Since we were kids, my big brother had always been my hero. Today, he’s serving our country in the Army, and when he called out of the blue one day, saying he was taking some leave to visit us for a few days, I knew I just had to come up with something extra special to give him the hero’s welcome he deserved.
I stumbled across this recipe and thought, yeah, that’s the one. Cookies and cream stuffed into a cinnamon roll with cream cheese frosting. Over the top in the best way possible.
He walked in the door, dropped his bag, and the first thing he said was that something smelled good! We sat at the kitchen table, and he ate three of them. Didn’t say much, just kept eating. That was enough for me.
I make these every change I get. It’s like a sublime little treat I can do for my family. And who am I kidding, also for myself!
These are the kind of rolls you make when you want people to stop what they’re doing and come to the kitchen. Good for a relaxing Sunday morning, a welcome home, or really any time you feel like doing something a little extra.
Why You’ll Love This Recipe
I gotta tell ya, once you make these, you’re gonna have a hard time going back to plain-Jane cinnamon rolls.
- Cookies and cream flavor in every bite: Crushed Oreos mixed into the cinnamon sugar filling means you get that chocolatey crunch layered through the whole roll. It’s a little unexpected and completely worth it.
- Starts with store-bought dough: No yeast, no rising time drama, no stress. Grab a pound of thawed bread or pizza dough and you’re already halfway there.
- Cream cheese frosting with Oreos on top: Thick, tangy, smooth, and topped with extra cookie crumbs for a little crunch against all that soft dough.
- Ready in under 40 minutes: From rolling out the dough to pulling them out of the oven, you’re looking at maybe 35 to 40 minutes total.
- Crowd-pleaser every time: Kids, adults, people who claim they don’t eat sweets. They all eat these.
Ingredient Notes and Substitutions
Nothing fancy here, and a few things can be swapped without any trouble.
- Bread or pizza dough: One pound, thawed. Pizza dough gives you a slightly chewier roll. Bread dough is softer. Both work great. The kind in a bag from the freezer section is perfectly fine.
- Oreo crumbs: Crush them in a zip bag with a rolling pin. Leave some small chunks for texture. Any Oreo variety works, and double-stuffed isn’t a bad idea. You can also use store brand cookies similar to Oreos.
- Cocoa powder: Unsweetened, just one tablespoon mixed into the filling. Deepens the chocolate flavor without tipping into brownie territory.
- Cream cheese: Softened, 4 ounces. Let it sit out for 30 minutes first so it mixes smooth. Cold cream cheese in frosting is a lumpy situation nobody wants.
- Butter: Melted for the filling, softened for the frosting. Two different jobs, don’t mix them up.
Tips for Success
A few things I’ve figured out from making these more times than I probably should admit.
- Don’t skip the rise time: Even 20 minutes in a warm spot makes a real difference. Rush it, and they come out dense.
- Roll the dough tight: A loose roll means the filling falls out when you slice it. Keep it snug as you go.
- Frost them warm, not hot: Let them sit 3 or 4 minutes after coming out of the oven. Too hot, and the frosting slides right off. Ask me how I know.
- Grease the pan well: The sugar in the filling will stick. Don’t be stingy with the cooking spray.
Storage and Reheating
Keep leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. The frosting firms up in the fridge, so let them come to room temperature before eating, or microwave one for about 15 to 20 seconds.
These freeze up pretty good for up to 2 months. Wrap individually in plastic wrap and put them in a freezer bag. Thaw overnight in the fridge and warm in the microwave or a low oven. If you freeze them without frosting, just whip up a fresh batch when you’re ready to serve.
Serving Suggestions
Serve them warm with coffee or hot chocolate for a weekend morning. They work just as well as a dessert with a scoop of vanilla ice cream on the side, which sounds over the top until you try it. Or with some fruit.
For after dinner, you can serve it with a steaming mug of black coffee.
FAQs
Can I make these the night before?
Yeah. Roll, cut, and get them in the pan. Cover with plastic wrap and refrigerate overnight. In the morning, let them sit out for about 30 minutes before baking. They may need a few extra minutes in the oven since they’re starting cold.
Can I use crescent roll dough instead?
You can, but the texture will be flakier and less chewy. Bread or pizza dough really is the better call here for that soft, pillowy roll.
My rolls came out doughy in the middle. What happened?
Two things. Either they needed more time in the oven, so add 3 to 5 minutes next time, or they didn’t rise long enough before baking. Give them the full 20 to 30 minutes and don’t rush it.
