These fluffy, Moist cookies and cream cinnamon rolls taste like your favorite Hershey’s chocolate bar and Cinnabon cinnamon roll had a baby. Perfect for breakfast or dessert and easily made vegan or dairy-free!
As you may have realized, I am always looking for a new cinnamon roll recipe. Don’t forget to try my Strawberry and Cream Rolls in case you missed them!
This time, mid-late-night-Oreo-bite, the idea hit me: what could be better than Oreos and cinnamon rolls?
This combo really can’t get any better!
If you want something that reminds you of your favorite cookie, packed in warm and flaky dough, then this is the recipe for you. My family and I are obsessed!
Are Cookies and Cream Cinnamon Rolls Vegan?
Oreos are one of those foods that are surprisingly vegan – it would be a shame to not make this entire recipe vegan-friendly.
It is very easy to do!
The recipe for the dough is inspired by my Eggless Cinnamon Roll. Simply substitute the milk and butter for your favorite dairy-free alternative – I love coconut milk because I think it pairs well with the chocolatey flavors.
The alternative milk and butter make the dough soft and fluffy – no egg needed!
How do you know when the yeast is activated for these Cookies and Cream CINNAMON Rolls?
Lots of people are intimidated by yeast! Don’t be!
I’ll teach you everything you need to know for the perfect-rising cinnamon buns.
Initially, stir the yeast so it’s well mixed, but then leave it alone! You will know it’s activated when the yeast floats to the top and bubbles (this is called blooming).
If this does not happen, the milk and butter mixture you added to the yeast was TOO HOT (or maybe even too cold). Unfortunately, you will have to scrap the materials and start again.
You should see signs of “life” within the first 5 minutes, and it should pretty much be fully “alive” within 10 minutes.
How to measure your flour for these Cookies and Cream Cinnamon Rolls?
You may have heard this before and like me, you may have also ignored this…
but I’m telling you again because it does make a difference:
DO NOT PACK YOUR FLOUR.
When you scoop from a packed flour container or bag, you are likely adding way more flour than you need!
Too much flour? This means your Oreo dough will end up dry and tough – no one wants that.
To prevent this, lightly fluff up the flour with a fork and then scoop some with your measuring cup. Gently remove excess with a butter knife.
If you’re someone who likes to be more precise, flour usually weighs between 120-125 grams per cup.
If you feel like your cinnamon rolls could be fluffier, measuring out the flour in this way will take your baking to the next level.
Ingredients for Cookies and Cream Cinnamon Rolls
- Active dry yeast
- Cane sugar
- Brown Sugar
Note: Again, to make this recipe vegan, use dairy-free butter and milk of your choice
- Powdered sugar
My Vegan Cream Cheese Frosting also pairs perfectly with these cookies and cream rolls!
How to make Cookies and Cream Rolls
Start by taking the butter for the filling out from the fridge to let it come to the right temperature. Then it’s time to prepare the cookies and cream roll dough.
PREPARING THE DOUGH
In a medium-sized pot, melt the butter on the stovetop. When fully melted, add the milk to the butter.
Heat the milk and butter mixture until it’s warm. My mom says 40 – 45 degrees Celsius, which is around 110 Fahrenheit. It should be warm, but not hot to touch. Use a kitchen thermometer if you want to be sure. If the liquid is too hot, it will kill the yeast and the dough won’t rise.
Now, stir in 1 tablespoon of sugar and sprinkle the yeast across the milk mixture and let it activate/bloom for about 10 minutes. The yeast should be foamy when ready.
Then, mash the bananas and add them to the activated yeast with the rest of the sugar and stir well to dissolve the sugar crystals.
Slowly add the flour to the milk mixture while stirring with a wooden spoon (I used chopsticks lol, kinda like making scallion pancakes) as you add the flour.
Once you add all 3 cups of flour the dough should still be very sticky. Gradually add ½ of the flour at a time and knead for 1 – 2 minutes until the dough is semi-smooth.
