Cookies and Cream Rolls

These cookies and cream rolls transform a simple yeasted bread dough into a magical and delicious treat! 

Cookies and Cream Rolls

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 Rolls

Cookies and Cream Oreo Rolls

Cinnamon rolls are my absolute weakness. From carrot cake cinnamon rolls to confetti cinnamon rolls to the my dad’s favorite classic cinnamon rolls, it’s hard to resist these sweet yeast 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.)

Cookies and Cream Rolls

How to assemble cookie and cream bread rolls:

  1. Prepare the yeast dough. Have filling components (softened butter that has mayo-like consistency, chopped Oreos, and granulated sugar) ready!
  2. Roll dough into a 20 x 14-inch rectangle.
  3. 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.
  4. 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!
  5. 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.

Cookies and Cream Rolls

Cookies and Cream Rolls

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.

Cookies and Cream Rolls

Cookies and Cream Rolls

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

Cookies and Cream Rolls

Yield: 12 rolls

Author Maryanne Cabrera



  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Punch down risen dough. Transfer to a clean working surface. Roll dough into a 20 x 14- inch rectangle.

  5. FILLING: Spread 1/3 cup softened butter over dough. Sprinkle sugar and chopped cookies on top. Gently press until dough.

  6. 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.

  7. 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.

  8. 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.

Recipe Notes

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

Cookies and Cream Rolls

Cookies and Cream Rolls

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heather (delicious not gorgeous)

dieting is boring anyways (; these sound delicious! and just as good of a way to honor and remember your dad as the usual cinnamon rolls.

Michelle De La Cerda

I love the traditional cinnamon rolls but these have got to be the most over the top delicious cinnamon rolls I have ever seen. Get in my belly!

Jessica | The Novice Chef

Cinnamon rolls are on the tippy top of my indulgent list!

Amanda | The Chunky Chef

This is such a unique spin on traditional sweet rolls!

Serene @ House of Yumm

Ok, these are just a great idea!! I love everything about them and they look absolutely stunning!

carrie @ frugal foodie mama

Oh my gosh!! How amazing are these?? :)

Justine | Cooking and Beer

Oh my goodness, seriously!?! This may be one of the best recipes I’ve seen … like ever! Love the fun twist on traditional sweet rolls. Totally making these soon!

Michelle | A Dish of Daily Life

What a yummy treat and such a fun way to change up sweet rolls! My kids would love these!

Amanda @ Cookie Named Desire

This is such a nice way to remember your dad during these final stretches toward the wedding. I know he must be so proud of you!! I love that you included Oreos inside the dough. I feel like people don’t infuse yeast dough with things enough. It’s just the perfect canvas to add just about anything into!


Thank you. I’m in love with this recipe! Attempting now. It’s. When 50 mins and dough hasn’t really risen. Suggestions?

    Maryanne Cabrera

    There could be various reasons why the dough isn’t rising: 1) room temperature is too cold, 2) old yeast, 3) yeast not properly activated in warm water, 4) eggs and milk too cold when mixed into dough.




Hi, can u tell me what quantity of insant yeast can i take instead of dry yeast?


What if I wanted to make the dough a chocolate dough? Would I just add cocoa powder to the recipe?


Is it possible to make them the night before and refrigerate over night then pop them in the oven in the morning? Or will that ruin the elasticity and texture? Thanks!

    Maryanne Cabrera

    Yes, you can assemble the rolls the night before. Cover with plastic wrap and let chill in the fridge overnight. The following morning, allow the rolls to come to room temperature before baking. It’ll take anywhere from 45-75 minutes for the chilled rolls to warm up. DO NOT bake the rolls straight from the oven- they will end up dense.


How should leftovers be stored?

    Maryanne Cabrera

    Keep leftovers in an airtight container in the fridge. I have reheating tips in the recipe notes :)

Hayden can't cook

Oh. My. God. These look so good. My only question is it acceptable to eat these for breakfast like normal cinnamon rolls lol?

Adriana Martinez

⭐️ ⭐️ ⭐️ ⭐️ ⭐️
So delicious. And surprisingly not that sweet.


Hi can I just use the same amount of instant yeast as the active dry yeast ?

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