Cookies and Cream Cinnamon Rolls
All the deliciousness of these fluffy and soft cookies and cream cinnamon rolls will be your ultimate BEST choice of recipe. These are classic, homestyle cinnamon rolls, made from scratch with the addition of Oreo cookie filling and topping.
I do cinnamon rolls at least once or twice a month, but after I tried the same old recipe with the addition of Oreo cookies, I have to do it every week. Literally. My kids are crazy about it.
In this house, you always find oreo cookies because even my two-year-old loves them. So it was a little improvisation for me the other week, I was just thinking to add a little crumble oreos in the filling and some crushed ones on the top. Because, why not. Right?
It turned out gooey, fluffy and super delicious. I couldn't even believe it. How is this possible, that I didn't think about using oreos before in these rolls? It was just so good. I couldn't stop eating it.
Why would you love it?
We all know how to make traditional Cinnamon Rolls and after some time it can feel boring. But with this addition of ingredients, you can get obsessed with it again.
- made from scratch
- super gooey, fluffy, and soft for more than 3 day
- rich in flavors - oreo flavor, cocoa flavor, and cinnamon flavor in one
- buttery homemade yeast dough
- Evaporated Milk is my secret ingredient for achieving the softest, richest, gooey rolls.
- Melt in your mouth with super simple frosting with oreo crumbs covering the tops.
Ingredients you'll need
Let's make these incredibly delicious Cookies and Cream Cinnamon Rolls.
- All Purpose Flour
- Instant Yeast
- granulated sugar
- warm milk
- water
- unsalted butter
- eggs
- salt
For The Filling
- Oreo Cookies
- butter
- cocoa powder
- cinnamon sugar
For The Icing
- powder sugar
- milk
- Oreos - for topping
Secret Ingredient for the Cookies and Cream Cinnamon Rolls
Pour Evaporated Milk over the cinnamon buns before baking. This is the secret ingredient and what makes the rolls rich and gooey.
As a substitute, you can use heavy cream, Hald and Half, coffee creamer, whole milk, or coconut milk.
I find that the evaporated milk helps the filling of the rolls to be smoother and not as grainy. So try it out. It'll be worth it ok?
Instructions for the Cookies and Cream Cinnamon Rolls
- In a small pan add the lukewarm water, 1 tablespoon of sugar, and 1 package of yeast and set aside for 10 minutes.
- In the bowl of your stand mixer add the two eggs, sugar, milk, and a half cup of butter and mix it for 2 minutes.
- When the yeast mixture is done, add it to the butter mixture.
- Add salt and sift the flour into the mixture. Use the stand mixer with a dough hook. Mix on low until dough starts to form. Switch to medium and knead for 5 minutes. It will be soft and slightly tacky.
Spray a large mixing bowl with cooking nonstick spray or brush it with 1 tablespoon of olive oil. Form the dough into a ball and place it in the sprayed mixing bowl. Cover with a transplant plastic cover. Let it rise for 1 hour.
Oreo Filling
- Meanwhile, soften the butter in the microwave for 30 seconds and let it cool down.
- Crumble the Oreos with the wooden pin or you can do that easily with a food processor.
- Prepare the Cinnamon Sugar ready to use.
Prepare The Rolls
- Roll the dough out to ¼ inch thick to form a rectangle.
- Brush the top of the dough evenly with the melted butter. Leave the top and bottom edges empty. No butter there.
- Sprinkle all the ingredients of the filling on top of the brushed butter on the dough. Make sure everywhere is evenly covered. Let the two edges of the dough be empty so they can stick together when you form the rolls.
- Roll into a log starting on the short side and roll tightly.
- The best way to separate easily the 12 rolls is with the floss, but you can also use a dough cutter or a sharp knife.
- In the baking pan add the evaporated milk and arrange each roll on top of it.
- Let rise in a warm place, for about 30 minutes.
- Preheat oven to 375°F. Bake the rolls for around 25 - 30 minutes. Or until is beautifully done.
