There’s something magical about cinnamon rolls fresh from the oven, but these Cookies and Cream Cinnamon Rolls take that comfort to the next level. If you’ve ever imagined what would happen if your favorite cookies met your favorite pastry, you’re about to find out. Packed with crushed Oreos, soft dough, and a luscious cream cheese glaze, these rolls are the ultimate twist on a classic.

The moment you take a bite, you get the buttery cinnamon filling swirled into fluffy dough, with the surprise crunch and flavor of cookies and cream folded right in. It’s a fun recipe that feels nostalgic yet totally new — perfect for slow weekend mornings, birthday breakfasts, or when you just want something sweet and unforgettable.

Making these doesn’t require expert baking skills either. The dough is soft and easy to work with, and if you’ve made any kind of rolls before, you’ll find this totally doable. Even if you’re a baking beginner, I’ll walk you through every step. From yeast to glaze, you’ll come out with bakery-style rolls your family will ask for again and again.

So yes — we’re making Cookies and Cream Cinnamon Rolls, and you’re going to love every soft, gooey, cookies-and-cream-filled bite.

What Makes These Cookies and Cream Cinnamon Rolls Special?

Oreo-filled magic: Crushed Oreos are folded into the dough and the filling, adding crunch and chocolatey goodness.
Extra soft dough: We’re using a rich, buttery dough that stays soft for days.
Cream cheese glaze: A sweet-tangy topping that pairs perfectly with cookies and cinnamon.
Simple to make: Step-by-step guidance makes this recipe beginner-friendly.
Perfect for special mornings: These are ideal for brunch, birthdays, or holiday breakfasts.

Plus, this recipe doesn’t take all day — you can prep the rolls the night before and bake them fresh in the morning. Total game-changer.

Ingredient Notes

All-purpose flour: Gives structure; bread flour can be used for extra chew.
Instant yeast: No need to proof separately — saves time.
Whole milk: Warmed slightly; helps the dough stay rich and tender.
Unsalted butter: Used in the dough and filling for flavor and softness.
Eggs: Add richness and help the dough rise.
Crushed Oreos: The star! Add them to the filling and sprinkle into the dough.
Brown sugar + cinnamon: Classic roll flavor combo.
Cream cheese: For a thick, silky glaze.
Powdered sugar & vanilla: Sweeten and flavor the glaze.

Equipment: Stand mixer with dough hook is helpful, but you can knead by hand. A 9×13-inch baking dish works great for even baking.

How To Make Cookies and Cream Cinnamon Rolls

Warm the milk and butter: Heat until the butter is melted and the milk is warm (not hot).
Mix the dough: In a stand mixer, combine flour, yeast, sugar, eggs, milk-butter mixture, and salt. Knead for 5-6 minutes until smooth.
Let it rise: Cover and let rise in a warm place for 1-1.5 hours, until doubled in size.
Prepare the filling: Mix softened butter, brown sugar, cinnamon, and crushed Oreos into a paste.
Roll and fill: Roll out dough into a rectangle (about 14×18 inches). Spread the filling over it evenly.
Roll it up: Tightly roll the dough from the long side, then slice into 12 even rolls.
Second rise: Place rolls in a greased pan, cover, and let rise another 30-45 minutes.
Bake: Bake at 350°F (175°C) for 22-25 minutes or until golden on top.
Make the glaze: Mix cream cheese, powdered sugar, milk, and vanilla until smooth.
Frost and serve: Spread glaze over warm rolls and top with more crushed Oreos.

Look for golden-brown tops and set centers. The smell will be your clue, too!

Storage Options

Room temp: Store in an airtight container for up to 2 days.
Refrigerator: Keep in fridge for up to 5 days. Microwave for 15-20 seconds to reheat.
Freezer: Freeze unfrosted rolls up to 2 months. Thaw, warm, and glaze before serving.
Make-ahead tip: Assemble the night before, refrigerate, and bake in the morning.

Variations and Substitutions

Double chocolate: Add chocolate chips to the filling.
Nutty twist: Sprinkle chopped pecans or walnuts with the Oreos.
Gluten-free: Use a 1:1 GF flour blend with xanthan gum.
Seasonal version: Add pumpkin spice or crushed peppermint for a holiday vibe.
Mini rolls: Make smaller rolls for bite-sized treats — just reduce baking time.

Frequently Asked Questions

Can I use active dry yeast instead of instant?
Yes! Just proof it in warm milk with a bit of sugar before adding.

Why didn’t my dough rise?
The milk might have been too hot, or the yeast could be expired. Always check both!

Can I make these without a stand mixer?
Totally — knead by hand for 10 minutes until smooth.

Can I skip the Oreos?
Sure, but then they’re just cinnamon rolls (still delicious!).

Can I make them ahead?
Yes! Assemble, cover, and refrigerate overnight. Let them come to room temp before baking.

How do I keep them soft?
Store covered and avoid overbaking. You can also warm slightly before eating.

Conclusion

Cookies and Cream Cinnamon Rolls aren’t just a treat — they’re a whole experience. Soft, sweet, filled with cookie chunks and cinnamon warmth, they strike that perfect balance of nostalgic and fun. Whether you’re baking for your family, brunch guests, or just because you need some extra joy on a weekend morning, these rolls will absolutely deliver.

Go ahead, give them a try. And when you do, don’t forget to come back and share how they turned out. Happy baking!

Cookies and Cream Cinnamon Rolls

Author: Sofia
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 2 hours 50 minutes
Yield: 12 rolls 1x

Print Recipe

Ingredients

Scale

1 packet instant yeast (2¼ tsp)
3 cups all-purpose flour
½ tsp salt
2 large eggs
¾ cup warm whole milk
¼ cup unsalted butter (melted)
½ cup brown sugar
1 tbsp ground cinnamon
12–14 crushed Oreo cookies
4 oz cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp milk (for glaze)
4 tbsp unsalted butter (softened for filling)

Instructions

Heat milk and ¼ cup butter until melted and warm (not hot).
Mix flour, yeast, salt, sugar, eggs, and warm milk mixture in a mixer. Knead 6 minutes.
Cover dough and let rise 1–1.5 hours, until doubled.
Combine brown sugar, cinnamon, softened butter, and half the crushed Oreos for filling.
Roll out dough to 14×18 inch rectangle. Spread filling evenly.
Roll tightly from the long side, then slice into 12 rolls.
Place in greased 9×13″ dish. Let rise 30–45 minutes.
Bake at 350°F (175°C) for 22–25 minutes until golden.
Make glaze: mix cream cheese, powdered sugar, vanilla, and milk until smooth.
Spread glaze over warm rolls and sprinkle with remaining crushed Oreos.

Notes

Room temp: 2 days (airtight container)
Fridge: 5 days (reheat before eating)
Freezer: 2 months (freeze unfrosted rolls)