Cookies and Cream Cinnamon Rolls are a sweet, indulgent twist on the classic cinnamon roll, combining the rich, crunchy flavor of Oreo cookies with the soft, fluffy texture of freshly baked rolls. The irresistible aroma of cinnamon and cocoa powder fills the kitchen as the dough rises, promising a decadent treat that’s perfect for breakfast, brunch, or dessert. These gooey rolls are made with a rich, buttery dough and filled with a heavenly combination of Oreo crumbs, dark brown sugar, and black cocoa powder, making every bite a chocolatey, creamy delight. The finishing touch is a luscious cream cheese frosting that adds just the right amount of sweetness, ensuring that each roll is as delectable as the last. Whether you’re a fan of cookies and cream or a lover of cinnamon rolls, these treats are sure to satisfy your sweet tooth and become a favorite in your baking repertoire.
PrintCookies and Cream Cinnamon Rolls: A Sweet, Gooey Delight
🌟 Cookies and Cream Cinnamon Rolls = pure bliss in every bite! 🍪🍩 These soft, gooey rolls bring together the perfect mix of cinnamon spice, creamy filling, and crunchy cookie pieces for a flavor explosion! 💥 Whether it’s for a special breakfast or an afternoon treat, these are guaranteed to bring joy. Ready to make your taste buds dance? 😋
#CookiesAndCreamCinnamonRolls 🍪🌀 #GooeyGoodness ❤️ #BakedPerfection 🍞 #IndulgentTreats 🍰 #CinnamonRolls 🍩 #DessertLovers 💕 #CookieCravings 🍪 #BreakfastBliss 🌞 #SweetSatisfaction 😋 #FreshBakedLove ✨
- Total Time: 50 minutes
- Yield: 12 rolls 1x
Ingredients
For the Tangzhong:
The tangzhong method is a technique that involves cooking flour and water together to form a paste, which helps retain moisture in the dough and makes the rolls extra soft. This step is essential for achieving the perfect cinnamon roll texture, ensuring each bite is tender and melt-in-your-mouth delicious.
- 3/4 cup water
- 1/4 cup all-purpose flour
For the Dough:
The dough is the heart of these cinnamon rolls, providing a soft, fluffy base that holds the filling and frosting. The addition of Oreo cookie crumbs in the dough enhances the flavor, giving the rolls a subtle chocolatey taste that pairs perfectly with the cinnamon filling.
- 8 Oreo cookies, crushed into crumbs
- 3 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup Oreo cookie crumbs
- 2 teaspoons instant yeast
- 3/4 teaspoon fine sea salt
- 1/2 cup whole milk, warm
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- Tangzhong from recipe above
- 4 tablespoons unsalted butter, softened
For the Filling:
The filling is the secret to making these cinnamon rolls so irresistible. A combination of dark brown sugar, Oreo crumbs, black cocoa powder, and cinnamon creates a deep, rich flavor that perfectly complements the soft dough.
- 2/3 cup dark brown sugar or light brown sugar
- 4 tablespoons unsalted butter, softened
- 1/3 cup Oreo cookie crumbs
- 1 tablespoon black cocoa powder
- 1/4 teaspoon ground cinnamon
For the Icing:
The cream cheese icing is the finishing touch that brings everything together. Its tangy, creamy texture balances the sweetness of the rolls, adding richness without overpowering the flavor.
- 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
Instructions
Step 1: Prepare the Tangzhong
Begin by preparing the tangzhong, a technique that helps keep the rolls moist and fluffy. In a small saucepan, combine 3/4 cup of water and 1/4 cup of all-purpose flour. Whisk them together until the mixture forms a smooth, paste-like consistency. Cook the mixture over medium heat, whisking constantly, for about 4-5 minutes. Once it thickens and reaches a paste-like consistency, remove the tangzhong from the heat and set it aside to cool.
Step 2: Make the Dough
In the bowl of a stand mixer, combine 3 1/2 cups of all-purpose flour, 1/3 cup of granulated sugar, 2 teaspoons of instant yeast, 1/4 cup of Oreo cookie crumbs, and 3/4 teaspoon of fine sea salt. Mix the dry ingredients until they’re well incorporated.
Next, add 1/2 cup of warm whole milk, 1 large egg (at room temperature), 1/2 teaspoon of vanilla extract, and the prepared tangzhong to the dry ingredients. Using the dough hook attachment, mix the ingredients on low speed for about 2 minutes until the dough forms a shaggy ball.
