I stuffed Oreos into the dough, filling, and frosting so these Cookies and Cream rolls are impossibly fluffy, outrageously chocolatey, and firmly belong in your Fun Baking Recipes rotation.

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I’m obsessed with these Cookies and Cream Rolls. I love that Oreo shows up everywhere, dough, filling, topping, so every bite is cookie-studded and soft.

They’re like a Sweet Roll Recipe I actually want for breakfast, not just dessert. The vanilla cream cheese frosting is glorious, creamy and tangy and it fights sweet like a champ.

I tear into a warm roll and stupid grin appears. Messy frosting on my fingers, crumbs everywhere.

But I don’t care. These are Breakfast Sweets I’ll make when I want something totally over the top.

So good I feel guilty and proud every time.

Ingredients

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Warm milk — makes dough tender and cozy, it’s easier to work with.
Yeast — gives the rolls lift and airiness, you’ll get fluffy spirals.
Sugar — adds sweetness and helps with nice browning on the crust.
Melted butter — brings rich, buttery tenderness into every bite.
Extra melted butter for brushing — adds glossy, buttery top and flavor.
Egg — binds everything together and gives a soft, slightly rich crumb.
Vanilla — adds warm, familiar aroma that makes them feel homey.
Flour — the backbone that gives structure and chew to the rolls.
Salt — balances sweetness and brings out the cookie and butter notes.
Crushed Oreos in dough — little chocolatey specks and subtle cookie flavor.
Softened butter for filling — makes the filling spreadable and decadently rich.
Brown sugar filling — gives caramel-like sweetness that’s sticky and good.
Crushed Oreos in filling — intense cookie pockets, crunchy bites throughout.
Cream cheese frosting — tangy, creamy finish that cuts through sweetness.
Butter in frosting — smooths it out and makes it silky.
Powdered sugar — sweetens and thickens that frosting to perfect spreadability.
Vanilla in frosting — tiny flavor lift that ties the frosting together.
Milk to thin frosting — basically makes it drizzle-able if it feels too thick.
Crushed Oreos on top — crunchy, pretty garnish and extra cookie punch.
Nonstick spray or extra flour — helps rolling without a sticky mess.

Ingredient Quantities

1 cup whole milk warmed to about 110°F

2 1/4 teaspoons active dry yeast (1 packet)

1/3 cup granulated sugar

1/3 cup unsalted butter melted plus 2 tablespoons melted for brushing

1 large egg room temp

1 teaspoon vanilla extract

3 1/2 to 4 cups all purpose flour (start with 3 1/2)

1 teaspoon salt

3/4 cup finely crushed Oreo cookies (about 12 cookies) for the dough

1/2 cup unsalted butter softened for the filling

1 cup packed light brown sugar for the filling

1 cup crushed Oreo cookies for the filling (about 8 cookies)

4 ounces cream cheese softened for the frosting

1/4 cup unsalted butter softened for the frosting

1 1/2 cups powdered sugar sifted for the frosting

1 teaspoon vanilla extract for the frosting

1 to 2 tablespoons milk to thin the frosting if needed

1/2 cup crushed Oreo cookies to sprinkle on top

Nonstick spray or extra flour for rolling and pan prep (optional)

How to Make this

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1. Warm 1 cup whole milk to about 110°F, stir in 2 1/4 teaspoons active dry yeast and 1/3 cup granulated sugar, let sit 5 to 10 minutes until foamy — if it doesnt foam your yeast might be dead; start over.

2. Whisk 1 large room temp egg and 1 teaspoon vanilla into the yeast mixture, then add 1/3 cup melted unsalted butter and 3/4 cup finely crushed Oreo cookies (about 12). Stir in 3 1/2 cups all purpose flour and 1 teaspoon salt, mix until a shaggy dough forms; add up to 1/2 cup more flour if needed so it stops being super sticky.

3. Turn the dough onto a lightly floured surface and knead about 6 to 8 minutes until smooth and slightly tacky. You can also use a stand mixer with the dough hook for 4 to 5 minutes. Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/4 hours.

4. Punch the dough down, roll it out on a floured surface into roughly a 16×12 inch rectangle. Brush the surface lightly with the 2 tablespoons melted unsalted butter reserved for brushing so the filling will stick.

5. For the filling beat 1/2 cup softened unsalted butter with 1 cup packed light brown sugar until spreadable, then fold in 1 cup crushed Oreo cookies (about 8). Spread the filling evenly over the buttered dough leaving a 1/2 inch border.

6. Roll the dough tightly from the long side into a log, pinch the seam to seal. Use a sharp knife or unflavored dental floss to cut into 12 even rolls. If you want fatter rolls cut into
9.

7. Place rolls cut-side up in a greased 9×13 pan or a round 10 inch pan spaced just a little apart. Cover and let rise for 30 to 45 minutes until puffy. Preheat oven to 350°F while they finish rising.

