Cookies and cream rolls transform a simple yeasted bread dough into a magical and delicious treat!
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 any variation of sweet yeast rolls.
It’s nearly impossible to decline these warm, fresh from the oven beautiful sweet rolls covered with cream cheese and topped with chopped Oreos.
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.
And, the vanilla cream cheese frosting is glorious.
I suggest making a double batch of frosting. You’ll want to spread a giant dollop on the rolls.
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.
Storage, Leftovers, and Reheating Options
Baked rolls may be left covered at room temperature for 24 hours. Once frosted, rolls can be left out for 10-12 hours.
Store leftovers in an airtight container in the fridge for up to three days.
Reheat in the microwave for 20-30 second intervals with a cup of water. The water will prevent the bread from turning gummy.
Alternatively, reheat in a toaster over.
For longer storage, cut and separate the rolls into individual portions.
Wrap portions tightly in plastic wrap. Then, place in a resealable freezer bag. Store in the freezer for up to 2 months.
Cookies and Cream Rolls
- ½ cup warm water , about 110°F
- 2 ¼ teaspoon active dry yeast
- ¼ cup granulated sugar (50 g)
- ½ cup whole milk (114 g) room temp
- 1 large egg
- 1 large yolk
- 4 cups all-purpose flour (520 g)
- 1 teaspoon kosher salt
- 5 Tablespoons unsalted butter (70 g), softened, cut into tablespoons
- ½ cup finely chopped Oreo cookies
- ⅓ cup unsalted butter (76 g) softened
- 3 Tablespoons granulated sugar (38 g)
- 1 cup finely chopped Oreo cookies
Cream Cheese Frosting:
- 4 oz brick-style cream cheese (113 g), room temp
- ¼ cup unsalted butter (57 g), softened
- ½ teaspoon vanilla extract
- pinch kosher salt
- 1 ½ cup confectioners' sugar (170 g), also known as powdered sugar
- finely chopped Oreo cookies , to garnish
- DOUGH: Sprinkle yeast over warm water. Add about 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 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°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° 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.
- equipment used: quarter sized sheet pan with sheet pan extender
Reader Questions and Reviews
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.
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!
Can I make the dough the night before and bake in the morning?
Cinnamon rolls are on the tippy top of my indulgent list!
This is such a unique spin on traditional sweet rolls!
Ok, these are just a great idea!! I love everything about them and they look absolutely stunning!
Oh my gosh!! How amazing are these?? :)
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!
What a yummy treat and such a fun way to change up sweet rolls! My kids would love these!
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 so much Amanda! :)
Can you make without a stand mixer and need by hand ?
Yes, you can knead this dough by hand. It will take a bit longer, but it can be done!
Thank you. I’m in love with this recipe! Attempting now. It’s. When 50 mins and dough hasn’t really risen. Suggestions?
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?
Hi, you can use this (http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html) to convert the yeast measurements.
What if I wanted to make the dough a chocolate dough? Would I just add cocoa powder to the recipe?
Kate I’m trying rhat very thing right now…will advise as to the results…wish me luck!!
Hi Mary! I made a chocolate dough version for these cherry chocolate rolls: https://www.thelittleepicurean.com/2015/08/cherry-chocolate-rolls.html
Yes, you can simply add cocoa powder to the dough to make it chocolate. I have a recipe for chocolate dough here: https://www.thelittleepicurean.com/2015/08/cherry-chocolate-rolls.html
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!
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?
Keep leftovers in an airtight container in the fridge. I have reheating tips in the recipe notes :)
Oh. My. God. These look so good. My only question is it acceptable to eat these for breakfast like normal cinnamon rolls lol?
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
So delicious. And surprisingly not that sweet.
Hi can I just use the same amount of instant yeast as the active dry yeast ?
Yes, you can use the same amount.
Have you mixed cinnamon and brown sugar into the mix for the middle of the cinnamon roll??
Yes, you may use brown sugar and ground cinnamon for the filling.
Would it be possible to make the dough in my bread machine? I don’t always have energy or the time to make it by hand. I do love the idea of these
Sorry, I don’t have any experience with bread machines.
HI! These look amazing! cant wait to try them. Do you know if they freeze well after baking? If I needed them for a later date but have time to make them now, can i just freeze them once there baked? And if so, how would u suggest i defrost them?
Hi! Thank you! I have not tested freezing these. I would bake it as directed. Cool to room temperature. Tightly cover with plastic wrap. For additional protection, keep in an airtight ziptop bag or wrap in foil. To defrost, either keep in the fridge overnight or let defrost at room temperature for a few hours. Gently reheat in a 325 degree F oven before frosting and serving.
Do these require refrigeration or are they OK in a bag or box on the counter?
The baked and frosted rolls can be left out at room temperature for a day. Any longer, I would store them in the fridge in an airtight container. Reheat in a toaster oven, let come to room temperature, or quickly reheat in the microwave for a few seconds with a cup of water.
I loved this recipe COMPLETELY! It was SSOOOOO delish and all my family loved it! It was so fun to eat it while watching scary movies!
That’s wonderful to hear! Thank you for trying the recipe! I’m so glad you and your family enjoyed it for movie night!
These are just heavenly!!! It’s a tradition now to make these on my husband’s birthday!
Thanks for the recipe.
Hi! Would these work with gluten free flour?
Hi! I don’t have much experience with gluten-free flour. I have only tested this recipe using regular wheat flour.
My family loved these
I tried this recipe, I couldn’t get my dough to rise. My yeast was alive. I googled how to fix dough that doesn’t rise and tried all three methods (put in oven with a pan of boiling water, put more yeast in with flour, put in microwave for 3 minutes then rest 3 minutes then microwave for 3 more minutes then rest 6 minutes. None of those worked. I had no idea that cinnamon rolls were so difficult to make. I ended up baking them but they are so dense and yeasty. I think I’ll start with a basic recipe tomorrow. I’m wondering if instant yeast would be better than active yeast for a beginner or I need to knead the dough longer.
I’m sorry to hear that. Temperature is a big factor for rising dough. I have a detailed explanation in this baking with yeast post. I prefer working with active dry yeast because the initial activation allows you to gauge how fresh your yeast is.
In order for yeast to rise optimally, it needs a warm environment at least 70 degrees F. It could still rise in cooler temperatures. However, instead of taking the standard 30-45 minutes, it may take more like 90 minutes.