Cinnamon Rolls Recipe with a Cookies and Cream Twist

Cookies and cream cinnamon rolls bring a delightful twist to classic morning pastries, converting an ordinary breakfast into a spectacular treat.

Sweet, indulgent aromas will drift through your kitchen, tempting everyone nearby with their irresistible fragrance.

Soft, pillowy dough embraces rich cream filling, creating layers of decadent texture that melt perfectly on your tongue.

The classic comfort of traditional cinnamon rolls gets a playful upgrade with unexpected flavor combinations.

Luxurious cream and chocolate cookie crumbles elevate this beloved breakfast staple into something extraordinary and memorable.

Crumbly, crunchy cookie pieces scattered throughout promise a delightful surprise in every single bite.

These innovative rolls represent pure morning magic that transcends typical breakfast boundaries.

Why Cookies and Cream Cinnamon Rolls Are the Best of Both Worlds

• Indulge in Unexpected Flavor Fusion: These cinnamon rolls transform the classic breakfast treat by infusing rich Oreo cookie crumbs throughout the dough and filling, creating a delightful cookies and cream twist that surprises and delights taste buds.
• Master Advanced Baking Technique: The recipe incorporates the Tangzhong method, a Japanese technique that ensures an incredibly soft, tender, and pillowy texture, elevating these rolls from ordinary to extraordinary with professional-level baking skills.
• Customize with Playful Decoration: The final touch of sprinkling extra Oreo crumbs on top allows for personal creativity, making each batch unique and adding a fun, crunchy element that complements the smooth cream cheese icing.
• Impress with Minimal Effort: Despite looking complex, the step-by-step process breaks down into manageable stages, allowing home bakers to create a showstopping dessert that looks and tastes like it came from a gourmet bakery.

Ingredients You’ll Need for Cookies and Cream Cinnamon Rolls

• All-Purpose Flour: Provides structure and texture for soft, tender rolls.
• Sugar: Adds sweetness and helps activate the yeast.
• Active Dry Yeast: Essential for rising and creating light, fluffy dough.
• Salt: Enhances flavor and controls yeast growth.

• Egg: Adds richness and helps bind the dough.
• Warm Milk: Activates yeast and adds moisture to the dough.
• Vanilla Extract: Provides a subtle, warm flavor to the rolls.
• Water: Used in Tangzhong method to create a smooth, tender texture.

• Oreo Cookies: Adds chocolate cookie crunch and distinctive cookies and cream flavor.
• Black Cocoa Powder: Intensifies chocolate flavor with deep, dark color.
• Brown Sugar: Provides caramel-like sweetness and moisture to the filling.
• Cinnamon: Adds warm, classic spice to the roll's filling.
• Softened Butter: Creates richness in both dough and filling.
• Cream Cheese: Base for creamy, tangy icing.
• Powdered Sugar: Sweetens and thickens the icing.
• Heavy Cream: Smooths and lightens the icing texture.

How to Bake Cookies and Cream Cinnamon Rolls That Wow

Step 1: Prepare Baking Space

Line a 9×13-inch pan with parchment paper. Set aside for later use.

Step 2: Crush Chocolate Sandwich Cookies

Pulse cookies in a food processor until they become fine crumbs. Set aside.

Step 3: Create Tangzhong Base

• Water
• All-purpose flour

Cook over medium heat for 4-5 minutes until mixture transforms into a smooth paste. Let cool.

Step 4: Mix Dry Ingredients

• Flour
• Sugar
• Yeast
• Cookie crumbs
• Salt

Step 5: Form Soft Dough

• Egg
• Warm milk
• Vanilla extract
• Tangzhong mixture

Mix on low speed with dough hook for 2 minutes.

Step 6: Knead Dough

Gradually incorporate softened butter, one tablespoon at a time. Knead for 8-10 minutes until dough becomes smooth and stretchy.

Step 7: First Dough Rise

Transfer dough to a buttered bowl. Cover with plastic wrap. Let rise in warm spot for 45-60 minutes until doubled.

