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Cookies and Cream Cinnamon Rolls

Cookies and Cream Cinnamon Rolls

Want to know a little secret? These don’t actually have cinnamon in them but I call everything that is an ooey gooey roll type thing a “cinnamon roll”. Whether you call them cinnamon rolls, sticky buns or anything else, you’ll be calling these cookies and cream cinnamon rolls DELICIOUS and making them again and again.

Cookies and Cream Cinnamon Rolls Recipe

Equipment

Ingredients

  • 4 1/2 cups all purpose flour, scooped and leveled, divided
  • 1 tsp salt
  • 1 packet instant yeast
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup crushed Oreos

Filling

  • 2-8oz packages of cream cheese, room temp
  • 1/2 cup (1 stick) unsalted butter, room temp
  • 1/2 cup granulated sugar
  • 1 cup crushed Oreos

Glaze

  • 1 Tbsp unsalted butter
  • 1 1/2 cups powdered (confectioners) sugar
  • 2 1tbsp heavy cream or milk
  • 2 tsp vanilla extract

Instructions

Preheat the oven to 350 degrees.
Place the egg in a bowl of warm water to bring to room temperature.
In the bowl of your stand mixer add 4 cups of flour, packet of yeast and salt.


In a bowl or large measuring cup, warm milk and butter in the microwave until warm (approximately 60 seconds). Add the granulated sugar and stir. Return to the microwave for ~30 seconds. The mixture should be warm to the touch but not hot.
Gradually add the liquid mixture to the flour mixture on medium speed using the dough hook until it comes together.

Remove the egg from the water, crack it into a small bowl and add to the dough mixture. Mix on low speed until a sticky ball of dough forms.
Once the ball forms, increase to medium speed and knead for 3 mins until the dough becomes
more elastic.


Begin adding in the last 1/2 cup of flour 1 Tbsp at a time. You’ve added enough when the dough is no longer sticking
to the side of the bowl. Depending on how dry/moist the air is when you make these, you may need a bit more flour than the recipes calls for.


After all flour is added add in the 1/2 cup crushed Oreos and mix on medium speed until incorporated.
If the dough has not formed into a ball, flour your hands and take the dough out of
the mixer and gently knead into a ball. It should not be super sticky. If it is you did not add enough flour.
Cover the bowl with plastic wrap or a warm, damp towel and let the dough rest for 10 mins.

Make the filling by adding all ingredients to a bowl and mixing until smooth.

After ten minutes, roll the dough out onto a generously floured surface. Roll the dough into a large rectangle approximately 12X18 inch and 1/2 cm thick. (Using a Joseph rolling pin helps ensure the thickness is the same).

Spread on the filling completely covering the dough. Start at the long side and roll the dough as tight as you can.

Cut into 9 equal sections and place into 8X8 pan. Rest covered for 30 mins near the oven.
Bake for 25-30 mins or until rolls are golden brown.


Make glaze:

Place butter in a bowl with the powdered (confectioners) sugar. Add in 2 Tbsp whole milk or heavy cream and mix until smooth.

Let your rolls cool 10-15 min then drizzle glaze over them. Garnish with extra crushed Oreos and serve warm.

Notes:

You can freeze your cinnamon rolls two ways:

Freeze before baking – If making ahead and freezing, double the amount of yeast in the dough because it will kill some of it once frozen. Freeze after the rolls have been cut and proofed in a heated pan. Store in airtight container with lid or plastic and freeze for up to a week. Remove from freezer two hours before baking and then bake them as instructed.

Freeze after baking – Make your cinnamon rolls in a disposable foil pan with lid. Bake and ice. Let cool completely and add the lid. Freeze. When you are ready to enjoy them, take off the lid and warm in a 250 degree oven until warm.

Is your mouth watering? Mine is! Need a printed recipe to follow along? Print it below!

