Cookies and Cream Cinnamon Rolls

Name: Cookies and Cream Cinnamon Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 130 min
Ingredients: 1 pound frozen bread dough, (thawed); 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; 1½ cups powdered sugar; ¼ teaspoon vanilla extract; ⅛ cup heavy cream; 4 ounces cream cheese, (softened); 1 cup crushed Oreo cookies

These cookies and cream cinnamon rolls are ooey gooey and take a classic breakfast treat to the next level.

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Table of Contents

Cookies and Cream Cinnamon Rolls Ingredients
How to Make This Cookies and Cream Cinnamon Rolls Recipe
How To Serve
Storage
More Recipes You’ll Love
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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. Soft, fluffy dough is wrapped around a creamy dream filling of a gooey cinnamon and chocolate cookie crumb mixture and topped with a luscious cream cheese frosting.

Cookies and Cream Cinnamon Rolls Ingredients

Cookies and Cream Cinnamon Rolls raw ingredients that are labeled

You’ll need:

1 pound frozen bread dough, thawed
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

For the Frosting

1½ cups powdered sugar
¼ teaspoon vanilla extract
⅛ cup heavy cream
4 ounces cream cheese, softened
1 cup crushed Oreo cookies

SUBSTITUTIONS AND ADDITIONS

OREOS: For a vanilla alternative, you could substitute golden Oreos for the chocolate cookies.

How to Make This Cookies and Cream Cinnamon Rolls Recipe

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.

dough rolled onto a floured cutting board and form a 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.

spread mixture using a spatula over the dough

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 1 to 1½ hours, until puffy.

STEP SEVEN: Preheat the oven to 350°F.

STEP EIGHT: Pour the heavy cream over the cinnamon rolls.

heavy cream poured over the cinnamon rolls in a baking dish

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.

cinnamon roll cooked until brown in a baking dish

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.

frosting spread over the cinnamon rolls and topped with oreo cookies

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.

Our caramel pecan cinnamon rolls and crescent roll cinnamon rolls are two more easy recipes for gooey cinnamon rolls.

MORE ROLL RECIPES

Pastries

Caramel Pecan Cinnamon Rolls

Pastries

Cinnabon Cinnamon Rolls

Storage

IN THE FRIDGE: Store the cooled cinnamon rolls in an airtight container in the refrigerator for 3 to 4 days.

IN THE FREEZER: Freeze these Oreo cinnamon rolls for up to 3 months.

a close up shot of a slice of Cookies and Cream Cinnamon Rolls on a plate

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 this 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 3 months.

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Cookies and Cream Cinnamon Rolls

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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

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Ingredients

1 pound frozen bread dough, thawed
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 1 to 1½ 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.