Cookies and Cream Cinnamon Rolls

Cookies and Cream Cinnamon Rolls: A Delicious Twist on a Classic

Cinnamon rolls are a beloved treat, but if you’re looking for a creative spin on the classic, these Cookies and Cream Cinnamon Rolls are the perfect answer. Infused with the rich, chocolatey flavor of Oreos and topped with a luscious cream cheese icing, these cinnamon rolls are soft, decadent, and downright irresistible. Perfect for breakfast, brunch, or dessert, these rolls are sure to be a hit with Oreo lovers and cinnamon roll fans alike.

Ingredients:

For the Tangzhong:

• ¾ cup water
• ¼ cup all-purpose flour

For the Dough:

• 8 Oreo cookies
• 3 ½ cups all-purpose flour
• ⅓ cup granulated sugar
• ¼ cup Oreo cookie crumbs
• 2 teaspoons instant yeast
• ¾ teaspoon fine sea salt
• ½ cup whole milk, warm
• 1 large egg, room temperature
• ½ teaspoon vanilla extract
• Tangzhong from recipe above
• 4 tablespoons unsalted butter, room temperature

For the Filling:

• ⅔ cup dark brown sugar or light brown sugar
• 4 tablespoons unsalted butter, room temperature
• ⅓ cup Oreo cookie crumbs
• 1 tbsp black cocoa powder
• ¼ teaspoon ground cinnamon

For the Icing:

• 4 tablespoons unsalted butter, softened
• 1 ounce cream cheese, softened
• 1 cup powdered sugar
• 3 tablespoons heavy cream
• Oreo crumbs or chopped Oreos, for topping

Directions:

1. Prepare the Baking Pan
   Line a 9×13-inch baking pan with parchment paper and set aside.
2. Make the Oreo Crumbs
   Process the Oreo cookies in a food processor until fine crumbs form. Set these Oreo crumbs aside for later use in both the dough and the filling.
3. Create the Tangzhong
   In a small saucepan, whisk together ¾ cup water and ¼ cup all-purpose flour to create the Tangzhong. Cook over medium heat for 4-5 minutes until the mixture becomes a paste-like slurry. Remove from heat and set aside to cool.
4. Mix the Dough
   In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, Oreo crumbs, and salt. Add the egg, warm milk, vanilla extract, and the prepared Tangzhong. Mix on low speed for 2 minutes, allowing a shaggy dough to form.
5. Knead the Dough
   Gradually add the softened butter, one tablespoon at a time, and continue kneading the dough for 8-10 minutes until it becomes smooth and elastic.
6. First Rise
   Transfer the dough to a lightly buttered bowl, cover with plastic wrap, and let it rise in a warm spot for 45-60 minutes or until doubled in size.
7. Prepare the Filling
   In a small bowl, combine the softened butter, brown sugar, black cocoa powder, ground cinnamon, and Oreo crumbs. Mix until smooth and set aside.
8. Roll the Dough
   On a lightly floured surface, roll out the dough into a 14×18-inch rectangle. Spread the filling evenly over the dough, leaving a ½-inch border clean at the edges.
9. Form the Rolls
   Cut the dough into twelve 1½-inch strips. Roll each strip into a cinnamon roll shape, pinching the ends to secure the filling inside. Place the rolls in the prepared baking pan.
10. Second Rise
    Cover the baking pan with plastic wrap and let the rolls rise again for 45-60 minutes until doubled in size.
11. Bake the Rolls
    Preheat your oven to 325°F (163°C). Once the rolls have risen, bake them for 20-25 minutes, or until they are golden brown.
12. Prepare the Icing
    While the cinnamon rolls cool slightly, make the icing by mixing the softened cream cheese and butter until smooth. Gradually add the powdered sugar and whisk in the heavy cream until the icing is creamy and smooth.
13. Finish and Serve
    Spread the cream cheese icing over the warm rolls and top with extra Oreo crumbs or chopped Oreos. Serve warm and enjoy!

