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!
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.
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.
Hi can I just use the same amount of instant yeast as the active dry yeast ?
Yes, you can use the same amount.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
So delicious. And surprisingly not that sweet.
Oh. My. God. These look so good. My only question is it acceptable to eat these for breakfast like normal cinnamon rolls lol?
How should leftovers be stored?
Keep leftovers in an airtight container in the fridge. I have reheating tips in the recipe notes :)
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.
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/cherry-chocolate-rolls/
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/
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.
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