Now, add 4 tablespoons of softened unsalted butter, one tablespoon at a time. Allow each tablespoon of butter to fully incorporate into the dough before adding the next one. This helps achieve a smooth and buttery dough. Continue mixing the dough on low speed until it becomes smooth and elastic. If the dough feels too sticky or wet, add flour, one tablespoon at a time, until it comes together. If the dough is too dry, add a little milk, about half a tablespoon at a time.
Once the dough is smooth, remove it from the bowl and shape it into a round ball. Place it in a lightly buttered bowl, seam side down, and cover it with plastic wrap. Let the dough rise in a warm place for about 45-60 minutes, or until it has doubled in size.
Step 3: Roll Out the Dough
After the dough has risen, turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a 14×18 inch rectangle, with the long side facing you. The dough should be about 1/4 inch thick. Be sure to keep the surface lightly floured to prevent sticking.
Step 4: Make the Filling
In a small bowl, combine 2/3 cup of dark brown sugar (or light brown sugar), 4 tablespoons of softened unsalted butter, 1/3 cup of Oreo cookie crumbs, 1 tablespoon of black cocoa powder, and 1/4 teaspoon of ground cinnamon. Mix these ingredients together until they form a smooth paste. This will be the filling for your cinnamon rolls.
Step 5: Assemble the Cinnamon Rolls
Spread the Oreo filling evenly over the dough, leaving a 1/2 inch border at the top and bottom of the rectangle. Use an offset spatula to spread the filling smoothly over the dough, ensuring that each section is covered.
Once the filling is spread, it’s time to roll up the dough. Starting at the long edge of the rectangle, carefully roll the dough away from you into a tight cylinder. Be sure to pinch the seam at the end of the roll to prevent the filling from leaking out. After rolling the dough, use a pizza cutter or sharp knife to slice it into 12 equal pieces, each about 1 1/2 inches wide.
Step 6: Second Rise
Place the cinnamon rolls into a 9×13 inch baking pan lined with parchment paper. Be sure to arrange them so they’re snug against each other, which helps them rise evenly. Cover the pan with plastic wrap and let the rolls rise in a warm spot for 45-60 minutes, or until they’ve doubled in size.
Step 7: Bake the Cinnamon Rolls
Preheat the oven to 325°F (163°C). Once the cinnamon rolls have finished their second rise, remove the plastic wrap and place the pan in the preheated oven. Bake the rolls for 20-25 minutes, or until they’re golden brown on top. The aroma of cinnamon and cocoa will fill your kitchen, signaling that the rolls are ready to come out.
Step 8: Make the Frosting
While the cinnamon rolls are cooling, make the cream cheese frosting. In a medium bowl, combine 4 tablespoons of softened unsalted butter and 1 ounce of softened cream cheese. Using a hand mixer or stand mixer, beat the butter and cream cheese together until they’re smooth and creamy. Gradually add 1 cup of powdered sugar, mixing until combined. Finally, add 3 tablespoons of heavy cream and mix until the frosting is smooth and fluffy.
Step 9: Frost the Cinnamon Rolls
Once the cinnamon rolls have cooled slightly, spread the cream cheese frosting generously over the top of each roll. The frosting will melt into the warm rolls, adding a creamy, tangy layer of sweetness.
Step 10: Add the Finishing Touches
To finish off these Cookies and Cream Cinnamon Rolls, sprinkle some Oreo crumbs or chopped Oreos over the top of the frosting. This adds a crunchy texture and enhances the cookies and cream flavor of the rolls.
Notes
- Measuring Flour: For the best results, always measure your flour correctly. The spoon-and-level method is highly recommended. Fluff the flour with a spoon, then gently spoon it into your measuring cup and level it off with a knife. This prevents using too much flour, which can lead to dense, heavy rolls.
- Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature before using them in the recipe. This helps them blend more easily into the dough and frosting, resulting in a smoother texture.
- Butter the Pan: To prevent sticking and make it easier to remove the rolls after baking, be sure to butter the baking pan or line it with parchment paper.
- Adjusting Sweetness: If you prefer less sweetness, you can reduce the amount of powdered sugar in the frosting or fill the rolls with less sugar. The balance of sweetness in these rolls is key, but it can be adjusted according to your taste.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Ingredients Breakdown
Creating the perfect Cookies and Cream Cinnamon Rolls requires a blend of simple ingredients, with each one playing a key role in bringing this dessert together. From the tangy cream cheese frosting to the rich, chocolatey filling, the ingredients come together beautifully to create a treat that’s equal parts comforting and indulgent.
