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Cookies & Cream Cinnamon Rolls

Cookies & Cream Cinnamon Rolls

Indulge in soft, gooey cinnamon rolls swirled with crushed cookies and a creamy frosting that melts in your mouth. This easy-to-make treat combines the best of cookies and cinnamon rolls for a dessert everyone will love!
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Prep Time 30 minutes
Cook Time 22 minutes
Rise time 1 hour 30 minutes
Total Time 2 hours 22 minutes
Servings 12 large rolls

Ingredients
  

FOR DOUGH:

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 cup warm milk
  • 1/3 cup unsalted butter melted
  • 2 large eggs

FOR FILLING:

  • 1/3 cup unsalted butter softened
  • 1 cup crushed Oreo cookies about 12-15 cookies
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

FOR CREAM CHEESE FROSTING:

  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed Oreo cookies about 6-8 cookies

Instructions
 

  • Start with the dough. In a large bowl, whisk together the flour, sugar, yeast, and salt. Make sure to break up any lumps in the flour.
  • Warm your milk until it feels like hot bath water (about 110°F). If it’s too hot, let it cool a bit – you don’t want to kill the yeast. Mix in the melted butter and eggs until well combined.
  • Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon until a shaggy dough forms, then turn it onto a floured surface. Knead for about 8-10 minutes until the dough becomes smooth and springs back when you poke it with your finger.
  • Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for about 1 hour, or until doubled in size.
  • While the dough rises, crush your Oreos for the filling. Don’t pulverize them into dust – you want some small chunks for texture. Mix them with the sugar and cinnamon in a bowl.
  • Once doubled, punch down the dough and roll it out on a floured surface into a 16×20-inch rectangle.
  • Spread the softened butter evenly over the dough, leaving a 1/2-inch border along one long edge. The butter should be very soft but not melted.
  • Sprinkle the Oreo-cinnamon mixture evenly over the butter. Press it gently into the butter so it sticks.
  • Starting from the long edge (without the border), roll the dough tightly into a log, pinching the seam to seal. If the roll feels loose, that’s okay – you can tighten it by gently stretching and rolling.
  • Cut into 12 even pieces using unflavored dental floss or a sharp knife. Place them in a greased 9×13-inch baking pan, leaving some space between each roll.
  • Cover and let rise again for about 30-45 minutes, until puffy and touching each other.
  • Preheat your oven to 350°F while they’re rising. Bake for 22-25 minutes, or until the tops are golden brown and a thermometer inserted into the center roll reads 190°F.
  • For the frosting, beat the softened cream cheese and butter until fluffy – about 2 minutes. Add the powdered sugar gradually (to avoid a sugar cloud), then beat in the vanilla. Fold in the crushed Oreos last.
  • Let the rolls cool for just 5-10 minutes before frosting. You want them warm enough so the frosting gets a little melty, but not so hot that it completely liquifies.