Cookies and Cream Rolls via thelittleepicurean

Yield: 12 rolls



  • 1/2 cup warm water, 110 degrees F
  • 2 1/4 teaspoon active dry yeast
  • 1/4 cup + 1 teaspoon granulated sugar
  • 1/2 cup whole milk, room temperature
  • 1 large egg
  • 1 large yolk
  • 4 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 5 Tablespoons unsalted butter, softened, cut into tablespoons
  • 1/2 cup finely chopped Oreo cookies


  • 1/3 cup unsalted butter, softened
  • 3 Tablespoons granulated sugar
  • 1 cup finely chopped Oreo cookies

Cream Cheese Frosting:

  • 4 oz cream cheese, room temperature
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • pinch of fine sea salt
  • 1 1/2 cup powdered sugar
  • finely chopped Oreo cookies, to garnish


  1. DOUGH: Sprinkle yeast over warm water. Add 1 teaspoon of sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate.
  2. In the bowl of a stand mixer, whisk together yeast mixture, warm milk, remaining sugar, egg, and egg yolk. Whisk salt into flour. Add 2 cups of flour to mixing bowl. Use the dough hook attachment to mix together. Add another 1 cup of flour. Continue to knead on low speed while adding softened butter 1 Tbsp at a time. Add remaining cup of flour and knead until dough is smooth and cleans the sides of the bowl. Add chopped cookies and mix until evenly distributed.
  3. Transfer dough to a lightly greased bowl. Cover with plastic wrap and let sit at room temperature for about an hour until dough has doubled in volume.
  4. Punch down risen dough. Transfer to a clean working surface. Roll dough into a 20 x 14- inch rectangle.
  5. FILLING: Spread 1/3 cup softened butter over dough. Sprinkle sugar and chopped cookies on top. Gently press until dough.
  6. Starting at the long side, roll dough into a log. Slice log into 12 equal parts. Place rolls into a greased 9 x 13-inch baking pan (quarter sheet pan size) . Cover with plastic wrap and let rest for 30-45 minutes at room temperature to allow roll to rise.
  7. Preheat oven to 350 degrees F. Remove plastic wrap and bake rolls for 30-33 minutes until golden brown on top and the internal temperature of the rolls hit 185 degrees F. Allow rolls to rest for 5 minutes to slightly cool before frosting.
  8. CREAM CHEESE FROSTING: Beat together cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar. Beat until smooth. Spread over warm rolls. Top with chopped Oreo cookies.


REHEATING NOTES: To keep the rolls moist, place a glass of water in the microwave along with the bread roll. Microwave for 30 seconds, or until bread is warm. The water prevents the bread from drying out. 

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