or walnuts over the filling before rolling up the dough.

How to Make Cookies and Cream Cinnamon Rolls

Let me show you how to make these amazing Cookies and Cream Cinnamon Rolls:

Prepare Baking Pan and Oreos

1. Line a 9×13 baking pan
2. Process the cookies

Make the Tangzhong

1. In a small saucepan, I whisk together the water and all-purpose flour for the Tangzhong.
2. I cook over medium heat, whisking constantly, for 4-5 minutes, until the mixture is a paste-like slurry.
3. I scrape it into a bowl and set it aside until ready to use.

Make the Dough

1. In a stand mixing bowl, I mix together the flour, sugar, yeast, Oreo crumbs, and salt until combined.
2. I add the egg, milk, vanilla extract, and the prepared Tangzhong to the bowl.
3. I knead on low speed with the dough hook for 2 minutes, until it forms a shaggy dough ball.
4. With the mixer running on low, I add the softened butter, 1 tablespoon at a time, letting it fully incorporate into the dough before adding more.
5. Once all the butter is added, I 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, I add flour one tablespoon at a time. If the dough seems dry, I add half a tablespoon of milk at a time.

First Rise

1. With lightly buttered hands, I remove the dough from the bowl and pull the sides down into the bottom center to create a smooth round ball.
2. I place the dough seam side down into a large, lightly buttered bowl.
3. I cover it with plastic wrap and let it rise in a warm place for about 45-60 minutes, or until doubled in size.

Prepare the Filling

1. While the dough is rising, I make the filling. In a small bowl, I combine the softened butter, brown sugar, black cocoa powder, cinnamon, and Oreo crumbs until smooth.

Assemble the Rolls

1. I roll the dough out on a very lightly floured surface into a 14×18 inch rectangle, with the long side closest to me.
2. I 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.
3. Using a pizza cutter or sharp knife, I cut twelve, 1 ½-inch strips.
4. I roll each strip away from me.
5. I pinch the end of the strip to the rest of the roll, this will prevent the filling from leaking out.
6. Then I transfer them to the prepared baking pan.

Second Rise

1. I cover the pan with plastic wrap and set it in a warm place to rise until doubled in size, about 45-60 minutes.

Bake

1. I preheat the oven to 325°F (163°C).
2. I bake for 20-25 minutes, or until the tops are golden brown.

Cool and Make Frosting

1. I remove the rolls from the oven and let them cool on a wire rack while I make the frosting.
2. I combine the softened cream cheese and butter in a bowl.
3. Then, I mix in the powdered sugar.
4. Once combined, I whisk in the cream until the frosting is smooth.

Frost and Serve

1. I spread the frosting over the slightly cooled cinnamon rolls.
2. I sprinkle with extra cookie crumbs, if desired.
3. I serve

Tips and Tricks for the BEST Cinnamon Rolls

Here are my secrets for making these cinnamon rolls truly exceptional:

• Tangzhong Method: The Tangzhong method (cooking a small portion of flour and water into a paste) creates incredibly soft and fluffy rolls.
• Room Temperature Ingredients: Using room temperature butter, eggs, and milk helps the ingredients emulsify properly.
• Don’t Overwork the Dough: Knead the dough just until it’s smooth and elastic. Overworking can make the rolls tough.
• Roll Tightly: Rolling the dough tightly helps to create those beautiful cinnamon swirls.
• Use Dental Floss: Unflavored dental floss is a great tool for cutting the cinnamon roll dough cleanly without squishing the rolls.

How to Serve

These Cookies and Cream Cinnamon Rolls are best served:

• Warm: Enjoy them warm, with the frosting melting into all the nooks and crannies.
• Breakfast or Brunch: The perfect centerpiece for a special breakfast or brunch.
• Dessert: They’re also delicious served as a dessert.

Make Ahead and Storage

• Overnight Rise: You can prepare the dough and let it rise in the refrigerator overnight. In the morning, roll out the dough, fill, shape, and proceed with the second rise and baking.
• Storage: Store leftover frosted cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
• Freezing: Freeze for longer storage.

FAQs about Cookies and Cream Cinnamon Rolls

• Can I make this without a stand mixer?
  • Yes, you can knead the dough by hand.
• Can I use a different type of frosting?
  • Yes, you can use a simple vanilla glaze or a chocolate ganache instead of cream cheese frosting.
• Can I make them without the oreo?
  • Yes, you can

Enjoy these decadent and delicious Cookies and Cream Cinnamon Rolls with Cream Cheese Frosting! They’re a fun and flavorful twist on a classic treat.

Cookies and Cream Cinnamon Rolls

• Author: Caoimhe Byrne
• Prep Time: 2hours 30minutes
• Cook Time: 20minutes
• Total Time: 2 hours 50 minutes
• Yield: 12 1x
• Category: Breakfast, Brunch, Dessert
• Cuisine: American

Print Recipe

Pin Recipe

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Description

These Cookies and Cream Cinnamon Rolls are a decadent twist on classic cinnamon rolls. They feature a soft, enriched dough swirled with a dark, Oreo-infused filling and topped with a creamy, rich frosting and extra Oreo crumbs.

