Cookies and Cream Rolls Oreo

There is something entirely irresistible about a warm batch of Cookies and Cream Rolls wafting through the kitchen. These plush, sweet buns wrap familiar chocolate cookie flavors and tangy cream cheese frosting into every spiraled bite. I reach for this recipe when I want a show-stopping treat but still crave the comfort of classic cinnamon rolls with a fun twist.

I remember baking these for my best friend’s birthday brunch. The kitchen was filled with laughter and the irresistible scent of vanilla and chocolate. The platter emptied faster than expected.

Ingredients

• Active dry yeast: Helps the rolls rise high and tender. Always check the expiration for best results
• Whole milk: Gives a soft moist texture. Use fresh refrigerated milk for flavor
• All-purpose flour: Provides structure. Use a scoop and level method for measuring
• Oreo cookies: Add classic chocolate crunch. Pulse a few extra for larger chunks
• Cream cheese: Creates the signature tang in the frosting. Go for brick style for the creamiest texture
• Unsalted butter: Throughout gives richness. Look for deeply yellow high-fat butter for best flavor
• Fresh eggs: Help bind and enrich the dough. Buy free-range if possible
• Powdered sugar: In the frosting brings smooth sweetness. Sift before using for a lump-free result

Instructions

Make the yeast bloom:

Sprinkle the yeast over warm water with a little sugar in a large bowl. Wait five to seven minutes until the mixture is foamy and smells fragrant. This ensures your dough rises perfectly later on

Mix wet and dry bases:

Whisk the proofed yeast water with warm milk sugar egg and yolk in a stand mixer bowl. Separately whisk flour with salt so salt does not hit yeast directly

Start the dough:

Add two cups of flour to the mixer with the wet mixture. Using the dough hook gently combine on low. Once it comes together add one more cup of flour. Keep mixing while adding butter in small pieces. This step takes patience to fully incorporate for maximum tenderness

Finish dough and add cookies:

Add last cup of flour and continue kneading on low until dough is very smooth and clears the sides. Gently add chopped cookies and mix just until distributed evenly. Avoid overmixing

Let dough rise:

Move the dough into a greased bowl. Cover loosely with plastic wrap and let it rise in a warm spot about one hour until doubled. Poke it gently—if it springs back you are ready

Shape the rolls:

After rising punch the dough to remove air. Roll into a large even rectangle about twenty by fourteen inches. Spread softened butter evenly then scatter sugar and more cookie crumbs. Lightly press them in

Roll and slice:

Tightly roll the dough along the longer side to form a log. Slice into twelve even rounds. Arrange them spaced in a greased baking pan. Let rise covered thirty to forty five minutes until rolls are puffed

Bake the rolls:

Set oven to three hundred fifty degrees Fahrenheit. Remove plastic wrap and bake until golden on top and baked through about thirty to thirty three minutes. Internal temperature should reach one hundred eighty five degrees. Remove and cool five minutes

Make the frosting:

Beat cream cheese and butter until creamy. Add vanilla salt and powdered sugar. Beat until fluffy. Spread onto the still slightly warm rolls so it melts in. Sprinkle with extra cookie crumbs for a finished look

There is nothing like that first bite with melty frosting and crunchy cookie bits. For me the best part is the generous swirl of tangy cream cheese frosting sprinkled with extra cookies. My nephew asked for these two birthdays in a row and I was all too happy to oblige.

Storage and Leftover Tips

If you have extra rolls store in an airtight container on the counter for one day or refrigerate up to three days. For longer storage freeze unfrosted rolls and freshen up in the oven before adding frosting. Always bring rolls to room temperature before serving for best flavor and texture.

Easy Ingredient Swaps

You can swap chocolate sandwich cookies for any favorite store bought cookie. Try golden Oreos or add a handful of mini chocolate chips. If you need dairy free just substitute with plant based butter and cream cheese.

Perfect Ways to Serve This

These rolls are a fabulous centerpiece for brunch. Spread a little more frosting on warm rolls or even drizzle with chocolate sauce for an extra hit of sweetness. They also make a creative dessert served with coffee or hot cocoa.

These Cookies and Cream Rolls always bring smiles to every table. The generous swirl of frosting melts into the warm rolls, making every bite completely unforgettable.

Recipe Q&A

→ How do I ensure the dough rises well?

Allow the dough to rise in a warm, draft-free area until doubled in size—usually about an hour. Avoid cold spots.

→ Can I use a different type of cookie?

Chocolate sandwich cookies work best, but you can experiment with your favorite cookies for different flavors.

→ What’s the best way to store these rolls?

Keep rolls in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

→ How do I get fluffy, soft rolls?

Use room temperature ingredients and don’t overbake the rolls. Let them cool slightly before adding frosting.

→ Can I prepare these ahead of time?

Yes, shape the rolls and let them rise in the pan overnight in the fridge. Bake fresh the next day for best results.