Cookies & Cream Cinnamon Rolls
- Jazzmyne Buckels
- Jun 21
- 1 min read
This recipe is what happens when your son is obsessed with all things cookies & cream. And I do mean all things—from cookies & cream ice cream to milkshakes and cake. I think I have more cookies & cream-based recipes than anything else.
I will say, this one was a challenge because I was determined to infuse as much Oreo flavor as possible into these rolls while still making sure they tasted like cinnamon rolls. The result? A soft, fluffy roll with crushed Oreos in the dough, filled with homemade Oreo butter—not as complicated as it may sound—and topped with Oreo cream cheese frosting plus extra crushed Oreos for good measure.
But fair warning, this one may ruin cinnamon rolls for you in the future.
Gourmet Mommie Tip #1
For the softest rolls, make sure the milk is warm, not hot, before blooming the yeast. If it is too hot, it can keep the dough from rising properly.
Gourmet Mommie Tip #2
The Oreo butter filling should be thick but spreadable. Add the evaporated milk slowly so the filling does not become too loose.
Gourmet Mommie Tip #3
Pouring heavy cream over cinnamon rolls before baking creates an ultra-moist, fluffy texture and a rich and gooey caramel-like bottom.
Gourment Mommie Tip #4
When adding crushed Oreo cookies to the dough or glaze, be careful not to overmix. You want little speckles of cookies throughout; overmixing can cause the cookies to melt in and discolor the dough or frosting.
Gourmet Mommie Tip #5
Frost the rolls while they are still warm. This helps the cream cheese glaze melt slightly and spread evenly over the tops.
Notes
1
Bloom Yeast | In the bowl of an electric mixer, combine the yeast, warm whole milk, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5–10 minutes, or until the yeast activates.
2
Make the Dough | Add the eggs, melted butter, canola oil, sour cream, vanilla, remaining granulated sugar, brown sugar, and salt. Mix until combined, then add the all-purpose flour and bread flour. Using a dough hook, knead for 6–8 minutes until a smooth dough forms. During the final minute of kneading, add the crushed Oreo cookies and mix until distributed throughout the dough. Form the dough into a ball, place in a greased bowl, cover, and let rise for 1 hour, or until doubled.
3
Make Fillings | Combine the crushed Oreo cookie crumbs, melted butter, brown sugar, sweetened condensed milk, vanilla bean paste, and enough evaporated milk to create a smooth, spreadable paste. In a separate bowl, mix the brown sugar, granulated sugar, and cinnamon until combined.
4
Assemble the Rolls | Preheat the oven to 350°F and grease a 9x13-inch baking dish. Roll the dough into a 9x14-inch rectangle, about ½ inch thick. Spread the Oreo butter evenly over the dough, then sprinkle with approximately half of the cinnamon sugar mixture, or to taste. Cut the dough into 6-8 1.5 inch strips and roll each strip individually to form the cinnamon rolls. Arrange the rolls in the prepared baking dish, cover, and allow to rise for 20 minutes, or until puffy.
5
Bake Rolls | Pour ⅓ cup heavy cream evenly over the rolls just before baking. Bake at 350°F for 30–35 minutes, or until golden brown.
6
Glaze and Serve | Beat the softened cream cheese and softened salted butter until smooth. Add the powdered sugar and vanilla, then beat until creamy. Fold in the crushed Oreo cookies. Cool the rolls slightly, spread the glaze over the warm rolls, finish with crushed Oreo cookies, and serve warm.
Instructions
2 cups all-purpose flour
1⅓ cups bread flour
2 teaspoons rapid-rise yeast
4 tablespoons granulated sugar
3 tablespoons brown sugar
½ teaspoon salt
3 tablespoons melted salted butter
1 tablespoon canola oil
2 medium eggs
1 cup whole milk
1 tablespoon sour cream
vanilla extract to taste
5 Oreo cookies crushed
⅓ cup heavy cream
Cinnamon Roll Dough
16 Oreo cookies with filling removed
3 tablespoons melted butter
½ tablespoon brown sugar
1 tablespoon sweetened condensed milk
1 teaspoon vanilla bean paste
evaporated milk as needed
Oreo Butter
½ cup brown sugar
1 tablespoon ground cinnamon
Cinnamon Sugar
4 ounces softened cream cheese
2 tablespoons softened salted butter
3½ tablespoons powdered sugar
sifted
1 teaspoon vanilla
2½ tablespoons crushed Oreo cookies
Oreo Cream Cheese Frosting/Glaze
the Gourmet Mommie
Jazzmyne Buckels
COOKIES & CREAM CINNAMON ROLLS
6 - 8 Servings
892 Calories / Serve
PREP
15 M
COOK
30 M
REST
1 H 30 M
TOTAL
2 H 15 M
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