Cookies and cream cinnamon rolls are a heavenly combination of two classic comfort foods. Soft dough is filled with cream cheese and crushed Oreos, shaped into giant rolls, and baked to golden perfection. Top them with Oreo milk frosting and crushed Oreo pieces to really satisfy your sweet tooth.
Ingredients
For the Dough
1 ⅔cupswarm milk
⅓cup+ 3 Tablespoons granulated sugar
⅓cupwarm water
4teaspoonsyeast
4eggs + 1 yolk
3Tablespoonsbrown sugar
1teaspoonvanilla extract
9cupsall-purpose flour
2teaspoonssalt
1 ½cupssoftened buttercubed
For the Filling
8ouncees cream cheese
½cupbutterroom temperature
½cupgranulated sugar
3cupscrushed Oreos
For the Frosting
¼cupmilk
6Oreo cookies
2cupsconfectioners sugar
½cupcoarsley crushed Oreosfor topping
Instructions
Make the dough
Mix the milk, sugar, water, and yeast together in the bowl of a stand mixer. Let stand for 5 minutes to allow the yeast to proof.
Once the mixture is frothy, add the eggs, brown sugar, and vanilla; whisk together. Next, add the flour and salt.
Using the dough hook attachment, bring the dough together and then let the dough knead for 5 minutes on medium speed.
Add the cubed butter and continue kneading. Once the butter has been incorporated, knead for 8 more minutes.
Roll the dough into a ball, return to the mixing bowl, and cover with a damp towel. Set in a slightly warm place to rise for 1 hour or until doubled in size.
Assemble the rolls
Turn the dough out onto a lightly floured surface. Dust the top with flour and use a rolling pin to roll it out into a large, thin rectangle (approx. 21 x 27 inches).
To make the filling, whisk together the cream cheese and butter until smooth. Add the sugar, and whisk until combined. Spread the cream cheese filling over the surface of the dough, then cover it with crushed Oreos.
Roll the dough up in a tight roll and gently pinch the seams together. Use a sharp knife to cut the roll into 12-2” rolls or 24-1” rolls.
Carefully lay the rolls in one large or two medium-sized, greased baking sheets or pans.
Place the pans into a slightly warm area to rise for 30 minutes or until almost doubled in size.
Bake and glaze
While the rolls are rising, preheat the oven to 350° F. Once risen, place the pans into the preheated oven to bake for 26-32 minutes, or until baked through. The bake time will vary based on how tightly the rolls are placed in the pans and how large the rolls are.
Once baked, remove from the oven and place onto a cooling rack to cool slightly before frosting.
To make the frosting, place the milk and Oreos in a bowl and let soak for 5 minutes. The Oreos will be very soft and practically dissolved into the milk. Stir together to finish breaking up the Oreos until smooth. Add the Oreo milk to the powdered sugar and whisk until a smooth frosting has formed.
Drizzle over the rolls then sprinkle crushed Oreo pieces on top of the frosting.
Notes
If the yeast does not become frothy when proofing, it may be either because the milk or water were too hot and killed the yeast, or the yeast has expired. In either case, you will need to start over to prevent wasting any additional ingredients.
Be sure to knead the dough well before letting it rise. Kneading allows the gluten to develop, creating elasticity which in turn creates soft, fluffy rolls.
If the glaze is too thick, whisk in 1-2 teaspoons of milk until the desired consistency has been achieved. If the glaze becomes too thin, whisk in 1-2 Tbsp powdered sugar.
Store rolls at room temperature in an airtight container for up to 3 days.