8. Brush the tops with the extra 2 tablespoons melted butter if desired, bake at 350°F for 20 to 25 minutes until golden and just set. Dont overbake they should stay soft and fluffy. Let cool 10 to 15 minutes before frosting.

9. Make the frosting by beating together 4 ounces softened cream cheese, 1/4 cup softened unsalted butter, 1 1/2 cups sifted powdered sugar and 1 teaspoon vanilla extract until smooth. Add 1 to 2 tablespoons milk only if you need to thin it to a spreadable consistency.

10. Spread frosting over warm rolls, sprinkle with 1/2 cup crushed Oreo cookies on top, serve warm. Leftovers store covered in the fridge up to 3 days, reheat gently before serving.

Equipment Needed

1. Liquid and dry measuring cups plus measuring spoons (you need 1 cup, 1/3 cup, tablespoons, teaspoons)
2. Instant read thermometer (for warming milk to about 110°F)
3. Large mixing bowls (at least two)
4. Whisk and a spatula or wooden spoon (for mixing and folding)
5. Stand mixer with dough hook or a sturdy bowl and elbow grease for kneading
6. Rolling pin and a lightly floured surface or silicone mat
7. Sharp knife or unflavored dental floss for cutting the rolls evenly
8. 9×13 inch baking pan or a 10 inch round pan, plus nonstick spray or extra flour for greasing
9. Hand mixer or a small stand mixer bowl for the frosting, plus a rubber spatula for spreading

FAQ

Q: Can I use instant yeast instead of active dry yeast? A: Yes. Use about 2 teaspoons instant yeast and mix it right into the flour, you don't need to proof it in the warm milk first. The rise time may be slightly faster so keep an eye on the dough.

Q: My dough feels sticky after adding the flour, what do I do? A: A little stickiness is normal. Add up to the full 4 cups of flour a tablespoon at a time until it's tacky but not gooey. If you overdo it the rolls get dense, so try to avoid adding too much. Lightly flour your hands and the work surface when rolling.

Q: Can I use different sandwich cookies or gluten free flour? A: You can swap in other chocolate sandwich cookies, but watch flavor and salt differences. For gluten free, use a 1-to-1 gluten free flour blend that contains xanthan gum and expect a slightly different texture. The dough may need less or more liquid, so adjust by feel.

Q: How do I get the frosting smooth but not too thin? A: Beat the cream cheese and butter until really smooth before adding powdered sugar. If frosting is too thick add 1 teaspoon of milk at a time until spreadable. If it gets too thin chill it 10 to 15 minutes to firm back up.

Q: Can I make these ahead or freeze them? A: Yes. You can assemble the rolls, cover tightly and freeze before the final rise. Thaw in the fridge overnight, then let them come to room temp and finish rising before baking. Baked rolls also freeze well; warm slightly in the oven to refresh before frosting.

Q: My filling leaked out while baking, any tips to prevent that? A: Make sure the filling butter is soft but not melted, and spread it evenly leaving a small border at the top edge so it doesn't squeeze out when rolled. Roll snug but not brutal, and use an egg wash or a light brush of melted butter on the dough edge to help seal it.

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

Whole milk (1 cup): swap with 1 cup of warm buttermilk for a tangier, tender dough, or use 1 cup unsweetened almond milk if dairy-free. If using almond milk, add 1 extra tablespoon melted butter or oil so the dough stays rich.
Unsalted butter (dough and filling): can use salted butter, just skip or cut back on added salt in the recipe. For a dairy-free option, use coconut oil 1:1, but chill the rolled dough a little longer so it handles easier.
Cream cheese (4 oz, frosting): swap with equal parts mascarpone for a silkier frosting, or use 4 oz full-fat Greek yogurt strained overnight for a lighter tangy frosting. If you use yogurt, reduce milk when thinning so it doesn’t get too runny.
Oreo cookies (crushed): use any chocolate sandwich cookies or chocolate wafer cookies crushed to same texture. For a less sweet version try crushed graham crackers plus 2 tbsp cocoa powder, or chopped chocolate chips for more texture.

Pro Tips

1. Proof the yeast properly and check temp. If your milk is hotter than about 115°F you can kill the yeast, cooler than ~105°F it won’t wake up quick. If the mixture doesn’t get foamy in 10 minutes toss the yeast and try again. Patience here = fluffy rolls.

2. Keep the Oreo crumbs dry and fine. Large chunks in the dough can tear gluten and make kneading harder, while slightly wetter crumbs in the filling help it spread. Pulse crumbs in a food processor for the dough, and crush a bit more coarsely for the filling so you still get texture.

3. Don’t overflour during kneading. A slightly tacky dough gives softer rolls. Add extra flour only in small tablespoons and judge by feel, not exact cup amounts. If you go too dry the rolls end up dense.

