why make this recipe
If you love cinnamon rolls and Oreos, then this recipe is perfect for you! Oreo Cookies and Cream Cinnamon Rolls combine the warm, soft goodness of cinnamon rolls with the classic flavor of Oreos. Every bite is a sweet delight that will make your breakfast or dessert extra special. Plus, they are fun to make and can impress your family and friends!
how to make Oreo Cookies and Cream Cinnamon Rolls
Ingredients:
- 3/4 cup water
- 1/4 cup all-purpose flour
- 8 Oreo cookies
- 3 2/3 cups bread flour (see notes for measuring below)
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milk (room temperature)
- 1/3 cup heavy cream (room temperature)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- Tangzhong from recipe above
- 6 tablespoons unsalted butter (room temperature)
- 4 tablespoons unsalted butter (room temperature)
- 2/3 cup dark brown sugar or light brown sugar
- 1/3 cup Oreo cookie crumbs
- 1 tablespoon black cocoa powder
- 1/4 teaspoon ground cinnamon
- 4 tablespoons unsalted butter (softened)
- 1 ounce cream cheese (softened)
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- Oreo crumbs or chopped Oreos (for topping)
Directions:
- Line a 9×13 baking pan with parchment paper. Set aside.
- Process the Oreo cookies in a food processor until they are fine crumbs. Set aside. You’ll need to use them in multiple steps!
- In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
- In a stand mixing bowl, mix the flour, sugar, yeast, 1/4 cup of the Oreo crumbs, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.
- Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- While the dough rests, combine the softened butter, brown sugar, Oreo cookie crumbs, black cocoa powder, and cinnamon until smooth.
- Roll the rested dough onto a lightly floured surface into a 15×21 rectangle, with the longest side closest to you. Spread the Oreo filling across the dough, leaving a 1/2-inch border clean at the top.
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9×13 baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F (162°C).
- When ready to bake, combine the crumb topping ingredients until crumbly. Place the crumbs on top of the cinnamon rolls, then bake for 25-35 minutes, or until the internal temperature of the center rolls reaches 185°F.
- While the rolls are briefly cooling, make the frosting. Combine the softened cream cheese and butter. Then, mix in the powdered sugar. Once combined, whisk in the cream until smooth.
- Spread over the cinnamon rolls and sprinkle with extra cookie crumbs if desired and enjoy!
how to serve Oreo Cookies and Cream Cinnamon Rolls
These cinnamon rolls are best served warm from the oven. You can enjoy them plain or with the creamy frosting on top. For an extra touch, add some additional Oreo crumbs or chopped Oreos as a topping. They pair perfectly with a cup of coffee or milk!
how to store Oreo Cookies and Cream Cinnamon Rolls
To store any leftover rolls, let them cool completely. Then, place them in an airtight container. You can keep them at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to keep them longer, you can freeze them for up to 2 months. Just reheat them when you’re ready to enjoy!
tips to make Oreo Cookies and Cream Cinnamon Rolls
- Make sure your ingredients, especially the milk, cream, and egg, are at room temperature for better dough consistency.
- Kneading the dough until smooth and elastic is key to fluffy rolls.
- Roll the dough out evenly to ensure all rolls bake evenly.
- Let the rolls rise in a warm area for the best results.
variation
For a different taste, you can try using different flavored cookies, like chocolate chip or peanut butter. You can also switch up the frosting by adding some peanut butter or chocolate for a unique twist!
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and let it rise in the fridge overnight. Just make sure to take it out and let it come to room temperature before shaping and baking.
2. What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or whole milk if you want a lighter version, but the texture may be slightly different.
3. How do I know when the rolls are done?
The cinnamon rolls are done when they turn a golden brown color and the internal temperature of the center rolls reaches 185°F.
Oreo Cookies and Cream Cinnamon Rolls
Ingredients
Method
- Line a 9x13 baking pan with parchment paper and set aside.
- Process the Oreo cookies in a food processor until they are fine crumbs and set aside.
- In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture forms a paste-like slurry. Transfer to a bowl and set aside until ready to use.
- In a stand mixing bowl, mix the bread flour, granulated sugar, instant yeast, 1/4 cup of the Oreo crumbs, and fine sea salt. Add the warm cream, milk, egg, vanilla extract, and tangzhong. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
- Add the softened butter one tablespoon at a time, letting each tablespoon incorporate fully before adding the next. Continue kneading for another 8-10 minutes until the dough is smooth and elastic.
- Remove the dough, pull the sides into the bottom to create a smooth round ball. Place it seam-side down back in the mixing bowl, cover with plastic wrap, and set aside to rest for 30 minutes.
- Meanwhile, combine the softened butter, brown sugar, Oreo cookie crumbs, black cocoa powder, and ground cinnamon in a separate bowl until smooth.
- Roll the rested dough on a floured surface into a 15x21 inch rectangle, with the longest side closest to you. Spread the Oreo filling across the dough, leaving a 1/2-inch border clean at the top.
- Use a pizza cutter to cut twelve strips measuring 1 3/4 inches each. Roll each strip away from you and carefully transfer them to the parchment-lined baking pan.
- Cover the pan with plastic wrap and let it rise for 1-2 hours until the rolls double in size. Preheat the oven to 325°F (162°C) while they rise.
- When ready to bake, combine the crumb topping ingredients until crumbly and sprinkle them over the cinnamon rolls.
- Bake for 25-35 minutes, or until the internal temperature of the center rolls reaches 185°F.
- While the rolls cool briefly, make the frosting by combining softened cream cheese and butter, then mixing in powdered sugar until combined, and whisking in cream until smooth.
- Spread frosting over the cinnamon rolls, sprinkle with extra cookie crumbs if desired, and enjoy!