These cookies and cream rolls showcase Oreos three ways: folded into the dough, layered in the filling, and sprinkled on top. They’re rich, indulgent, and incredibly satisfying.
Turning a basic enriched yeast dough into cookies and cream rolls makes for a memorable treat. Soft, pillowy rolls filled with Oreo crumbs and finished with cream cheese frosting are hard to resist when fresh from the oven.
Oreo Rolls Ingredients
This recipe starts with a classic enriched yeast dough—milk, an extra egg yolk, and butter give the dough a tender, rich crumb. Finely chopped Oreo cookies are kneaded into the dough just before the first rise to give every bite cookie flavor.
The filling is a simple mixture of softened butter, a touch of sugar, and more chopped Oreos. A creamy vanilla cream cheese frosting finishes the rolls; I recommend using full-fat, brick-style cream cheese for best texture and flavor.
One fun note: you can use any Oreo variety—Original, Golden, mint, lemon—so feel free to experiment with seasonal or flavored cookies to change the profile.
Oreos appear in the dough, the filling, and the topping, making these rolls a true cookies-and-cream experience.
How to Assemble
Helpful Tips
- Make sure your yeast is active: proof it in warm (about 110°F) water with a pinch of sugar until bubbly.
- Softened butter should be spreadable—about the texture of mayo—so it layers easily in the filling.
- Gently press the chopped cookies into the dough and filling before rolling to help them adhere and stay distributed while slicing.
These cookies and cream rolls are decadent and best enjoyed as an occasional treat.
They bring a smile, satisfy a serious sweet tooth, and are perfect for sharing (or not).
Serving Suggestions
These rolls are best served warm the same day they are baked and frosted. If needed, baked but unfrosted rolls can sit covered at room temperature for up to 24 hours. Once frosted, keep them at room temperature no more than 10–12 hours, or refrigerate in an airtight container for up to three days.
Reheating Notes
Reheat in the microwave in 20–30 second intervals with a cup of water alongside the roll to keep it moist. A toaster oven also works well to gently warm the rolls.
Freeze and Save For Later
Freeze unfrosted rolls for longer storage. Wrap individual rolls tightly in plastic wrap and place them in a resealable freezer bag for up to two months. Thaw overnight in the refrigerator or a few hours at room temperature, then warm and frost before serving.
More Oreo Desserts
- Mint Oreo Brownies
- Oreo Donuts
- Cookie Monster Ice Cream
- Oreo Cheesecake Tart
Cookies and Cream Rolls
Yield: 12 rolls
Ingredients
Dough:
- 1/2 cup warm water (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar (50 g)
- 1/2 cup whole milk (114 g), room temperature
- 1 large egg
- 1 large egg yolk
- 4 cups all-purpose flour (520 g)
- 1 teaspoon kosher salt
- 5 Tablespoons unsalted butter (70 g), softened and cut into tablespoons
- 1/2 cup finely chopped Oreo cookies
Filling:
- 1/3 cup unsalted butter (76 g), softened
- 3 Tablespoons granulated sugar (38 g)
- 1 cup finely chopped Oreo cookies
Cream Cheese Frosting:
- 4 oz brick-style cream cheese (113 g), room temperature
- 1/4 cup unsalted butter (57 g), softened
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
- 1 1/2 cups confectioners’ sugar (170 g)
- Finely chopped Oreo cookies, for garnish
Instructions
- DOUGH: Sprinkle yeast over warm water with about 1 teaspoon sugar and let sit 5–7 minutes until foamy.
- In a stand mixer bowl, whisk the yeast mixture with warm milk, remaining sugar, egg, and egg yolk. Whisk salt into the flour.
- Add 2 cups of flour to the mixer and begin mixing with the dough hook. Add another cup of flour, then add softened butter 1 tablespoon at a time while kneading. Add the final cup of flour and knead until the dough is smooth and clears the sides of the bowl.
- Add the chopped Oreo cookies and mix until incorporated.
- Transfer the dough to a lightly greased bowl, cover, and let rise at room temperature until doubled, about 1 hour.
- Punch down the dough and roll it into a 20 × 14-inch rectangle on a lightly floured surface.
- FILLING: Spread softened butter over the dough, sprinkle the granulated sugar and chopped Oreos evenly, and press gently.
- Starting from the long side, roll the dough into a log, then slice into 12 even pieces. Place cut rolls into a greased 9 × 13-inch baking pan, cover, and let rise 30–45 minutes until puffy.
- Preheat the oven to 350°F. Bake the rolls 30–33 minutes until golden and the internal temperature reaches about 185°F. Let cool 5 minutes before frosting.
- CREAM CHEESE FROSTING: Beat cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar, and beat until creamy. Spread over warm rolls and top with chopped Oreos.
Notes
REHEATING: To keep rolls moist, reheat in the microwave with a glass of water beside the roll for 20–30 seconds, or warm in a toaster oven.
All images and text ©The Little Epicurean
Nutrition
Carbohydrates: 66 g,
Protein: 8 g,
Fat: 19 g
Nutrition information is an approximation.
