Cookies and Cream Cinnamon Rolls – Oreo-Stuffed Sweet Rolls with Cream Cheese Frosting

Wake Up to a Swirled Dream: Cookies and Cream Cinnamon Rolls

Hey friends, Beau here from Feastical! Let’s be real for a second. Is there anything in this world that smells better than cinnamon rolls baking in the oven? That warm, sweet, buttery aroma just wraps around your kitchen and pulls everyone in like a delicious, invisible magnet. It’s the official scent of lazy weekends, special celebrations, and “I-love-you-now-bring-me-coffee” mornings.

But what if we took that classic, beloved comfort and gave it a serious, show-stopping upgrade? What if we swirled in the one treat that’s pretty much universally adored? That’s exactly what we’re doing today with these Cookies and Cream Cinnamon Rolls.

Imagine this: Pillowy-soft, yeasted dough, rolled up with a cinnamon-chocolate filling that’s absolutely loaded with crushed Oreos. Before they even hit the oven, we drench them in a little heavy cream, which bakes into the bottom layers, creating an almost magical, rich, and custardy base. Then, while they’re still warm and bubbling, we slather them with a tangy, luscious cream cheese frosting and crown them with a final avalanche of more Oreo crumbs. It’s a cinnamon roll that decided to put on its party clothes, and let me tell you, it is ready to have a good time.

This recipe is my go-to for birthdays, holiday mornings, or any day that needs a little extra sparkle. And the best part? We’re starting with frozen bread dough. It’s our little secret for getting that incredible, from-scratch texture without the fuss of proofing yeast. So, tie on your apron, grab your favorite mug of coffee, and let’s make some magic happen.

The Happy Accident That Started It All

This recipe was born from a late-night baking whim and a serious Oreo craving. It was my nephew’s 10th birthday sleepover, and I’d promised him a “crazy good” breakfast. I had the classic cinnamon roll ingredients laid out, but as I looked at them, I felt like something was missing. A little *wow* factor.

My eyes landed on a half-eaten pack of Oreos on the counter, left over from the s’mores station. A lightbulb went off. What if…? I crushed a handful and sprinkled them right over the cinnamon-sugar filling. I held my breath as they went into the oven, not entirely sure if I’d just created a masterpiece or a mess.

The moment I pulled them out, I knew. The Oreos had melted just enough to create these pockets of fudgy, chocolatey goodness within the swirled layers. The look on those kids’ faces when they took their first bite? Pure, unadulterated joy. One of them, with a mouth full of roll and a smear of frosting on his nose, declared it “the best thing I’ve ever eaten in my whole life.” And just like that, a new Feastical legend was born.

Gathering Your Sweet Swirl Squad: The Ingredients

Here’s your grocery list for greatness. Don’t be intimidated! I’ve included some of my favorite chef insights and easy swaps to make this recipe work for you.

For the Rolls:

• 1 lb frozen bread dough, thawed: This is our secret weapon! It gives you that amazing, soft, bakery-style texture without the wait. Look for it in the freezer aisle. Let it thaw completely in the fridge overnight for the easiest handling.
• ¼ cup unsalted butter, softened: The glue for our filling! Using unsalted lets you control the salt level. Make sure it’s truly soft so it spreads like a dream without tearing the dough.
• ½ cup light brown sugar: Its molasses notes add a deeper, caramel-like sweetness that pairs perfectly with the chocolate. In a pinch, dark brown sugar works too for an even richer flavor.
• 1 tbsp cinnamon: The warm, cozy heart of any cinnamon roll. Don’t be shy with it!
• 1 tbsp cocoa powder: This is our flavor booster! It deepens the chocolate flavor of the Oreos and makes the filling look extra decadent.
• 1 cup crushed Oreos: The star of the show! I use a zip-top bag and a rolling pin to get a mix of fine crumbs and a few bigger chunks for texture.
• ½ cup heavy cream: This is the magic potion! Pouring it over the rolls before baking creates an insanely rich, almost bread-pudding-like texture on the bottom. It’s a game-changer, trust me.

For the Frosting & Topping:

• 4 oz cream cheese, softened: The base of our frosting. Full-fat is best for that creamy, tangy flavor that cuts the sweetness.
• 1½ cups powdered sugar: It dissolves beautifully for a smooth, lump-free frosting. Sift it if you have the time for an ultra-silky texture.
• ⅛ cup heavy cream: (That’s 2 tablespoons). This loosens the frosting to a perfect, drizzle-able consistency.
• ¼ tsp vanilla extract: A classic flavor enhancer that makes the frosting taste like it came from a professional bakery.
• 1 cup crushed Oreos (for topping): Because more is more! This gives every single bite that iconic cookies and cream crunch.

Let’s Get Rolling: Your Step-by-Step Guide

Ready to create these beautiful, swirled masterpieces? Follow these steps, and you’ll be a cinnamon roll pro in no time. I’ve packed this section with all my favorite chef hacks to ensure your success.

