Cookies And Cream Rolls (cinnamon Roll Varation) Recipe

I stuffed Oreo crumbs into the dough, filling, and frosting of my Sweet Roll Recipe and the result is fluffy, dangerously cookie-packed rolls with glorious vanilla cream cheese icing you will not want to share.

I’m obsessed with these Cookies and Cream Rolls. I love that Oreo cookies show up in the dough, hide in the filling, and sit on top so every bite is messy and loud.

The rolls are soft and fluffy, like the best Sweet Roll Recipe but with crunchy cookie bits and a tangy cream cheese frosting I want to spoon straight into my mouth. And the sugar-salt balance hits hard.

Breakfast Sweets? Hell yes.

They’re ridiculous, way too tempting, and totally worth the crumbs on my shirt. One roll and I’m done for.

No regret, just crumbs and more coffee.

Ingredients

• Warm milk: makes dough soft and comfy, like a cozy hug.
• Active yeast: it’s the rise boss, gives airy rolls.
• Granulated sugar: adds sweetness and helps browning, classic touch.
• Melted butter: brings richness and tender crumb, total comfort.
• Eggs: give structure and richness, make rolls sturdy.
• All-purpose flour: the canvas for everything, reliable and forgiving.
• Fine salt: balances sweetness, makes flavors pop quietly.
• Crushed Oreos in dough: little cookie bits, subtle chocolate crunch.
• Soft butter for filling: spreads smooth, adds gooey richness.
• Brown sugar filling: deep caramel notes, sticky and cozy.
• Coarse Oreo filling: chunkier crunch, textural contrast in each bite.
• Cream cheese: tangy frosting base, cuts sweetness nicely.
• Butter in frosting: silky mouthfeel, keeps frosting spreadable.
• Pillow of powdered sugar: sweetens and thickens frosting perfectly.
• Vanilla: warmth and roundness, nothing fancy but necessary.
• Milk or cream: thins frosting to perfect drizzle consistency.
• Coarse Oreo topping: final crunch and visual cookie confetti.
• Optional pinch of salt: basically keeps the frosting from being cloying.

Ingredient Quantities

• 1 cup whole milk, warmed to about 110°F (just warm to touch)
• 2 1/4 teaspoons active dry yeast (one 7g packet)
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled slightly
• 2 large eggs, room temperature
• 4 to 4 1/4 cups all purpose flour, plus extra for dusting
• 1 teaspoon fine salt
• 3/4 cup Oreo cookies, finely crushed for the dough (about 9 to 10 cookies)
• 8 tablespoons (1 stick) unsalted butter, softened for spreading the filling
• 1 cup packed light brown sugar for the filling
• 1/2 cup Oreo cookies, coarsely crushed for the filling (about 6 cookies)
• 4 ounces cream cheese, softened for the frosting
• 4 tablespoons (1/2 stick) unsalted butter, softened for the frosting
• 1 1/2 to 2 cups powdered sugar, sifted, for the frosting (adjust to taste)
• 1 teaspoon pure vanilla extract for the frosting
• 2 to 3 tablespoons milk or heavy cream to thin the frosting if needed
• 1/2 cup Oreo cookies, coarsely crushed for the topping (about 6 cookies)
• Optional pinch of salt for the frosting to balance sweetness

How to Make this

1. Warm the milk to about 110°F, stir in 1 tsp of the granulated sugar then sprinkle the yeast over top, let sit 5 to 10 minutes until foamy; if it doesn’t foam yeast might be dead so get new stuff.

2. In a large bowl whisk the remaining sugar with melted butter and the two room temp eggs, then stir in the foamy yeast mixture.

3. Add 2 cups of the flour, the salt, and the finely crushed 3/4 cup Oreos to the wet mix; stir, then add more flour 1/2 cup at a time until a soft slightly sticky dough forms, you’ll need about 4 to 4 1/4 cups total.

4. Turn dough onto a floured surface and knead 6 to 8 minutes until smooth and elastic; if it’s too sticky add a little flour but don’t go crazy or rolls will be heavy.