For the Tangzhong:
The tangzhong method is a technique that involves cooking flour and water together to form a paste, which helps retain moisture in the dough and makes the rolls extra soft. This step is essential for achieving the perfect cinnamon roll texture, ensuring each bite is tender and melt-in-your-mouth delicious.
- 3/4 cup water
- 1/4 cup all-purpose flour
For the Dough:
The dough is the heart of these cinnamon rolls, providing a soft, fluffy base that holds the filling and frosting. The addition of Oreo cookie crumbs in the dough enhances the flavor, giving the rolls a subtle chocolatey taste that pairs perfectly with the cinnamon filling.
- 8 Oreo cookies, crushed into crumbs
- 3 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup Oreo cookie crumbs
- 2 teaspoons instant yeast
- 3/4 teaspoon fine sea salt
- 1/2 cup whole milk, warm
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- Tangzhong from recipe above
- 4 tablespoons unsalted butter, softened
For the Filling:
The filling is the secret to making these cinnamon rolls so irresistible. A combination of dark brown sugar, Oreo crumbs, black cocoa powder, and cinnamon creates a deep, rich flavor that perfectly complements the soft dough.
- 2/3 cup dark brown sugar or light brown sugar
- 4 tablespoons unsalted butter, softened
- 1/3 cup Oreo cookie crumbs
- 1 tablespoon black cocoa powder
- 1/4 teaspoon ground cinnamon
For the Icing:
The cream cheese icing is the finishing touch that brings everything together. Its tangy, creamy texture balances the sweetness of the rolls, adding richness without overpowering the flavor.
- 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
Step-by-Step Instructions
Now that we’ve gathered all the ingredients, let’s break down the steps to create these delicious Cookies and Cream Cinnamon Rolls.
Step 1: Prepare the Tangzhong
Begin by preparing the tangzhong, a technique that helps keep the rolls moist and fluffy. In a small saucepan, combine 3/4 cup of water and 1/4 cup of all-purpose flour. Whisk them together until the mixture forms a smooth, paste-like consistency. Cook the mixture over medium heat, whisking constantly, for about 4-5 minutes. Once it thickens and reaches a paste-like consistency, remove the tangzhong from the heat and set it aside to cool.
Step 2: Make the Dough
In the bowl of a stand mixer, combine 3 1/2 cups of all-purpose flour, 1/3 cup of granulated sugar, 2 teaspoons of instant yeast, 1/4 cup of Oreo cookie crumbs, and 3/4 teaspoon of fine sea salt. Mix the dry ingredients until they’re well incorporated.
Next, add 1/2 cup of warm whole milk, 1 large egg (at room temperature), 1/2 teaspoon of vanilla extract, and the prepared tangzhong to the dry ingredients. Using the dough hook attachment, mix the ingredients on low speed for about 2 minutes until the dough forms a shaggy ball.
Now, add 4 tablespoons of softened unsalted butter, one tablespoon at a time. Allow each tablespoon of butter to fully incorporate into the dough before adding the next one. This helps achieve a smooth and buttery dough. Continue mixing the dough on low speed until it becomes smooth and elastic. If the dough feels too sticky or wet, add flour, one tablespoon at a time, until it comes together. If the dough is too dry, add a little milk, about half a tablespoon at a time.
Once the dough is smooth, remove it from the bowl and shape it into a round ball. Place it in a lightly buttered bowl, seam side down, and cover it with plastic wrap. Let the dough rise in a warm place for about 45-60 minutes, or until it has doubled in size.
Step 3: Roll Out the Dough
After the dough has risen, turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a 14×18 inch rectangle, with the long side facing you. The dough should be about 1/4 inch thick. Be sure to keep the surface lightly floured to prevent sticking.
Step 4: Make the Filling
In a small bowl, combine 2/3 cup of dark brown sugar (or light brown sugar), 4 tablespoons of softened unsalted butter, 1/3 cup of Oreo cookie crumbs, 1 tablespoon of black cocoa powder, and 1/4 teaspoon of ground cinnamon. Mix these ingredients together until they form a smooth paste. This will be the filling for your cinnamon rolls.
Step 5: Assemble the Cinnamon Rolls
Spread the Oreo filling evenly over the dough, leaving a 1/2 inch border at the top and bottom of the rectangle. Use an offset spatula to spread the filling smoothly over the dough, ensuring that each section is covered.
