Cookies & Cream Sourdough Chocolate Rolls

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Indulge in the ultimate treat: Cookies & Cream Sourdough Chocolate Rolls. Irresistibly soft chocolate rolls, a gooey, buttery Oreo filling, and a cream cheese frosting sprinkled with Oreos—the dream team. What’s more, these delectable sweet rolls are leavened exclusively with sourdough starter, eliminating the need for commercial yeast. Trust me, this recipe is a must-try.

sourdough cookies and cream chocolate rolls

Cookies & cream has always been my favorite flavor! While I don’t crave Oreos on their own, add them to ice cream, cookies, cakes, or any dessert and I’m all for it. Chocolate and cream cheese were meant to be together.

If you’re looking for more sourdough dessert recipes, check out my chocolate chip cookies or pumpkin muffins.

hand holding a chocolate roll

Cookies & Cream Sourdough Chocolate Rolls ingredients

Chocolate Rolls

  • sourdough starter- you want to use active, bubbly sourdough starter that has recently been fed to leaven the rolls.
  • cocoa powder- this is essential for turning sweet rolls into chocolate rolls.
  • sugar
  • milk- I like to use whole milk but you could swap it out for a lower fat milk or a non-dairy alternative. I recommend microwaving the milk for 30 seconds to help the dough start at a warmer temperature.
  • flour- you can use all purpose or bread flour.
  • butter- use melted butter in the dough.
  • egg
  • salt

Oreo filling

  • Oreos- you could always try mixing things up by swapping out chocolate Oreos for another flavor. Blend the oreos in a blender or place them in a ziplock and crush them up to a powder.
  • brown sugar- brown sugar adds a rich flavor and makes these rolls extra gooey and delicious.
  • butter- the butter should be soft enough to easily spread on the dough but not melted. 

Cream cheese frosting

  • butter- use unsalted butter to control the amount of salt. If you use salted butter you do not need to add the extra salt in the icing. The butter should be at room temperature to easily blend into the icing.
  • cream cheese- soften the cream cheese so it easily blends.
  • powdered sugar
  • salt
  • vanilla
  • heavy cream- you can also use milk or half and half if you don’t have heavy cream on hand. Add the cream slowly, adding more as needed to get to the desired consistency.
  • Oreos- crush the Oreos ahead of time in the blender. If you want bigger chunks of Oreos in the icing do not blend the Oreos as long.

Helpful tools

  • Stand mixer- I mix the dough with a Bosch mixer using the dough hook attachment. The Bosch is a workhorse and kneads the dough well. You could also use a kitchen aid or knead the dough by hand.
  • Rolling pin- this is by far my favorite rolling pin. It is butter soft and smooth and just rolls out my dough so well.
  • Dental floss- this may seem strange but floss is the easiest way to cut your rolls. It makes the cuts clean and doesn’t squish the dough causing all the filling to fall out.
  • 9×13 pan- you can use glass or metal, either will work.
  • Warming mat- especially if your house runs cold using a proofing mat (use code country10 for 10% off) can make a big difference in ensuring the dough stays warm so it doubles in a timely manner.
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Step-by-step instructions

Begin by making the sourdough chocolate rolls dough by adding all the ingredients together in a stand mixer. Once mixed knead the dough for a couple minutes on the lowest setting or by hand until the dough is soft and pliable.

Shape the dough into a round ball and then place it in a bowl to rise. Make sure to pick a bowl that is big enough for the dough to double. Let the dough sit in a warm spot covered for 8-10 hours or until the dough has doubled in size. I do not recommend covering the dough with a tea towel as it will dry out the dough. Instead use a dinner plate, foil or something that will keep the moisture in.

Punch down the dough and then place it on a large, lightly floured surface to roll out. Roll the dough into a large rectangle.

proofed sourdough chocolate roll dough

Blend up the Oreos in a food processor or blender until the Oreos are broken up into tiny pieces.

oreos in a blender
oreo crumbs in a blender

Spread softened butter over the top of the dough. Then top with brown sugar and Oreo crumbs. Rub in the mixture with the butter so it begins to combine.

spreading butter on rolled out dough
brown sugar being sprinkled over butter on the chocolate rolls

Roll the dough up tightly to keep the filling contained. Use floss to slice the rolls into 12 equal parts.

rolling up the chocolate roll
cutting a chocolate roll with floss

Place the rolls on a greased 9×13 pan and cover. Let the rolls rise for an additional 1.5-3 hours until puffy and doubled in size.

Preheat the oven to 350F and bake for 25-30 minutes.

While the sourdough chocolate rolls bake, make the cream cheese icing. Begin by creaming together the butter and cream cheese until smooth. Add in the salt, powdered sugar, and vanilla and mix until combined. Add in cream 1 Tbsp at a time until you reach the desired consistency. Mix in crushed Oreos.

baked chocolate rolls

Once baked let cool for 5 minutes before icing the rolls.

