These gooey cookies and cream cinnamon rolls are super gooey and soft rolls. The dough is full of Oreo crumbs and it is full of Oreo chocolate cinnamon filling. They are topped with an Oreo cream cheese glaze. There are Oreo cookies in every single layer!
These cookies and cream cinnamon rolls are seriously super gooey! They are very soft because they have softened butter that gets cut into the dry ingredients.
As the rolls bake, the butter melts into the dough. It create very soft cinnamon rolls!
The best part about these cinnamon rolls is the Oreo cream cheese icing. You can't have a gooey roll without cream cheese glaze!
The rolls are perfect for a special occasion breakfast or brunch or for the holidays!
Why This Recipe Works
- Oreo crumbs in the dough- Not only is the dough super soft, but there are also Oreo crumbs in the dough!
- Oreo chocolate cinnamon filling- The filling has butter, brown sugar, cinnamon and cocoa powder. Then, there are Oreo pieces. They are stuffed with Oreos.
- Oreo cream cheese glaze- The glaze is made with Oreo pieces too!
- Make ahead of time- You can also make these into overnight rolls or you can prebake them!
- Milk- The milk needs to be warmed to 110F to let the yeast rise. You can use cows milk or a dairy free option.
- Yeast- Active dry yeast is what I used.
- Eggs- Pull this out 2 hours before baking.
- Unsalted butter- Pull all the butter needed out 2 bours before baking.
- Oreos- I used half of a regular Oreo pack. Don't use double stuff Oreos because there is too much moisture from the cream.
- Brown sugar- I used light brown sugar. Dark brown sugar also works.
- Cocoa powder- I used dutch process cocoa powder, but unsweetened Hershey's cocoa powder would also work.
- Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
- Powdered sugar- Make sure to sift this to prevent a gritty glaze.
Step By Step Instructions
Here is how to make and bake these cinnamon buns.
STEP 1: Cut the butter into the dry ingredients. Use a pastry cutter to cut the softened unsalted butter into the all-purpose flour, sugar, and salt in a large bowl.
Pour the yeast into the warm milk. Let it sit for 10 minutes. It will get bubbly, that is how you know it is ready!
STEP 2: Add the wet ingredients into the flour mixture. Add the lightly beaten eggs, yeast mixture, and Oreo crumbs.
STEP 3: Knead the dough. Use the bowl of a stand mixer and a dough hook attachment and mix on low speed until a dough forms.
Turn it to medium speed and knead for 5 minutes. It should be soft and slightly tacky dough. It shouldn't stick to your fingers when you touch it.
STEP 4: Rise the dough. Place the cinnamon roll dough in warm place and let it rise for 1 hour until doubled in size.
STEP 5: Roll out the dough. Use a rolling pin and roll the dough out on a lightly floured surface. The dough should be ¼ inch thick and a large rectangle.
Mix the butter, brown sugar, ground cinnamon, cocoa powder, and salt for the filling in a small bowl.
Then, spread the filling over the dough. Use an offset spatula for best results. Next, sprinkle the Oreo pieces on top.
STEP 6: Roll the dough and cut. Roll the dough into a log and cut into 12 circles. I used a serrated knife to cut them. You can also use dental floss.
Place rolls into a 9X13 pan.
STEP 7: Rise the dough again. The dough needs to rise a second time for 35 minutes.
STEP 8: Bake the rolls. Bake the homemade cinnamon rolls for 20 minutes until lightly golden brown on top.
Topping The Rolls
As soon as the Oreo cinnamon rolls are done baking, the glaze needs to be spread on top.
I like to use a spoon to simply spread the glaze on top of the rolls. Then, sprinkle extra Oreo crumbs or pieces on top.
Making The Dough By Hand
First, combine the wet ingredients into the dry by using a rubber spatula. Switch to your hands and mix until a dough starts to form.
Next, place the dough on a lightly floured surface. Knead the dough by hand for 5-8 minutes.
How to tell if you are done kneading: Spread the dough thinly using your fingers. Raise the dough up to the light and see if any light shines through.
If it does, then the gluten has been formed enough and you can stop kneading!
To have the rolls made overnight, make the dough before the first rise. Then, place the dough into a large mixing bowl and cover with plastic wrap.
Chill in the fridge up to 14 hours. It will do it's first rise in the fridge.
Then, fill the rolls and let it rise for 1-2 hours until room temperature. They won't rise as much when baking, but they will still taste delicious!
Prebaking The Rolls
I love doing this method when I want to bake cinnamon rolls for my family.
First, make the cinnamon rolls all the way. Then, bake for 15 minutes. Let them cool on a wire rack and cover with aluminum foil and place in the fridge.
Let the rolls come to room temperature in the morning. Then, bake for another 10-15 minutes until the dough reaches 180F in the middle.
Expert Baking Tips
- Flour- The flour needs to be spooned and leveled. If you stick the measuring cup inside the flour to scoop, it will be too compacted. This can lead to dry rolls.
