These cookies and cream rolls transform a simple yeasted bread dough into a magical and delicious treat!
I have my wedding gown hanging in our guest room closet. And, my first fitting/alteration appointment is in a month. However, I have these warm, fresh from the oven beautiful sweet rolls covered with cream cheese and topped with chopped Oreos sitting in the kitchen.
Any pre-wedding diet I had goes out the door this week. I’m done. These cookies and cream rolls win this battle.
(UPDATE: Wedding happened years ago. Alex and I can now eat all the sweet Oreo rolls we want!)
Cookies and Cream Oreo Rolls
As a fan of cookies and cream ice cream, I thought, why not transfer those flavors into rolls!
Just like traditional cinnamon rolls, these cookies and cream rolls are soft, fluffy, and oh so tasty. The vanilla cream cheese frosting is glorious.
I suggest making a double batch because you’ll want to spread a giant dollop on the rolls when devouring them. (No one will judge you. At least, I won’t.)
How to assemble cookie and cream bread rolls:
- Prepare the yeast dough. Have filling components (softened butter that has mayo-like consistency, chopped Oreos, and granulated sugar) ready!
- Roll dough into a 20 x 14-inch rectangle.
- Spread softened butter all over the dough. Sprinkle on sugar and chopped cookies on top. Gently press cookies into the dough to make sure they stick.
- Starting at the long side, roll dough into a log. Slice into 12 equal parts. You can eyeball it, but I highly suggest using a ruler so you truly have equal sizes. Otherwise, people will fight for the biggest piece!
- Place rolls on a greased 9×13-inch baking pan (quarter sheet pan size). Cover and let rolls rest for about 35 minutes to rise.
Made for Oreo Cookie Fans!
I’ve included Oreo cookies in all three components of these rolls: dough, filling, and topping. Just like the way I incorporated confetti sprinkles in my funfetti cinnamon rolls, I kneaded in chopped Oreo cookies into this dough.
My favorite part about making any kind of roll is slicing into the log. It’s like the way I love photos of decorated pies before they get baked. Perhaps I like the anticipation of what’s to come.
These cookies and cream rolls are rich, decadent and not for the faint of heart.
It’s not meant for dieters, healthy eating advocates, or those training for marathons. It’s a wonderful, extraordinary, once in a blue moon kind of treat that puts a giant smile on your face, makes your stomach happy, and then puts you into a sugar induced nap.
I’ve got a plan. Once I wake from said nap, I’ll be sure to run a few miles around the Rose Bowl to balance things out.
Cookies and Cream Rolls
Yield: 12 rolls
- 1/2 cup warm water, 110 degrees F
- 2 1/4 teaspoon active dry yeast
- 1/4 cup + 1 teaspoon granulated sugar
- 1/2 cup whole milk, room temperature
- 1 large egg
- 1 large yolk
- 4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 5 Tablespoons unsalted butter, softened, cut into tablespoons
- 1/2 cup finely chopped Oreo cookies
- 1/3 cup unsalted butter, softened
- 3 Tablespoons granulated sugar
- 1 cup finely chopped Oreo cookies
Cream Cheese Frosting:
- 4 oz cream cheese, room temperature
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- pinch of fine sea salt
- 1 1/2 cup powdered sugar
- finely chopped Oreo cookies, to garnish
DOUGH: Sprinkle yeast over warm water. Add 1 teaspoon of sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate.
In the bowl of a stand mixer, whisk together yeast mixture, warm milk, remaining sugar, egg, and egg yolk. Whisk salt into flour. Add 2 cups of flour to mixing bowl. Use the dough hook attachment to mix together. Add another 1 cup of flour. Continue to knead on low speed while adding softened butter 1 Tbsp at a time. Add remaining cup of flour and knead until dough is smooth and cleans the sides of the bowl. Add chopped cookies and mix until evenly distributed.
Transfer dough to a lightly greased bowl. Cover with plastic wrap and let sit at room temperature for about an hour until dough has doubled in volume.
Punch down risen dough. Transfer to a clean working surface. Roll dough into a 20 x 14- inch rectangle.
FILLING: Spread 1/3 cup softened butter over dough. Sprinkle sugar and chopped cookies on top. Gently press until dough.
Starting at the long side, roll dough into a log. Slice log into 12 equal parts. Place rolls into a greased 9 x 13-inch baking pan (quarter sheet pan size) . Cover with plastic wrap and let rest for 30-45 minutes at room temperature to allow roll to rise.
Preheat oven to 350 degrees F. Remove plastic wrap and bake rolls for 30-33 minutes until golden brown on top and the internal temperature of the rolls hit 185 degrees F. Allow rolls to rest for 5 minutes to slightly cool before frosting.
CREAM CHEESE FROSTING: Beat together cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar. Beat until smooth. Spread over warm rolls. Top with chopped Oreo cookies.
REHEATING NOTES: To keep the rolls moist, place a glass of water in the microwave along with the bread roll. Microwave for 30 seconds, or until bread is warm. The water prevents the bread from drying out.
All images and text ©The Little Epicurean