Cookies and Cream Cinnamon Rolls

Cookies and Cream Cinnamon Rolls

Yield: 9 rolls
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 40 minutes
Total Time: 1 hour 20 minutes

Cookies and Cream bring a sweet creamy twist to the classic cinnamon roll.

Ingredients

  • 4 1/2 cups all purpose flour, scooped and leveled, divided
  • 1 tsp salt
  • 1 packet instant yeast
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup crushed Oreos

Filling

  • 2-8oz packages of cream cheese, room temp
  • 1/2 cup (1 stick) unsalted butter, room temp
  • 1/2 cup granulated sugar
  • 1 cup crushed Oreos

Glaze

  • 1 Tbsp unsalted butter
  • 1 1/2 cups powdered (confectioners) sugar
  • 2 1tbsp heavy cream or milk
  • 2 tsp vanilla extract

Instructions

    1. Preheat the oven to 350 degrees. Place the egg in a bowl of warm water to bring to room temperature. In the bowl of your stand mixer add 4 cups of flour, packet of yeast and salt.
    2. In a bowl or large measuring cup, warm milk and butter in the microwave until warm (approximately 60 seconds). Add the granulated sugar and stir. Return to microwave for ~30 seconds. The mixture should be warm to the touch but not hot. Gradually add the liquid mixture to the flour mixture on medium speed using the dough hook until it comes together.
    3. Remove the egg from the water, crack it into a small bowl and add to the dough mixture. Mix on low speed until a sticky ball of dough forms. Once the ball forms, increase to medium speed and knead for 3 mins until the dough becomes more elastic.
    4. Begin adding in the last 1/2 cup of flour 1 Tbsp at a time. You've added enough when the dough is no longer sticking to the side of the bowl. Depending on how dry/moist the air is when you make these, you may need a bit more flour than the recipes calls for.
    5. After all flour is added add in the 1/2 cup crushed Oreos and mix on medium speed until incorporated. If the dough has not formed into a ball, flour your hands and take the dough out of the mixer and gently knead into a ball. It should not be super sticky. If it is you did not add enough flour. Cover the bowl with plastic wrap or a warm, damp towel and let the dough rest for 10 mins.
    6. Make the filling by adding all ingredients to a bowl and mixing until smooth.
    7. After ten minutes, roll the dough out onto a generously floured surface. Roll the dough into a large rectangle approximately 12X18 inch and 1/2 cm thick. (Using a Joseph rolling pin helps ensure the thickness is the same).
    8. Spread on the filling completely covering the dough. Start at the long side and roll the dough as tight as you can.
    9. Cut into 9 equal sections and place into 8X8 pan. Rest covered for 30 mins near the oven. Bake for 25-30 mins or until rolls are golden brown.

!Make glaze:

  1. Place butter in a bowl with the powdered (confectioners) sugar. Add in 2 Tbsp whole milk or heavy cream and mix until smooth.
  2. Let your rolls cool 10-15 min then drizzle glaze over them. Garnish with extra crushed Oreos and serve warm.

Notes

You can freeze your cinnamon rolls two ways:

Freeze before baking - If making ahead and freezing, double the amount of yeast in the dough because it will kill some of it once frozen. Freeze after the rolls have been cut and proofed in a heated pan. Store in airtight container with lid or plastic and freeze for up to a week. Remove from freezer two hours before baking and then bake them as instructed.

Freeze after baking - Make your cinnamon rolls in a disposable foil pan with lid. Bake and ice. Let cool completely and add the lid. Freeze. When you are ready to enjoy them, take off the lid and warm in a 250 degree oven until warm. 

Nutrition Information:
Yield: 9 rolls Serving Size: 1
Amount Per Serving: Calories: 674Total Fat: 31gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 99mgSodium: 515mgCarbohydrates: 86gFiber: 2gSugar: 32gProtein: 13g

Don’t forget to pin for later!

Cookies and cream cinnamon rolls

Looking for more sweet treats? Make sure to try my Southern Peach Cobbler and Banana Pudding for a Crowd.

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