What’s the best way to crush the Oreos?
Zip bag and a rolling pin. Takes about a minute. You want a mix of fine crumbs and small chunks, not pure dust. A food processor works too, but it’s easy to over-process.
Can I double the recipe?
Absolutely. Two pounds of dough, double everything else, two cake pans. Bake time stays about the same. My brother has already requested a double batch for the next time I make these, so.
Notes
I’ve made these probably eight or nine times since that first batch. They were gone before my brother even finished unpacking. He’s already put in a request for the next visit, which tells you everything you need to know.
Oreo Stuffed Cinnamon Buns
Ingredients
- ½ cup Warm water about 110°F
- 1 packet 2 ¼ tsp. Active dry yeast
- ⅓ cup Granulated white sugar divided
- ½ cup Whole milk room temperature
- 1 Large egg plus 1 large egg yolk room temperature
- 4 cups All-purpose flour
- 1 tsp. Kosher salt
- 5 tbsp. Unsalted butter softened and cubed
- 2 cups Oreo or chocolate sandwich cookies finely crushed and divided (about 20 cookies)
- ⅓ cup Unsalted butter very soft (for the filling)
- ½ cup Light brown sugar packed
- 1 tbsp. Ground cinnamon
- 4 oz. Cream cheese softened to room temperature
- ¼ cup Unsalted butter softened (for the frosting)
- 1 ½ cups Powdered sugar sifted
- 1 tsp. Pure vanilla extract
- 2-3 tbsp. Heavy cream optional, to thin frosting
Instructions
- In a small bowl, dissolve 1 teaspoon of the granulated sugar into the ½ cup of warm water. Sprinkle the yeast over the top and let it sit undisturbed for 5 to 7 minutes until it becomes frothy and activates.
- In the bowl of a stand mixer fitted with the dough hook, combine the activated yeast mixture, warm milk, the remaining granulated sugar, the whole egg, and the egg yolk. Whisk briefly by hand to break up the eggs.
- Add the kosher salt and 2 cups of the all-purpose flour to the wet base. Turn the mixer to low speed and let the hook incorporate the flour.
- While the mixer is running, add the 5 tablespoons of softened cubed butter one piece at a time. Once the butter is absorbed, add the remaining flour and exactly ½ cup of the finely crushed cookie crumbs.
- Knead on medium-low speed for 5 to 7 minutes until the dough turns smooth, elastic, and pulls away completely from the sides of the bowl.
- Shape the sticky dough into a ball and place it inside a lightly greased bowl. Cover tightly with plastic wrap and let it rise in a warm, draft-free spot for 1 hour, or until it has completely doubled in volume.
- Punch down the risen dough and turn it out onto a lightly floured countertop. Use a rolling pin to shape the dough into a large 14×20-inch rectangle of uniform thickness.
- Using an offset spatula, spread the ⅓ cup of soft filling butter evenly across the surface of the dough, leaving a clear ½-inch border along the top edge.
- In a small bowl, mix the brown sugar and ground cinnamon together. Sprinkle this spice mixture uniformly over the buttered dough, and top it with 1 full cup of the crushed cookie crumbs. Gently press the crumbs down into the butter so they adhere firmly.
- Starting from the long edge closest to you, roll the dough upward tightly into a solid log. Use a piece of unflavored dental floss or a sharp serrated knife to slice the log into 12 equal portions.
- Arrange the sliced rolls cut-side up in a greased 9×13-inch baking dish. Cover with a clean kitchen towel and let them rise a second time for 30 to 40 minutes until puffed up and touching each other. Meanwhile, preheat your oven to 350°F.
- Bake uncovered at 350°F for 28 to 32 minutes until the tops look beautifully golden brown and set. Remove the pan from the oven and let the rolls cool down flat on a wire rack for 5 minutes.
- While the rolls take a brief rest, assemble the frosting. Beat the softened cream cheese and ¼ cup of butter together with an electric hand mixer for 2 minutes until completely smooth. Slowly add the sifted powdered sugar and vanilla extract, whipping until light and fluffy. Add heavy cream a splash at a time if you prefer a pourable glaze consistency.
- Slather the rich cream cheese frosting generously over the warm rolls, allowing it to melt down into the spirals. Garnish the surface with the remaining ½ cup of roughly chopped cookie pieces for an awesome textural crunch, and serve warm.
