These cookies and cream cinnamon rolls are an indulgent dessert that you're sure to love. Packed with chocolate and Oreo cookies these rolls are so indulgent they'll satisfy any cravings. Yum!
If you're a chocolate lover then hold on to your hats because you're going to love these tasty chocolate filled cinnamon rolls. Every bite of these cookies n cream cinnamon rolls is so indulgent you can't help but feel like it's too much to handle, but the flavors are so good you can't help but go back for another.
It's the perfect blend of soft and chewy cinnamon rolls, sweetness, and indulgent chocolate flavors all rolled into one and the crunchy Oreo cookies on top just make them picture perfect.
🥘 Ingredients
For the dough, you will need:
- All-Purpose Flour or Bread Flour
- Active Dry Yeast
- Salt
- Warm Water
- Vegetable Oil
- Sugar
For the Filling, you will need:
- Oreo Cookies
- Butter
- Cream Cheese
- Cinnamon
- Cocoa Powder
- Brown Sugar
- Mini Chocolate Chips
For the Icing, you will need:
- Powdered Sugar
- Milk
- Oreo cookies
🍽 Equipment Needed
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- Mixing bowls
- 9x13 Baking dish
- Measuring cups
- Measuring spoons
- Whisk
- Food processor
🍴 Recipe Tips
When making the dough to these cookies and cream rolls make sure to knead them enough that the dough gets nice and elastic. You can test this by poking the dough with your finger. If it springs back and tries to fill in the hole you just made, it's doing good.
Warm water should be added to the dough to help activate the yeast. Cold water will not help the yeast to proof and will cause you to have a poorly risen dough meaning fewer cinnamon rolls and harder crumb. Too hot of water will kill the yeast. A good rule of thumb is to have the water set at a comfortable temperature for washing your hands. This would be 110 degrees F.
💭 FAQs
Yes, you can make these cinnamon rolls all the way up to the second rise, and instead, cover them with plastic wrap and store them in the fridge for up to 8 hours. Let sit on the counter for 30 minutes as the oven preheats and then bake as directed.
Yes, these rolls do great in the freezer for up to 3 months. You can freeze them before baking and let them thaw overnight in the fridge before baking as directed or freeze after baking and before icing. Store in an airtight container either way.
These rolls are good for up to 3-5 days if stored in an airtight container. For best tasting results I recommend eating within 2 days.
🔪 Instructions
Check out how to make cookies and cream cinnamon rolls recipe with these simple step-by-step instructions:
- In a bowl whisk together the flour, yeast, and salt.
- Make a well in the center and add to it the sugar, oil, and water.
- Stir to combine.
- Knead the dough on floured surface for about 10 minutes until smooth and elastic. Feed it more flour as needed to get it no longer sticky. You may need about 1 more cup of flour.
- Place in a bowl and cover. Let rise until doubled, about 1 hour in a warm place.
- Punch down and roll out into a rectangle shape about 15 inches by 20 inches big.
- In a food processor blend 12 Oreo cookies until fine crumbs. Mix in a bowl with cocoa powder, brown sugar, and cinnamon. Set aside.
- In a mixing bowl cream together the butter and cream cheese until fluffy. Spread over the rolled out dough.
- Spread your Oreo mixture over the butter and spread it out over the top. Leave a 1 inch border along one long side open and empty.
- Starting from one long end of the rectangle to the other, roll the cinnamon roll dough into a tight log and then pinch the end seams to hold it together.
- Slice the ends off and discard as these will have very little filling. Slice the remaining log into 12 equal sized pieces and place them into a greased 9x13 baking dish.
- Cover the dish and allow the rolls to rest until doubled in size. Preheat the oven to 400 degrees F.
- Bake for 15-20 minutes or until golden on top. Remove from oven and allow to cool for 5-10 minutes.
- In a small bowl whisk together the icing ingredients until smooth, using enough milk to get it to a drizzling consistency. Drizzle the icing over the top of the cinnamon rolls.
- Top the icing with some chopped Oreo cookies.
- Serve warm and enjoy.
