Home · Recipes Cookies and Cream Rolls Author: Maryanne CabreraPublished: Aug 15, 2016Updated: Oct 16, 2023 View Recipe48 ReviewsThis post may contain affiliate links. Read our disclosure policy. 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 5 from 2 votes These cookies and cream rolls feature Oreos three ways! The chopped cookies are incorporated into the dough, filling, and topping. Yield: 12 rolls Prep Time: 40 minutes minutesCook Time: 30 minutes minutesDough Rest Time: 1 hour hour 30 minutes minutesTotal Time: 2 hours hours 40 minutes minutes Servings: 12 Print Recipe Pin Recipe Rate Recipe IngredientsDough:½ cup warm water , about 110°F2 ¼ teaspoon active dry yeast¼ cup granulated sugar (50 g)½ cup whole milk (114 g) room temp1 large egg1 large yolk4 cups all-purpose flour (520 g)1 teaspoon kosher salt5 Tablespoons unsalted butter (70 g), softened, cut into tablespoons½ cup finely chopped Oreo cookiesFilling:⅓ cup unsalted butter (76 g) softened3 Tablespoons granulated sugar (38 g)1 cup finely chopped Oreo cookiesCream Cheese Frosting:4 oz brick-style cream cheese (113 g), room temp¼ cup unsalted butter (57 g), softened½ teaspoon vanilla extractpinch kosher salt1 ½ cup confectioners' sugar (170 g), also known as powdered sugarfinely chopped Oreo cookies , to garnish Instructions 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. NotesREHEATING 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. equipment used: quarter sized sheet pan with sheet pan extender All images and text ©The Little Epicurean Author: Maryanne Cabrera Course: Breakfast, DessertCuisine: AmericanKeyword: oreo, cookies and cream, cinnamon rolls, sweet rolls Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
heather (delicious not gorgeous) says: August 15, 2016 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. Reply
Michelle De La Cerda says: August 15, 2016 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! Reply
Jessica | The Novice Chef says: August 15, 2016 Cinnamon rolls are on the tippy top of my indulgent list! Reply
Amanda | The Chunky Chef says: August 15, 2016 This is such a unique spin on traditional sweet rolls! Reply
Serene @ House of Yumm says: August 16, 2016 Ok, these are just a great idea!! I love everything about them and they look absolutely stunning! Reply
Justine | Cooking and Beer says: August 16, 2016 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! Reply
Michelle | A Dish of Daily Life says: August 16, 2016 What a yummy treat and such a fun way to change up sweet rolls! My kids would love these! Reply
Amanda @ Cookie Named Desire says: August 17, 2016 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! Reply
Maryanne Cabrera says: March 12, 2021 Yes, you can knead this dough by hand. It will take a bit longer, but it can be done!
Kristin says: March 12, 2017 Thank you. I’m in love with this recipe! Attempting now. It’s. When 50 mins and dough hasn’t really risen. Suggestions? Reply
Maryanne Cabrera says: March 13, 2017 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.
naz says: August 29, 2017 Hi, can u tell me what quantity of insant yeast can i take instead of dry yeast? Reply
Maryanne Cabrera says: August 30, 2017 Hi, you can use this (http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html) to convert the yeast measurements.
Kate says: September 19, 2017 What if I wanted to make the dough a chocolate dough? Would I just add cocoa powder to the recipe? Reply
Mary says: September 19, 2017 Kate I’m trying rhat very thing right now…will advise as to the results…wish me luck!!
Maryanne Cabrera says: September 19, 2017 Hi Mary! I made a chocolate dough version for these cherry chocolate rolls: https://www.thelittleepicurean.com/cherry-chocolate-rolls/
Maryanne Cabrera says: September 19, 2017 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/cherry-chocolate-rolls/
Val says: June 15, 2018 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! Reply
Maryanne Cabrera says: June 15, 2018 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.
Maryanne Cabrera says: August 20, 2018 Keep leftovers in an airtight container in the fridge. I have reheating tips in the recipe notes :)
Hayden can't cook says: August 13, 2019 Oh. My. God. These look so good. My only question is it acceptable to eat these for breakfast like normal cinnamon rolls lol? Reply
Adriana Martinez says: August 16, 2020 ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ So delicious. And surprisingly not that sweet. Reply
Farah says: November 25, 2020 Hi can I just use the same amount of instant yeast as the active dry yeast ? Reply
Raelie Madrid says: January 22, 2021 Have you mixed cinnamon and brown sugar into the mix for the middle of the cinnamon roll?? Reply
Maryanne Cabrera says: February 2, 2021 Yes, you may use brown sugar and ground cinnamon for the filling.
Sarah Mae says: January 27, 2021 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 Reply
Simone Kaz says: February 15, 2021 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? Reply
Maryanne Cabrera says: February 17, 2021 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.
Kelly Hansen says: March 2, 2021 Do these require refrigeration or are they OK in a bag or box on the counter? Reply
Maryanne Cabrera says: March 2, 2021 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.
Jane Doe says: March 11, 2021 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! Reply
Maryanne Cabrera says: March 12, 2021 That’s wonderful to hear! Thank you for trying the recipe! I’m so glad you and your family enjoyed it for movie night!
Kimberly says: April 2, 2021 These are just heavenly!!! It’s a tradition now to make these on my husband’s birthday! Reply
Maryanne Cabrera says: September 28, 2021 Hi! I don’t have much experience with gluten-free flour. I have only tested this recipe using regular wheat flour.
Vanessa says: January 29, 2023 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. Reply
Maryanne Cabrera says: February 10, 2023 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.