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Cookies and Cream Cinnamon Roll Recipe

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4.2 from 4 reviews

Delight in these Cookies and Cream Cinnamon Rolls, a decadent twist on the classic cinnamon roll. Soft, fluffy dough is rolled with a flavorful mixture of cinnamon, black cocoa powder, and crushed Oreo cookies, then baked to golden perfection and topped with a creamy vanilla frosting studded with chopped Oreos. Perfect for breakfast, brunch, or dessert, these rolls combine traditional warmth with a cookies and cream flair.

  • Author: Emma
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dough

  • 1/2 cup water (lukewarm)
  • 1 tsp granulated sugar
  • 2 1/4 tsp quick-rise instant yeast (one packet)
  • 1 cup whole milk (scalded to 110-120°F)
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 egg yolk (room temperature)
  • 1/2 cup shortening (melted)
  • 4 cups bread flour
  • 1 tsp salt

Filling

  • 1/3 cup unsalted butter (room temperature)
  • 2/3 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 3 tbsp black cocoa powder
  • 10 Oreo cookies (crushed)

Frosting

  • 1 1/2 cups powdered sugar
  • 3 tbsp whole milk (cold)
  • 1 tbsp unsalted butter (room temperature)
  • 1 tsp vanilla extract
  • 4 Oreo cookies (rough chopped)

Instructions

  1. Activate Yeast: In a small bowl, combine 1/2 cup lukewarm water with 1 tsp granulated sugar and 2 1/4 tsp quick-rise instant yeast. Stir briefly and let it bloom for 10 minutes until foamy.
  2. Prepare Wet Ingredients: In a large bowl, whisk together scalded milk (110-120°F), 1/3 cup granulated sugar, 1 egg, 1 egg yolk, and 1/2 cup melted shortening until well combined.
  3. Add Yeast Mixture: Mix the bloomed yeast into the wet ingredients.
  4. Combine Dry Ingredients: Sift together 4 cups bread flour and 1 tsp salt over the wet mixture to ensure even distribution and avoid lumps.
  5. Form Dough: Stir with a wooden spoon to combine until a dough forms. Knead the dough on a lightly floured surface for 4-5 minutes until smooth and elastic.
  6. Proof Dough: Grease a large bowl with cooking spray, place dough inside, spray the top, and cover loosely with plastic wrap or a tea towel. Let the dough proof in a warm place for 1 hour until doubled in size.
  7. Preheat Oven: Preheat your oven to 350°F (175°C) ensuring it reaches temperature before baking.
  8. Roll Dough: Roll the risen dough into a 9″ by 14″ rectangle on a lightly floured surface, aiming for even edges.
  9. Spread Filling: Evenly spread 1/3 cup softened butter over the dough, leaving a 1/4 inch border around the edges. Sprinkle with 2/3 cup brown sugar, 1 1/2 tsp cinnamon, 3 tbsp black cocoa powder, and the 10 crushed Oreo cookies.
  10. Roll and Slice: Roll the dough tightly lengthwise, sealing the edge underneath. Using dental floss, cut the roll into 8 even slices by sliding floss under and pulling tight for clean cuts.
  11. Arrange and Bake: Place the slices in a greased 9″ by 11″ deep-sided baking dish. Bake for 20-25 minutes until the rolls are golden brown and have risen.
  12. Prepare Frosting: In a medium bowl, whisk together 1 1/2 cups powdered sugar, 1 tbsp softened butter, 3 tbsp cold whole milk, and 1 tsp vanilla extract until smooth and creamy.
  13. Frost Rolls: Spread about 3/4 of the frosting evenly over the warm cinnamon rolls. Sprinkle with the 4 roughly chopped Oreo cookies, then drizzle the remaining frosting on top to help secure the Oreos.

Notes

  • Make sure milk is not too hot when scalded to avoid killing the yeast.
  • Dental floss is ideal for cleanly slicing the cinnamon rolls without squishing.
  • For best flavor, use fresh Oreos and crush them just before assembling.
  • If you prefer a fluffier texture, you can substitute shortening with unsalted butter.
  • Let the rolls cool slightly before frosting to prevent the frosting from melting completely.

Find it online: https://allcookedup.com/cookies-and-cream-cinnamon-roll-recipe/