Then, I recommend greasing a bowl with a little bit of olive or coconut oil before placing the dough in to rise. Don’t forget this step as this batch may be stickier than other cinnamon roll recipes you’ve made!
Let the cookies and cream cinnamon dough rise for about one hour in a warm place. It may take longer depending on the temperature. The dough should double in size.
TIPS FOR PROVING THE DOUGH
*If it’s warm outside (80F or more), I let the dough rise outside in the sun. Just make sure it’s not windy, the dough likes an even temperature. When it’s cold, my mom taught me to warm a pot of water (slightly warm, not hot to touch), and place the bowl on top of the pot. Just make sure it’s not touching the water. If you have a proving drawer attached to your oven, this is an excellent time to use it.
Or you can turn the oven on to 150 F and once it reaches that temperature, turn off the oven and place the bowl in the oven with the door open.
Optional step (according to my mom for ultra-soft and fluffy dough): After the first proving, knead the dough for a few minutes and repeat the rising step.
ROLLING OUT THE DOUGH
Now, lightly flour a flat and smooth surface (pastry mat, marble slab, huge chopping board, or a clean kitchen counter).
Roll the dough out into a rectangular shape (about 11 x 14 inches).
Spread the melted butter on the rectangular dough followed by the brown sugar.
Crush the Oreos into small, but not too tiny, pieces. Add them on top of the butter and sugar base and spread evenly.
From the longer side of the rectangle, start rolling the dough into a cylinder. Make sure to roll the dough tightly.
Now, cut the dough into 9 – 10 even pieces using unflavored waxed floss or a knife (like a normal human…).
Grease an 8×8 or 9×9 baking dish.
Place the cookies and cream rolls cut-side down in the greased baking dish. Leave space in between them so they will have space to rise and expand.
Cover the baking dish with plastic wrap and let it rise for 20 – 30 minutes.
Meanwhile, preheat the oven to 350 F.
Lastly, remove the plastic wrap and bake the Oreo cinnamon rolls for 20 – 23 minutes.
ICING FOR THE COOKIES AND CREAM ROLLS
For a quick and easy icing, all you need is two ingredients:
- Powdered sugar
If you are looking to try a vegan, keto-friendly frosting, check out my Vegan Cream Cheese Frosting.
Finally, sprinkle some more crushed Oreos on top for that true cookies and cream aesthetic!
HOW TO SERVE COOKIES AND CREAM CinNamon ROLLS
After the cookies and cream rolls have come out of the oven, let them rest for about 10 minutes – trust me, it’ll be worth the wait!
Then, drizzle the rolls with your icing of choice and if you’re feeling extra chocolatey, top with extra Oreos.
Serve with a cup of coffee or your favorite milk of choice.
If you eat them later, simply warm them up – they’ll taste even better!
HOW TO STORE COOKIES AND CREAM Cinnamon ROLLS
Store the cookies and cream rolls in the baking dish and cover with plastic wrap. Or transfer the leftovers to an air-tight container.
They will stay good in the fridge for up to 1 week.
And yes, you can freeze them too! In an air-tight container, they will stay fresh in the freezer for up to 2 months.
TIPS FOR MAKING THE BEST COOKIES AND CREAM CinNamon ROLLS
- Use room temperature ingredients – not only will it be easier to mix the dough, but this promotes optimal yeast activity
- Summertime proofing? I usually just place the covered bowl/dough in a sunny area to rise.
- Wintertime proofing? Brrrr. I have a trick my mom taught me – bring a pot of water to a warm temperature. Place the bowl/dough on top (without touching the water), you can use a rack or bowl upside down or simply sit on top of the pot.
- Do not overstuff the rolls with Oreo filling – you don’t want to break the dough or cause it to lose its structure
- Extra Oreos and icing on top never hurt anyone – I think this one’s self-explanatory!
- Experiment with Oreo flavors – there’s birthday cake, carrot cake, mint chocolate chip, and more. The possibilities are endless!