5. Oil a bowl, put dough in, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

6. Punch dough down and roll into a 16×12 inch rectangle on a floured surface. Spread the 8 tbsp softened butter evenly, sprinkle the packed 1 cup brown sugar and the 1/2 cup coarsely crushed Oreos over the butter, press gently so it sticks.

7. Roll up tightly from the long side into a log, pinch seam to seal, then cut into 12 even rolls with a sharp knife or floss. Place rolls in a greased 9×13 pan, cover and let rise 30 to 45 minutes until puffy.

8. Preheat oven to 350°F. Optional: brush tops lightly with milk or an egg wash for shine. Bake 20 to 25 minutes until golden and set but not overbaked; center should spring back slightly.

9. While rolls bake beat together 4 oz softened cream cheese, 4 tbsp softened butter, vanilla, optional pinch of salt, then gradually beat in 1 1/2 to 2 cups sifted powdered sugar; thin with 2 to 3 tbsp milk or cream until spreadable and taste for sweetness.

10. Let rolls cool 10 minutes, spread frosting over warm rolls so it melts into them, then sprinkle the 1/2 cup coarsely crushed Oreos on top. Serve warm, store leftovers covered in fridge and gently reheat before serving.

Equipment Needed

1. Liquid and dry measuring cups plus measuring spoons
2. Instant read thermometer (for warming milk to 110°F)
3. Large mixing bowl
4. Whisk and rubber spatula (or wooden spoon)
5. Kitchen scale or extra measuring cups for flour (optional but useful)
6. Bench scraper or dough scraper
7. Rolling pin and floured work surface
8. Sharp knife or unflavored dental floss (for cutting rolls)
9. Greased 9×13-inch baking pan
10. Wire cooling rack and plastic wrap or a damp towel for rising

FAQ

Cookies And Cream Rolls (cinnamon Roll Varation) Recipe Substitutions and Variations

• Whole milk (1 cup): substitutes: buttermilk for tang and softer crumb (use same amount); 2% or skim in a pinch, but dough might be a bit less rich; unsweetened almond or oat milk if dairy free, add 1 tbsp melted butter or oil to replace some fat.
• Active dry yeast (2 1/4 tsp): substitutes: instant (rapid-rise) yeast — use about 2 tsp and mix straight into flour; fresh baker’s yeast — use ~15g, dissolve in warm milk; if you only have quick-rise, cut rise times but watch dough closely.
• Unsalted butter (melted or softened): substitutes: salted butter — skip any extra salt and taste; vegetable shortening or coconut oil for dairy free, but flavor and texture will change; store-bought margarine works but may make rolls less tender.
• Cream cheese for frosting (4 oz): substitutes: mascarpone for a richer, less tangy frosting; full-fat Greek yogurt strained to thicken for a lighter tangy spread (use less, thin with powdered sugar); for dairy free try vegan cream cheese, add a pinch of salt.

Pro Tips

1) Proof your yeast carefully. If the milk’s too hot you’ll kill it, too cold and it won’t foam. Aim for just-warm to the touch and give it a full 10 minutes to get bubbly. If it doesn’t foam, toss it and start over — don’t try to “push” a bad rise.

2) Watch dough feel not flour amount. Because Oreos add dry particles you may need slightly less or more flour than stated. Stop adding flour once the dough is soft and slightly tacky; add just a teaspoon at a time after that or your rolls will turn dense. Knead until smooth and elastic, but don’t overdo it.

3) Roll tight and score clean cuts. Roll the rectangle fairly snug so the layers stay distinct, and use a sharp knife or dental floss to cut the log into rolls for neat edges. If the roll loosens while cutting, press the seam back together before slicing.

4) Frost at the right moment and store smart. Let the rolls cool about 8 to 12 minutes so frosting melts in a little but won’t turn into soup. Store leftover rolls covered in the fridge, then reheat gently in the oven or microwave with a damp paper towel to restore softness.