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. They're even more incredible than a regular cinnamon roll recipe.
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.
For more cinnamon roll recipes check out my Easy 45 Minute Cinnamon Rolls and Cinnamon Roll Waffles.
Why This Recipe Works
- It's easy to make. Made from scratch means time consuming, but it's worth it. This recipe has simple and easy steps to follow, making it perfect for beginner bakers.
- They're rich. From the soft cinnamon roll dough to the rich and indulgent chocolate filling, these rolls are filling and fabulous.
- Simple ingredients. We don't need much to make these rolls, and most of the ingredients, like flour, sugar, and butter, are probably in your home already too!
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🥘 Ingredients
For the dough, you will need:
Flour- You can use All-Purpose Flour or Bread Flour for these rolls. Note that bread flour may produce a richer taste as well as a nicer texture thanks to the added gluten.
Active Dry Yeast- This will help the dough to expand. Don't use expired yeast, as it will not work properly.
Salt- This is a natural flavor enhancer.
Warm Water- You want your water to be 110F or close to it. Too hot, and it kills the yeast. Too cold, and it won't activate the yeast at all.
Vegetable Oil- This is necessary because it gives the dough fats that are needed to stay moist.
Sugar- Use some granulated sugar to feed the yeast and encourage it to grow.
For the Filling, you will need:
Oreo Cookies- You can use name-brand or off-brand, but these will make the filling pretty chocolatey.
Butter- Use butter for a richer taste. I like to use salted butter, but you can use unsalted too.
Cream Cheese- Adding cream cheese will stretch the filling as well as help to cut down a little on the sweetness.
Cinnamon- Use a little bit of ground cinnamon for added warmth of spice.
Cocoa Powder- By adding cocoa powder, we get a little more chocolate flavor in every roll.
Brown Sugar- Use brown sugar for added sweetness and depth of flavor.
Mini Chocolate Chips- This is optional, but adding in chocolate chips will give us a gooier center and make these rolls very rich.
For the Icing, you will need:
Powdered Sugar- This will make our icing smooth and sweet.
Milk- Use milk to thin down the icing to the perfect consistency.
Oreo cookies- For the added topping, you can use crushed oreo cookies.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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🔪 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 a 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 rectangular 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 them as these will only have a 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.
🍴 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.
🍞 How to Knead Bread Dough
Kneading your dough with an electric mixer using dough hooks is simple and easy, but my favorite method is to do it by hand because you're far less likely to overwork the dough when doing it this way.
Knead the dough by hand by placing it onto a floured surface and using two hands to roll it out into an oval, pull back half, so it's sandwiched together, and repeat.
Smoosh the dough as you roll it back out into an oval, and bring it back. Every few times, rotate the dough about 90 degrees so that you can get all of the dough worked into the process.
When the dough is smooth and elastic, it's finished. This takes about 10 minutes by hand, faster if you're quick, but there are a few good ways to tell when you are finished.
- The dough should not tear easily. This means that if you stretch a chunk of the dough between your fingers, it doesn't tear apart like paper and creates jagged edges.
- The dough should be elastic. You should be able to poke the ball of kneaded dough with your finger and watch the dough quickly try to bounce back and fill in the hole you made.
⏲️Make Ahead Instructions
You can prepare these cinnamon rolls up to the second rise and cover the top with plastic wrap before placing the rolls into the fridge overnight for a slow 8 hour rise or freezing them for up to three months.
For overnight fridge rises, simply place the pan on the counter for an hour as the oven preheats and bake as directed. Do not let the rolls rise in the fridge for more than 12 hours.
For freezing unbaked rolls, once frozen solid, you can place them into an airtight container for up to 3 months. Thaw overnight in the fridge or for several hours in a pan on the counter until doubled. Bake as directed.
With either method, make sure to let the pan of cinnamon rolls sit on the counter for at least 30 minutes to one hour before baking. I like to set my baking dish out as the oven preheats.
This is especially important if you are using a glass baking dish- you don't want it to explode in the oven from going from a cold environment to a hot one too quickly.
💭 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 them 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.
More great cinnamon roll recipes to try
📖 Recipe
Cookies and Cream Cinnamon Rolls
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 Granulated sugar ($0.01)
Filling
- 12 Oreo Cookies ($1.00)
- ¼ cup Butter, Softened ($0.38)
- 4 ounces Cream Cheese ($0.98)
- 1 teaspoon Ground 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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