Butter, brown sugar, cinnamon, crushed Oreos, and black cocoa powder fill these fluffy sweet rolls topped with cream cheese frosting. The ultimate cookies and cream combination!
FOR THE ROLLS: Place the frozen rolls close together on a silicone lined or lightly greased baking sheet. Cover with sprayed plastic wrap and leave at room temperature until thawed but still cold, about 1-2 hours. (Optionally place in refrigerator to thaw overnight.)
Pinch the dough together where the rolls touch and then roll the dough into a large rectangle about 10×15-inches.
Spread softened butter thinly over the dough leaving a 1/2-inch bare along the the top edge.
Crush the Oreos in a food processor until fine crumbs. Set aside 1 heaping Tablespoon of crumbs for sprinkling on top.
Combine the remaining crushed Oreos, brown sugar, cinnamon, and black cocoa powder in a bowl. Stir to combine.
Sprinkle the filling over the butter, then gently pat the filling with your hands to help it stick to the butter. (There will be some loose crumbs still.)
Roll the dough into a log from the long end with the filling towards the long end that was left bare. Once you reach the bare edge, lift it up and fold it over the top of the log. Pinch the seams together. Cut the dough into 12 even pieces.
Place the Oreo cinnamon rolls in a lightly greased 13×9-inch baking dish. Cover with greased plastic wrap and let rise in a warm place for 30 minutes or until plump. (The dough should spring back slowly when touched.)
Preheat oven to 350 degrees Fahrenheit. Bake rolls at 350˚F for 25 minutes or until golden brown on top and cooked through. The dough should reach an internal temperature of 190-200˚F. Allow rolls to cool slightly.
FOR THE FROSTING: Beat the cream cheese and butter together in a bowl with an electric hand mixer until smooth. Add the powdered sugar and vanilla. Mix to combine. Add milk 1 Tablespoon at a time to the desired consistency.
Spread frosting evenly over the Oreo cinnamon rolls while still warm, and sprinkle with the leftover crushed Oreos. Enjoy!
Notes
Black Cocoa: May substitute black cocoa powder with Hershey's Special Dark or another Dutch processed cocoa powder.
Frosting: If you like a thick layer of frosting, double the cream cheese frosting recipe.
Storage: If you have any leftover cookies and cream cinnamon rolls, you can cover the pan tightly with foil or move the rolls to an airtight container and store them at controlled room temperature (68-72˚F) or in the refrigerator up to 3 days.
Leftovers: Nuke leftovers individually in the microwave for 10-20 seconds.
Make-Ahead: After cutting the dough, cover the pan tightly with greased plastic wrap and refrigerate the rolls overnight. Remove the rolls from the fridge and bring to room temperature for 15-30 minutes before baking as directed. (Be sure to remove the plastic wrap before baking.)
Rhodes Dough: This recipe can alternately be made with only 12 Rhodes Dinner Rolls or 1 Loaf of Rhodes White Bread (1 pound of dough), but they won’t be quite as tall.