Cookies & Cream Cinnamon Roll Cake
Indulge in the ultimate dessert fusion with our Cookies & Cream Cinnamon Roll Cake! This delightful creation layers rich chocolate cookies and creamy frosting with the warm, gooey goodness of cinnamon rolls, giving you the best of both worlds in every bite. Perfect for celebrations or a cozy night in, this cake is sure to satisfy your sweet tooth!
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
881
Protein
11g
Carbs
119g
Fat
43g
👨🍳 Instructions
- 1
Mix all ingredients until smooth and then add 10-12 crushed OREO cookies, then set aside to work on your cinnamon filling.
- 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, add half of your cake batter.
- 4
Add in half of your 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 your cake cool completely before flipping it onto a wired rack.
- 8
For the cream cheese frosting, blend cream cheese, heavy cream, and sifted powdered sugar until smooth and then add over your cooled cake along with more crushed Oreos on top.
💡 Pro Tips
- ✓Crush Oreos to 1/4-inch pieces rather than fine powder before folding into batter; larger pieces retain structural integrity during mixing and create distinct cookie pockets instead of dispersing into a uniform gray color.technique1/4-inch pieces
- ✓Let your cinnamon-butter paste cool to 65-70°F before swirling into batter layers because warm filling (above 90°F) will begin cooking the surrounding batter and cause the layers to merge instead of creating distinct ribbons.timing65-70°F
- ✓Use a 2:1 ratio of dark brown sugar to cinnamon by weight in your filling (approximately 3/4 cup brown sugar to 1.5 tbsp cinnamon) because the molasses in brown sugar absorbs moisture and prevents the filling from leaking out during baking.ingredient2:1 ratio
- ✓Insert a toothpick into the cake's thickest point (center, not the sides) at 55 minutes; it should have 3-4 moist crumbs clinging to it—this indicates the Oreos have absorbed sufficient moisture without drying out the cake (Bundt pans require 10-15°F lower temps than standard pans due to their shape).timing55 minutes, 3-4 moist crumbs
- ✓Sift powdered sugar for cream cheese frosting to remove 40% of air pockets before blending, which prevents lumps and allows the frosting to achieve a silky 2-3 second flow consistency rather than breaking apart when spread.technique40% air reduction
Share this recipe
Prep
15
min
Cook
60
min
Serves
8
people
Level
intermediate
Share this recipe
Cookies & Cream Cinnamon Roll Cake
Indulge in the ultimate dessert fusion with our Cookies & Cream Cinnamon Roll Cake! This delightful creation layers rich chocolate cookies and creamy frosting with the warm, gooey goodness of cinnamon rolls, giving you the best of both worlds in every bite. Perfect for celebrations or a cozy night in, this cake is sure to satisfy your sweet tooth!
📝 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
881
Protein
11g
Carbs
119g
Fat
43g
👨🍳 Instructions
- 1
Mix all ingredients until smooth and then add 10-12 crushed OREO cookies, then set aside to work on your cinnamon filling.
- 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, add half of your cake batter.
- 4
Add in half of your 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 your cake cool completely before flipping it onto a wired rack.
- 8
For the cream cheese frosting, blend cream cheese, heavy cream, and sifted powdered sugar until smooth and then add over your cooled cake along with more crushed Oreos on top.
💡 Pro Tips
- ✓Crush Oreos to 1/4-inch pieces rather than fine powder before folding into batter; larger pieces retain structural integrity during mixing and create distinct cookie pockets instead of dispersing into a uniform gray color.technique1/4-inch pieces
- ✓Let your cinnamon-butter paste cool to 65-70°F before swirling into batter layers because warm filling (above 90°F) will begin cooking the surrounding batter and cause the layers to merge instead of creating distinct ribbons.timing65-70°F
- ✓Use a 2:1 ratio of dark brown sugar to cinnamon by weight in your filling (approximately 3/4 cup brown sugar to 1.5 tbsp cinnamon) because the molasses in brown sugar absorbs moisture and prevents the filling from leaking out during baking.ingredient2:1 ratio
- ✓Insert a toothpick into the cake's thickest point (center, not the sides) at 55 minutes; it should have 3-4 moist crumbs clinging to it—this indicates the Oreos have absorbed sufficient moisture without drying out the cake (Bundt pans require 10-15°F lower temps than standard pans due to their shape).timing55 minutes, 3-4 moist crumbs
- ✓Sift powdered sugar for cream cheese frosting to remove 40% of air pockets before blending, which prevents lumps and allows the frosting to achieve a silky 2-3 second flow consistency rather than breaking apart when spread.technique40% air reduction