November 7, 2023
Review RecipeCookies And Cream Cinnamon Rolls
These cookies and cream cinnamon rolls are ooey gooey and take a classic breakfast treat to the next level.
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As if cinnamon rolls are not decedent enough, we take it a step further with these cookies and cream cinnamon rolls. The soft, fluffy dough is wrapped around a filling of cinnamon and chocolate cookie crumbs and topped with cream cheese frosting.
Cookies And Cream Cinnamon Rolls Ingredients
Cookies and cream cinnamon rolls are a taste experience like no other.
They are the perfect combination – buttery, fluffy cinnamon rolls with crunchy yet sweet cookie chunks sprinkled on top.
You’ll need:
- 1 pound of frozen bread dough, thawed in the fridge overnight
- ½ cup of packed light brown sugar
- 1 tablespoon of cinnamon
- 1 tablespoon of cocoa powder
- ¼ cup of unsalted butter softened
- 1 cup of crushed Oreo cookies
- ½ cup of heavy whipping cream
For The Frosting:
- 1½ cups of powdered sugar
- ¼ teaspoon of vanilla extract
- ⅛ cup of heavy cream
- 4 ounces of cream cheese, softened
- 1 cup of crushed Oreo cookies
Substitutions And Additions
OREOS: For a vanilla alternative, you could substitute golden Oreos for chocolate cookies.
CHOCOLATE CHIPS: Mix up the texture by using white chocolate chips, butterscotch chips, or even chopped nuts like pecans or almonds.
These additions can offer a delightful contrast to the dark chocolate cookies and cream filling, adding extra layers of crunch and flavor.
VANILLA EXTRACT: Experiment with other extracts like almond or hazelnut to complement the chosen substitutions.
Almond extract can add a marzipan-like note, while hazelnut extract pairs beautifully with chocolate-flavored treats.
CINNAMON: If you’re feeling adventurous, try nutmeg or cardamom as alternatives to cinnamon.
Nutmeg offers warm, slightly nutty undertones, while cardamom brings a fragrant, citrusy essence to the rolls.
These spices can add a whole new layer of complexity to the flavor profile.
How To Make Cookies And Cream Cinnamon Rolls Recipe
Making this recipe with frozen bread dough is a great shortcut that eliminates the need to make the cinnamon rolls completely from scratch.
Once thawed, you can roll out the bread dough and spread it with the delicious combination of cinnamon, butter, and plenty of cookies.
Roll the dough up, slice it into rolls, and leave them to rise. Once the rising time is over, you will pop them in the oven and bake them.
Follow our step-by-step instructions below to make this treat.
OUR RECIPE DEVELOPER SAYS
Frozen bread dough makes an excellent base for cinnamon rolls. It’s easy to use and has a nice neutral flavor. Thaw a frozen loaf in the refrigerator until thawed through.
You don’t want to set it out on the counter because once it thaws and warms, it will begin to rise. It’s important to form, roll, and slice the cinnamon rolls and THEN let them rise.
STEP ONE: Roll thawed dough onto a lightly floured cutting board or floured piece of parchment paper to form a 12×18 rectangle.
STEP TWO: In a small bowl, mix together the softened butter, brown sugar, cocoa powder, and cinnamon to form a paste.
STEP THREE: Use a spatula to spread the butter/sugar mixture over top of the dough. Sprinkle crushed Oreos over the butter mixture.
STEP FOUR: Roll the cinnamon roll dough up tightly into a log.
STEP FIVE: Slice the log into twelve 2-inch wide pieces.
PRO TIP:
Use a bench scraper to cut through the rolled dough cleanly. The dough will be soft though easier to slice and transfer than when using crescent dough, for example.
STEP SIX: Place rolls in a lightly greased 9×13 baking dish, leaving equal space between all of the rolls.
Cover with a light towel and place in a warm, draft-free location. Let dough rise for two hours until puffy.
STEP SEVEN: Preheat the oven to 350°F.
STEP EIGHT: Pour the heavy cream over the cinnamon rolls.
STEP NINE: Bake for 20 to 25 minutes, until the cinnamon rolls are lightly browned and cooked through.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cinnamon rolls at the lower end of the recommended baking time.
STEP TEN: Beat or stir together optional frosting ingredients in a medium bowl.
Spread frosting over warm cinnamon rolls and top with the remaining cup of crushed Oreos.
PRO TIP:
The heavy cream over the top of the cinnamon rolls adds moisture and makes a gooey base in the bottom of the pan.
