Cookies and Cream Cinnamon Rolls

There is something magical about waking up to the smell of freshly baked cinnamon rolls. The soft, pillowy dough, the warm cinnamon aroma, and the creamy frosting melting over the top—it’s pure comfort food. Now, imagine taking that classic recipe and elevating it with the rich, chocolatey flavor of Oreos. That’s exactly what these Cookies and Cream Cinnamon Rolls do.

This recipe is perfect for beginners because it keeps things simple while delivering bakery-quality results. The dough is easy to work with, the filling is packed with flavor, and the final product is an indulgent yet approachable treat. Whether you’re making these for a weekend brunch or a cozy dessert, they’re guaranteed to impress.

Why This Recipe is Special

These cookies and cream cinnamon rolls stand out because they combine the best of two desserts: the classic cinnamon roll and everyone’s favorite chocolate sandwich cookie. Instead of just cinnamon and sugar, the filling includes Oreo crumbs and black cocoa powder to create a deep, rich chocolate flavor that perfectly balances the sweet, creamy frosting.

The dough is made with tangzhong, a simple cooked flour and water paste that keeps the rolls extra soft and fluffy. This technique is commonly used in Asian baking and helps prevent dryness, making these cinnamon rolls practically foolproof.

For those who love customization, this recipe is flexible. You can use different Oreo flavors, adjust the sweetness, or even swap out ingredients to fit your preferences.

Ingredients and Their Roles

1. Oreo Cookies – Crushed into the dough and filling, these provide a deep chocolate flavor and a slight crunch. You can use classic Oreos, Golden Oreos, or even a seasonal variety for a twist.
2. All-Purpose Flour – Forms the base of the dough, providing structure and elasticity.
3. Instant Yeast – Helps the dough rise quickly, making the process beginner-friendly. If using active dry yeast, it needs to be activated in warm liquid before adding.
4. Black Cocoa Powder – A secret ingredient that enhances the Oreo flavor. If you don’t have it, dark cocoa powder works as a substitute.
5. Whole Milk – Adds richness to the dough, making it soft and tender.
6. Butter – Adds flavor and tenderness to both the dough and filling.
7. Brown Sugar – Used in the filling to create a gooey, caramel-like texture when baked.
8. Cinnamon – A small amount balances the chocolate and adds warmth.
9. Cream Cheese – The base of the frosting, making it tangy and creamy.
10. Powdered Sugar & Heavy Cream – Sweetens and softens the frosting for a smooth texture.

Step-by-Step Instructions

Step 1: Make the Tangzhong – In a small saucepan, cook water and flour over medium-low heat until it forms a thick paste. This step keeps the dough soft and prevents dryness.

Step 2: Prepare the Dough – In a large mixing bowl, combine flour, sugar, yeast, and crushed Oreo crumbs. Add warm milk, an egg, vanilla extract, and the prepared tangzhong. Mix until a shaggy dough forms.

Step 3: Knead the Dough – Gradually add butter, one tablespoon at a time, and continue kneading until the dough is smooth and slightly tacky. Form into a ball and place in a greased bowl. Cover and let it rise for about an hour or until doubled in size.

Step 4: Prepare the Filling – Mix softened butter, brown sugar, black cocoa powder, cinnamon, and more crushed Oreos to create a rich, chocolatey spread.

Step 5: Roll and Fill the Dough – Roll out the dough into a large rectangle. Evenly spread the filling over the surface, leaving a small border. Use a sharp knife or pizza cutter to slice into 12 equal strips.

Step 6: Shape the Rolls – Roll each strip into a spiral and place them in a greased baking dish. Cover and let them rise again until they double in size (about 45 minutes).

Step 7: Bake – Preheat the oven to 325°F (163°C). Bake for 20-25 minutes until the tops are golden brown.

Step 8: Make the Frosting – While the rolls bake, mix softened butter and cream cheese. Gradually add powdered sugar, then whisk in heavy cream until smooth.

Step 9: Frost and Serve – Once the cinnamon rolls have slightly cooled, spread the frosting over the tops and sprinkle with extra Oreo crumbs.

Beginner Tips and Notes

• If your dough feels too sticky, sprinkle in extra flour, one tablespoon at a time, until it’s easier to handle.
• If your rolls don’t rise properly, make sure your yeast is fresh and that your rising environment is warm (but not too hot).
• To make rolling easier, chill the dough in the fridge for 15 minutes before shaping.
• For a shortcut, you can prepare the rolls the night before and refrigerate them. Let them come to room temperature before baking.

Serving Suggestions

• These cookies and cream cinnamon rolls pair perfectly with a hot cup of coffee or milk for a comforting breakfast.
• For extra indulgence, drizzle with a warm chocolate ganache before serving.
• If serving at a brunch, pair them with fresh berries and yogurt to balance the richness.

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 3-4 days.
• Refrigeration: If you want them to last longer, refrigerate them for up to a week and reheat before serving.
• Freezing: You can freeze the shaped, unbaked rolls. Let them thaw overnight in the fridge, then bake as directed.

Try This Recipe and Share Your Thoughts

These Cookies and Cream Cinnamon Rolls are a delightful twist on a classic favorite, making them perfect for both beginner bakers and seasoned pros. The combination of fluffy dough, rich chocolate filling, and creamy frosting makes every bite irresistible.

If you try this recipe, let us know in the comments how it turned out. Did you make any fun variations? We’d love to hear from you. Happy baking!

FAQ About Cookies and Cream Cinnamon Rolls

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