Above view of cookies and cream cinnamon rolls topped with cream cheese frosting and crushed oreos

Cookies and Cream Cinnamon Rolls

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

Recipe By: Madeline
Prep: 45 minutesCook: 30 minutesTotal: 3 hours 45 minutes
Servings: 12 servings 1x


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 8oz 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


  1. Add the yeast to the warm milk and let it bloom 5-10 minutes while you prep the rest of the ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Using a warm serrated knife cut the log into 12 even 2 inch wide rolls.
  8. 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.
  9. 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.
  10. 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!
  11. Remove from the oven and allow to cool.
  12. 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!
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.