Cookies And Cream Cinnamon Rolls

Gooey and sweet Cookies and Cream Cinnamon Rolls stuffed with crushed Oreos and cocoa powder, and coated with cream cheese frosting. Comforting and decadent, a batch of these Oreo cinnamon rolls is truly worth your time and effort! Ready in just 7 steps, overnight option provided!

Cookies And Cream Cinnamon Rolls

I used my master cinnamon roll recipe to bring you guys a batch of Cookies And Cream Cinnamon Rolls that really hits the spot.

If you love cookies and cream-flavored treats and baked goods, these should be pretty high up on your “to-bake” list. I’ll tell you why.

Why you’ll love these:

• Actually gooey. When I say “gooey”, I mean it. None of that dry cinnamon roll dough bs here. This dough rises perfectly, is pillowy-soft, and will give you a batch of cinnamon rolls that is actually gooey and worth making at home.
• Cookies and cream filling. It doesn’t get any more cookies and cream-flavored than this: crushed Oreos for the actual “cookie” flavor, cocoa powder to boost the chocolate flavor, and vanilla extract to get that hint of Oreo filling, and of course butter and sugar.
• Easy to make. Throw all the ingredients into a bowl and there’s your dough! No yeast proofing or over-complicated steps.
• Overnight option. Want them fresh out of the oven on Sunday morning? I’ll give you an overnight option that will help you do just that!
• Cream cheese frosting. Last but not least, this recipe comes with the perfect cream cheese frosting: creamy, thick, and perfectly sweet.

Ingredients for Cookies And Cream Cinnamon Rolls

• Instant yeast. If you’ve never worked with yeast before, don’t worry, this is just another ingredient to add to the bowl, it doesn’t involve any extra steps! I recommend reading my Beginner’s Guide to Baking with Yeast if you have any questions!
• Milk. You want to use warm milk so it can activate the yeast. Make sure it’s *warm*, not hot or cold or the yeast won’t work. Again, feel free to refer back to my yeast guide if you have questions!
• Sugar. You want to use white granulated sugar for the dough.
• Eggs for structure.
• Vanilla extract for flavor.
• Salt for flavor.
• All-purpose flour.
• Butter for the dough to promote softness and extra flavor. Use unsalted. You want to make sure you have enough for the dough, as well as for the filling and frosting.
• Oreos. I recommend using Oreos but you can also use off-brand Oreos and call it a day, as long as you enjoy the flavor. You need Oreos for the filling and for topping.
• Brown sugar for the filling. It wouldn’t be cinnamon rolls without the brown sugar filling, right?!
• Cocoa powder for the filling, to boost the chocolate flavor. Use unsweetened.
• Cream cheese for the frosting.
• Powdered sugar for the frosting.+

How to make Cookies And Cream Cinnamon Rolls

STEP 1: Make the dough. This is really easy. Simply add the add the milk, yeast, sugar, egg, vanilla extract, salt, and flour to a bowl or the bowl of a stand-mixer. Mix until a dough starts forming and pulling away from the sides. Then add in the butter (adding it in last makes the dough so much softer!) and keep mixing or kneading by hand until the dough is mostly smooth and elastic.

STEP 2: Let rise. Place the dough in a clean bowl greased with vegetable oil, cover with a clean kitchen towel or plastic wrap and allow to rise until double in size.

STEP 3: Prepare the filling. Mix melted butter, crushed Oreos, brown sugar, cocoa powder, and vanilla extract until combined. Set aside.

STEP 4: Assemble the cinnamon rolls. Punch down the dough to release any air bubbles. Transfer the dough over to a lightly floured surface and roll it out into a rectangle. Use a spatula to spread the prepared Oreo filling on top of the rolled out dough. Starting on the longer end, roll the dough up into a log, then use dental floss to slice the cinnamon rolls. To do that, simply slide the floss under the log, take both ends of the floss, cross them over the top of the log, and pull on the ends to slice 12 rolls.

STEP 5: Let rise again. Place the cinnamon rolls in a greased baking dish, cover with with a clean kitchen towel or plastic wrap and allow to rise until double puffy. Meanwhile, preheat the oven.

STEP 6: Bake until golden on top. A toothpick inserted in the center of one of the central rolls (right in the dough, not where the filling is) should come out dry. Remove from the oven, and allow to cool down until warm. Meanwhile, make the frosting.

STEP 7: Make the cream cheese frosting. In a medium bowl, add the cream cheese, powdered sugar, melted butter, milk, and vanilla, and mix until combined and smooth. Pour the frosting over the top of the cinnamon rolls when they’re still warm so it can melt into the rolls. Use a spatula to spread the frosting over the rolls, top with crushed Oreos, and enjoy!

Can I make these Oreo cinnamon rolls overnight?

Yes! To make these overnight, follow the recipe through “step 2” then place the covered bowl in the refrigerator to rise overnight. The next morning, take the bowl out of the refrigerator, allow the dough to come to room temperature (about 40-60 minutes sitting on the counter), then follow the recipe starting with step “step 3”.

How can I store cinnamon rolls?

