Cookies and Cream Cinnamon Rolls

Gooey and soft cookies and cream cinnamon rolls are filled with Oreo’s, topped with sweet cream cheese frosting and more crushed Oreos. If you’re an Oreo lover, this ones for you!

What are Cookies and cream cinnamon rolls

Cookies and cream cinnamon rolls is exactly what it sounds like. Layers of cinnamon brown sugar, crushed Oreos and cream cheese frosting. It doesn’t get much better than this! These Oreo cinnamon rolls are so soft and so tender. If you love cinnamon rolls and Oreos, you’ll definitely want to give this one a try!

Why you need to make these:

• Soft and tender dough.
• Perfect variation to traditional cinnamon rolls.
• Has the most delicious Oreo brown sugar cinnamon filling.

Ingredients needed

For the cinnamon roll dough

• Flour: Any all purpose flour
• Milk: Use warm whole milk. Whole milk will make the dough tender and soft.
• Yeast: Use active dry yeast to ensure the dough rises.
• Sugar: To add a little bit of sweetness.
• Eggs: Large whole eggs.
• Butter: I use unsalted butter. The butter will need to be melted.
• Salt

For the Oreo filling

• Butter: Unsalted softened butter. Do not melt the butter! It should be spreadable.
• Cocoa: Any unsweetened cocoa powder.
• Cinnamon: Just a hint of cinnamon.
• Oreos: Regular or double stuff will work for this recipe.
• Brown sugar: Any brown sugar works.

For the cream cheese frosting

• Cream cheese
• Butter
• Powdered sugar
• Oreos: Regular or double stuffed Oreo’s will work.

Making the Oreo Cinnamon rolls

Making the dough:

1. Proof the yeast: To the warm whole milk, add yeast and sugar. Cover and proof for 5-10 minutes or until foamy. Then stir.
2. Make the dough: Add eggs, melted butter and sugar then stir until combined. Add the flour. With a hook attachment knead the dough for about five minutes or until the dough is soft, smooth and forms a ball. The dough will be tacky and slightly sticky. If the dough is too sticky you can add 1-2 tbsp. of flour.
3. Let the dough rise. Transfer the dough to a lightly oiled bowl and cover with a towel. Let the dough rise in a warm place for about 1-1 ½ hour or until doubled in size.

Making the Oreo cinnamon roll filling

1. Stir brown sugar, cinnamon and cocoa powder in a small bowl.
2. Make sure your butter is softened. It should just be spreadable. Do not melt the butter!

Assembling cookies and cream cinnamon rolls

1. Roll the dough: Roll the dough into a large rectangle. My rectangle is usually around 15-16 inch x 12-13 inch.
2. Add the fillings: Spread the the softened butter onto the dough. Then evenly sprinkle with the brown sugar filling. Lightly press the sugar into the butter. Then add the crushed Oreos and lightly press into the brown sugar filling.
3. Tightly roll the dough. Start rolling from the longer side. If the dough is uneven on the edges (after rolling) you can cut the edges off. Cut the dough into 12 equal pieces. And place onto lightly greased 9×13inch baking pan.
4. Final rise, and preheat oven. Preheat oven to 350 F. Cover the cinnamon rolls with a towel and let them rise while the oven is pre heating. I let mine rise for about 20 minutes, or until they are puffy.
5. Bake. Bake for 20-25 minutes or until golden brown. Cool slightly before frosting.

Making the cream cheese frosting

1. Beat cream cheese and butter until smooth. Add the powdered sugar and beat until smooth.
2. Spread frosting over the rolls. Then top with crushed Oreos.

Tips for success

• I use instant dry yeast for all my baking. I haven’t tried using active dry yeast, but you can substitute active dry yeast for instant dry yeast. Just keep in mind that you will need to use a little bit more active dry yeast.
• Make sure your milk is warm and not hot when activating the yeast. Hot milk can kill the yeast! I would also recommend using whole milk. Whole milk makes the dough tender and soft. If you don’t have whole milk, you can substitute 2% milk.
• A few notes on the butter:
  • For the dough, the butter should be melted, but not hot.
  • For the filling, the butter should be spreadable. It should not be melted.
• The dough needs to be tacky and soft. When you touch the dough, it should feel soft and a little bit sticky. However, when you let go of the dough, the dough will not stick to your finger. If the dough is sticky you can add 1-2 tablespoons of flour. Tacky dough will give you the soft cinnamon rolls. So be careful not to add too much flour. I never had to add more the 2 tbsp. of flour.
• For a quick first rise you can place the dough in the oven. Warm up the oven for 1-2 minutes. Turn it off. Then place the covered bowl with the dough in the oven and let it rise until it doubled in size. This can take up to 40 minutes for the dough to rise.

Other recipes you may like

• Easy Homemade Cinnamon Rolls
• Chocolate Cake with Cream Cheese Frosting
• Cinnamon Streusel Coffee Cake with Oatmeal Streusel Topping

If you made this recipe, I would love to hear from you! Comment and rate below. Your comments will help me as well as other readers. I would also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram and Pinterest.

HAPPY BAKING!

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