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Oreo Cinnamon Rolls (Cookies and Cream)

Fluffy, soft cinnamon rolls with a cookies and cream filling, topped with a thick, gooey cream cheese frosting and Oreo crumbs.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 minute
Total Time 55 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup Whole Milk warmed to 110°F
  • 2.25 tsp Active Dry Yeast 1 packet
  • 0.5 cup Granulated Sugar
  • 0.5 cup Unsalted Butter melted
  • 2 Eggs large, room temperature
  • 1 tsp Vanilla Extract
  • 4 cups All-Purpose Flour
  • 1 tsp Salt
Filling
  • 0.5 cup Unsalted Butter softened
  • 0.75 cup Brown Sugar packed
  • 2 tsp Ground Cinnamon
  • 15 Oreo Cookies crushed (approx 1.5 cups)
Icing
  • 8 ounces Cream Cheese softened
  • 0.5 cup Unsalted Butter softened
  • 3 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2 tbsp Milk or Cream as needed
  • 5 Oreo Cookies crushed (approx 0.5 cup)

Equipment

  • Stand Mixer with dough hook
  • Large mixing bowl
  • 9x13 inch baking dish
  • Rolling pin

Method
 

  1. Activate Yeast: Stir warm milk, yeast, and 1 tbsp sugar. Let sit 5-10 minutes until foamy.
  2. Make Dough: Add remaining sugar, melted butter, eggs, and vanilla to yeast. With a dough hook, gradually add flour and salt. Knead for 5-7 minutes until smooth. (Or 10-12 min by hand).
  3. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.
  4. Make Filling: Combine softened butter, brown sugar, cinnamon, and 1.5 cups crushed Oreos into a paste.
  5. Shape Rolls: Roll dough into an 18x12-inch rectangle. Spread filling evenly. Roll up tightly, pinch seam to seal. Cut into 12 rolls.
  6. Second Rise: Place rolls in a greased 9x13-inch dish. Cover and let rise for 30-45 minutes until puffy.
  7. Bake: Bake at 375°F (190°C) for 20-25 minutes until golden brown.
  8. Make Icing: Beat softened cream cheese and butter until fluffy. Beat in powdered sugar and vanilla. Fold in 1/2 cup crushed Oreos. Add milk as needed for a thick, viscous consistency.
  9. Frost Rolls: Let rolls cool for 5-10 minutes. Spread the thick, gooey icing over the warm rolls. Serve immediately.

Notes

Total time does not include 1.5-2 hours of dough rising time. For best results, apply the thick, gooey icing while rolls are still warm so it melts into every crevice.