Cookies and Cream Rolls

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Looking for a tasty twist on classic cinnamon rolls? Try these Cookies and Cream Rolls! They have a soft, fluffy dough and are filled with cookie goodness, topped with a creamy, smooth cream cheese frosting. You’ll love them!

Want a fun new take on the classic breakfast treat? These Cookies and Cream Rolls are made with a soft dough, filled with Oreo and brown sugar, and topped with dreamy cream cheese frosting. Making cinnamon rolls from scratch might sound tricky, but this recipe is easy and turns out delicious every time! Check out these tips for perfect rolls every time:

How to Get the Perfect Swirl

There are several ways to make your filling, but here are some tips to make it tasty and keep it from oozing out:

The Filling: Classic cinnamon roll filling usually has butter, vanilla, brown sugar, and cinnamon. For these rolls, I used crushed cookies, butter, vanilla, and brown sugar to get that pure cookies and cream flavor. I found it best to use soft, almost melted butter mixed with the other ingredients for a spreadable filling. Make the filling while the dough is rising to let the flavors blend. Spread the filling more easily when it’s soft.

Don’t Fill to the Edge: Leave about a 1/4 inch around the outside when spreading the filling to prevent it from oozing out.

Cutting the Rolls: Cutting the rolls is as important as spreading the filling correctly. Use a sharp serrated knife or plain dental floss to cut the rolls to avoid squishing them and smearing the filling.

The Frosting: Ensure the cream cheese is at room temperature to avoid clumps. Use full-fat cream cheese in block form, not whipped.

Cookies and Cream Rolls

Prep Time 2 hours
Cook Time 20 minutes
Course Breakfast
Servings 12 rolls


#### For the Rolls:

  • – 1 packet 2 1/4 teaspoons instant yeast
  • – 1 cup whole milk
  • – 1/4 cup granulated sugar
  • – 6 tablespoons salted butter melted
  • – 2 eggs room temperature
  • – 1 teaspoon vanilla extract
  • – 3 1/4 cups all-purpose flour
  • – 1/4 cup crushed Oreos
  • – 1 teaspoon salt

#### For the Filling:

  • – 1/2 cup salted butter room temperature
  • – 1 teaspoon vanilla extract
  • – 1/2 cup light brown sugar
  • – 1 cup crushed Oreos

#### For the Icing:

  • – 1/2 cup salted butter room temperature
  • – 4 ounces cream cheese room temperature
  • – 1 cup powdered sugar
  • – 1 teaspoon vanilla extract
  • – 1/4 teaspoon salt
  • – 4-5 tablespoons whole milk or heavy cream room temperature
  • – 1/2 cup chopped Oreos


#### For the Rolls:

  • Warm the milk in a microwave for 20-30 seconds. In a stand mixer bowl, combine the warm milk, instant yeast, and granulated sugar. Stir on low.
  • Add melted butter, vanilla extract, and eggs. Mix on low until combined. Gradually add flour, then salt and crushed Oreos, mixing on low for 5 minutes to knead the dough.
  • Place the dough in a large, well-oiled bowl. Cover with a towel or plastic wrap and let rise in a warm place for 1 hour until doubled in size.

#### For the Filling:

  • While the dough rises, mix softened butter, brown sugar, crushed Oreos, and vanilla in a small bowl. Set aside.

#### For Assembly:

  • After the dough has risen, roll it out on a floured surface into an 18×14 inch rectangle. Spread the filling, leaving a 1/4 inch margin.
  • Grease a 9×13 inch pan. Roll the dough into a log, then cut it into 12 even rolls using a serrated knife. Place the rolls in the pan, cover with a towel, and let rise for 30 minutes. For overnight rolls, cover and refrigerate.
  • Preheat the oven to 350°F. Bake for 20 minutes or until lightly golden.

#### For the Frosting:

  • In a stand mixer, beat together softened butter and cream cheese until smooth. Add vanilla, powdered sugar, and salt, beating until combined. Add heavy cream, one tablespoon at a time, to reach the desired consistency. Spread the frosting on the warm rolls and top with chopped Oreos. Enjoy!


**Making Them the Night Before:** Follow the recipe until you’ve cut the rolls. Place them in the prepared pan, cover with plastic wrap, and refrigerate for up to 24 hours. Let them come to room temperature for 1 hour before baking at 350°F for 20 minutes. Frost as directed after baking.

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