1. Prep the Dough & Pan: First, lightly flour your work surface and rolling pin. Take your fully thawed bread dough and roll it out into a large rectangle, about ¼ inch thick. Don’t stress about perfection! A roughly 12×9 inch shape is perfect. Chef Hack: If the dough keeps springing back, let it rest for 5 minutes. The gluten just needs to relax! While you’re at it, grease a 9×13 inch baking dish with butter or non-stick spray.
2. Create the Filling: In a small bowl, mix together the light brown sugar, cinnamon, and cocoa powder. This little combo is the flavor foundation. Now, spread the softened butter evenly over your entire rectangle of dough, leaving just a half-inch border around the edges. Sprinkle the cinnamon-sugar-cocoa mixture over the butter, followed by that glorious first cup of crushed Oreos. Press the crumbs down gently so they stick to the butter.
3. Roll & Slice Like a Pro: This is the fun part! Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal it. Now, for clean cuts: take a piece of unflavored dental floss or a very sharp serrated knife. If using a knife, saw gently back and forth—don’t press straight down. You’ll slice this log into 12 even rolls. Chef Hack: Mark the log lightly with a knife into 12 sections first to ensure they’re all the same size.
4. The Cream Pour & Rise: Place your 12 swirls cut-side up in your prepared baking dish. Now, pour that ½ cup of heavy cream right over the top of the rolls, trying to get it in between them. This is the secret to an ultra-moist, rich finish! At this point, you can cover the dish and let the rolls rise in a warm spot for 30-45 minutes. They’ll get a bit puffier, which is great, but if you’re in a hurry, you can absolutely bake them right away. They’ll still be fantastic!
5. Bake to Golden Perfection: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until the tops are a beautiful golden brown and the centers are cooked through. You should see that delicious cream bubbling around the edges. Your kitchen will smell absolutely incredible.
6. Whip Up the Frosting: While the rolls are baking, make the frosting. In a medium bowl, beat the softened cream cheese until it’s smooth and lump-free. Gradually beat in the powdered sugar, then the heavy cream and vanilla extract, until everything is combined into a silky, dreamy frosting.
7. The Grand Finale: Frost & Devour! As soon as the rolls come out of the oven, spread that cream cheese frosting over the top. Watch as it melts into all the nooks and crannies. Now, for the pièce de résistance: immediately sprinkle the remaining 1 cup of crushed Oreos over the frosting so they stick perfectly. Serve warm and prepare for the applause!

How to Serve These Oreo Cinnamon Roll Stars

Presentation is part of the fun! While these rolls are stunning right in the baking dish, you can plate them up for an extra special touch. I love using a wide, shallow bowl for individual servings. Place a warm roll right in the center, and maybe drizzle a little extra frosting around the plate for a restaurant-worthy look.

These are rich, so one roll is usually plenty. Serve them with a tall, cold glass of milk for the ultimate classic combo, or a strong cup of black coffee to balance the sweetness. They are the undisputed star of any brunch spread, so pair them with some fresh fruit salad or crispy bacon to round out the meal. For a truly over-the-top dessert, add a scoop of vanilla ice cream on the side while the rolls are still warm. You’re welcome.

Make It Your Own: Delicious Recipe Variations

Once you’ve mastered the base recipe, the world is your Oreo-stuffed oyster! Here are a few of my favorite twists:

• Mint Chocolate Chip: Use Mint Oreos instead of the classic ones, and add a tiny drop of peppermint extract to the frosting. It’s like a dessert in breakfast form!
• Peanut Butter Lover’s: Before adding the cinnamon-sugar filling, spread a thin layer of creamy peanut butter over the buttered dough. The combination of peanut butter, chocolate, and cinnamon is mind-blowing.
• Fruity Twist: Add ½ cup of dried cranberries or chopped maraschino cherries (well-drained) to the filling along with the Oreos for a sweet and tangy surprise.
• Golden Oreo Version: For a slightly less chocolatey roll, use Golden Oreos in both the filling and the topping. The vanilla flavor is incredible with the cinnamon and cream cheese.
• From-Scratch Dough: If you have a favorite homemade sweet dough or cinnamon roll recipe, by all means, use it! Just swap in this Oreo filling and cream topping, and follow your recipe’s rising and baking instructions.

Beau’s Kitchen Notes & Stories

This recipe has evolved so much since that first birthday sleepover experiment. I’ve learned that a little extra cocoa powder in the filling makes the chocolate flavor pop, and that letting the rolls do a short rise after shaping gives them an even lighter, fluffier texture. One time, I was filming a video for Feastical and I was talking so much (shocker, I know) that I completely forgot to add the heavy cream before baking. The rolls were still tasty, but they were missing that signature custardy base. It was a great reminder that even the “pros” make mistakes! The lesson? Don’t skip the cream—it really does make a difference.

Your Questions, Answered: FAQs & Troubleshooting

Q: My dough was really sticky and hard to roll. What did I do wrong?
A: This usually means the dough was a bit too warm or the work surface wasn’t floured enough. Don’t be afraid to use a generous dusting of flour on your counter, rolling pin, and even on top of the dough. If it becomes a sticky mess, just pop the whole thing (dough and all) into the fridge for 15 minutes to firm up.

