Cookies And Cream Cinnamon Rolls

These no-knead cookies and cream cinnamon rolls are packed with Oreos and topped with the most delicious frosting!

The rolls are filled with delicious Oreo crumbs and have a soft dough that you will devour in a single bite. Yes, they’re that good!

Oreo crumbs give a nice and subtle chocolate flavor to the cinnamon rolls and pair perfectly with the classic cinnamon filling. The cream cheese topping gives a refreshing yet sweet addition to these already perfect rolls.

The No-Knead Method

The risen dough is traditionally kneaded when making cinnamon rolls, but this is something I wanted to skip this time.

The no-knead method is exactly what the name implies, working with the dough but without kneading it. The dough that is risen for a longer time becomes smoother, easier to handle, and most important bouncier and softer. 

The best thing about this is that you will avoid any kitchen mess and the less you work with the dough, the fluffier it will become!

Once your dough rises, add Oreo crumbs, and do not punch it down. Gently lift the edges and fold them inwards shaping a ball. Avoid the urge to knead it as you usually would. 

You can even incorporate the Oreo crumbs before the dough has risen — this way you will keep even more of the air bubbles inside your dough.

Key Ingredients And Substitutions

Oreos: Cookies and cream are impossible to have without Oreos! Use your favorite Oreo flavor or go with a similar sandwich cookie. You can also use Golden Oreos. 

Active Dry Yeast: You can use instant dry yeast or active dry yeast. Instant dry yeast can be mixed directly with the dry ingredients, but active dry yeast needs to be combined with room-temperature water and bloom before use. 

Flour: I used all-purpose flour. I recommend weighing the flour to get the most accurate results.

If you do not have a kitchen scale, measure properly by spooning the flour gently into a measuring cup. Scrape the excess off the top with the flat edges of a knife without packing it into the cup.

Butter: Use quality butter as the butter brings loads of flavor!

Eggs: Use room temperature eggs so that the dough rises better.

Milk: Use your milk of choice — I have tried all kinds of milk and they all work great! Before use, make sure the milk is slightly warmed.

Can I Use Oreo Powder?

The cookies and cream rolls work amazingly with Oreo crumbs, but if you want a more chocolatey flavor, you can use Oreo powder. It will change the color of your dough so you will end up with chocolate-colored dough with a perfect flavor.

So, if you have Oreo powder feel free to use it, just use crumbs for a final sprinkling. 

My Special Tips

For a deliciously gooey mess, pour ½ cup of heavy cream over the rolls before baking. The heavy cream makes a huge difference as it steams the dough! If you prefer a non-dairy option, you can use coconut or cashew cream.

Instead of a classic cinnamon roll dough, you can use a gingerbread mix. It will give a festive flavor and a new twist to this classic recipe!

When serving the rolls, make sure they are warm. If they are at room temperature, then you should heat them a bit as they taste the best when warm!

Cookies And Cream Cinnamon Rolls

Preparation time: 15 minutes + inactive time

Cooking time: 20 minutes

Servings: 12 rolls

Ingredients

For the rolls:

• 1 cup milk, warmed to 110°F
• 4 tsp active dry yeast
• 2 eggs, room temperature
• 4½ cups flour
• ¼ cup sugar
• ¾ cup unsalted butter, melted
• ¼ cup Oreo crumbs

For the filling:

• ½ cup brown sugar
• ½ cup unsalted butter, softened
• 1 tbsp ground cinnamon
• 1 tbsp cocoa powder

For the topping:

• 4 oz. cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp milk
• ¼ cup Oreo crumbs

Instructions

1. Make the rolls; combine the yeast and milk in a bowl. Set aside until bubbly.

2. In a large mixing bowl, combine flour and sugar. Mix until combined.

3. Add in the milk-yeast mixture, butter, and eggs. Stir until you have a smooth dough.

4. Let the dough rise for 2 hours or until it has doubled in size.

5. Once the dough is doubled in size, add Oreo crumbs, and gently lift the edges of the dough, bringing them toward the center. Do not knead the dough.

6. Place the dough on a lightly floured kitchen surface and roll it out into a rectangle.

7. Make the filling; combine the filling ingredients in a bowl until smooth and uniform.

8. Spread the filling over the rolled dough.

9. Roll the dough into a log, starting from the longer side.

10. Cut the dough into 12 slices and place the slices into a baking dish, lined with parchment paper.

11. Let the rolls rise for 30 minutes before baking.

12. Preheat oven to 375°F. Bake the rolls for 20–25 minutes. 

13. Make the topping; combine powdered sugar, milk, and cream cheese in a bowl and blend them together with a handheld mixer. 

14. Once the rolls are cooled to room temperature, drizzle the topping over the rolls.

15. Sprinkle Oreo crumbs on top and serve.

Continue to Content

Cookies And Cream Cinnamon Rolls

Yield: 12 rolls

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

These no-knead cookies and cream cinnamon rolls are packed with Oreos and topped with the most delicious frosting! These rolls are filled with delicious Oreo crumbs and have a soft dough that you will devour in a single bite. Yes, they're that good!

Print

Ingredients

For the rolls:

• 1 cup milk, warmed to 110°F
• 4 tsp active dry yeast
• 2 eggs, room temperature
• 4½ cups flour
• ¼ cup sugar
• ¾ cup unsalted butter, melted
• ¼ cup Oreo crumbs

For the filling:

• ½ cup brown sugar
• ½ cup unsalted butter, softened
• 1 tbsp ground cinnamon
• 1 tbsp cocoa powder

For the topping:

• 4 oz. cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp milk
• ¼ cup Oreo crumbs

Instructions

1. Make the rolls; combine the yeast and milk in a bowl. Set aside until bubbly.
2. In a large mixing bowl, combine flour and sugar. Mix until combined.
3. Add in the milk-yeast mixture, butter, and eggs. Stir until you have a smooth dough.
4. Let the dough rise for 2 hours or until it has doubled in size.
5. Once the dough is doubled in size, add Oreo crumbs, and gently lift the edges of the dough, bringing them toward the center. Do not knead the dough.
6. Place the dough on a lightly floured kitchen surface and roll it out into a rectangle.
7. Make the filling; combine the filling ingredients in a bowl until smooth and uniform.
8. Spread the filling over the rolled dough.
9. Roll the dough into a log, starting from the longer side.
10. Cut the dough into 12 slices and place the slices into a baking dish, lined with parchment paper.
11. Let the rolls rise for 30 minutes before baking.
12. Preheat oven to 375°F. Bake the rolls for 20–25 minutes. 
13. Make the topping; combine powdered sugar, milk, and cream cheese in a bowl and blend them together with a handheld mixer. 
14. Once the rolls are cooled to room temperature, drizzle the topping over the rolls.
15. Sprinkle Oreo crumbs on top and serve.

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