Cookies and Cream Rolls

Soft, Swirled Cookies and Cream Rolls That Taste Like a Bakery Dream

There’s something magical about the smell of freshly baked rolls drifting from the oven—a scent that makes a house feel like home. But when you take that familiar warmth and blend it with the childhood nostalgia of crushed chocolate sandwich cookies, you get something even more special: Cookies and Cream Rolls.

This recipe was born out of a weekend baking session with my daughter, who insisted we add crushed Oreos to everything. I wasn’t sure what would happen when we rolled them into sweet dough and baked them like cinnamon rolls—but the result? Pure magic. The tender swirls are filled with creamy cookie crumbles, and the frosting? A dreamy whipped glaze speckled with more crushed cookies.

They’re perfect for lazy Saturday mornings, birthday brunches, or whenever you want to surprise someone with something unforgettable. These rolls bring together the best of both worlds: classic bakery comfort and indulgent cookies-and-cream flavor.

Why You’ll Love This Recipe:

• Soft, pillowy dough with rich cookies-and-cream filling
• Perfect for Oreo lovers – packed with cookie crumbles
• Ideal for special mornings or dessert with a twist
• Freezer-friendly and easy to reheat

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INGREDIENTS YOU’LL NEED:

For the dough:

• ¾ cup warm milk (110°F)
• 2¼ teaspoons instant yeast (1 packet)
• ¼ cup granulated sugar
• 1 large egg
• ¼ cup unsalted butter, melted
• 2¾ cups all-purpose flour
• ½ teaspoon salt

For the cookies & cream filling:

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 15 chocolate sandwich cookies (like Oreos), finely crushed
• ¼ cup heavy cream or milk

For the cream cheese frosting:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1–2 tablespoons milk
• 6 chocolate sandwich cookies, crushed

How to Make Cookies and Cream Rolls

These Cookies and Cream Rolls are made from scratch with a soft yeasted dough, crushed cookies in every swirl, and a creamy frosting that ties it all together.

Step-by-Step Instructions:

Step 1: Make the dough
In a large bowl, whisk together warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy. Add the egg and melted butter. Mix in flour and salt until a dough forms. Knead by hand or with a dough hook for 5–7 minutes until smooth and elastic.

Step 2: Let it rise
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 60–90 minutes, or until doubled in size.

Step 3: Prepare the filling
In a small bowl, mix softened butter, sugar, crushed cookies, and cream into a thick paste.

Step 4: Roll and fill
Punch down the risen dough and roll it out on a floured surface into a 14×9-inch rectangle. Spread the cookie filling evenly over the dough.

Step 5: Shape and slice
Roll up the dough tightly from the long edge, then slice into 9–12 equal rolls. Place in a greased 9×13-inch baking dish.

Step 6: Second rise
Cover the dish and let the rolls rise for another 30–45 minutes until puffy.

Step 7: Bake
Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes until lightly golden and cooked through.

Step 8: Make the frosting
Beat cream cheese and butter until smooth. Add powdered sugar and 1 tablespoon of milk at a time until spreadable. Fold in crushed cookies.

Step 9: Frost and serve
Spread frosting over warm rolls. Let them sit for 5–10 minutes to melt into the swirls, then dig in!

Helpful Tips:

• Use room-temperature ingredients for even dough rising and smooth frosting.
• Crush cookies finely for the filling so it spreads easily and doesn’t tear the dough.
• You can refrigerate shaped rolls overnight and bake them in the morning.
• If your kitchen is cold, let the dough rise in a slightly warm (but turned off) oven.
• Don’t overbake—these should be soft, not dry.

Details:

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Rising Time: 1.5–2 hours
• Total Time: About 2.5 hours
• Yield: 9–12 rolls
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes:

• Feel free to use golden sandwich cookies for a vanilla twist.
• You can make these dairy-free with plant-based butter and cream cheese.

Nutritional Information (Per Roll – Approximate):

• Calories: 380
• Fat: 17g
• Saturated Fat: 10g
• Carbohydrates: 50g
• Sugar: 25g
• Protein: 5g
• Sodium: 190mg

Frequently Asked Questions:

Can I use store-bought dough?
Yes, but homemade gives the best flavor and fluffiness.

Can I make these in advance?
Yes. You can shape the rolls and refrigerate overnight, then bake fresh in the morning.

Can I freeze them?
Absolutely. Freeze baked and unfrosted rolls. Reheat, then frost before serving.

Do I have to use cream cheese frosting?
Not at all! Vanilla glaze or whipped cream works too.

Storage Instructions:

• Room Temp: Store frosted rolls in an airtight container for up to 2 days.
• Fridge: Store for 5 days in the refrigerator. Reheat before serving.
• Freezer: Freeze unfrosted rolls for up to 2 months. Thaw overnight and reheat.

Related Recipes:

If you loved these Cookies and Cream Rolls, try:

• Cookies and Cream Cinnamon Rolls
• Chocolate Cinnamon Rolls
• Cookies and Cream Rolls
• Caramel Apple Cinnamon Rolls

Conclusion:

These Cookies and Cream Rolls are the kind of treat that makes people smile before they even take a bite. With pillowy-soft dough and swirls of cookies-and-cream goodness in every layer, they’re destined to become your go-to for special mornings—or any day that needs a little extra sweetness.