Step 8: Roll and Spread Filling

• Softened butter
• Brown sugar
• Black cocoa powder
• Cinnamon
• Cookie crumbs

Spread evenly across dough, leaving half-inch border.

Step 9: Shape Rolls

Cut dough into twelve 1½-inch strips. Roll each into cinnamon roll shape. Pinch ends to seal filling.

Step 10: Second Rise

Place rolls in prepared pan. Cover with plastic wrap. Let rise 45-60 minutes until doubled.

Step 11: Bake Rolls

Preheat oven to 325°F. Bake rolls 20-25 minutes until golden brown.

Step 12: Create Creamy Topping

• Softened cream cheese
• Butter
• Powdered sugar
• Heavy cream

Whisk until smooth.

Step 13: Finish and Serve

Spread topping over warm rolls. Sprinkle with extra cookie crumbs. Serve and enjoy!

Tips for Gooey Rolls and Creamy Oreo Centers

• Crush Cookies Perfectly: Use a food processor to create fine, uniform Oreo crumbs for a consistent texture throughout the dough and filling.
• Tangzhong Technique Mastery: Stir constantly while cooking the flour-water mixture to prevent lumps and achieve a smooth, paste-like consistency.
• Dough Elasticity Secret: Knead the dough thoroughly, allowing the butter to incorporate slowly, which creates a soft, pillowy texture for the cinnamon rolls.
• Rising Room Hack: Place the dough in a warm, draft-free area like a turned-off oven with a pan of hot water to ensure optimal rising conditions.
• Icing Smoothness Trick: Bring cream cheese and butter to room temperature before mixing to create a silky, lump-free frosting that spreads effortlessly.

How to Store and Reheat Cookies and Cream Rolls Without Drying

• Refrigerate: Store leftover cinnamon rolls in an airtight container for up to 4 days, keeping them fresh and preventing moisture loss.
• Freeze: Wrap individual rolls tightly in plastic wrap, then place in a freezer bag, where they'll stay delicious for 2-3 months without losing quality.
• Reheat: Warm refrigerated rolls in the microwave for 15-20 seconds or in a preheated 300°F oven for 5-7 minutes until heated through, restoring their soft, gooey texture.

What to Drink with Cookies and Cream Cinnamon Rolls

• Pair with Creamy Milk Delight: Cold glasses of whole milk or creamy vanilla milkshake perfectly complement the rich, chocolatey Oreo cinnamon rolls, cutting through the sweetness with their smooth texture.
• Match with Coffee Companions: Strong espresso or rich mocha latte balance the dessert's decadence, with their bold caffeine notes enhancing the chocolate and cinnamon flavors.
• Create a Dessert Ensemble: Serve alongside vanilla bean ice cream or whipped cream to amplify the rolls' creamy icing and add an extra layer of indulgent coolness.
• Enhance with Berry Contrast: Fresh strawberries or raspberry coulis provide a tart brightness that cuts through the heavy sweetness, creating a delightful flavor complexity.

Sweet Variations on Cookies and Cream Rolls

• Chocolate Crunch Rolls: Replace Oreo cookies with chocolate graham crackers, adding extra chocolate chips in the filling for a deeper, more intense chocolate experience.
• Mint Chocolate Dream: Incorporate crushed mint chocolate cookies instead of Oreos, and mix a touch of peppermint extract into the cream cheese frosting for a refreshing flavor profile.
• Cream Cheese Cookie Fusion: Swap half the Oreo crumbs with cream-filled chocolate sandwich cookies, creating a more layered and creamy texture in the rolls.
• Nutty Cookies Remix: Mix crushed chocolate-covered nuts with the Oreo crumbs in the dough and filling, bringing a crunchy and rich nutty dimension to the classic recipe.

Cookies and Cream Cinnamon Rolls Recipe

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• Total Time: 50 minutes
• Yield: 12 1x

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Description

Cookies and cream cinnamon rolls merge classic pastry comfort with playful dessert innovation. Rich oreo-infused dough swirls with creamy filling, promising indulgent mornings where classic breakfast meets dessert excitement and you discover pure sweet satisfaction.

