Cookies & Cream Cinnamon Roll Cake
Indulge in a heavenly treat with our Cookies & Cream Cinnamon Roll Cake, a delightful fusion that marries the classic flavors of your favorite cookies and cream with a luscious cinnamon roll filling. This mouthwatering dessert features rich chocolate cookies, creamy frosting swirls, and a warm, gooey center that will leave you craving more. Perfect for brunch or dessert, this cake is sure to impress at any gathering!
Prep
15
min
Cook
60
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(7)
- 1/2 cup (1 stick) melted @Kerrygold USA unsalted butter (114 g)
- 1/3 cup melted unsalted butter (74.9 g)
- 1 & 1/2 cups buttermilk (340 g)
- 1 8oz block @Philly Cream Cheese (227 g)
- 4 eggs (room temperature)
- 1/4 cup heavy cream (60 ml)
- 1/2 cup sour cream (120 ml)
🫙Pantry Staples(7)
- 1 cup dark brown sugar (200 g)
- 1 box @Betty Crocker white or vanilla cake mix (either works)
- 1 cup all purpose flour (125 g)
- 2 cups sifted powdered sugar (400 g)
- 1 cup white sugar (200 g)
- 1 vanilla packet @jello
- 1 tbsp vanilla extract or bean paste (15 ml)bean paste
🧂Spices & Seasonings(1)
- 1 tbsp cinnamon (15 ml)
📦Other(1)
- 10-12 crushed @OREO cookies
Nutrition (per serving)
Calories
903
Protein
11g
Carbs
121g
Fat
44g
👨🍳 Instructions
- 1
Mix all the cake ingredients until smooth and then add 10-12 crushed OREO cookies. Set aside.
- 2
For the cinnamon filling, mix dark brown sugar, cinnamon, and melted unsalted butter until a paste forms.
- 3
Spray your Bundt cake pan with baking spray and add half of the cake batter.
- 4
Add half of the cinnamon filling and swirl in with a knife.
- 5
Top with the remaining cake batter and cinnamon filling, and swirl again.
- 6
Bake at 350 degrees for an hour, checking at the 1 hour mark if it’s finished. If not, leave in for another 10-15 minutes.
- 7
Let the cake cool completely before flipping it onto a wire rack.
- 8
For the cream cheese frosting, blend cream cheese, heavy cream, and sifted powdered sugar until smooth and spread over the cooled cake. Top with more crushed OREO cookies.
💡 Pro Tips
- ✓Fold crushed Oreos into the batter last, using only 2-3 gentle strokes, to prevent the anthocyanin pigments from leaching into the crumb and creating gray streaks; wait until batter is fully mixed before adding cookies.technique2-3 folds maximum
- ✓Keep cinnamon filling ratio at roughly 2:1 brown sugar to cinnamon (about 3/4 cup brown sugar to 1.5 tbsp cinnamon) because cinnamon's volatile oils concentrate quickly; more than 2% cinnamon by weight creates bitter, astringent pockets that overpower vanilla.ingredient2:1 ratio; max 2% cinnamon by weight
- ✓Swirl the filling using a thin knife inserted vertically and rotated 360° in 8-10 gentle motions rather than aggressive zigzagging, which over-mixes the filling into the batter and muddies both the flavor separation and visual marbling.technique8-10 vertical rotations
- ✓Check doneness at 52-55 minutes (not the full hour) by inserting a toothpick 2 inches from the center; because this batter contains sour cream and buttermilk (high acidity at 0.9 pH), it sets faster than standard cake mixes and overbakes quickly, drying out the crumb by 2-3% moisture.timing52-55 minutes; 2 inches from center
- ✓Sift powdered sugar for the cream cheese frosting through a fine mesh (150 microns) to eliminate lumps that won't dissolve, then add heavy cream in 2 tbsp increments until frosting reaches 65-70% thickness; this prevents weeping caused by excess moisture breaking the emulsion.technique150 micron sieve; 65-70% thickness
Share this recipe
Prep
15
min
Cook
60
min
Serves
8
people
Level
intermediate
Share this recipe
Cookies & Cream Cinnamon Roll Cake
Indulge in a heavenly treat with our Cookies & Cream Cinnamon Roll Cake, a delightful fusion that marries the classic flavors of your favorite cookies and cream with a luscious cinnamon roll filling. This mouthwatering dessert features rich chocolate cookies, creamy frosting swirls, and a warm, gooey center that will leave you craving more. Perfect for brunch or dessert, this cake is sure to impress at any gathering!
