Cookies and Cream Cinnamon Rolls

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Cookies and cream cinnamon rolls combine gooey cinnamon layers, creamy icing, and crunchy cookie pieces for the ultimate indulgent treat. Perfect for breakfast, dessert, or any special occasion, these rolls are easy to make and absolutely irresistible!

Prep Time15

Cook Time25

Allow 2 hours to rise2

Total Time2 40

Course: Breakfast, Dessert, Desserts, Treat

Cuisine: American

Servings:

Calories: 425kcal

Author: Shauna

Ingredients

1 pound frozen bread dough thawed in the fridge overnight
½ cup packed light brown sugar
1 tablespoon cinnamon
1 tablespoon cocoa powder
¼ cup unsalted butter softened
1 cup crushed Oreo cookies
½ cup heavy whipping cream

Frosting

1½ cups powdered sugar
¼ teaspoon vanilla extract
⅛ cup heavy cream
4 ounces cream cheese softened
1 cup crushed Oreo cookies

Instructions

Roll thawed dough onto a lightly floured cutting board or floured piece of parchment paper to form a 12×18 rectangle.
In a small bowl, mix together the softened butter, brown sugar, cocoa powder, and cinnamon to form a paste.
Use a spatula to spread the butter/sugar mixture over the dough. Sprinkle crushed Oreos over the butter mixture.
Roll the dough up tightly into a log.
Slice the log into twelve 2-inch wide pieces.
Place the cinnamon rolls in a lightly greased 9×13 baking dish, leaving equal space between all of the rolls. Cover with a light towel and place in a warm, draft-free location. Leave to rise for 2 hours, until puffy.
Preheat oven to 350°F.
Pour the heavy cream over the cinnamon rolls.
Bake for 20 to 25 minutes, until the cinnamon rolls are lightly browned and cooked through.
Beat or stir together optional frosting ingredients. Spread frosting over warm cinnamon rolls and top with remaining cup of crushed Oreo cookies.

Notes

Frozen bread dough makes an excellent base for cinnamon rolls. It’s easy to use and has a nice neutral flavor. Thaw a frozen loaf in the refrigerator until thawed through. You don’t want to set it out on the counter because once it thaws and warms, it will begin to rise. It’s important to form, roll, and slice the cinnamon rolls and then let them rise.
Use a bench scraper to cut through the rolled dough cleanly. The dough will be soft though easier to slice and transfer than when using crescent dough, for example.
The heavy cream over the top of the cinnamon rolls adds moisture and makes a gooey base in the bottom of the pan.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cinnamon rolls at the lower end of the recommended baking time.

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