Cookies and cream cinnamon rolls — where Oreos meet soft, gooey cinnamon roll perfection.
These ultra-fluffy rolls are packed with crushed Oreo cookies and black cocoa powder for that deep chocolate flavor, then topped with silky cream cheese icing and even more cookie crumbs.
They’re rich. Decadent. Slightly dramatic (in the best way).
And yes — they taste as good as they look.
Why You’ll Love These
Made with tangzhong for extra soft texture Loaded with real Oreo cookie crumbs Deep chocolate flavor from black cocoa Gooey centers + creamy icing Perfect for birthdays, holidays, or just because
If you love cookies and cream anything… this recipe is about to become a favorite.
Ingredients
For the Tangzhong
3/4 cup water
1/4 cup all-purpose flour
For the Dough
8 Oreo cookies
3 1/2 cups bread flour (see notes for measuring below)
1/3 cup granulated sugar
1/4 cup Oreo cookie crumbs
2 teaspoons instant yeast
3/4 teaspoon fine sea salt
1/2 cup whole milk, warm
1 large egg, room temperature
1/2 teaspoon vanilla extract Tangzhong (from recipe above)
4 tablespoons unsalted butter, room temperature
For the Filling
2/3 cup dark brown sugar (or light brown sugar)
4 tablespoons unsalted butter, room temperature
1/3 cup Oreo cookie crumbs
1 tablespoon black cocoa powder
1/4 teaspoon ground cinnamon
For the Icing
4 tablespoons unsalted butter, softened
1 ounce cream cheese, softened
1 cup powdered sugar
3 tablespoons heavy cream Oreo crumbs or chopped Oreos for topping
Instructions
1. Prep the Pan
Line a 9×13 baking pan with parchment paper. Set aside.
2. Make the Oreo Crumbs
Process the Oreo cookies in a food processor until fine crumbs form. Set aside.
3. Make the Tangzhong
In a small saucepan, whisk together water and flour. Cook over medium heat, whisking constantly for 4–5 minutes until thick and paste-like. Scrape into a bowl and set aside.
4. Make the Dough
In a stand mixer bowl, combine flour, sugar, yeast, Oreo crumbs, and salt.
Add:
Egg Warm milk Vanilla Tangzhong
Knead on low speed for 2 minutes until a shaggy dough forms.
With the mixer running, add butter 1 tablespoon at a time, letting it fully incorporate before adding more.
Continue kneading 8–10 minutes until smooth and elastic.
The dough should stick slightly to the bottom of the bowl.
If too wet, add flour 1 tablespoon at a time.
If too dry, add milk 1/2 tablespoon at a time.
5. First Rise
With lightly buttered hands, shape dough into a smooth ball.
Place seam-side down into a lightly buttered bowl. Cover and let rise in a warm spot for 45–60 minutes, or until doubled.
6. Roll & Fill
Roll dough onto a lightly floured surface into a 14×18-inch rectangle with the long side facing you.
In a small bowl, mix:
Butter Brown sugar Black cocoa powder Cinnamon Oreo crumbs
Spread evenly over the dough, leaving a 1/2-inch border at the top and bottom.
7. Cut & Shape
Use a pizza cutter to cut twelve 1 1/2-inch strips.
Roll each strip away from you and pinch the end to seal (this prevents filling from leaking).
Place rolls in prepared pan.
Cover and let rise again 45–60 minutes until doubled.
Preheat oven to 325°F (163°C).
8. Bake
Bake for 20–25 minutes, or until tops are lightly golden and centers are set but still soft.
Let cool slightly on a wire rack while preparing the icing.
9. Make the Icing
Beat cream cheese and butter until smooth.
Mix in powdered sugar until combined.
Whisk in heavy cream until smooth and spreadable.
Spread over warm rolls and sprinkle generously with Oreo crumbs or chopped Oreos.
Serve warm and enjoy.
Storage & Reheating
Storage
Store at room temperature in an airtight container or wrapped in the pan for 3–4 days.
Reheating
Microwave until warmed through Or bake at 350°F until heated
Rae’s Baking Notes 🤍
Because cookies and cream deserves intention.
1. Use Black Cocoa Powder
This gives that true Oreo flavor — deeper and darker than regular cocoa.
2. Don’t Skip the Tangzhong
It’s what keeps these rolls ultra soft and gooey, even the next day.
3. Slightly Underbake
Pull them when the centers are soft but set. They’ll continue cooking as they rest.
4. Frost While Warm
Spread icing while the rolls are warm so it melts slightly into the swirls.
5. Extra Oreo Crumbs on Top
Be generous. The texture contrast takes these from good to bakery-level.
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