Cookies and Cream Cinnamon Rolls

Cookies and Cream Cinnamon Rolls are a spin on the classic treat. They are made with a soft pastry dough and filled with a sweet cream cheese and Oreo filling.

Make-ahead

Beginner-friendly

You’ll Learn: The secret to fluffy homemade dough that holds up to rich fillings

Worth It: A reliable family favorite that even picky eaters love

Bonus: The kitchen smells fabulous

Replace cinnamon filling with a cream cheese oreo filling to make these delicious Cookies and Cream Cinnamon Rolls

There is nothing better than serving up a tray of warm cinnamon rolls to friends or family at brunch. The only thing that is better are these oreo cinnamon rolls.

The dough is a fluffy sweet dough that you can make ahead and then rest. Once the dough has doubled in size you can fill it with a cream cheese oreo filling and roll into individual rolls.

Then, you can let them rise in the fridge overnight so that they are ready to bake in the morning!! This holiday season wake your family up with the smell of bakery quality sweets!

Kitchen Tools

• Casserole dish – I use a 9×13 dish
• Mixing bowls
• Measuring cups and measuring spoons
• Liquid measuring cup
• Stand mixer – optional, but helpful
• Spatula or offset spatula for spreading filling

How to serve these cookies and cream cinnamon rolls

Serve these sweet oreo breakfast rolls as a part of your favorite brunch spread. I like to serve them with some bacon and eggs or any of the following recipes.

• Spinach Feta and Sun Dried Tomato Quiche
• Perfect Crispy Baked Bacon
• Air Fryer Breakfast Potatoes
• Turkey Sausage Tomato and Goat Cheese Breakfast Casserole

ingredients

• Whole milk
• Active dry yeast
• Butter
• All purpose flour
• Sugar
• Eggs
• Salt
• Cream Cheese
• Oreos
• Powdered sugar

Oreo Cinnamon rolls Ingredient substitutions

You can use this recipe as a base recipe to make all different flavors of sweet breakfast rolls. Replace the oreos with chocolate chip cookies or cookie dough crumbles to make a cookie dough cinnamon rolls.

Mix almond extract into the dough and replace the oreos with sprinkles to make birthday cake cinnamon rolls. Use the almond extract again and replace the oreos with toasted almonds to make sweet almond breakfast rolls.

How to make cookies and cream cinnamon rolls

Step 1: Prepare sweet pastry dough

To begin, add the yeast to the warm milk and let it bloom 5-10 minutes while you prep the rest of the ingredients. Then, add the sugar, melted butter, salt, and eggs to the yeast mixture in a stand mixer bowl and mix together with a wooden spoon.

Add in 4 cups of flour and mix again with the wooden spoon. If you don’t have a stand mixer, mix all of this together in a large mixing bowl.

Next, put the dough hook on your mixer and mix on medium speed for 8 minutes. If after 2-3 minutes your dough is sticking to the sides, gradually add in another 1/4 cup flour, allowing it to fully mix in.

Then, if it’s still sticking a lot, add another 1/4 cup. If you don’t have a stand mixer, knead the dough by hand on a floured countertop for at least at minutes. Keep kneading and adding more flour until the dough is smooth and even.

Step 2: Proof and Prepare oreo Filling

Once the 8 minutes is up, place your dough in a large greased bowl covered in plastic wrap or a warm kitchen towel, place in a warm spot in your kitchen for 1.5 hours, or until it’s doubled in size.

Then, make your filling by beating the cream cheese, butter, and brown sugar together with the paddle attachment until nice and whipped. Add in the crushed oreos and whip to combine. Set aside while the dough proves.

Step 3: Spread filling over dough and cut into 12 rolls

Next, roll the proved dough out to a rectangle that is about 10-12 inches tall and 24-26 inches long. Spread the filling out evenly over the dough. Roll it up long ways so you have a big log that is roughly 24 inches long.

Using a warm serrated knife cut the log into 12 even 2 inch wide rolls. Add them to a greased 9×13 casserole dish. They may be touching but the goal is to have a tiny bit of space between them so there is room to prove again.

Step 4: Prove rolls, bake and top with cream cheese frosting

Then, cover in plastic wrap or warm kitchen towel again and prove for 1 hour. If you want to let them prove overnight, cover the dish with plastic wrap and place in the fridge for up to 12 hours. Allow them to come to room temperature while you preheat the oven in the morning.

Preheat oven to 375F. Bake the rolls for 22-25 minutes, till they are golden brown. We don’t want to over bake them or they won’t be as soft! Remove from the oven and allow them to cool.

Using the paddle attachment once more, whip the cream cheese, butter, and vanilla and gradually add in the powdered sugar.

