Cookies and Cream Cinnamon Rolls Recipe You’ll Love

October 4, 2026

Freshly baked cookies and cream cinnamon rolls topped with cream cheese frosting and Oreo cookie crumbles

There’s something truly magical about the combination of cinnamon rolls and cookies and cream. If you’re a fan of classic cinnamon rolls but want to take them up a notch, these cookies and cream cinnamon rolls are the recipe you have to try. The soft, fluffy dough swirled with cinnamon sugar and studded with chunks of cookies creates a delightful twist that’s perfect for any occasion.

Once baked, these rolls are generously topped with a creamy cream cheese frosting dotted with crushed Oreo cookies, making every bite a decadent treat. Whether you’re making them for breakfast, brunch, or dessert, you’re in for a sweet and satisfying experience that’s hard to beat.

Why You'll Love This Recipe

Unique flavor combo blending classic cinnamon rolls with cookies and cream.
Soft, fluffy dough that melts in your mouth.
Rich cream cheese frosting with crunchy Oreo bits for texture.
Perfect for special occasions or weekend indulgence.
Easy to make with common baking ingredients.

Ingredients

Here’s everything you’ll need to make these delicious cookies and cream cinnamon rolls from scratch.

3/4 cup warm whole milk (about 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
1 teaspoon salt
2 large eggs
4 cups all-purpose flour (plus extra for dusting)
1 cup crushed Oreo cookies (about 10 cookies)
1/2 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 cup unsalted butter, softened (for filling)

For the Cream Cheese Frosting

6 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup crushed Oreo cookies (for topping)

Recipe Details

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 2 hours 15 minutes (including rising)
Servings: 12 rolls
Calories: Approximately 350 per serving

How to Make Cookies and Cream Cinnamon Rolls – Recipe You Have to Try

In a small bowl, combine warm milk and yeast. Let it sit for 5-7 minutes until frothy.
In a large mixing bowl, whisk together sugar, melted butter, salt, and eggs. Add the yeast mixture and stir to combine.
Gradually add flour, mixing until a soft dough forms. Knead on a floured surface for about 8 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
Meanwhile, mix brown sugar, cinnamon, and softened butter to create the filling. Stir in 1 cup crushed Oreos.
Once risen, roll dough into a 16x12-inch rectangle on a floured surface. Spread filling evenly over the dough.
Roll dough tightly from the long side into a log. Cut into 12 equal slices and place them in a greased 9x13-inch baking dish.
Cover and let rolls rise for another 30 minutes. Preheat oven to 350°F.
Bake rolls for 18-20 minutes until golden brown and cooked through. Let cool slightly before frosting.
For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy. Spread frosting over warm rolls and sprinkle with remaining crushed Oreos.

Tips for the Best Results

Make sure your milk is warm but not hot to activate the yeast properly.
Don’t skip kneading; it develops gluten for the perfect roll texture.
Use softened butter in the filling for easy spreading and richer flavor.
Let the rolls rise fully for fluffy, tender swirls.
Serve warm for the best taste and melty frosting experience.

Storage and Reheating

Store leftover cookies and cream cinnamon rolls in an airtight container in the refrigerator for up to 4 days. To maintain freshness, bring them to room temperature before serving.

For longer storage, freeze the rolls (unfrosted) in a sealed container for up to 3 months. Reheat frozen rolls in the oven at 325°F for 10-15 minutes, then add frosting after warming.