Cookies and cream cinnamon rolls are filled with crushed Oreo cookies and gooey cinnamon filling, topped with rich cream cheese frosting. They're easy to assemble and make the perfect weekend treat!
Why you'll love this recipe
Flavor/texture: Fluffy chocolate rolls are filled with brown sugar cinnamon and crushed Oreo cookies, topped with rich cream cheese frosting.
One rise: There's only one 60-minute rise because we're using instant yeast.
Yield: 9 rolls
Similar to: S'mores Cinnamon Rolls, Homemade Cinnamon Rolls
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Ingredients and substitutions
- Yeast - You'll need one packet of instant yeast for this recipe. Check the expiration date on your yeast to ensure it's not out of date. Old yeast can prevent your rolls from rising as they should.
- Dry ingredients - All-purpose flour, cocoa powder, and salt. I've only tested this recipe with all-purpose flour. If you have a different type of flour on hand, search for a recipe that's developed to use that flour. I used natural cocoa powder today, but Dutch cocoa also works.
- Wet ingredients - Butter, egg, milk, and granulated sugar add moisture and flavor to the dough. Unsalted butter can be substituted with salted butter if desired. Whole milk works best for moist, tender cinnamon rolls, but can be substituted with low fat milk in a pinch.
- Filling - Butter, brown sugar, and cinnamon create a sweet, gooey filling.
- Oreo cookies - You'll need about 15 Oreo cookies, about half of a standard package, for this recipe.
- Frosting ingredients - You'll need block-style cream cheese, butter, confectioner's sugar, and vanilla to make a simple cream cheese frosting.
How to make cookies and cream rolls
- Warm butter and milk in a microwave safe bowl until warm, about 110F. Whisk in yeast until dissolved.
- Combine dough ingredients with a wooden spoon until a sticky dough forms.
- Turn dough out onto a floured countertop and knead for 5 minutes.
- Transfer to a greased bowl, lightly cover, and rest for 10 minutes.
- Roll dough out into a 9x14 rectangle. Top with butter, cinnamon-sugar mixture, and chopped cookies.
- Roll into a log and slice into 9 even pieces with a serrated knife.
- Place rolls in a greased 9x9 pan.
- Cover and allow to rise until doubled in size.
- Bake until cinnamon rolls reach 195F in the center.
- Top with icing and additional crumbled cookies before serving warm.
Heather's Top Tip
An instant-read thermometer is an essential kitchen tool. Use it to test the temperature of your milk (prevents ruining the yeast) and again to test the doneness of your cinnamon rolls (prevents doughy or dry results).
Tips and tricks
Knead until no longer sticky - Knead the dough using the heels of your hands on a lightly-floured countertop. Keep kneading until the dough no longer feels sticky and begins to form a smooth ball. Add more flour to your counter top as needed during this step.
Rise until doubled in size - During the 60-90 minute rise, your dough will double in size. I recommend storing your rolls in a room temperature or slightly warmer environment for best results. If the environment is very cold, your dough will take longer to rise.
Testing for doneness - Visually, your cinnamon rolls will look golden brown and set across the tops. If you have an instant-read thermometer, test the center of the middle cinnamon roll. They're done when they reach 195-200F.
Frequently asked questions
Yes. After assembling your cinnamon rolls, cover and transfer to the refrigerator to rise overnight (this replaces the 60-90 minute rise). In the morning while your oven preheats, allow the rolls to warm up on the counter top before baking. I also include these directions in the recipe card notes below.
Cream cheese frosting must be refrigerated. Frosted cinnamon rolls will keep in the refrigerator for 4 to 5 days. Unfrosted cinnamon rolls will keep for 2 days at room temperature or 4 to 5 days in the refrigerator.
Cinnamon rolls turn out dry if they're overbaked. I recommend testing your rolls with an instant-read thermometer to ensure they've reached 195-200F in the center before removing them from the oven to cool.
Your cinnamon rolls will turn out doughy if they're undercooked. I recommend testing your rolls with an instant-read thermometer to ensure they've reached 195-200F in the center before removing them from the oven to cool.