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Ingredients

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Main Ingredients:

• 3.5 cups all-purpose flour
• 8 oreo cookies
• 1 large egg
• 0.5 cup whole milk
• 4 tablespoons unsalted butter (for dough)

Dairy and Binding Ingredients:

• 0.33 cup granulated sugar
• 0.5 teaspoon vanilla extract
• 2 teaspoons instant yeast
• 0.75 teaspoon fine sea salt
• 0.75 cup water
• 0.25 cup all-purpose flour (for tangzhong)

Filling and Topping Ingredients:

• 0.67 cup dark brown sugar
• 0.33 cup oreo cookie crumbs
• 4 tablespoons unsalted butter (for filling)
• 1 tablespoon black cocoa powder
• 0.25 teaspoon ground cinnamon
• 4 tablespoons unsalted butter (for icing)
• 1 ounce cream cheese
• 1 cup powdered sugar
• 3 tablespoons heavy cream
• Oreo crumbs or chopped oreos (for topping)

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Instructions

1. Prepare a 9×13-inch baking pan by lining it with parchment paper, ensuring complete coverage for easy removal.
2. Transform Oreo cookies into fine crumbs using a food processor, creating a uniform texture for both filling and dough.
3. Create the Tangzhong by whisking water and flour in a small saucepan, cooking over medium heat until the mixture thickens into a smooth, paste-like consistency. Allow to cool slightly.
4. In a stand mixer bowl, combine dry ingredients: flour, sugar, yeast, processed Oreo crumbs, and salt, forming a cohesive base for the dough.
5. Incorporate wet ingredients: egg, warm milk, vanilla extract, and prepared Tangzhong. Mix on low speed with a dough hook until a rough dough emerges.
6. Gradually introduce softened butter, adding one tablespoon at a time while continuing to knead. Continue mixing until the dough becomes smooth, elastic, and slightly glossy.
7. Transfer the dough to a lightly buttered bowl, cover with plastic wrap, and let it rise in a warm environment until it doubles in volume, approximately 45-60 minutes.
8. On a floured surface, roll the dough into a rectangular shape measuring 14×18 inches, ensuring an even thickness.
9. Prepare the filling by blending softened butter, brown sugar, black cocoa powder, cinnamon, and additional Oreo crumbs until thoroughly combined and spreadable.
10. Distribute the filling evenly across the dough, maintaining a half-inch border around the edges to prevent leakage during rolling.
11. Slice the dough into twelve 1½-inch strips, carefully rolling each into a classic cinnamon roll shape. Seal the ends to secure the filling.
12. Arrange the rolls in the prepared baking pan, allowing slight spacing between each. Cover with plastic wrap and permit a second rise for 45-60 minutes.
13. Heat the oven to 325°F (163°C). Bake the rolls for 20-25 minutes until they achieve a golden-brown exterior.
14. Craft the icing by whisking cream cheese and butter until smooth. Gradually incorporate powdered sugar and heavy cream, beating until achieving a silky consistency.
15. Once slightly cooled, generously spread the icing over the warm rolls. Garnish with additional crushed Oreo cookies for textural contrast and visual appeal.

Notes

• Prepare Tangzhong ahead of time to ensure a soft, pillowy texture in your cinnamon rolls.
• Knead the dough thoroughly until smooth and elastic for the best rise and tender crumb.
• Use room temperature ingredients to help the dough rise evenly and develop rich flavors.
• Allow sufficient rising time to develop the dough’s structure and create light, fluffy rolls.
• Sprinkle extra Oreo crumbs on top for a delightful crunch and visual appeal.
• Cool rolls slightly before icing to prevent the frosting from melting completely.

• Prep Time: 25 minutes (plus rising time)
• Cook Time: 25 minutes
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 370
• Sugar: 20 g
• Sodium: 240 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 40 mg