Serve and enjoy!

cookies & cream chocolate rolls with icing on top

Sample schedule

This is a rough timeline of what your schedule could look like. Depending on the temperature of your house and activity level of your sourdough starter these times may look different.

day 1

  • 9am- feed your sourdough starter a 1:5:5 ratio (20 grams sourdough starter, 100 grams flour, 100 grams water). You can always feed it a smaller ratio later on the day if there is a more convenient time.
  • 9pm (or once starter is at peak)- mix up the dough and let sit in a warm area to double.

day 2

  • 7am (or once dough has doubled in size)- add the filling to the chocolate rolls and place in a warm spot covered.
  • 9am (or once rolls have doubled and are puffy)- Bake and make the icing.

Make ahead directions

If you would like to be able to bake these first thing in the morning I recommend feeding your starter two nights prior and starting the dough first thing in the morning the day before. Finish both the first rise and the second rise in the pan and then place the rolls into the fridge overnight. Bake directly from the fridge.

Tips for getting fluffy sourdough chocolate rolls

  1. Ensure the dough ingredients are warm (but not hot) when added to the rolls. This will keep the temperature of the dough up and will help it to rise quicker.
  2. Do not roll out the dough until doubled in size. Going along with tip 1 this dough needs a warm spot in order to rise in the 8-10 hours. If your house is cold plan for the dough to take longer. You can use a warming mat, place it in the oven with the light on or in the microwave, place it near a vent or on top of the fridge, the key is to keep the dough warm.
proofed chocolate rolls

How to store sourdough chocolate rolls

Without the icing the chocolate rolls can be stored on the counter for 1-2 days in an airtight container followed by a few extra days in the fridge. If the icing is on the rolls they need to be stored in an airtight container in the fridge. To reheat the rolls place them in the microwave for 30 seconds.

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cookies and cream chocolate rolls with a cut roll on a fork
sourdough cookies and cream chocolate rolls

Cookies & Cream Sourdough Chocolate Rolls

Yield: 12 rolls
Prep Time: 30 minutes
Cook Time: 30 minutes
Rise Time: 10 hours
Total Time: 11 hours

Irresistibly soft sourdough chocolate rolls, a gooey, buttery Oreo filling, and a cream cheese frosting sprinkled with Oreos—the dream team.

Ingredients

Sourdough Chocolate Rolls

  • 1 cup sourdough starter, bubbly and active (200 grams)
  • ½ cup sugar (110 grams)
  • ¼ cup butter, melted
  • 1 cup whole milk, warmed up but not hot (245 grams)
  • 1 egg
  • 3 ¾ cups all purpose flour or bread flour (550 grams)
  • ¼ cup cocoa powder (20 grams)
  • 1 tsp salt (5 grams)

Oreo Filling

  • 1/4 cup butter, softened
  • ½ cup brown sugar (110 grams)
  • 15 Oreos, crushed

Cream Cheese Frosting

  • ¼ cup butter (unsalted)
  • 4 ounces cream cheese
  • 2 cups powdered sugar
  • ¼ t salt
  • ½ tsp vanilla
  • 2-3 T heavy cream, half and half or milk
  • 6 Oreos, crushed

Instructions

  1. Mix together all the dough ingredients until fully combined. Knead the dough in a mixer or by hand for a couple minutes until the dough is soft and pliable.
  2. Place the dough in a bowl and cover. Let the dough rise until doubled in size (about 8-10 hours) in a warm spot.
  3. Once the dough is doubled in size, punch down the dough and roll it out into a large rectangle on a lightly floured surface.
  4. Prepare the filling by softening the butter and crushing up 15 Oreos into a fine powder. Spread the butter onto the dough and then sprinkle the brown sugar and Oreos overtop. Rub the mixture into the butter so it begins to incorporate with the butter.
  5. Roll up the dough tightly and using floss cut the roll into 12 even slices.
  6. Place the rolls in a greased 9x13 pan. Cover and let the rolls rise for an additional 1.5-3 hours until the rolls are puffy and doubled in size.
  7. Preheat the oven to 350F and bake for 25-30 minutes.
  8. Make the cream cheese icing by beating together the butter and cream cheese until smooth. Add the salt, powdered sugar, and vanilla until combined. Slowly add 1 tablespoon at a time of the heavy cream until your desired consistency is reached. Crush Oreos and fold into the mix.
  9. Let the rolls cool for 5-10 minutes and then cover with the frosting.
  10. Serve and enjoy.

Notes

Rise times may vary depending on the activity level of your starter and the temperature of your house. For best results find a warmer spot for the dough to rise.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 584Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 72mgSodium: 495mgCarbohydrates: 83gFiber: 2gSugar: 42gProtein: 9g

The nutritional information provided is an estimate from third-party calculations.

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2 Comments

  1. These were so good!!! My kids loved them! Curious, do you think I could leave out cocoa powder of this recipe and change filling to make it into cinnamon rolls?

    1. I’m so glad you enjoyed them. Yes! And I am working on getting my cinnamon roll recipe up soon.

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