These cookies and cream rolls feature Oreos three ways. The chopped cookies are incorporated into the dough, filling, and topping. It’s a decadent, rich, and unbelievably delicious treat.
Cookies and cream rolls transform a simple yeasted bread dough into a magical and delicious treat!
Cinnamon rolls are my absolute weakness. From carrot cake cinnamon rolls to confetti cinnamon rolls to my dad’s favorite classic cinnamon rolls, I cannot resist any variation of sweet yeast rolls.
It’s nearly impossible to decline these warm, fresh from the oven beautiful sweet rolls covered with cream cheese and topped with chopped Oreos.
Oreo Rolls Ingredients
As a fan of cookies and cream ice cream, I thought, why not transfer those flavors into rolls! Just like traditional cinnamon rolls, these cookies and cream rolls are soft, fluffy, and oh so tasty.
This recipe starts off with your standard enriched yeast dough. Whole milk, an extra egg yolk, and butter help to add richness to the dough. Fold chopped Oreo cookies into the dough right before resting.
More chopped Oreo cookies along with sugar and softened butter make up the filling.
The vanilla cream cheese frosting is glorious. I suggest making a double batch of frosting. You’ll want to spread a giant dollop on the rolls.
Be sure to use brick-style full fat cream cheese. I highly recommend using Philadelphia Cream Cheese. I find Philadelphia has far better texture and flavor compared to generic store brand options.
Make this cookies and cream bread using any Oreo cookie flavor! It’s great with Golden Oreos, lemon, and mint. Swap in whatever seasonal flavors your find.
I’ve included Oreo cookies in all three components of these rolls: dough, filling, and topping.Just like the way I incorporated confetti sprinkles in my funfetti cinnamon rolls, I kneaded in chopped Oreo cookies into this dough.
How to Assemble
Helpful Tips
- Brush up on your yeast knowledge. Use this yeast guide to learn how to check if yeast is still good, how to activate dry yeast, and substitutions.
- Softened butter used for dough and filling should have a smooth mayo-like consistency.
- Before rolling dough into a log, gently press chopped cookies into the dough to make sure they stick!
These cookies and cream rolls are rich, decadent and not for the faint of heart.
It’s a wonderful, extraordinary, once in a blue moon kind of treat that puts a giant smile on your face, makes your stomach happy, and then puts you into a sugar induced nap.
Serving Suggestions
Cookies and cream rolls are best served warm. Ideally, enjoy these the same day they are baked and frosted.
Baked rolls may be left covered at room temperature for 24 hours. Once frosted, rolls can be left out for 10-12 hours. Store leftovers in an airtight container in the fridge for up to three days.
Reheating Notes
Reheat in the microwave for 20-30 second intervals with a cup of water. The water will prevent the bread from turning gummy. Alternatively, reheat in a toaster over.
Freeze and Save For Later
You may freeze unfrosted rolls and enjoy for later.
For longer storage, cut and separate the rolls into individual portions. Wrap portions tightly in plastic wrap. Then, place in a resealable freezer bag. Store in the freezer for up to 2 months.
Defrost in the fridge overnight, or defrost roll at room temperature for a few hours. Reheat and necessary. Frost as usual.
More Oreo Desserts
Cookies and Cream Rolls
Ingredients
Dough:
- ½ cup warm water, , about 110°F
- 2 ¼ teaspoon active dry yeast
- ¼ cup granulated sugar, (50 g)
- ½ cup whole milk, (114 g) room temp
- 1 large egg
- 1 large yolk
- 4 cups all-purpose flour, (520 g)
- 1 teaspoon kosher salt
- 5 Tablespoons unsalted butter, (70 g), softened, cut into tablespoons
- ½ cup finely chopped Oreo cookies
Filling:
- ⅓ cup unsalted butter, (76 g) softened
- 3 Tablespoons granulated sugar, (38 g)
- 1 cup finely chopped Oreo cookies
Cream Cheese Frosting:
- 4 oz brick-style cream cheese, (113 g), room temp
- ¼ cup unsalted butter, (57 g), softened
- ½ teaspoon vanilla extract
- pinch kosher salt
- 1 ½ cup confectioners' sugar, (170 g), also known as powdered sugar
- finely chopped Oreo cookies, , to garnish
Instructions
- DOUGH: Sprinkle yeast over warm water. Add about 1 teaspoon of sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate.
