Decadent Oreo cookies and cream cinnamon rolls merge rich chocolate cookie indulgence with classic warm bakery sweet rolls. Soft, pillowy yeast dough rolls up around a decadent filling of butter, brown sugar, cinnamon, and finely crushed chocolate sandwich cookies. A blanket of silky cream cheese glaze loaded with extra cookie crumbs covers every warm spiral.
Pouring warm heavy cream over proofed yeast rolls right before baking introduces moisture into the pan bottom, steaming dough bases into bakery-soft brioche chew while tops bake golden. Brown sugar and melted butter dissolve crushed Oreo cookie crumbles into a rich chocolate fudge ribbon that stays moist between spiral dough layers. High-protein bread flour develops strong gluten elasticity, allowing rolls to expand tall without collapsing under heavy cookie filling.
Serve warm cinnamon rolls fresh from the oven with cold glasses of milk, offering alongside pull-apart cinnamon sugar monkey bread bites for breakfast celebrations. Store cooled rolls covered tightly at room temperature for up to two days, or chill for up to five days, warming in a 300°F oven for five minutes.
Decadent Oreo Cookies and Cream Cinnamon Rolls
Ingredients
- ¾ cup whole milk, warmed to 110°F (43°C)
- 2 ¼ tsp (1 packet) active dry yeast
- ⅓ cup granulated sugar
- 2 items large eggs, room temperature
- ½ cup (1 stick) unsalted butter, melted and cooled (divided)
- 4 cups all-purpose flour or bread flour
- 1 tsp fine sea salt
- ¾ cup dark brown sugar, packed
- 1 tbsp ground cinnamon
- 24 cookies chocolate sandwich cookies (Oreos), finely crushed (divided)
- ⅓ cup heavy whipping cream (warm, for baking)
- 4 oz cream cheese, softened
- 1 ½ cups powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Whisk warm milk, yeast, and 1 tablespoon granulated sugar in a stand mixer bowl; let stand 5 minutes until frothy.
- Add remaining granulated sugar, eggs, 1/4 cup melted butter, salt, and flour; knead with dough hook for 7 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
- Roll dough on a floured surface into a 12x18-inch rectangle.
- Brush dough with remaining 1/4 cup melted butter, then sprinkle brown sugar, cinnamon, and 18 crushed Oreos evenly over surface.
- Roll tightly from long edge into a log and slice into 12 equal rolls using unflavored dental floss or a sharp knife.
- Place rolls in a greased 9x13-inch baking dish, cover, and let rise for 30 minutes.
- Preheat oven to 350°F (175°C); pour warm heavy cream evenly over the tops of risen rolls.
- Bake for 22 to 25 minutes until lightly golden on top and cooked through in centers.
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth, spread over warm rolls, and scatter remaining 6 crushed Oreos on top.