More great recipes to try
- Easy Pumpkin Cupcakes
- Baking Powder Biscuits
- Oreo Pie Crust with Sprinkles
- Homemade Peach Pie Filling
- Strawberry White Chocolate Chip Cookies
- Crustless Veggie Quiche
📖 Recipe
Cookies and Cream Cinnamon Rolls
Equipment
- Food Processor
Ingredients
- 2 ½ cups All-Purpose Flour or Bread Flour ($0.20)
- 2 ¼ teaspoon Active Dry Yeast (one packet) ($0.51)
- 1 ½ teaspoon Salt ($0.15)
- 1 cup Warm Water 110*F ($0.00)
- 3 Tablespoons Vegetable Oil ($0.09)
- 2 Tablespoons Sugar ($0.01)
Filling
- 12 Oreo Cookies ($1.00)
- ¼ cup Butter, Softened ($0.38)
- 4 oz Cream Cheese ($0.98)
- 1 teaspoon Cinnamon ($0.10)
- 1 Tablespoon Cocoa Powder ($0.10)
- ¼ cup Brown Sugar ($0.09)
- 1 cup Mini Chocolate Chips ($0.99)
Icing
- 2 cup Powdered Sugar ($0.46)
- 2-4 Tablespoons Milk ($0.01)
- 5 Oreos, chopped ($0.40)
Instructions
- In a bowl whisk together the flour, yeast, and salt.
- Make a well in the center and add to it the sugar, oil, and water.
- Stir to combine.
- Knead the dough on floured surface for about 10 minutes until smooth and elastic. Feed it more flour as needed to get it no longer sticky. You may need about 1 more cup of flour.
- Place in a bowl and cover. Let rise until doubled, about 1 hour in a warm place.
- Punch down and roll out into a rectangle shape about 15 inches by 20 inches big.
- In a food processor blend 12 Oreo cookies until fine crumbs. Mix in a bowl with cocoa powder, brown sugar, and cinnamon. Set aside.
- In a mixing bowl cream together the butter and cream cheese until fluffy. Spread over the rolled out dough.
- Spread your Oreo mixture over the butter and spread it out over the top. Leave a 1 inch border along one long side open and empty.
- Starting from one long end of the rectangle to the other, roll the cinnamon roll dough into a tight log and then pinch the end seams to hold it together.
- Slice the ends off and discard as these will have very little filling. Slice the remaining log into 12 equal sized pieces and place them into a greased 9x13 baking dish.
- Cover the dish and allow the rolls to rest until doubled in size. Preheat the oven to 400 degrees F.
- Bake for 15-20 minutes or until golden on top. Remove from oven and allow to cool for 5-10 minutes.
- In a small bowl whisk together the icing ingredients until smooth, using enough milk to get it to a drizzling consistency. Drizzle the icing over the top of the cinnamon rolls.
- Top the icing with some chopped Oreo cookies.
- Serve warm and enjoy.
Bread machine option
- Place dough ingredients in order of the owners manual for your specific bread machine.
- Turn the machine to "dough cycle" and close the lid. Waiting for the beep.
- Take the dough and turn it onto a lightly floured surface and continue with the steps above starting with rolling it out into a rectangular shape.
Notes
Recipe Tips
- When making the dough to these cookies and cream rolls make sure to knead them enough that the dough gets nice and elastic. You can test this by poking the dough with your finger. If it springs back and tries to fill in the hole you just made, it's doing good.
- Warm water should be added to the dough to help activate the yeast. Cold water will not help the yeast to proof and will cause you to have a poorly risen dough meaning fewer cinnamon rolls and harder crumb. Too hot of water will kill the yeast. A good rule of thumb is to have the water set at a comfortable temperature for washing your hands. This would be 110 degrees F.
Make Ahead
- You can make these cinnamon rolls all the way up to the second rise, and instead, cover them with plastic wrap and store them in the fridge for up to 8 hours. Let sit on the counter for 30 minutes as the oven preheats, and then bake as directed.
Storage
- These rolls are good for up to 3-5 days if stored in an airtight container. For best tasting results I recommend eating within 2 days.
- These rolls do great in the freezer for up to 3 months. You can freeze them before baking and let them thaw overnight in the fridge before baking as directed or freeze after baking and before icing. Store in an airtight container either way.
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