- In the bowl of a stand mixer, whisk together yeast mixture, warm milk, remaining sugar, egg, and egg yolk. Whisk salt into flour.
- Add 2 cups of flour to mixing bowl. Use the dough hook attachment to mix together. Add another 1 cup of flour. Continue to knead on low speed while adding softened butter 1 Tbsp at a time. Add remaining cup of flour and knead until dough is smooth and cleans the sides of the bowl.
- Add chopped cookies and mix until evenly distributed.
- Transfer dough to a lightly greased bowl. Cover with plastic wrap and let sit at room temperature for about an hour until dough has doubled in volume.
- Punch down risen dough. Transfer to a clean working surface. Roll dough into a 20 x 14- inch rectangle.
- FILLING: Spread softened butter over dough. Sprinkle sugar and chopped cookies on top. Gently press until dough.
- Starting at the long side, roll dough into a log. Slice log into 12 equal parts. Place rolls into a greased 9 x 13-inch baking pan (quarter sheet pan size) . Cover with plastic wrap and let rest for 30-45 minutes at room temperature to allow roll to rise.
- Preheat oven to 350°F. Remove plastic wrap and bake rolls for 30-33 minutes until golden brown on top and the internal temperature of the rolls hit 185° F. Allow rolls to rest for 5 minutes to slightly cool before frosting.
- CREAM CHEESE FROSTING: Beat together cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar. Beat until smooth. Spread over warm rolls. Top with chopped Oreo cookies.
Notes
- equipment used: quarter sized sheet pan with sheet pan extender
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This is the best thing my lips have ever touched I will use this recipe for the rest of my life oh my god and it was so easy to follow the recipe GUYS TRY THIS and it’s not too sweet as well it’s the perfect amount of sugar so yummy
This recipe is to die for! Thanks for sharing?
I tried this recipe, I couldn’t get my dough to rise. My yeast was alive. I googled how to fix dough that doesn’t rise and tried all three methods (put in oven with a pan of boiling water, put more yeast in with flour, put in microwave for 3 minutes then rest 3 minutes then microwave for 3 more minutes then rest 6 minutes. None of those worked. I had no idea that cinnamon rolls were so difficult to make. I ended up baking them but they are so dense and yeasty. I think I’ll start with a basic recipe tomorrow. I’m wondering if instant yeast would be better than active yeast for a beginner or I need to knead the dough longer.
I’m sorry to hear that. Temperature is a big factor for rising dough. I have a detailed explanation in this baking with yeast post. I prefer working with active dry yeast because the initial activation allows you to gauge how fresh your yeast is.
In order for yeast to rise optimally, it needs a warm environment at least 70 degrees F. It could still rise in cooler temperatures. However, instead of taking the standard 30-45 minutes, it may take more like 90 minutes.
My family loved these
Hi! Would these work with gluten free flour?
Hi! I don’t have much experience with gluten-free flour. I have only tested this recipe using regular wheat flour.
Thanks for the recipe.
These are just heavenly!!! It’s a tradition now to make these on my husband’s birthday!
I loved this recipe COMPLETELY! It was SSOOOOO delish and all my family loved it! It was so fun to eat it while watching scary movies!
That’s wonderful to hear! Thank you for trying the recipe! I’m so glad you and your family enjoyed it for movie night!
Do these require refrigeration or are they OK in a bag or box on the counter?
The baked and frosted rolls can be left out at room temperature for a day. Any longer, I would store them in the fridge in an airtight container. Reheat in a toaster oven, let come to room temperature, or quickly reheat in the microwave for a few seconds with a cup of water.
HI! These look amazing! cant wait to try them. Do you know if they freeze well after baking? If I needed them for a later date but have time to make them now, can i just freeze them once there baked? And if so, how would u suggest i defrost them?
Hi! Thank you! I have not tested freezing these. I would bake it as directed. Cool to room temperature. Tightly cover with plastic wrap. For additional protection, keep in an airtight ziptop bag or wrap in foil. To defrost, either keep in the fridge overnight or let defrost at room temperature for a few hours. Gently reheat in a 325 degree F oven before frosting and serving.