4. Roll tight and chill briefly if needed. Roll the log snugly to get nice spirals, but if the log resists or the filling squishes out, pop it in the fridge 10 to 15 minutes to firm up. That makes cleaner cuts and neater rolls.

5. Frost while warm, but not scorching. Spread the cream cheese frosting when rolls are warm so it melts into the swirls, giving that gooey finish. If they’re piping hot you’ll end up with a runny mess, so wait about 10 minutes. Store cooled leftovers in the fridge and reheat gently so the frosting softens without separating.

Cookies And Cream Rolls (cinnamon Roll Varation) Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I stuffed Oreos into the dough, filling, and frosting so these Cookies and Cream rolls are impossibly fluffy, outrageously chocolatey, and firmly belong in your Fun Baking Recipes rotation.

Servings

servings

Calories

620

kcal

Equipment: 1. Liquid and dry measuring cups plus measuring spoons (you need 1 cup, 1/3 cup, tablespoons, teaspoons)
2. Instant read thermometer (for warming milk to about 110°F)
3. Large mixing bowls (at least two)
4. Whisk and a spatula or wooden spoon (for mixing and folding)
5. Stand mixer with dough hook or a sturdy bowl and elbow grease for kneading
6. Rolling pin and a lightly floured surface or silicone mat
7. Sharp knife or unflavored dental floss for cutting the rolls evenly
8. 9×13 inch baking pan or a 10 inch round pan, plus nonstick spray or extra flour for greasing
9. Hand mixer or a small stand mixer bowl for the frosting, plus a rubber spatula for spreading

Ingredients

1 cup whole milk warmed to about 110°F
2 1/4 teaspoons active dry yeast (1 packet)
1/3 cup granulated sugar
1/3 cup unsalted butter melted plus 2 tablespoons melted for brushing
1 large egg room temp
1 teaspoon vanilla extract
3 1/2 to 4 cups all purpose flour (start with 3 1/2)
1 teaspoon salt
3/4 cup finely crushed Oreo cookies (about 12 cookies) for the dough
1/2 cup unsalted butter softened for the filling
1 cup packed light brown sugar for the filling
1 cup crushed Oreo cookies for the filling (about 8 cookies)
4 ounces cream cheese softened for the frosting
1/4 cup unsalted butter softened for the frosting
1 1/2 cups powdered sugar sifted for the frosting
1 teaspoon vanilla extract for the frosting
1 to 2 tablespoons milk to thin the frosting if needed
1/2 cup crushed Oreo cookies to sprinkle on top
Nonstick spray or extra flour for rolling and pan prep (optional)

Directions

Warm 1 cup whole milk to about 110°F, stir in 2 1/4 teaspoons active dry yeast and 1/3 cup granulated sugar, let sit 5 to 10 minutes until foamy — if it doesnt foam your yeast might be dead; start over.
Whisk 1 large room temp egg and 1 teaspoon vanilla into the yeast mixture, then add 1/3 cup melted unsalted butter and 3/4 cup finely crushed Oreo cookies (about 12). Stir in 3 1/2 cups all purpose flour and 1 teaspoon salt, mix until a shaggy dough forms; add up to 1/2 cup more flour if needed so it stops being super sticky.
Turn the dough onto a lightly floured surface and knead about 6 to 8 minutes until smooth and slightly tacky. You can also use a stand mixer with the dough hook for 4 to 5 minutes. Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/4 hours.
Punch the dough down, roll it out on a floured surface into roughly a 16×12 inch rectangle. Brush the surface lightly with the 2 tablespoons melted unsalted butter reserved for brushing so the filling will stick.
For the filling beat 1/2 cup softened unsalted butter with 1 cup packed light brown sugar until spreadable, then fold in 1 cup crushed Oreo cookies (about 8). Spread the filling evenly over the buttered dough leaving a 1/2 inch border.
Roll the dough tightly from the long side into a log, pinch the seam to seal. Use a sharp knife or unflavored dental floss to cut into 12 even rolls. If you want fatter rolls cut into
Place rolls cut-side up in a greased 9×13 pan or a round 10 inch pan spaced just a little apart. Cover and let rise for 30 to 45 minutes until puffy. Preheat oven to 350°F while they finish rising.
Brush the tops with the extra 2 tablespoons melted butter if desired, bake at 350°F for 20 to 25 minutes until golden and just set. Dont overbake they should stay soft and fluffy. Let cool 10 to 15 minutes before frosting.
Make the frosting by beating together 4 ounces softened cream cheese, 1/4 cup softened unsalted butter, 1 1/2 cups sifted powdered sugar and 1 teaspoon vanilla extract until smooth. Add 1 to 2 tablespoons milk only if you need to thin it to a spreadable consistency.
Spread frosting over warm rolls, sprinkle with 1/2 cup crushed Oreo cookies on top, serve warm. Leftovers store covered in the fridge up to 3 days, reheat gently before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.