What other cinnamon roll recipes would you like to see me try next? Leave a comment below and I’ll get to experimenting!
OTHER CINNAMON ROLL-INSPIRED RECIPES YOU MIGHT LIKE:
- 1 cup milk
- 3 tbsp vegan butter
- 1 pack active dry yeast 7g
- 3 tbsp cane sugar (divided)
- 1/4 cup mashed ripe banana
- Pinch of salt
- 3 cups Purpose flour (375g) (1/3 cup more for dusting)
- ¼ cup butter (room temp)
- ¼ cup brown sugar
- 1 tbsp ground cinnamon
- 6 – 7 crushed oreos
- 2 cups powdered sugar
- 2-3 tbsp milk
- In a medium-sized pot, melt butter on the stovetop. When fully melted, add the milk to the butter. Heat the milk and butter mixture until it’s warm *. Mix in 1 tbsp of granulated sugar.
- Pour the milk mixture into a big mixing bowl. Once the milk reaches 110 F, sprinkle yeast across the milk mixture and let it activate/ bloom in a relatively warm area for about 10 minutes. The yeast should be foamy when ready.
- Add the rest of the sugar and stir well to dissolve the sugar crystals.
- Mash the bananas and add them to the activated yeast with the rest of the sugar and stir well to dissolve the sugar crystals.
- Slowly add the flour (1 cup at a time) to the milk mixture while stirring with a wooden spoon as you add more flour. The dough should be shaggy, flaky, and sticky.
- Once all the flour is added, knead the dough with your hands until all the flour is well incorporated. Knead by hand for about 10 minutes for the best result. The dough should be smooth and elastic. There should be no loose flour left in the bowl.
- Form a round ball with the dough, and cover with plastic wrap so no air gets in or out. ** (depending on the bowl you use, you may need to lightly grease the bowl with olive oil to prevent the dough from sticking).
- Let the dough rise for about one hour in a warm place. *** The dough should double in size.
- Optional step (according to my mom for ultra-soft and fluffy dough): After the first proving, knead the dough for a few minutes and repeat the rising step once again.
- Lightly flour a flat and smooth surface (pastry mat, marble slab, huge chopping board, or a clean kitchen counter).
- Roll the dough out into a rectangular shape (roughly about 11 x 14 inches)
- Spread the butter on the dough and add the brown sugar on top.
- Crush the Oreos into small pieces and evenly spread them across the butter and sugar base.
- From the longer side of the rectangular, start rolling the dough into a cylinder. Make sure to roll the dough tightly.
- Cut the dough into 9 – 10 even pieces using a sharp knife ****
- Grease an an 8x8 or 9x9 baking dish.
- Place the Oreo rolls with the cut side down in the greased baking dish. Place them with some space in between them so they will have space to rise and expand.
- Cover the baking dish with plastic wrap and let it rise for 20 – 30 minutes in a warm area.
BAKE AND SERVE
- Preheat the oven to 350 F
- Remove the plastic wrap, brush extra melted butter on top (optional), and bake the cinnamon rolls for 20 - 22 minutes or until golden brown on top.
- Serve with Cashew Cream Cheese Frosting or 2 ingredient vegan icing *****
* 40 - 45 degrees Celsius or 110 F. It should not be warm, but not hot to touch.) You can use a food thermometer.
** I usually add a fitting pot lid on top just to ensure there is no air can escape.
*** It may take more time depending on the temperature.
**** You can also use a pastry cutter (that usually comes with a pastry mat) or unflavored dental floss.
***** In a mixing bowl, combine 2 cups of powdered sugar and 2 - 3 tbsp milk of choice. (add more milk until it reaches your preferred consistency). Whisk together and drizzle on top of the cinnamon roll immediately.
For more tips check out the "How to Make" section in the post.
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Amount Per Serving: Calories: 430Total Fat: 21gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 15mgSodium: 302mgCarbohydrates: 86gFiber: 3gSugar: 40gProtein: 9g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.