Recipe Summary:

• Prep Time: 25 minutes (plus rising time)
• Cooking Time: 25 minutes
• Total Time: 2 hours 10 minutes
• Calories: 380 kcal per roll
• Servings: 12 rolls

Tips for Perfect Cookies and Cream Cinnamon Rolls:

• Room Temperature Ingredients: Make sure your egg and butter are at room temperature to ensure the dough comes together smoothly.
• Tangzhong: This technique helps make the rolls extra soft and fluffy, so don’t skip this step!
• Even Rolling: Roll the dough into an even rectangle for uniform cinnamon rolls.

Why Make Cookies and Cream Cinnamon Rolls?

If you’re a fan of both Oreos and cinnamon rolls, this recipe is the ultimate mashup of two favorites. The soft, pillowy dough combined with the rich Oreo-infused filling makes for a delightful twist on the classic cinnamon roll. Plus, the cream cheese icing topped with extra Oreo crumbs adds an extra layer of indulgence that will have everyone reaching for seconds!

Cookies and Cream Cinnamon Rolls

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• Author: Dulcia
• Total Time: 2 hours 10 minutes
• Yield: 12 1x

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Description

These Cookies and Cream Cinnamon Rolls take traditional cinnamon rolls to the next level. Filled with a creamy Oreo cookie and brown sugar filling, each roll is soft, sweet, and indulgent. The rich black cocoa powder adds a deep chocolate flavor that pairs perfectly with the cookies and cream filling. And the best part? The rolls are topped with a decadent cream cheese icing and sprinkled with even more Oreo crumbs.

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Ingredients

Scale 1x2x3x

For the Tangzhong:
¾ cup water
¼ cup all-purpose flour
For the Dough:
8 Oreo cookies
3 ½ cups all-purpose flour
⅓ cup granulated sugar
¼ cup Oreo cookie crumbs
2 teaspoons instant yeast
¾ teaspoon fine sea salt
½ cup whole milk, warm
1 large egg, room temperature
½ teaspoon vanilla extract
Tangzhong from recipe above
4 tablespoons unsalted butter, room temperature
For the Filling:
⅔ cup dark brown sugar or light brown sugar
4 tablespoons unsalted butter, room temperature
⅓ cup Oreo cookie crumbs
1 tbsp black cocoa powder
¼ teaspoon ground cinnamon
For the Icing:
4 tablespoons unsalted butter, softened
1 ounce cream cheese, softened
1 cup powdered sugar
3 tablespoons heavy cream
Oreo crumbs or chopped Oreos, for topping

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Instructions

Line a 9×13-inch baking pan with parchment paper and set aside.
Process the Oreo cookies in a food processor until fine crumbs and set aside.
In a small saucepan, whisk together the water and all-purpose flour to make the Tangzhong. Cook over medium heat for 4-5 minutes until the mixture becomes a paste-like slurry. Set aside.
In the bowl of a stand mixer, combine the flour, sugar, yeast, Oreo crumbs, and salt.
Add the egg, warm milk, vanilla extract, and Tangzhong. Mix on low speed with the dough hook for 2 minutes until a shaggy dough forms.
Gradually add the softened butter, 1 tablespoon at a time, and continue kneading the dough for another 8-10 minutes until smooth and elastic.
Transfer the dough to a lightly buttered bowl, cover with plastic wrap, and let it rise in a warm spot for 45-60 minutes or until doubled in size.
Roll out the dough on a lightly floured surface into a 14×18-inch rectangle.
In a small bowl, mix the softened butter, brown sugar, black cocoa powder, cinnamon, and Oreo crumbs until smooth.
Spread the filling evenly over the dough, leaving a ½-inch border clean at the edges.
Cut the dough into twelve 1½-inch strips and roll each strip into a cinnamon roll shape. Pinch the ends to secure the filling.
Place the rolls in the prepared baking pan, cover with plastic wrap, and let them rise again for 45-60 minutes until doubled in size.
Preheat the oven to 325°F (163°C) and bake the cinnamon rolls for 20-25 minutes, or until golden brown.
While the rolls cool, prepare the icing by mixing the softened cream cheese and butter. Add powdered sugar and whisk in the heavy cream until smooth.
Spread the icing over the warm rolls and sprinkle with extra Oreo crumbs or chopped Oreos. Enjoy!

• Prep Time: 25 minutes (plus rising time)
• Cook Time: 25 minutes

Nutrition

• Calories: 380