Cookies and Cream Cinnamon Rolls

Once upon a lazy Sunday morning, I discovered a magical way to combine my love for cinnamon rolls and cookies and cream. Picture it: the warmth of a freshly baked roll, the aroma that fills the entire house, and the sweet taste of childhood memories in every bite. It’s been a family favorite ever since and perfect for those mornings when we all crave something lovingly sweet with our coffee.

Why You’ll Love This

Unique Twist: Combines classic cinnamon rolls with the much-loved flavor of cookies and cream.
Perfect for Any Time: Whether it’s a lazy breakfast, a special brunch, or a dessert to impress, these rolls fit the bill.
User-Friendly Recipe: Straightforward steps make this a fun baking project, even for novices.
Enjoyable for All Ages: Loved by both kids and adults, they bring joy to any table setting.
Flexible Flavors: The recipe allows for easy adjustments to suit your taste or dietary preferences.

Ingredients

3/4 cup water: Essential for the Tangzhong, giving the rolls a soft texture.
1/4 cup all-purpose flour: Mixed into the water for the Tangzhong, ensures tender rolls.
8 Oreo cookies: A standout component bringing the cookies and cream flavor to life.
3 1/2 cups all-purpose flour: The main structure for the dough.
1/3 cup granulated sugar: Adds a touch of sweetness to balance the cocoa.
1/4 cup Oreo cookie crumbs: Intensifies the cookies and cream flavor.
2 teaspoons instant yeast: Helps the dough rise to perfection.
3/4 teaspoon fine sea salt: Enhances overall taste.
1/2 cup whole milk, warm: Acts as a liquid base for creating the dough.
1 large egg, room temperature: Adds richness and structure to the dough.
1/2 teaspoon vanilla extract: Adds depth of flavor.
4 tablespoons unsalted butter, room temperature: Makes the dough tender and buttery.
2/3 cup dark brown sugar or light brown sugar: Sweetens the filling with a deeper flavor.
4 tablespoons unsalted butter, room temperature: Contributes to the creamy filling.
1/3 cup Oreo cookie crumbs: Provides textural contrast and enhanced flavor.
1 tbsp black cocoa powder: Adds that dark, rich chocolate taste.
1/4 teaspoon ground cinnamon: A warming spice that rounds out the filling.
4 tablespoons unsalted butter, softened: Blends seamlessly into the icing.
1 ounce cream cheese, softened: Gives the icing a tangy, creamy base.
1 cup powdered sugar: Sweetens the icing to perfection.
3 tablespoons heavy cream: Creates a silky smooth icing consistency.
Oreo crumbs or chopped Oreos: For a decorative and flavorful finishing touch.

Step-by-Step Instructions

Step 1: Prepare the Tangzhong

In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat for 4-5 minutes until the mixture thickens to a paste-like consistency, known as a slurry. Set aside to cool while you prepare the dough.

Step 2: Make the Dough

In a food processor, process the Oreo cookies until you have fine crumbs. In the bowl of a stand mixer, combine the flour, sugar, yeast, Oreo crumbs, and salt. Add in the egg, warm milk, vanilla extract, and Tangzhong mixture. Mix on low speed using the dough hook attachment for 2 minutes until the mixture forms a shaggy dough.

Gradually add the softened butter, 1 tablespoon at a time, and continue kneading for another 8-10 minutes until the dough is smooth and elastic.

Step 3: First Rise

Transfer the dough to a lightly buttered bowl, cover it with plastic wrap, and let it rise in a warm spot for 45-60 minutes, or until it has doubled in size.

Step 4: Shape and Fill

Roll out the dough on a lightly floured surface into a 14×18-inch rectangle. In a small bowl, mix the softened butter, brown sugar, black cocoa powder, cinnamon, and Oreo crumbs until smooth. Spread this filling evenly over the dough, leaving a 1/2-inch border clean at the edges.

Cut the dough into twelve 1 1/2-inch strips and roll each strip into a cinnamon roll shape, pinching the ends to secure the filling.

Step 5: Second Rise

Place the rolls into the prepared 9×13-inch baking pan, cover with plastic wrap, and let them rise again for 45-60 minutes until they have doubled in size once more.

Step 6: Bake

Preheat your oven to 325°F (163°C). Bake the cinnamon rolls for 20-25 minutes or until they turn a lovely golden brown.

Step 7: Prepare the Icing

While the rolls are cooling, mix together the softened cream cheese and butter in a bowl. Add the powdered sugar and whisk in the heavy cream until the icing is smooth and creamy.

Step 8: Finish and Serve

Spread the icing generously over the warm rolls and then sprinkle with extra Oreo crumbs or chopped Oreos for that perfect finishing touch. Now, all that’s left is to enjoy these decadent treats!

Important Things to Remember

Temperature Matters: Make sure your ingredients are at the appropriate temperature to ensure a smooth dough and perfect rise.
Patience with the Rise: Allow the dough enough time to rise, as this affects the texture of the final rolls.
Do Not Overbake: Keep a close eye as they bake to prevent the rolls from drying out.
Slurry Consistency: The Tangzhong should not be too thick or too runny—just a paste-like consistency.

How to Serve It

Serve these Cookies and Cream Cinnamon Rolls warm from the oven. They’re perfect with a cup of freshly brewed coffee or a cold glass of milk. For a festive touch, pair with a scoop of vanilla ice cream. They’re a delightful centerpiece for a special brunch or a comforting indulgence after dinner, turning any meal into an occasion.

Making It Your Own

Add a Nutty Crunch: Sprinkle chopped nuts like pecans or hazelnuts into the filling for added texture.
Dairy-Free Option: Swap the milk and cream for almond or oat milk, and use a vegan butter substitute.
Extra Spice: Increase the cinnamon in the filling or add a pinch to the icing for a slightly spicier aroma.
Healthier Version: Use whole wheat flour for a heartier roll and coconut sugar in place of granulated sugar.

Keeping and Reheating

Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, they can be kept in the fridge for up to one week. When you’re ready to indulge again, simply warm them in the oven at 300°F (150°C) for about 10 minutes or microwave for a few seconds until soft and warm. This helps maintain their delightful texture without drying them out.

What I’ve Figured Out

Over numerous baking sessions, I’ve learned that the secret to truly exceptional Cookies and Cream Cinnamon Rolls lies in the perfect balance of filling and dough. Don’t skimp on the filling—each bite should be a delicious blend of roll and creamy, chocolatey goodness. Also, remember not to rush the process; let the dough rise adequately for that fluffy, light texture we all crave.

Frequently Asked Questions

Can I prepare these in advance?

Yes, you can prepare the rolls the night before and let them rise in the fridge overnight. Just bring them to room temperature and let them rise a bit more before baking.

Can I freeze these cinnamon rolls?

Absolutely! After baking, let them cool completely, then wrap tightly and freeze. When you want to enjoy them, simply thaw overnight and reheat gently before serving.

What can I substitute for Oreo cookies?

If Oreos aren’t your style, you can substitute with any chocolate sandwich cookies or chocolate wafer cookies for a similar effect.

Why isn’t my dough rising?

Make sure your yeast is fresh and the milk is not too hot, which might kill the yeast, preventing the dough from rising properly.

Can I use regular cocoa powder instead of black cocoa powder?

Yes, regular cocoa powder can be used, though the flavor will be slightly less intense and the color lighter.