How To Serve
Serve a plate of warm rolls for a weekend breakfast or brunch as a special treat.
Enjoy a delicious cinnamon roll with a mug of homemade hot chocolate or a pumpkin spice latte to wash it down.
Make it an extra indulgent occasion with rich whipped hot chocolate.
Top off each mug with freshly whipped cream and sprinkle on mini chocolate chips for extra decadence.
Our caramel pecan cinnamon rolls and crescent roll cinnamon rolls are two more easy recipes for gooey cinnamon rolls.
MORE CINNAMON ROLL RECIPES
Storage
Storing leftover cinnamon rolls is a straightforward process. Here are a few tips.
IN THE FRIDGE: Store the cooled cinnamon rolls in an airtight container in the refrigerator for three to four days.
IN THE FREEZER: Freeze these Oreo cinnamon rolls for up to three months. Make sure they are stored in an airtight container, labeled with the best-by date.
Thaw overnight in the fridge so that you have a quick and easy breakfast surprise.
Why We Love This Recipe
DECADENT FLAVOR FUSION: These cinnamon rolls take the classic comfort of cinnamon and sugar to a whole new level by adding chunks of cookies.
SURPRISINGLY SIMPLE: Despite their indulgent appearance, these rolls are surprisingly easy to make, thanks to clear step-by-step instructions.
COOKIES IN EVERY BITE: With chunks of cookies folded into the dough, every bite is a delightful blend of soft, sweet cinnamon swirls and the satisfying crunch of cookies.
This recipe takes a classic cinnamon roll and adds creamy and decadent cookies and cream flavor. Easy to make and loaded with plenty of ooey gooey goodness, you will be eager to add these cookies and cream cinnamon rolls pastry to your breakfast table.
FREQUENTLY ASKED QUESTIONS
How do you get the cream cheese to room temperature quickly?
To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes.
Can I use generic sandwich cookies instead of Oreos?
If you prefer to use generic chocolate sandwich cookies rather than Oreos, they will work fine.
Can I freeze these cookies and cream rolls?
You can freeze these cinnamon rolls. Cover with plastic wrap and freeze for up to three months.
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Cookies and Cream Cinnamon Rolls
These cookies and cream cinnamon rolls are ooey gooey and take a classic breakfast treat to the next level.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Servings 12
Ingredients
- 1 pound frozen bread dough, thawed in the fridge overnight
- ½ cup packed light brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon cocoa powder
- ¼ cup unsalted butter, softened
- 1 cup crushed Oreo cookies
- ½ cup heavy whipping cream
Frosting
- 1½ cups powdered sugar
- ¼ teaspoon vanilla extract
- ⅛ cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup crushed Oreo cookies
Instructions
- Roll thawed dough onto a lightly floured cutting board or floured piece of parchment paper to form a 12×18 rectangle.
- In a small bowl, mix together the softened butter, brown sugar, cocoa powder, and cinnamon to form a paste.
- Use a spatula to spread the butter/sugar mixture over the dough. Sprinkle crushed Oreos over the butter mixture.
- Roll the dough up tightly into a log.
- Slice the log into twelve 2-inch wide pieces.
- Place the cinnamon rolls in a lightly greased 9×13 baking dish, leaving equal space between all of the rolls. Cover with a light towel and place in a warm, draft-free location. Leave to rise for 2 hours, until puffy.
- Preheat oven to 350°F.
- Pour the heavy cream over the cinnamon rolls.
- Bake for 20 to 25 minutes, until the cinnamon rolls are lightly browned and cooked through.
- Beat or stir together optional frosting ingredients. Spread frosting over warm cinnamon rolls and top with remaining cup of crushed Oreo cookies.
Notes
- Frozen bread dough makes an excellent base for cinnamon rolls. It’s easy to use and has a nice neutral flavor. Thaw a frozen loaf in the refrigerator until thawed through. You don’t want to set it out on the counter because once it thaws and warms, it will begin to rise. It’s important to form, roll, and slice the cinnamon rolls and then let them rise.
- Use a bench scraper to cut through the rolled dough cleanly. The dough will be soft though easier to slice and transfer than when using crescent dough, for example.
- The heavy cream over the top of the cinnamon rolls adds moisture and makes a gooey base in the bottom of the pan.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cinnamon rolls at the lower end of the recommended baking time.
Nutrition
Calories: 425kcal | Carbohydrates: 62g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 318mg | Potassium: 110mg | Fiber: 2g | Sugar: 35g | Vitamin A: 430IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 3mg
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