Q: Can I make these the night before?
A> Absolutely! This is a fantastic make-ahead trick. Assemble the rolls completely through step 4 (pouring the cream over them). Instead of letting them rise, cover the dish tightly with plastic wrap and refrigerate overnight. In the morning, take them out, let them sit on the counter for 30 minutes to take the chill off, then bake as directed. You might need to add 2-5 extra minutes to the bake time.

Q: My frosting is too runny/thick. How can I fix it?
A> Frosting consistency is easy to adjust! If it’s too runny, beat in a little more powdered sugar, a tablespoon at a time. If it’s too thick to spread, add more heavy cream, just a teaspoon at a time, until it reaches your desired consistency. Remember, it will melt a bit on the warm rolls, so erring on the side of slightly thick is okay.

Q: I don’t have heavy cream. What can I use?
A> For the filling pour, half-and-half is the best substitute, though the rolls won’t be quite as rich. For the frosting, you can use milk, but add it very slowly—you’ll need less than you would with cream.

Cookies and Cream Cinnamon Rolls : Soft, Swirled & Oreo-Loaded

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• Author: BeauCollier

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Description

Hey friends, Beau here from Feastical! Let’s be real — is there anything that smells better than cinnamon rolls baking in the oven? That buttery-sweet aroma is pure magic. But today, we’re turning that weekend classic into something next-level fabulous: Cookies and Cream Cinnamon Rolls.

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Ingredients

• 1 lb frozen bread dough, thawed overnight

• ¼ cup unsalted butter, softened

• ½ cup light brown sugar

• 1 tbsp ground cinnamon

• 1 tbsp cocoa powder

• 1 cup crushed Oreos (about 10 cookies)

• ½ cup heavy cream

For the Frosting

• 4 oz cream cheese, softened

• 1½ cups powdered sugar, sifted

• 2 tbsp heavy cream

• ¼ tsp vanilla extract

• 1 cup crushed Oreos, for topping

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Instructions

1️⃣ Prep the Dough

Lightly flour your counter and rolling pin. Roll the thawed bread dough into a rectangle, about 12×9 inches and ¼ inch thick. If it keeps shrinking back, let it rest for 5 minutes so the gluten can relax.
Grease a 9×13-inch baking dish.

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2️⃣ Mix the Filling

In a small bowl, stir together brown sugar, cinnamon, and cocoa powder. Spread the softened butter evenly over the dough, leaving a ½-inch border.
Sprinkle the sugar mixture evenly, then top with 1 cup crushed Oreos. Press down gently so they stick.

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3️⃣ Roll It Up

Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal.
Use unflavored dental floss (or a sharp knife) to slice the log into 12 even rolls.

Chef Hack: Mark your dough log first before cutting — it keeps all your rolls the same size!

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4️⃣ The Cream Pour & Rise

Place rolls cut-side up in your baking dish. Pour ½ cup heavy cream evenly over the rolls.
Let them rise in a warm spot for 30–45 minutes, until slightly puffed. (You can skip the rise if short on time — they’ll still be great!)

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5️⃣ Bake to Golden Perfection

Preheat oven to 350°F (175°C).
Bake for 25–30 minutes, until golden brown and the centers are set.
Your kitchen will smell unbelievable.

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6️⃣ Frost While Warm

In a bowl, beat cream cheese until smooth. Add powdered sugar, then heavy cream and vanilla, mixing until silky.
Spread frosting over warm rolls so it melts into every swirl.
Top with the remaining crushed Oreos before it sets.

Notes

Sticky Dough? Chill it for 10–15 minutes before rolling.
Forgot the Cream? Don’t skip it next time — it creates that iconic gooey bottom!
Make-Ahead Magic: Prep the rolls, cover, and refrigerate overnight. Bake in the morning (add 5 minutes).

Nutrition

• Calories: 360 Cal Per Serving
• Sugar: 24g
• Fat: 18g
• Carbohydrates: 44g

Nutritional Info (Because We’re All Friends Here)

Let’s keep it real—these are a treat, through and through. I believe in enjoying indulgent food mindfully and joyfully. This nutritional breakdown is an estimate per roll, to help you plan accordingly.

• Calories: ~360
• Carbohydrates: 44g
• Fat: 18g
• Sugar: 24g
• Protein: 5g

Remember, these numbers can vary based on the specific brands of ingredients you use. The key is to savor every single bite without guilt!

Final Sweet Thoughts

Well, my friends, there you have it—my heart and soul poured into a pan of Cookies and Cream Cinnamon Rolls. This recipe is a celebration of everything I love about food: joy, creativity, and the power of a sweet treat to bring a smile to someone’s face. It’s not about being a perfect chef; it’s about having fun in the kitchen and creating something delicious to share.

I hope you feel inspired to give these a try. Whether you’re making them for a sleepy Saturday morning with your family or to be the hero of your next potluck, they’re guaranteed to be a hit. Don’t forget to snap a picture and tag me @Feastical so I can see your beautiful creations! Now, go forth and bake. Your swirled, Oreo-loaded destiny awaits.

With a full heart and an empty plate,
Beau