Cookies and Cream Cinnamon Rolls

5 from 22 votes

These gooey cookies and cream cinnamon rolls has Oreos in every layer! The dough is very soft and full of Oreo crumbs. The filling is a chocolate cinnamon filling with Oreo pieces. The rolls are topped with an Oreo cream cheese glaze.

Prep Time40

Cook Time20

Resting Time1 35

Total Time2 35

Servings: rolls

Calories: 448kcal

Author: Stephanie Rutherford

Ingredients

Dough

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

Oreo Filling

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

US Customary - Metric

Instructions

Dough

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.

Oreo Filling

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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Making by hand:

Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.

Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.

It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.

Nutrition