- If your oven is too busy to rise in, then you can let the dough rise on your counter. I prefer the oven because I get a better rise this way.
- For best results, the butter needs to be softened. Make sure to pull the butter, eggs, and cream cheese out 2 hours before baking.
- When you are rolling the dough, fold a small indent when you are first starting. This allows an easier time when rolling them up.
- To prevent rolls where the insides bake straight up when baking, make sure to roll the rolls tightly.
- The second rise can be at room temperature on the counter.
- The rolls will taste best when you spread the glaze on when it is hot. The hot rolls will let the glaze melt into all the cracks.
Yes you can! Divide the recipe in half to make 6 cinnamon rolls. Bake in a 9X9 pan.
Yes you can! Just don't use double stuff.
Yes they do! They have a more chocolaty taste.
Storing and Freezing
Store these cookies n cream cinnamon rolls in an airtight container in the fridge. Store up to 5 days.
These are best when warmed in the microwave until warm.
The baked rolls can be frozen. Store in an airtight container in the freezer. Freeze up to 30 days.
Heat the rolls in the microwave until warm and no longer frozen.
Other Cinnamon Roll Recipes To Try
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Gooey Cookies and Cream Cinnamon Rolls
- 1 cup Milk warmed to 110°F
- 2 packets Active rise yeast or 4 ½ teaspoons
- 2 Large eggs room temperature slightly beaten
- 4 ¼ cup All-purpose flour
- 1 teaspoon Salt
- ¼ cup White granulated sugar
- 10 tablespoon Unsalted butter room temperature
- ⅓ cup Oreo crumbs
- ½ cup Unsalted butter room temperature
- ½ cup Brown sugar packed light or dark
- 1 tablespoon Ground cinnamon
- 1 tablespoon Dutch process cocoa powder natural cocoa powder is also fine
- ⅛ teaspoon Salt
- 1 cup Oreo pieces
Oreo Cream Cheese Glaze
- 4 oz Cream cheese room temperature
- 4 tablespoon Unsalted butter room temperature
- 1 ¼ cup Powdered sugar sifted
- ¼ cup Oreo crumbs
- 2 teaspoon Pure vanilla extract
- 2-3 tablespoon Milk
- Heat the milk in the microwave until around 110F. Sprinkle the 2 packets of yeast on top. Let it sit for 10 minutes for the yeast to activate.1 cup Milk, 2 packets Active rise yeast
- While you wait, sift the flour in a large mixing bowl. Mix in salt and sugar. Cut the butter into cubes and add to the dry ingredients. Use a pastry cutter or your hands to cut the butter into the dry ingredients. Do this until the butter is the size of a pea.4 ¼ cup All-purpose flour, 1 teaspoon Salt, ¼ cup White granulated sugar, 10 tablespoon Unsalted butter
- Add in the milk/yeast, lightly beaten eggs, and Oreo crumbs. You a stand mixer with a dough hook (instructed to mix by hand is in the notes) Mix on low until dough starts to form. Switch to medium and knead for 5 minutes. It will be soft and slightly tacky.2 Large eggs, ⅓ cup Oreo crumbs
- Preheat the oven to 200F. Spray a large mixing bowl with cooking nonstick spray. Form the dough into a ball and place in the mixing bowl. Cover with a kitchen towel. Place the bowl in the oven. Turn off the oven and prop the oven door.
- Let it rise for 1 hour.
- Use a hand mixer or a fork to beat the softened butter, brown sugar, cinnamon, salt, and cocoa powder.½ cup Unsalted butter, ½ cup Brown sugar, 1 tablespoon Ground cinnamon, 1 tablespoon Dutch process cocoa powder, ⅛ teaspoon Salt
- Roll the dough out to ¼ inch thick. Cut the edges of the rectangle to form an even rectangle. Spread the filling over the dough. Sprinkle the Oreo pieces evenly across the dough.1 cup Oreo pieces
- Roll the dough starting on the short side (the goal is to get as many swirls as we can). Roll tightly into a log. Use a serrated knife and cut off the uneven sides.
- Cut the log into 12 rolls. Spray a 9X13 pan with baking nonstick spray. Place the rolls inside the pan.
- Let rise for 35 minutes. Preheat the oven to 375°F.
- Bake for 19-22 minutes. Bake until the rolls are lightly golden on top.
Oreo Cream Cheese Glaze
- In a small bowl and using a hand mixer, beat the cream cheese and softened butter on high. Beat until smooth.4 oz Cream cheese, 4 tablespoon Unsalted butter
- Add in sifted powdered sugar and Oreo crumbs. Mix until combined. Add in vanilla and milk. Mix until you reach the desired thickness. It should be thick enough to spread, but not too thick.1 ¼ cup Powdered sugar, ¼ cup Oreo crumbs, 2 teaspoon Pure vanilla extract, 2-3 tablespoon Milk
- Spread glaze over hot cinnamon rolls. Let the cinnamon rolls cool slightly. The glaze will melt into the rolls. Top with extra Oreo pieces or crumbs.