Whip on medium-high for about a minute to get it nice and fluffy. Top the rolls with this and cover in crumbled oreos!

Storage and reheating

Store these oreo rolls on the counter with a cover on top for up to 3 days. Or store in an airtight container in the fridge for up to 5 days.

Reheat one roll at a time in the microwave or toaster oven until it is warmed through and the icing is melting.

Check out these other sweet breakfast recipes!

• Spice Cake Recipe
• Pumpkin Challah French Toast
• Healthy Carrot Cake Muffins
• Oatmeal Chocolate Chip Banana Bread

This recipe was developed by Courtney Spiegl. You can find her on instagram @courtney_made.

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

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Recipe

Cookies and Cream Cinnamon Rolls

5 from 8 votes

Cookies and cream cinnamon rolls filled with a sweet oreo cream cheese filling.

Recipe By: Madeline

Prep: 45 minutes minutes

Cook: 30 minutes minutes

Print Review Pin It SaveSaved!

Servings: 12 servings

1x2x3x

Ingredients

• ▢ Dough Ingredients
• ▢ 1 cup whole milk at 110 degrees
• ▢ 2 1/4 tsp 1 packet active dry yeast
• ▢ 1/2 cup 1 stick butter, melted
• ▢ 1/3 cup sugar
• ▢ 1 tsp salt
• ▢ 2 eggs
• ▢ 4 cup all purpose flour plus more

Filling Ingredients

• ▢ 1 8 oz pack cream cheese soft
• ▢ 1/2 cup 1 stick butter, soft
• ▢ 1/2 cup brown sugar
• ▢ 1 cup crushed oreos I blitzed them in the food processor so they were completely crushed

Topping Ingredients

• ▢ 4 oz half a brick cream cheese, soft
• ▢ 1/2 cup 1 stick butter, soft
• ▢ 2 cups powdered sugar
• ▢ 1 tsp vanilla extract
• ▢ 5 oreos crumbled

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Instructions

• Add the yeast to the warm milk and let it bloom 5-10 minutes while you prep the rest of the ingredients.
• Add the sugar, melted butter, salt, and eggs to the yeast mixture in a stand mixer bowl and mix together with a wooden spoon. Add in 4 cups of flour and mix again with the wooden spoon. If you don’t have a stand mixer, mix all of this together in a large mixing bowl.
• Put the dough hook on your mixer and mix on medium speed for 8 minutes. If after 2-3 minutes your dough is sticking to the sides, gradually add in another 1/4 cup flour, allowing it to fully mix in. If it’s still sticking a lot, add another 1/4 cup. If you don’t have a stand mixer, knead the dough by hand on a floured countertop for at least at minutes. Keep kneading and adding more flour until the dough is smooth and even.
• Once the 8 minutes is up, place your dough in a large greased bowl covered in plastic wrap or a warm kitchen towel, place in a warm spot in your kitchen for 1.5 hours, or until it’s doubled in size.
• Make your filling by beating the cream cheese, butter, and brown sugar together with the paddle attachment until nice and whipped. Add in the crushed oreos and whip to combine. Set aside while the dough proves.
• Roll the proved dough out to a rectangle that is about 10-12 inches tall and 24-26 inches long. Spread the filling out evenly over the dough. Roll it up long ways so you have a big log that is roughly 24 inches long.
• Using a warm serrated knife cut the log into 12 even 2 inch wide rolls.
• Add them to a greased 9×13 casserole dish. They may be touching but the goal is to have a tiny bit of space between them so there is room to prove again.
• Cover in plastic wrap or warm kitchen towel again and prove for 1 hour. If you want to let them prove overnight, cover the dish with plastic wrap and place in the fridge for up to 12 hours. Allow them to come to room temperature while you preheat the oven in the morning.
• Preheat oven to 375F. Bake the rolls for 22-25 minutes, till they are golden brown (the internal temp in the center of the center rolls should be about 190F). We don’t want to over bake them or they won’t be as soft!
• Remove from the oven and allow to cool.
• Using the paddle attachment once more, whip the cream cheese, butter, and vanilla and gradually add in the powdered sugar. Whip on medium-high for about a minute to get it nice and fluffy. Top the rolls with this and cover in crumbled oreos!

Nutrition Information

Serving: 1g, Calories: 684kcal (34%), Carbohydrates: 79g (26%), Protein: 9g (18%), Fat: 38g (58%), Saturated Fat: 22g (138%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 122mg (41%), Sodium: 547mg (24%), Potassium: 183mg (5%), Fiber: 2g (8%), Sugar: 42g (47%), Vitamin A: 1194IU (24%), Vitamin C: 0.002mg, Calcium: 83mg (8%), Iron: 4mg (22%)

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.