Cookies & Cream Cinnamon Rolls

Soft, fluffy homemade cinnamon rolls filled with rich cinnamon sugar and crushed chocolate sandwich cookies, then topped with a smooth cream cheese frosting and even more cookie crumbs. These rolls are perfect for breakfast, brunch, or dessert—and they taste just as good as they look.

 Ingredients

 For the Dough:

• 3 cups (375g) all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1 cup (240ml) warm milk (not too hot, about 37–40°C / 98–104°F)
• 1 large egg (room temperature)
• 3 tablespoons unsalted butter, melted

 For the Filling:

• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup brown sugar (or white sugar if unavailable)
• 1 tablespoon ground cinnamon
• 10–12 Oreo cookies, roughly crushed

 For the Cream Cheese Frosting:

• 100g cream cheese (softened)
• 2 tablespoons butter (softened)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (as needed for consistency)
• Extra crushed Oreo cookies for topping

 Instructions

 Step 1: Prepare the Dough

In a large mixing bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes slightly foamy—this means the yeast is active.

Add the sugar, egg, and melted butter to the mixture and whisk until well combined. Gradually add the flour and salt, mixing until a soft dough forms.

Transfer the dough onto a lightly floured surface and knead it for about 8–10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. If needed, add a small amount of flour, but avoid adding too much as it can make the rolls dense.

Place the dough into a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.

 Step 2: Make the Filling and Shape the Rolls

Once the dough has risen, gently punch it down to release the air. Roll it out on a floured surface into a large rectangle (approximately 30 x 40 cm / 12 x 16 inches).

Spread the softened butter evenly across the surface. In a small bowl, mix the sugar and cinnamon, then sprinkle it evenly over the butter.

Next, scatter the crushed Oreo cookies across the entire surface.

Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or dental floss to cut the log into 8–10 equal rolls.

 Step 3: Second Rise

Place the rolls into a greased baking dish, leaving a little space between each one. Cover and let them rise again for 30–45 minutes until they become puffy and slightly expanded.

 Step 4: Bake the Rolls

Preheat your oven to 180°C (350°F).

Bake the rolls for 20–25 minutes, or until they are golden brown on top. Avoid overbaking to keep them soft and fluffy inside.

 Step 5: Prepare the Frosting

In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract, and mix well.

If the frosting is too thick, add a little milk (one tablespoon at a time) until you reach your desired consistency.

 Step 6: Assemble and Serve

Spread the cream cheese frosting generously over the warm cinnamon rolls so it melts slightly into the layers.

Finish by sprinkling extra crushed Oreo cookies on top for that signature cookies-and-cream flavor.

Serve warm and enjoy!

 Tips for Perfect Rolls

• Use warm—not hot—milk to avoid killing the yeast.
• Don’t over-flour the dough; a softer dough makes fluffier rolls.
• For extra gooey rolls, pour a little heavy cream over them before baking.
• You can prepare the rolls the night before and bake them fresh in the morning.