Recommended
📖 Recipe
Cookies and Cream Cinnamon Rolls
Ingredients
Dough
- 2 ½ cups (300 g) all-purpose flour
- ⅓ cup (28 g) natural cocoa powder
- ¼ cup (50 g) granulated sugar
- ½ teaspoon salt
- ¾ cup (170 g) whole milk
- 3 tablespoons unsalted butter
- 2 ¼ teaspoons instant yeast, one standard packet
- 1 large egg, room temperature
Filling
- ¼ cup (56 g) unsalted butter, room temperature
- ½ cup (106 g) brown sugar
- 2 teaspoons cinnamon
- 10 oreo cookies, chopped
Cream cheese frosting
- 4 ounces (113 g) cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- ¾ cup (85 g) confectioner's sugar
- 1 teaspoon vanilla extract
- 5 oreo cookies, chopped (as a garnish)
Instructions
Dough
- Lightly grease a 9x9 square baking dish or 9-10 inch round cake or pie pan and set aside.
- In a large bowl, add flour, cocoa powder, granulated sugar, and salt. Whisk to combine. Set aside.
- In a microwave safe bowl, add milk and butter. Microwave in 20 second increments until butter has melted and mixture is warm to the touch, but not hot (about 110 degrees Fahrenheit).
- Whisk in yeast and continue whisking until yeast has dissolved. Pour yeast mixture into dry ingredients. Add the egg and stir with a sturdy wooden spoon until a soft dough forms.
- Turn dough out onto a lightly floured surface. Using floured hands, knead the dough for 3 to 5 minutes, or until dough looks smooth (not sticky).
- Transfer dough to a lightly greased bowl, lightly cover, and allow to rise for 10 minutes.
Filling
- Roll dough out on a lightly floured surface into a 14x9 rectangle.
- Spread room temperature butter evenly across the dough. In a small bowl, combine brown sugar and cinnamon, then sprinkle evenly over the butter. Top with chopped Oreo cookie pieces.
- Starting at the long 14 inch side, roll dough up into a log. Using a serrated knife, slice into 9 even rolls and place into prepared baking dish.
- Lightly cover and allow rolls to rise at room temperature for 60-90 minutes, or until they've doubled in size.
- Preheat oven to 350℉.
- Transfer dish to the oven and bake, uncovered, for 26-30 minutes, or until golden brown across the top and rolls reach 195-200 degrees Fahrenheit in the center (use an instant read thermometer to test internal temperature). If rolls are browning too quickly, lightly tent with foil for the remaining baking time.
- While the rolls bake, prepare the frosting.
Frosting
- In a medium bowl, add cream cheese and butter. Using a hand mixer or stand mixer, beat until creamy and smooth. Add confectioner's sugar and vanilla extract and mix until combined.
- Using a knife, spread frosting over warm cinnamon rolls, top with chopped Oreo cookies, and serve immediately. Alternatively, use a pastry bag to pipe frosting on top.
Equipment Recommendations
Notes
- Overnight directions: After assembling the rolls, cover and transfer to the refrigerator to rise overnight (this replaces the 60-90 minute rise). In the morning, remove cinnamon rolls from the refrigerator and uncover while the oven preheats. Bake as directed in the recipe card above.
- Leftovers: Store leftover frosted cinnamon rolls in the refrigerator for 4-5 days. Unfrosted rolls can be stored at room temperature for 2-3 days.
- Freezing baked rolls: Baked cinnamon rolls freeze well and keep for up to 3 months.
- Freezing unbaked cinnamon rolls: Follow the directions above for assembly and rising, using a disposable foil pan (or other freezer-safe pan you don't mind freezing for a while). Bake your cinnamon rolls at 350F for 10 minutes. They should look risen and par-cooked, but not yet browned. Cool completely, then cover tightly and freeze for up to 3 months. Transfer to the refrigerator to thaw overnight. In the morning, preheat your oven to 350F and bake for the remaining 16-20 minutes.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!