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
Why Youāll Love This Recipe
- Great for Brunch – 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 is that this recipe contains oreo cookies!
- Prep Ahead – These oreo cinnamon rolls can rise in the refrigerator overnight so that they are ready to bake in the morning!
- Family Favorite – Even the pickiest of eaters will love this one! I mean what is not to love about a sweet breakfast dish with oreos?
Serving Suggestions
Serve these oreo cinnamon rolls as a part of your favorite brunch spread. I like to serve them with Perfect Crispy Baked Bacon and Air Fryer Breakfast Potatoes. A Spinach Feta and Sun Dried Tomato Quiche or this Turkey Sausage Tomato and Goat Cheese Breakfast Casserole would also pair well as a savory addition.
ingredients and Ingredient Substitutions
- Whole milk – I definitely recommend whole milk for the creamiest and best results
- Active dry yeast – This will make your oreo cinnamon rolls light and fluffy
- Butter – Butter is added to the base, filling, and topping to make this dish extra rich
- All purpose flour – All purpose flour brings the dough to the right consistency
- Sugar – Adds the initial sweetness to this dish
- Eggs – Eggs bind the whole mixture together
- Salt – A sprinkle of salt helps bring out all the flavors in this breakfast dish.
- Cream Cheese – Makes this dish creamy (and delicious!)
- Oreos – Oreos are the star of this recipe, but if you want to make this dish a different flavor, feel free to use chocolate chip cookies or cookie dough crumbles.
- Powdered sugar – This makes the topping extra sweet!
How to make
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 of the bowl, 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 8 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 cinnamon 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!
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!
Email Recipe for Later
Recipe
Cookies and Cream Cinnamon Rolls
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
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
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.
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