Icing
- Meanwhile, the rolls are baking, in a small bowl add the sifted powdered sugar and milk and combine it with a spoon until it's smooth and thick enough to spread.
- When it's ready and still hot spread the icing on top of the rolls. Top with more crushed Oreos.
More Similar Dessert Ideas
Cookies and Cream Cinnamon Rolls
Ingredients
- 4 - 4½ cups All Purpose Flour
- 1 package Fleischmann’s® RapidRise® Instant Yeast
- ½ cup granulated sugar
- 2 cups warm milk
- ¼ cup water
- ½ cup unsalted butter
- 2 eggs
- ¼ teaspoon salt
- ½ cup Carnation Evaporated Milk
Oreo - Cinnamon Filling
- 10 - 12 Oreo Cookies
- 2 tablespoon butter
- 2 tablespoon cocoa powder optional
- ½ cup cinnamon sugar
Icing
- 1½ cup powder sugar
- 3 - 3½ teaspoon water
- 4 - 5 Oreos
Instructions
Make The Dough
- In a small pan add the lukewarm water, 1 tablespoon of sugar, and 1 package of yeast and set aside for 10 minutes.
- In the bowl of your stand mixer add the two eggs, sugar, milk, and a half cup of butter and mix it for 2 minutes.
- When the yeast mixture is done, add it to the butter mixture. Add salt and sift the flour into the mixture. Use the stand mixer with a dough hook. Mix on low until dough starts to form. Switch to medium and knead for 5 minutes. It will be soft and slightly tacky.
- Spray a large mixing bowl with cooking nonstick spray or brush it with 1 tablespoon of olive oil. Form the dough into a ball and place it in the sprayed mixing bowl. Cover with a transplant plastic cover. Let it rise for 1 hour.
Oreo Filling
- Meanwhile, soften the butter in the microwave for 30 seconds and let it cool down.
- Crumble the Oreos with the wooden pin or you can do that easily with a food processor.
- Prepare the Cinnamon Sugar ready to use.
Prepare the Rolls
- Roll the dough out to ¼ inch thick to form a rectangle.
- Brush the top of the dough evenly with the melted butter. Leave the top and bottom edges empty. No butter there.
- Sprinkle all the ingredients of the filling on top of the brushed butter on the dough. Make sure everywhere is evenly covered. Let the two edges of the dough be empty so they can stick together when you form the rolls.
- Roll into a log starting on the short side and roll tightly.
- The best way to separate easily the 12 rolls is with the floss, but you can also use a dough cutter or a sharp knife.
- In the baking pan add the evaporated milk and arrange each roll on top of it.
- Let rise in a warm place, for about 30 minutes.
- Preheat oven to 375°F. Bake the rolls for around 25 - 30 minutes. Or until is beautifully done.
For the Icing
- Meanwhile, the rolls are baking, in a small bowl add the sifted powdered sugar and milk and combine it with a spoon until it's smooth and thick enough to spread.
- When it's ready and still hot spread the icing on top of the rolls. Top with more crushed Oreos.
- Serve it warm and fresh.
Nutrition
Could you make these as overnight rolls? Would love to get them set up the night before but am concerned about the milk in the pan.
Yes, you can make it the night before. You don't have to put the milk a night before though, just pour it on top of the cinnamon rolls before you bake them. Hope this helped. 🙂
OMG I've died and gone to heaven! These are incredible! They're so worth the effort of making them! Now I need to make more!
Omggg this was SO good. Made for a party we went to yesterday and everyone was raving about these.
WOW, WOW, WOW!!! What a flavor combo, the family is drooling and I have a feeling this is going to be frequently requested breakfast!!! Thanks for the creative and delicious recipe.
You managed to combine two amazing flavors into the BEST dessert! These are perfect for any gathering but I've put them on my list for slumber parties with my kids because they loved them so much!
I didn't have the secret ingredient - evaporated milk so I used coconut milk instead and worked like a charm. Thanks for a great recipe.