Cookies and Cream Cinnamon Rolls
User Reviews
5
16 reviews
Excellent
Cookies and Cream Cinnamon Rolls
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Cookies and Cream Cinnamon Rolls are soft yeast rolls enriched with a cream cheese and Oreo cookie filling, then topped with a creamy frosting mixed with powdered sugar and more crushed Oreos. The dough offers a tender crumb thanks to milk, butter, eggs, and yeast, while the filling adds sweetness and chocolate crunch from crushed cookies. These rolls bake to a golden finish, making them a rich dessert or special breakfast treat.
Description
This recipe combines a traditional cinnamon roll dough enriched with whole milk, melted butter, eggs, and active dry yeast to create a soft, tender base. The dough is mixed and kneaded until smooth and elastic, then allowed to rise until doubled in size to develop structure and airiness.
For the filling, softened cream cheese, butter, brown sugar, and finely crushed Oreo cookies are blended to create a creamy, sweet layer with chocolate cookie bits. The dough is rolled out, spread with the filling, rolled tightly, and sliced into individual rolls.
Once baked to a light golden brown, the rolls are finished with a rich topping made of cream cheese, butter, powdered sugar, vanilla extract, and crumbled Oreos. The combination of creamy sweet filling and crunchy cookie pieces in the frosting adds texture and depth to the rolls, making them a unique twist on classic cinnamon rolls, suitable for breakfast or dessert.
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Ingredients
- Dough Ingredients
- 1 cup milk whole, at 110 degrees
- 2 1/4 tsp active dry yeast 1 packet
- 1/2 cup butter 1 stick, melted
- 1/3 cup sugar
- 1 tsp salt
- 2 egg
- 4 cup all-purpose flour plus more
Filling Ingredients
- 1 8 oz cream cheese soft, pack
- 1/2 cup butter soft
- 1/2 cup brown sugar
- 1 cup Oreo cookies I blitzed them in the food processor so they were completely crushed, crushed
Topping Ingredients
- 4 oz cream cheese half a brick, soft
- 1/2 cup butter soft
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 5 Oreos crumbled
Instructions
- Add the yeast to the warm milk and let it bloom 5-10 minutes while you prep the rest of the ingredients.
- Add the sugar, melted butter, salt, and eggs to the yeast mixture in a stand mixer bowl and mix together with a wooden spoon. Add in 4 cups of flour and mix again with the wooden spoon. If you don't have a stand mixer, mix all of this together in a large mixing bowl.
- Put the dough hook on your mixer and mix on medium speed for 8 minutes. If after 2-3 minutes your dough is sticking to the sides, gradually add in another 1/4 cup flour, allowing it to fully mix in. If it's still sticking a lot, add another 1/4 cup. If you don't have a stand mixer, knead the dough by hand on a floured countertop for at least at minutes. Keep kneading and adding more flour until the dough is smooth and even.
- Once the 8 minutes is up, place your dough in a large greased bowl covered in plastic wrap or a warm kitchen towel, place in a warm spot in your kitchen for 1.5 hours, or until it's doubled in size.
- Make your filling by beating the cream cheese, butter, and brown sugar together with the paddle attachment until nice and whipped. Add in the crushed oreos and whip to combine. Set aside while the dough proves.
- Roll the proved dough out to a rectangle that is about 10-12 inches tall and 24-26 inches long. Spread the filling out evenly over the dough. Roll it up long ways so you have a big log that is roughly 24 inches long.
- Using a warm serrated knife cut the log into 12 even 2 inch wide rolls.
- Add them to a greased 9x13 casserole dish. They may be touching but the goal is to have a tiny bit of space between them so there is room to prove again.
- Cover in plastic wrap or warm kitchen towel again and prove for 1 hour. If you want to let them prove overnight, cover the dish with plastic wrap and place in the fridge for up to 12 hours. Allow them to come to room temperature while you preheat the oven in the morning.
- Preheat oven to 375F. Bake the rolls for 22-25 minutes, till they are golden brown (the internal temp in the center of the center rolls should be about 190F). We don't want to over bake them or they won't be as soft!
- Remove from the oven and allow to cool.
- Using the paddle attachment once more, whip the cream cheese, butter, and vanilla and gradually add in the powdered sugar. Whip on medium-high for about a minute to get it nice and fluffy. Top the rolls with this and cover in crumbled oreos!
Nutrition Information
Show Details
Serving
1g
Calories
684kcal
(34%)
Carbohydrates
79g
(26%)
Protein
9g
(18%)
Fat
38g
(58%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
122mg
(41%)
Sodium
547mg
(23%)
Potassium
183mg
(4%)
Fiber
2g
(8%)
Sugar
42g
(84%)
Vitamin A
1194IU
(24%)
Vitamin C
0.002mg
(0%)
Calcium
83mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 684kcal | 34% |
| Carbohydrates | 79g | 26% |
| Protein | 9g | 18% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 547mg | 23% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 1194IU | 24% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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