These cookies and cream rolls feature Oreos three ways. The chopped cookies are incorporated into the dough, filling, and topping. It’s a decadent, rich, and unbelievably delicious treat.
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 my dad’s favorite classic cinnamon rolls, I cannot 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.
Oreo Rolls Ingredients
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.
This recipe starts off with your standard enriched yeast dough. Whole milk, an extra egg yolk, and butter help to add richness to the dough. Fold chopped Oreo cookies into the dough right before resting.
More chopped Oreo cookies along with sugar and softened butter make up the filling.
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.
Be sure to use brick-style full fat cream cheese. I highly recommend using Philadelphia Cream Cheese. I find Philadelphia has far better texture and flavor compared to generic store brand options.
Make this cookies and cream bread using any Oreo cookie flavor! It’s great with Golden Oreos, lemon, and mint. Swap in whatever seasonal flavors your find.
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.
How to Assemble
Helpful Tips
- Brush up on your yeast knowledge. Use this yeast guide to learn how to check if yeast is still good, how to activate dry yeast, and substitutions.
- Softened butter used for dough and filling should have a smooth mayo-like consistency.
- Before rolling dough into a log, gently press chopped cookies into the dough to make sure they stick!
These cookies and cream rolls are rich, decadent and not for the faint of heart.
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.
Serving Suggestions
Cookies and cream rolls are best served warm. Ideally, enjoy these the same day they are baked and frosted.
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.
Reheating Notes
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.
Freeze and Save For Later
You may freeze unfrosted rolls and enjoy for later.
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.
Defrost in the fridge overnight, or defrost roll at room temperature for a few hours. Reheat and necessary. Frost as usual.
More Oreo Desserts
Cookies and Cream Rolls
Ingredients
Dough:
- 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
Filling:
- 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
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.
Notes
- equipment used: quarter sized sheet pan with sheet pan extender
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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.
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!
What a yummy treat and such a fun way to change up sweet rolls! My kids would love 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!
Oh my gosh!! How amazing are these?? :)
Ok, these are just a great idea!! I love everything about them and they look absolutely stunning!
This is such a unique spin on traditional sweet rolls!
Cinnamon rolls are on the tippy top of my indulgent list!
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?
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.