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Cookies And Cream Cinnamon Rolls

    Cookies And Cream Cinnamon Rolls

    These cinnamon buns with cookies and cream filling are made without the need for kneading and are loaded with Oreo cookies and topped with the most delectable icing!

    The rolls feature a soft dough that is loaded with delectable Oreo crumbs, and the dough itself is so tender that you will devour it in one bite. That’s how fantastic they are, yes!

    The cinnamon rolls have a delicious chocolate taste from the Oreo crumbs, which is not overpowering and goes well with the traditional cinnamon filling. These rolls, which were already wonderful, are made much better with the addition of the refreshing but sweet cream cheese topping.

    The technique is known as “No-Knead”

    When preparing cinnamon buns, the dough is normally kneaded after it has risen, but I decided to omit that step this time since I didn’t have time.

    The no-knead technique is used to work with the dough, but it does not include kneading the dough at any point in the process. When the dough is allowed to rise for a longer period of time, it becomes silkier, simpler to work with, and most importantly, more buoyant and softer.

    The nicest thing about doing it this way is that you won’t have to clean up any messes in the kitchen, and the less you handle the dough, the lighter and airier it will become.

    After the dough has risen, stir in the Oreo crumbs without deflating the ball of dough first. Raise the edges carefully, and then fold them inside so that you have the shape of a ball. Try to resist the temptation to knead it as you normally would.

    You may even mix in the Oreo crumbs before the dough has had a chance to rise; doing so will allow you to retain an even greater number of the air bubbles that are already present in the dough.

    Ingredients Crucial to the Recipe and Possible Alternatives

    Oreos: It’s impossible to have cookies and cream without Oreos! Use the Oreo taste that you like the most, or choose another sandwich cookie that is comparable. There is also the option of using Golden Oreos.

    You have the option of using either quick dry yeast or active dry yeast in this recipe. However, in order to utilise active dry yeast, it is necessary to first combine it with water at room temperature and allow it to bloom before using instant dry yeast, which may be mixed in immediately with the dry components.

    I used flour that may be used for a variety of purposes. If you want the findings to be as exact as possible, I suggest weighing the flour.

    If you do not have access to a kitchen scale, you should be able to accurately measure the flour by spooning it carefully into a measuring cup. Using the flat edges of a knife, remove the excess off the top of the mixture so that it is not packed into the cup.

    Butter: Use good butter since it contributes a lot of flavour to anything you’re cooking.

    Eggs: If you want the dough to rise more evenly, use eggs that have been brought to room temperature.

    Milk: You may use whatever milk you choose; I’ve tested a variety of milk, and they all work equally well. Make sure the milk has been warmed up just a little bit before you use it.

    Is Oreo Powder Something I Could Use?

    If you want the cookies and cream rolls to have a more chocolaty taste, you may substitute Oreo powder for the Oreo crumbs in the recipe. However, the crumbs give the rolls a wonderful texture. It will turn the colour of your dough a chocolate brown, and the taste will be just right. The final result will be a dough that has chocolate flavour.

    Therefore, if you have any Oreo powder on hand, feel free to use it; otherwise, just sprinkle the finished product with crumbs.

    Tips for the Trade from Me

    Before putting the rolls in the oven, pour a half cup of heavy cream over them so that they become a gloriously gooey mass. The heavy cream has a significant impact since it moistens and hydrates the dough. Coconut or cashew cream is a great substitute for dairy cream if you’re looking for a dairy-free alternative.

    You may use a gingerbread mix instead of the traditional cinnamon roll dough if you want to. This time-honoured recipe is about to get an update in the form of an exciting new taste!

    When you serve the rolls, be careful to keep them at a warm temperature. If they are at room temperature, you should warm them up a little before eating them since the flavour is at its peak when they are warm.

    Cinnamon Rolls with Cookies and Cream Filling
    Time required for preparation: 15 minutes, plus inactive time

    Cooking time: 20 minutes

    Servings: 12 rolls


    In regard to the rolls:

    • 1 cup of milk, heated to 110 degrees
    • 4 teaspoons of dried active yeast
    • 2 eggs, room temperature
    • 4½ cups flour ¼ cup sugar
    • ¾ cup unsalted butter, melted ¼ cup Oreo crumbs
    • With regard to the filling:
    • 1/2 cup of dark brown sugar
    • ½ cup unsalted butter softened
    • 1 tablespoon of cinnamon powder
    • 1 tbsp cocoa powder
    • Regarding the garnish:
    • 4 ounces of cream cheese, already softened
    • 1 fluid ounce of powdered sugar
    • 2 tbsp milk
    • ¼ cup Oreo crumbs


    1. To begin, prepare the rolls by mixing the yeast and milk in a separate container. Hold back until the bubbling stops.
    2. Combine the flour and sugar in a large bowl using a mixing spoon. Mix until blended.
    3. Mix the yeast and milk together, then add the butter and the eggs. Continue to stir the dough until it is completely smooth.
    4. Give the dough a chance to rest for two hours, or until it has doubled in size, whichever comes first.
    5. Once the dough has doubled in size, add the crumbs from the Oreo cookies and carefully pull the dough’s borders toward the centre of the bowl while lifting the dough. It is not necessary to knead the dough.
    6. Place the dough on a kitchen surface that has been dusted with a little bit of flour, and roll it out into a rectangle.
    7. Prepare the filling by combining all of the filling ingredients in a dish and stirring them until they are smooth and consistent.
    8. Evenly distribute the filling over the rolled-out dough.
    9. Beginning on the shorter end of the rectangle, roll the dough into a log.
    10. Using a sharp knife, cut the dough into 12 even slices, and then arrange the pieces in a baking dish that has been prepared with parchment paper.
    11. Before placing the rolls in the oven, allow them to rise for another half an hour.
    12. Preheat oven to 375 degrees Fahrenheit. Cook the rolls for around 20–25 minutes in the oven.
    13. To make the topping, put the powdered sugar, milk, and cream cheese in a bowl and whisk them with a hand mixer until smooth.
    14. When the rolls have reached room temperature, sprinkle the topping over the top of them.
    15. Finish by sprinkling the top with crushed Oreos, then serve.

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