Description

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.

Ingredients

Scale

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

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!

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.

Nutrition

Calories: 380