Description
These Cookies and Cream Cinnamon Rolls are a decadent twist on the classic breakfast treat, featuring soft, fluffy dough swirled with an Oreo-infused filling and topped with a rich cream cheese frosting. Perfect for brunch, dessert, or any special occasion, these rolls combine the warmth of cinnamon rolls with the indulgence of cookies and cream.
Ingredients
Scale
For the Dough:
- 8 Oreo cookies, crushed into crumbs
- 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup Oreo cookie crumbs
- 2 teaspoons instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk, warm
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- Tangzhong (see below)
- 4 tablespoons unsalted butter, room temperature
For the Tangzhong:
- ¾ cup water
- ¼ cup all-purpose flour
For the Filling:
- ⅔ cup dark brown sugar (or light brown sugar)
- 4 tablespoons unsalted butter, room temperature
- ⅓ cup Oreo cookie crumbs
- 1 tablespoon black cocoa powder
- ¼ teaspoon ground cinnamon
For the Frosting:
- 4 tablespoons unsalted butter, softened
- 1 ounce cream cheese, softened
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- Extra Oreo crumbs or chopped Oreos for topping
Instructions
- Prepare the Tangzhong: In a small saucepan over medium heat, whisk together water and flour. Cook, stirring constantly, until it forms a thick paste. Transfer to a bowl and let cool.
- Make the Dough: In a large mixing bowl, combine flour, sugar, yeast, salt, and Oreo crumbs. Add warm milk, egg, vanilla extract, and the cooled tangzhong. Stir until a rough dough forms.
- Knead the Dough: Gradually knead in the softened butter, one tablespoon at a time, until fully incorporated. Continue kneading until the dough becomes smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time.
- Let the Dough Rise: Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 1 hour.
- Prepare the Filling: In a bowl, mix softened butter, brown sugar, Oreo crumbs, black cocoa powder, and cinnamon until smooth.
- Roll and Fill the Dough: Roll the dough into a large rectangle on a lightly floured surface. Spread the filling evenly, leaving a small border around the edges. Use a pizza cutter or knife to cut the dough into 12 equal strips.
- Shape the Rolls: Roll each strip into a tight spiral and place them in a greased 9×13 baking dish. Cover and let them rise again in a warm spot until doubled in size, about 45 minutes.
- Bake the Cinnamon Rolls: Preheat the oven to 325°F (163°C). Bake for 20-25 minutes, or until golden brown and cooked through. Let them cool slightly.
- Prepare the Frosting: In a mixing bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and mix until combined. Gradually add heavy cream until the frosting is light and spreadable.
- Frost and Serve: Spread the cream cheese frosting over the warm cinnamon rolls and sprinkle with extra Oreo crumbs. Serve immediately for the best texture and flavor.
Notes
- If your dough is too sticky to handle, chill it in the fridge for 15 minutes before rolling.
- For a less sweet version, reduce the amount of brown sugar in the filling.
- To make these rolls extra indulgent, drizzle melted chocolate over the frosting before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 529 kcal
- Sugar: 43g
- Sodium: 298mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 81g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 66mg