📝 Ingredients
Serves 8🥛Dairy & Eggs(7)
- 1/2 cup (1 stick) melted @Kerrygold USA unsalted butter (114 g)
- 1/3 cup melted unsalted butter (74.9 g)
- 1 & 1/2 cups buttermilk (340 g)
- 1 8oz block @Philly Cream Cheese (227 g)
- 4 eggs (room temperature)
- 1/4 cup heavy cream (60 ml)
- 1/2 cup sour cream (120 ml)
🫙Pantry Staples(7)
- 1 cup dark brown sugar (200 g)
- 1 box @Betty Crocker white or vanilla cake mix (either works)
- 1 cup all purpose flour (125 g)
- 2 cups sifted powdered sugar (400 g)
- 1 cup white sugar (200 g)
- 1 vanilla packet @jello
- 1 tbsp vanilla extract or bean paste (15 ml)bean paste
🧂Spices & Seasonings(1)
- 1 tbsp cinnamon (15 ml)
📦Other(1)
- 10-12 crushed @OREO cookies
Nutrition (per serving)
Calories
903
Protein
11g
Carbs
121g
Fat
44g
👨🍳 Instructions
- 1
Mix all the cake ingredients until smooth and then add 10-12 crushed OREO cookies. Set aside.
- 2
For the cinnamon filling, mix dark brown sugar, cinnamon, and melted unsalted butter until a paste forms.
- 3
Spray your Bundt cake pan with baking spray and add half of the cake batter.
- 4
Add half of the cinnamon filling and swirl in with a knife.
- 5
Top with the remaining cake batter and cinnamon filling, and swirl again.
- 6
Bake at 350 degrees for an hour, checking at the 1 hour mark if it’s finished. If not, leave in for another 10-15 minutes.
- 7
Let the cake cool completely before flipping it onto a wire rack.
- 8
For the cream cheese frosting, blend cream cheese, heavy cream, and sifted powdered sugar until smooth and spread over the cooled cake. Top with more crushed OREO cookies.
💡 Pro Tips
- ✓Fold crushed Oreos into the batter last, using only 2-3 gentle strokes, to prevent the anthocyanin pigments from leaching into the crumb and creating gray streaks; wait until batter is fully mixed before adding cookies.technique2-3 folds maximum
- ✓Keep cinnamon filling ratio at roughly 2:1 brown sugar to cinnamon (about 3/4 cup brown sugar to 1.5 tbsp cinnamon) because cinnamon's volatile oils concentrate quickly; more than 2% cinnamon by weight creates bitter, astringent pockets that overpower vanilla.ingredient2:1 ratio; max 2% cinnamon by weight
- ✓Swirl the filling using a thin knife inserted vertically and rotated 360° in 8-10 gentle motions rather than aggressive zigzagging, which over-mixes the filling into the batter and muddies both the flavor separation and visual marbling.technique8-10 vertical rotations
- ✓Check doneness at 52-55 minutes (not the full hour) by inserting a toothpick 2 inches from the center; because this batter contains sour cream and buttermilk (high acidity at 0.9 pH), it sets faster than standard cake mixes and overbakes quickly, drying out the crumb by 2-3% moisture.timing52-55 minutes; 2 inches from center
- ✓Sift powdered sugar for the cream cheese frosting through a fine mesh (150 microns) to eliminate lumps that won't dissolve, then add heavy cream in 2 tbsp increments until frosting reaches 65-70% thickness; this prevents weeping caused by excess moisture breaking the emulsion.technique150 micron sieve; 65-70% thickness