I recommend storing these at room temperature for 1-2 days, unless your kitchen is very hot, in that case I recommend storing them in an air-tight container in the refrigerator for up to 3-4 days, or in the freezer for up to 6 months.

In any case, do keep in mind that all baked goods are best when eaten fresh and straight out of the oven because they tend to naturally dry up overtime. When refrigerated, baked goods tend to dry up even quicker.

Your best option (if not eating these within 1-2 days at room temp) would be to freeze any leftovers, and microwave them when you’re ready to eat them.

HAPPY BAKING!! I hope you’ll love Cookies n Cream Cinnamon Rolls aka Oreo Cinnamon Rolls as much as I do!

PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘

More Baked Goods You’ll Love:

• Pan De Coco (All-Coconut Buns)
• Rosca De Reyes (Latin American Three Kings Cake)
• Bavarian Cream Donut (Better Than Dunkin)
• White Chocolate Blueberry Bread Pudding

Cookies And Cream Cinnamon Rolls

Damn, Spicy! @ www.damnspicy.com

Gooey and sweet Cookies And Cream Cinnamon Rolls stuffed with crushed Oreos and cocoa powder and coated with cream cheese frosting. Comforting and decadent, a batch of these Oreo cinnamon rolls is truly worth your time and effort! Ready in just 7 steps, overnight option provided!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Course Breakfast

Cuisine American

Servings 12 cinnamon rolls

Ingredients

  

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For The Dough

• 1 cup (250 ml) whole milk (warm, between 90-100F)
• 2 and 1/4 tsp (7 g) instant yeast
• 1/2 cup (100 g) white granulated sugar
• 1 egg (room temperature)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 4 cups (500 g) all-purpose flour
• 1/4 cup (60 g) unsalted butter (room temperature)

For The Filling

• 1/2 cup (100 g) unsalted butter (softened)
• 3/4 cup (150 g) brown sugar
• 4 tbsp (30 g) unsweetened cocoa powder
• 1 and 1/2 to 2 tsp vanilla extract
• 5 Oreos (crushed into a sand-like texture)

For The Cream Cheese Frosting

• 4 oz (111 g) cream cheese
• 2 tbsp (30 g) unsalted butter (melted)
• 2 tbsp (30 ml) whole milk
• 1 tsp vanilla extract
• 1 cup (120 g) powdered sugar

For Topping

• 2-4 Oreos

Instructions

 

• Make the dough. In a large bowl or the bowl of a stand-mixer, add the milk, yeast, sugar, egg, vanilla extract, salt, and flour. Mix until a dough starts forming and pulling away from the sides of the bowl. Then add in the butter and keep mixing or kneading by hand until the dough is mostly smooth and elastic.
• Let rise. Place the dough in a clean bowl greased with vegetable oil, cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rise until double in size (about 60-90 minutes).
• Prepare the filling. Add the softened butter, brown sugar, cocoa powder, crushed Oreos, and vanilla extract to a medium bowl and mix until combined. Set aside.
• Assemble the cinnamon rolls. Grease a 9x13" (22x33 cm) baking dish with butter, and set aside. Punch down the dough to release any air bubbles. Transfer the dough over to a lightly floured surface and roll it out into a 24x15" (60x38 cm) rectangle. Use a spatula to spread the prepared Oreo filling on top of the rolled out dough. Starting on the longer end, roll up the dough into a log, then use dental floss to slice the cinnamon rolls. To do that, simply slide the floss under the log, take both ends of the floss, cross them over the top of the log, and pull on the ends to slice 12 rolls.
• Let rise again. Place the cinnamon rolls close together into your prepared baking dish. Cover the baking dish with a clean kitchen towel or plastic wrap and allow to rise until puffy. Meanwhile, preheat the oven to 350F (180C).
• Bake for 20-22 minutes or until golden on top. A toothpick inserted in the center of one of the central rolls (right into the dough, not where the filling is) should come out dry. Remove from the oven, and allow to cool down until warm. Meanwhile, make the frosting.
• Make the cream cheese frosting. In a medium bowl, add the cream cheese, melted butter, milk, vanilla, and powdered sugar, and mix until combined and smooth. Pour the frosting over the top of the cinnamon rolls when they're still warm so it can melt into the rolls. Use a spatula to spread the frosting over the warm rolls, top with extra Oreos and enjoy!

Notes

Overnight Instructions: follow the recipe through "step 2" then place the covered bowl in the refrigerator to rise overnight. The next morning, take the bowl out of the refrigerator, allow the dough to come to room temperature (about 40-60 minutes sitting on the counter) then follow the recipe starting with step "step 3".

Storing Instructions: store your cinnamon rolls at room temperature for 1-2 days, unless your kitchen is very hot, in that case store them in an air-tight container in the refrigerator for up to 3-4 days, or in the freezer for up to 6 months. Keep in mind that all baked goods are best when eaten fresh and straight out of the oven as they tend to naturally dry up overtime. When refrigerated, baked goods tend to dry up even quicker. Your best option (if not eating these within 1-2 days at room temp) would be to freeze any leftovers, and microwave them when you're ready to eat them.

Tried this recipe?Let us know how it was!