I made a batch of sweet rolls inspired by classic cinnamon rolls, but with a cookies-and-cream twist. They use the same soft, pillowy dough and rolling technique, but instead of cinnamon the filling is packed with Oreo cookie flavor.
These rolls are filled with Double Stuf Oreos for extra creaminess and texture. The cookies are chopped and mixed into a blend of sugars and cocoa to create a rich, chocolatey filling that melts into the dough as it bakes.
The rolled dough is brushed with melted butter and then sprinkled with cocoa powder, granulated sugar, brown sugar, and crumbled Oreo cookies. That combination creates a moist, flavorful spiral in every slice.
Spread the filling evenly across the dough so each roll gets an even amount of cookie and chocolate. An even layer helps ensure consistent flavor and texture from the center to the edge.
Use a sharp knife to cut the rolled log into even sections. This recipe yields about 18 rolls, which is convenient if you want to keep a pan for yourself and give another away in disposable square aluminum pans.
Let the cut rolls rise a second time until puffy, then bake at 375°F (190°C) for about 15 minutes or until golden and set. The second rise gives them a tender crumb and a light texture.
Fresh from the oven they smell incredible — buttery, chocolatey, and slightly caramelized from the sugars in the filling.
Once slightly cooled, top the rolls with a creamy cream cheese icing for balance. The tang of the icing cuts the sweetness and complements the chocolate-oreo filling beautifully.
The icing is finished with a generous sprinkle of additional cookie pieces and fine crumbs for texture and visual appeal.
Each bite offers a soft, yeasted roll with pockets of cookie filling and a smooth cream cheese finish — a comforting and indulgent treat.
I made these Oreo Rolls using my Basic Cinnamon Roll Recipe as the base and made a couple of simple substitutions and additions:
Filling: Instead of cinnamon, sprinkle 2 tablespoons of cocoa powder and about 10 chopped Oreo cookies over the melted butter on the rolled dough. Spread evenly from edge to edge.
Icing: Use a cream cheese icing variation: cream cheese, powdered sugar, a touch of vanilla and a little milk to reach spreading consistency. After icing, sprinkle a few more cookie pieces and crumbs on top — I recommend about four cookie pieces per roll or slightly more if you prefer stronger Oreo flavor.
Note: If you want a more pronounced Oreo taste, add extra chopped cookies into the filling and scatter more cookie pieces on top after icing rather than only using fine crumbs.
Enjoy!