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 9x13 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 14x18 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.

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