Once the filling is spread, it’s time to roll up the dough. Starting at the long edge of the rectangle, carefully roll the dough away from you into a tight cylinder. Be sure to pinch the seam at the end of the roll to prevent the filling from leaking out. After rolling the dough, use a pizza cutter or sharp knife to slice it into 12 equal pieces, each about 1 1/2 inches wide.
Step 6: Second Rise
Place the cinnamon rolls into a 9×13 inch baking pan lined with parchment paper. Be sure to arrange them so they’re snug against each other, which helps them rise evenly. Cover the pan with plastic wrap and let the rolls rise in a warm spot for 45-60 minutes, or until they’ve doubled in size.
Step 7: Bake the Cinnamon Rolls
Preheat the oven to 325°F (163°C). Once the cinnamon rolls have finished their second rise, remove the plastic wrap and place the pan in the preheated oven. Bake the rolls for 20-25 minutes, or until they’re golden brown on top. The aroma of cinnamon and cocoa will fill your kitchen, signaling that the rolls are ready to come out.
Step 8: Make the Frosting
While the cinnamon rolls are cooling, make the cream cheese frosting. In a medium bowl, combine 4 tablespoons of softened unsalted butter and 1 ounce of softened cream cheese. Using a hand mixer or stand mixer, beat the butter and cream cheese together until they’re smooth and creamy. Gradually add 1 cup of powdered sugar, mixing until combined. Finally, add 3 tablespoons of heavy cream and mix until the frosting is smooth and fluffy.
Step 9: Frost the Cinnamon Rolls
Once the cinnamon rolls have cooled slightly, spread the cream cheese frosting generously over the top of each roll. The frosting will melt into the warm rolls, adding a creamy, tangy layer of sweetness.
Step 10: Add the Finishing Touches
To finish off these Cookies and Cream Cinnamon Rolls, sprinkle some Oreo crumbs or chopped Oreos over the top of the frosting. This adds a crunchy texture and enhances the cookies and cream flavor of the rolls.
Tips for Success
- Measuring Flour: For the best results, always measure your flour correctly. The spoon-and-level method is highly recommended. Fluff the flour with a spoon, then gently spoon it into your measuring cup and level it off with a knife. This prevents using too much flour, which can lead to dense, heavy rolls.
- Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature before using them in the recipe. This helps them blend more easily into the dough and frosting, resulting in a smoother texture.
- Butter the Pan: To prevent sticking and make it easier to remove the rolls after baking, be sure to butter the baking pan or line it with parchment paper.
- Adjusting Sweetness: If you prefer less sweetness, you can reduce the amount of powdered sugar in the frosting or fill the rolls with less sugar. The balance of sweetness in these rolls is key, but it can be adjusted according to your taste.
Variations and Substitutions
- Different Fillings: While the cookies and cream filling is a standout feature of this recipe, you can experiment with different fillings. Try adding chopped nuts, chocolate chips, or even fruit like raspberries or blueberries for a unique twist.
- Dough Variations: If you prefer a slightly different dough flavor, you can use whole wheat flour or swap some of the all-purpose flour with cake flour for a softer texture.
- Vegan Options: For a vegan version of this recipe, substitute the butter with dairy-free margarine, the cream cheese with a plant-based alternative, and the milk with almond milk or oat milk.
Serving Suggestions
Cookies and Cream Cinnamon Rolls are perfect for serving at breakfast or brunch, but they also make a fantastic dessert for any occasion. Serve them warm with a cup of coffee or a glass of cold milk for the ultimate treat. If you’re hosting a brunch or a special gathering, these cinnamon rolls are sure to impress your guests. They’re also great for gifting, as they’re beautifully decadent and uniquely flavorful.
For an extra touch of indulgence, serve the rolls with a scoop of vanilla ice cream or a drizzle of chocolate sauce. These rolls are rich and satisfying on their own, but the addition of ice cream or sauce takes them to the next level.
Conclusion
Cookies and Cream Cinnamon Rolls are the perfect balance of sweet, gooey, and indulgent. The combination of Oreo cookies, cinnamon, and black cocoa powder creates a flavor profile that’s both familiar and exciting. Topped with a creamy, tangy frosting and finished with a sprinkle of Oreo crumbs, these cinnamon rolls are a true treat for any occasion. Whether you’re baking them for a special brunch or simply as a sweet indulgence for yourself, these rolls are sure to bring joy to your taste buds.