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Ingredients

Scale 1x2x3x

For the Tangzhong:

• 3/4 cup water
• 1/4 cup all-purpose flour

For the Dough:

• 8 Oreo cookies, finely processed into crumbs (about 1/2 cup)
• 3 1/2 cups all-purpose flour (see notes for measuring)
• 1/3 cup granulated sugar
• 1/4 cup Oreo cookie crumbs (from the 8 Oreos above)
• 2 teaspoons instant yeast
• 3/4 teaspoon fine sea salt
• 1/2 cup whole milk, warmed (105-115°F / 40-46°C)
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• Prepared Tangzhong (from above)
• 4 tablespoons unsalted butter, room temperature

For the Filling:

• 2/3 cup packed dark brown sugar (or light brown sugar)
• 4 tablespoons unsalted butter, room temperature
• 1/3 cup Oreo cookie crumbs
• 1 tablespoon black cocoa powder (optional, for a darker color and deeper chocolate flavor)
• 1/4 teaspoon ground cinnamon

For the Icing:

• 4 tablespoons unsalted butter, softened
• 1 ounce cream cheese, softened
• 1 cup powdered sugar (confectioners’ sugar)
• 3 tablespoons heavy cream
• Oreo cookie crumbs or chopped Oreos, for topping (optional)

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Instructions

• Prepare Baking Pan: Line a 9×13-inch baking pan with parchment paper. Set aside.
• Make Oreo Crumbs: Process 8 Oreo cookies in a food processor until they are fine crumbs. You should have about 3/4 cup total. Set aside 1/4 cup of these crumbs for the dough, and 1/3 cup for the filling.
• Make the Tangzhong: In a small saucepan, whisk together the water and 1/4 cup of all-purpose flour. Cook over medium heat, whisking constantly, until the mixture thickens into a paste-like slurry (about 4-5 minutes). The consistency should be similar to pudding. Remove from heat and scrape the tangzhong into a small bowl. Let it cool slightly while you prepare the other ingredients.
• Combine Dry Ingredients (Dough): In the bowl of a stand mixer fitted with the dough hook attachment, combine the 3 1/2 cups of all-purpose flour, granulated sugar, 1/4 cup of Oreo crumbs, instant yeast, and fine sea salt. Whisk to combine.
• Add Wet Ingredients (Dough): Add the warmed milk, room temperature egg, vanilla extract, and the slightly cooled tangzhong to the dry ingredients.
• Knead Dough (Initial): Knead on low speed with the dough hook for 2 minutes, or until a shaggy dough ball forms.
• Add Butter: With the mixer running on low speed, add the softened butter, 1 tablespoon at a time, letting each addition fully incorporate into the dough before adding the next.
• Knead Dough (Final): Once all the butter is added, continue kneading the dough on low speed for another 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should be slightly sticky and stick to the bottom of the bowl, but not the sides.
• Adjust Dough Consistency (If Needed): If the dough seems too wet and sticks to the sides of the bowl, add all-purpose flour, 1 tablespoon at a time, until it reaches the correct consistency. If the dough seems too dry, add milk, 1/2 tablespoon at a time.
• First Rise: Lightly grease a large bowl. With lightly buttered hands, remove the dough from the mixer bowl and shape it into a smooth ball by pulling the sides down and tucking them under. Place the dough ball, seam-side down, in the greased bowl. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 45-60 minutes, or until doubled in size.
• Prepare Filling: While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, brown sugar, 1/3 cup Oreo crumbs, black cocoa powder (if using), and cinnamon. Mix with a fork or your fingers until it forms a smooth paste.
• Roll Out Dough: After the first rise, lightly flour a clean work surface. Gently deflate the dough and turn it out onto the floured surface. Roll the dough out into a 14×18-inch rectangle, with the long side closest to you.
• Spread Filling: Use an offset spatula or the back of a spoon to spread the cookies and cream filling evenly over the rolled-out dough, leaving a 1/2-inch border clean along the top and bottom long edges.
• Cut Strips: Use a pizza cutter or a sharp knife to cut the dough lengthwise into 12 equal strips (about 1 1/2 inches wide).
• Roll into Rolls: Starting at one end, tightly roll up each strip of dough. Pinch the end of the strip to the roll to seal it. This will help prevent the filling from leaking out.
• Place in Pan: Place the rolled cinnamon rolls, cut-side up, in the prepared 9×13-inch baking pan.
• Second Rise: Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for 45-60 minutes, or until doubled in size and puffy.
• Preheat Oven: While the rolls are rising for the second time, preheat your oven to 325°F (163°C).
• Bake: Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.
• Cool Slightly: Remove the rolls from the oven and let them cool in the pan on a wire rack for at least 10 minutes before frosting.
• Make Frosting: While the rolls are cooling, prepare the frosting. In a medium bowl, beat together the softened butter and softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating until combined. Whisk in the heavy cream until the frosting is smooth and spreadable.
• Frost and Garnish: Spread the frosting evenly over the slightly cooled cinnamon rolls. Sprinkle with extra Oreo crumbs or chopped Oreos, if desired. Serve warm.

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Notes

• Measuring Flour: For the most accurate results, measure flour by weight using a kitchen scale. If you don’t have a scale, use the spoon-and-level method: fluff the flour in the container, spoon it into the measuring cup, and level off the excess with a straight edge. Do not pack the flour into the measuring cup.
• Tangzhong: The tangzhong method (cooking a small portion of flour and water into a paste) creates a softer, moister, and longer-lasting cinnamon roll.
• Milk Temperature: Make sure the milk is warm, but not hot, to activate the yeast. It should be between 105-115°F (40-46°C).
• Rising Time: Rising times may vary depending on the temperature of your kitchen.
• Black Cocoa Powder: Black cocoa powder adds a deep, dark color and intense chocolate flavor to the filling. You can substitute it with regular unsweetened cocoa powder, but the color and flavor will be slightly different.
• Storage: Store in the fridge