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Cookies and Cream Cinnamon Rolls

Easy homemade cinnamon rolls are made with Oreo cookies.

Cookies and Cream Cinnamon Rolls


  • Prep time: 1 Hour
  • Cook time: 18 Minutes
  • Total time: 1 Hour 18 Minutes

Key Ingredients Needed

  • 2 cups whole milk
  • 2 tablespoons dry active yeast
  • 2 tablespoons white granulated sugar
  • 2 tablespoons coconut oil
  • 4 cups all-purpose flour
  • 2 1/2 cups Oreo cookies, crushed or chopped
  • 1/2 cup salted butter, melted

Optional Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • extra crushed Oreos, optional

Instructions/Step By Step Directions

Step 1: In a small bowl, combine the warm milk, dry yeast, and sugar. Give the ingredients a quick stir and allow to rest under a towel until the yeast begins to foam.

Step 2: Once the yeast is foamy, add the coconut oil and stir again.

Step 3: In a large bowl, combine the yeast mixture with the 4 cup of flour and 1 cup of the crushed Oreos. Use a wooden spoon to combine the ingredients until they begin to pull away from the bowl.

Stand Mixer: You can combine the yeast mixture with the flour and Oreos in the bowl of a stand mixer, then use the paddle attachment to combine the ingredients on low speed until they begin to pull away from the sides of the bowl.

Step 4: Pour the mixture out onto a lightly floured surface and knead for 3-4 minutes.

Stand Mixer: Switch to the dough hook attachment and mix for 3-4 minutes until the dough forms a ball.

Step 5: Place the dough back in the mixing bowl, cover with plastic wrap, and allow to rise for 30 minutes at room temperature until it has roughly doubled in size.

Step 6: After it has risen, roll the dough out into a large rectangle about ½ inch thick. Spread the melted butter over the surface of the dough and rub the remaining 1 ½ cup of the chopped cookies into the butter.

Step 7: Roll the dough lengthwise (from the long side) to create a tube and then divide dough into 16 equal pieces (or 12 pieces, if you want larger rolls). You can use a sharp knife to cut the dough or use unflavored dental floss! Slide the floss under the dough roll where you want to cut it, then pull the two strings up and together in a cutting motion.

Step 8: Spray your 9×13 with cooking spray and then place rolls in the 9×13 baking dish, cover with plastic wrap, and allow to rise for 20 minutes.

Step 9: As the dough is rising, heat oven to 350 degrees Fahrenheit.

Step 10: Bake the rolls for 15-18 minutes, or until a toothpick can be cleanly removed from the dough. Let the rolls cool for a few minutes.

Step 11: Spread the frosting of your choice on top of warm cinnamon rolls and add a few extra cookie crumbs if you like. Serve and enjoy!

Cream Cheese Frosting if desired

Step 12: Combine 8 oz. cream cheese, 2 cups powdered sugar and 1 teaspoon of vanilla in a bowl and mix together until evenly mixed. Sprinkle crushed Oreo’s on top (or even mix in to the frosting before spreading if desired).


  • Storage: These cinnamon rolls can be stored in the fridge for about five days in an airtight container. Alternatively, you can store these cinnamon rolls either baked or unbaked in the freezer for up to three months. Simply allow the rolls to thaw in the fridge before eating or baking.
  • When using instant yeast, you do not need to add it to the wet ingredients and let it sit. Instead, simply add the instant yeast in with the dry ingredients (the flour and cookie pieces) and then mix it with your wet ingredients as the recipe indicates.
  • We used Oreo cookies in this cookies and cream rolls recipe, but you could use any chocolate sandwich cookies and it would still taste great.
  • For the frosting, we recommended a cream cheese frosting (like the one we use on our air fryer cinnamon rolls), but the options are endless. If you have a buttercream frosting, vanilla glaze, cream cheese glaze, or even chocolate frosting recipe that you like, give it a try!
  • Since we are adding so many cookie crumbs, we need to cut back on the amount of flour we add to the recipe. Traditionally, we would use about five cups of flour to make this many cinnamon rolls but cutting out one cup of flour in place of the crushed Oreos it keeps the dough from drying out in the oven.

Nutrition Information

  • Serving size: 16 cinnamon rolls

Amount Per Serving

  • Calories: 323kcal
  • Carbohydrates: 45g
  • Protein: 6g
  • Fat: 14g
  • Saturated Fat: 7g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 4g
  • Trans Fat: 1g
  • Cholesterol: 18mg
  • Sodium: 180mg
  • Potassium: 134mg
  • Fiber: 2g
  • Sugar: 13g
  • Vitamin A: 227IU
  • Vitamin C: 1mg
  • Calcium: 47mg
  • Iron: 4mg

* All nutritional information provided is approximate/estimated and can vary depending on several factors such as the exact ingredients you use, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
* Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.

Veronica Brik is a renowned chef and cookbook author known for her innovative takes on classic dishes. She trained at the Culinary Institute of America and has worked in acclaimed restaurants in New York and San Francisco. In 2015, She published her first cookbook, Modern Comfort Food, which became a bestseller. Veronica's recipes have been featured in numerous publications including Food & Wine, Bon Appetit, and Cooking Light. She lives in Portland, Oregon where she operates a small restaurant focused on seasonal, locally-sourced ingredients. When she's not in the kitchen, Veronica enjoys hiking, reading, and spending time with her family. You can email her at [email protected]