Cookies And Cream Cinnamon Rolls Recipe

If you love the classic flavor of cinnamon rolls and the creamy, chocolatey taste of cookies and cream, you’re in for a real treat! This Cookies and Cream Cinnamon Rolls recipe combines the best of both worlds, bringing together fluffy dough, a rich Oreo filling, and a smooth cream cheese icing. It’s perfect for weekend breakfasts, special celebrations, or just whenever you’re craving something decadent and unique. Let’s dive into this delicious recipe!

What are Cookies and Cream Cinnamon Rolls?

Cookies and Cream Cinnamon Rolls are a delightful twist on traditional cinnamon rolls, with a rich and indulgent filling made from crushed Oreo cookies, brown sugar, butter, and a hint of cocoa. The dough is made extra soft and tender with the use of tangzhong, a Japanese baking technique that creates a fluffy and moist texture. Topped with a luscious cream cheese icing and sprinkled with extra Oreo crumbs, these rolls are a guaranteed hit with family and friends.

Why You’ll Love This Recipe

• Soft and Fluffy Texture: Thanks to the tangzhong method, these rolls are incredibly light and tender.
• Unique Flavor Twist: The combination of cookies and cream with cinnamon roll dough creates a new, irresistible flavor.
• Perfect for Any Occasion: Great for breakfast, brunch, or dessert – these rolls are versatile and crowd-pleasing.
• Kid-Friendly and Fun to Make: With a fun Oreo twist, kids and adults alike will love making and eating these rolls.

Ingredients for Cookies and Cream Cinnamon Rolls

For the Tangzhong:

• ¾ cup water (177 ml)
• ¼ cup all-purpose flour (32 g)

For the Dough:

• 8 Oreo cookies, processed into fine crumbs
• 3 ½ cups all-purpose flour (460 g)
• ⅓ cup granulated sugar (63 g)
• ¼ cup Oreo cookie crumbs (26 g)
• 2 teaspoons instant yeast
• ¾ teaspoon fine sea salt
• ½ cup whole milk, warm (121 ml)
• 1 large egg, room temperature (50 g)
• ½ teaspoon vanilla extract
• Tangzhong from the recipe above
• 4 tablespoons unsalted butter, room temperature (56 g)

For the Filling:

• ⅔ cup dark brown sugar or light brown sugar (90 g)
• 4 tablespoons unsalted butter, room temperature (56 g)
• ⅓ cup Oreo cookie crumbs (33 g)
• 1 tablespoon black cocoa powder
• ¼ teaspoon ground cinnamon

For the Icing:

• 4 tablespoons unsalted butter, softened (56 g)
• 1 ounce cream cheese, softened (28 g)
• 1 cup powdered sugar (100 g)
• 3 tablespoons heavy cream (45 ml)
• Oreo crumbs or chopped Oreos, for topping

this RECIPE

How to Make the Perfect Tangzhong

1. Prepare the Tangzhong: In a small saucepan, whisk together ¾ cup of water and ¼ cup of all-purpose flour until smooth. Cook over medium heat, stirring constantly, for about 4-5 minutes until the mixture thickens into a paste-like consistency. Remove from heat and transfer to a bowl. Set aside to cool.

Step-by-Step Instructions for Dough Preparation

1. Prepare the Dough: In the bowl of a stand mixer, combine 3 ½ cups of all-purpose flour, ⅓ cup of granulated sugar, 2 teaspoons of instant yeast, ¾ teaspoon of fine sea salt, and ¼ cup of Oreo cookie crumbs. Mix on low speed until well combined.
2. Add Wet Ingredients: Add the warm milk, room temperature egg, vanilla extract, and the prepared tangzhong to the dry ingredients. Knead with a dough hook on low speed for 2 minutes until a shaggy dough forms.
3. Incorporate Butter: With the mixer running on low speed, add the softened butter one tablespoon at a time, making sure each piece is fully incorporated before adding the next. Continue kneading for 8-10 minutes, or until the dough is smooth and elastic.
4. First Rise: Lightly grease a large bowl with butter, shape the dough into a ball, and place it seam-side down in the bowl. Cover with plastic wrap and let it rise in a warm spot for 45-60 minutes, or until doubled in size.

Creating the Creamy Oreo Filling

1. Make the Filling: In a small bowl, combine ⅔ cup of brown sugar, 4 tablespoons of softened butter, ⅓ cup of Oreo cookie crumbs, 1 tablespoon of black cocoa powder, and ¼ teaspoon of ground cinnamon. Mix until smooth and creamy.
2. Roll the Dough: On a lightly floured surface, roll the dough into a 14×18 inch rectangle, with the long side closest to you.
3. Spread the Filling: Using an offset spatula, evenly spread the filling over the dough, leaving a ½ inch border at the top and bottom edges.

Rolling and Shaping the Cinnamon Rolls

1. Cut the Dough: Use a pizza cutter or sharp knife to cut the dough into twelve 1 ½-inch strips.
2. Shape the Rolls: Roll each strip tightly away from you, then pinch the ends to seal and prevent the filling from leaking.
3. Second Rise: Arrange the rolls in a parchment-lined 9×13 baking pan, cover with plastic wrap, and let them rise in a warm place for 45-60 minutes, or until doubled in size.

Baking and Frosting the Rolls

1. Preheat the Oven: Preheat the oven to 325°F (163°C).
2. Bake the Rolls: Bake the rolls for 20-25 minutes, or until the tops are golden brown.
3. Prepare the Icing: While the rolls are baking, mix the softened cream cheese and butter in a small bowl. Gradually add the powdered sugar and whisk in the heavy cream until smooth.
4. Ice the Rolls: Once the rolls have cooled slightly, spread the icing over the top and sprinkle with extra Oreo crumbs or chopped Oreos.

Common Mistakes to Avoid

• Over-Baking: Keep an eye on the rolls while baking to avoid overcooking, which can make them dry.
• Under-Kneading: Make sure to knead the dough long enough to develop gluten for the right texture.
• Improper Rolling: Ensure the dough is rolled evenly to prevent uneven baking.

Storage and Leftovers

Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm them in the oven at 300°F (150°C) for 5-7 minutes, or microwave for 15-20 seconds.

Serving and Presentation Ideas

Serve these cookies and cream cinnamon rolls warm, topped with a drizzle of extra icing and a sprinkle of Oreo crumbs. Pair them with a glass of cold milk or a cup of hot coffee for a perfect treat.

Tips and Variations

• Add Extra Flavor: Try adding a handful of mini chocolate chips or a dash of nutmeg to the filling for an extra flavor boost.
• Swap Ingredients: Use gluten-free flour or dairy-free alternatives like almond milk and vegan butter for a dietary-friendly version.

FAQ Section

• Can I freeze the dough? Yes, you can freeze the dough after shaping. Thaw it in the refrigerator overnight before baking.
• Can I use a different type of cookie? Absolutely! Substitute Oreos with your favorite chocolate or cream-filled cookie for a unique twist.

Conclusion

Give this Cookies and Cream Cinnamon Rolls recipe a try, and you’ll see why it’s a hit! Perfectly fluffy, deliciously sweet, and with a creamy cookie twist – these rolls are irresistible. If you loved this recipe, don’t forget to share it with friends and subscribe to our blog for more delicious ideas!

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