Oreo Cheesecake Rolls
We’ve officially been on a roll lately with our roll recipes, and honestly, we’re not made about it. After the huge popularity of our cheesecake cookies, we knew we had to bring that same creamy, delicious flavor into our newest roll creation. And since Oreo Cheesecake has always been one of our most loved cheesecake flavors, combing it with soft, chocolatey rolls felt like the obvious choice. These Oreo Cheesecake Rolls are rich, fluffy, and packed with cookies and cream flavor in every bite, basically everything you love about Oreo cheesecake, but in a warm gooey roll form. If you’re an Oreo lover, this one might become your new favorite!
Bake Now or Bake Later
If you want to bake these cookies and cream cheesecake rolls right away, follow the instructions and let them rise till fluffy, then bake as directed for soft, fluffy rolls. If you’d rather prep ahead, you can assemble the rolls, cover them tightly, and refrigerate overnight. In the morning, let them sit at room temperature until slightly fluffy, then bake fresh. Both methods work beautifully, so you can choose what fits your schedule best!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, fluffy, and perfectly nostalgic!
Once you have all of the ingredients ready to go, you’re officially set up for Oreo Cheesecake Roll success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best rolls possible!
Oreo Cheesecake Rolls
Ingredients
- 4 cups flour + ½ cup for hand mixing
- ½ cup black cocoa powder
- 1 tbsp instant yeast
- 1 tsp salt
- 1 tsp vanilla
- 1 egg
- ½ cup granulated sugar
- 1 1/2 cups milk
- 5 tbsp butter
- ½ cup butter
- 1 cup granulated sugar
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- 8 crushed oreo cookies outisde only
- 1 block cream cheese
- 8 oreo buttercream fillings
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 3-4 tbsp of heavy cream
Method
- In a microwave-safe bowl or small saucepan, gently warm the milk and butter together until just lukewarm (about 60–90 seconds).
- Stir until the butter is melted and the mixture is warm to the touch but not hot.
- In the bowl of a stand mixer fitted with a dough hook (or paddle to start), combine the flour, black cocoa powder, instant yeast, salt, and granulated sugar.
- Pour in the warm milk–butter mixture and add the egg and vanilla extract. Mix on low to medium speed for 2–3 minutes until a soft dough begins to form.
- Transfer the dough to a lightly floured surface, using some of the extra ½ cup flour as needed. Knead for 10–15 minutes until the dough is smooth, elastic, and no longer sticky.
- Lightly oil a medium-sized bowl and place the dough inside, turning once to coat. Cover with a kitchen towel or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
- While the dough rises, prepare the filling. In a bowl, mix together the softened butter, granulated sugar, heavy cream, and vanilla extract until smooth and spreadable.
- Stir in the crushed Oreo cookie outsides until evenly combined. Set aside.
- Once the dough has risen, turn it out onto a lightly floured surface. Roll the dough into a large rectangle, keeping the thickness even.
- Spread the Oreo filling evenly across the dough, reaching close to the edges.
- Starting from the long side, roll the dough tightly into a log.
- Using dental floss or a sharp knife, cut the log into evenly sized rolls. Place them into a buttered baking dish, leaving a little space between each roll.
- Cover and let rise again for about 1 hour, or until puffy and nearly doubled in size.
- Preheat the oven to 350°F.
- Bake the rolls for 25–28 minutes, or until set and lightly baked through. Remove from the oven and allow them to cool slightly.
- In a bowl, beat together the cream cheese and Oreo cream fillings until smooth.
- Add the powdered sugar and vanilla extract, then mix until combined.
- Gradually add 3–4 tablespoons of heavy cream until the icing is smooth and spreadable.
- Spread or drizzle the Oreo cream cheese icing over the warm rolls.
- Optional: Sprinkle a few extra crushed Oreo cookies over the top for extra crunch and flavor.
- Serve warm for the softest, gooey texture.
Nutrition
Private Notes
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