Introduction

Oreo Cinnamon Rolls combine the classic comfort of cinnamon rolls with the irresistible crunch and flavor of Oreos. These sweet, soft rolls feature an Oreo-infused dough, a rich cinnamon-cocoa filling, and a creamy Oreo cream cheese glaze. Perfect for a special breakfast or dessert treat!

A white rectangular baking dish holds a batch of nine cinnamon rolls arranged in three rows of three. Each roll is covered with a thick layer of creamy white frosting mixed with crushed dark cookie crumbs, giving a speckled black and white top. The cinnamon rolls have a golden brown dough base partially visible underneath the frosting. The dish sits on a white marbled texture surface next to a small white bowl of dark cookie pieces, an empty white scalloped plate, two glasses of milk, and a gray and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dough: 1 cup milk (warmed to 110°F), 2 packets active dry yeast (4 1/2 tsp), 2 large eggs (room temperature, slightly beaten), 4 1/4 cups all-purpose flour, 1 tsp salt, 1/4 cup white granulated sugar, 10 tbsp unsalted butter (room temperature), 1/3 cup Oreo crumbs
Oreo Filling: 1/2 cup unsalted butter (room temperature), 1/2 cup packed brown sugar (light or dark), 1 tbsp ground cinnamon, 1 tbsp Dutch process cocoa powder (or natural cocoa powder), 1/8 tsp salt, 1 cup Oreo pieces
Oreo Cream Cheese Glaze: 4 oz cream cheese (room temperature), 4 tbsp unsalted butter (room temperature), 1 1/4 cups powdered sugar (sifted), 1/4 cup Oreo crumbs, 2 tsp pure vanilla extract

Instructions

Step 1: Heat the milk until about 110°F and sprinkle the yeast on top. Let it sit for 10 minutes to activate.
Step 2: While waiting, sift the flour into a large bowl. Mix in the salt and sugar. Cut the butter into small cubes and use a pastry cutter or your hands to mix it into the dry ingredients until pieces are about the size of peas.
Step 3: Add the milk and yeast mixture, beaten eggs, and Oreo crumbs to the dry ingredients. Using a stand mixer with a dough hook, mix on low until the dough forms, then knead on medium for 5 minutes until soft and slightly tacky. (See notes for mixing by hand.)
Step 4: Preheat the oven to 200°F. Spray a large bowl with nonstick spray, form dough into a ball, place it in the bowl, and cover with a kitchen towel. Put the bowl in the oven, turn the oven off, and prop the door open. Let the dough rise for 1 hour.
Step 5: For the filling, beat the softened butter, brown sugar, cinnamon, cocoa powder, and salt using a hand mixer or fork until smooth.
Step 6: Roll the dough out to about 1/4 inch thick. Trim edges to form an even rectangle. Spread the filling evenly over the dough and sprinkle Oreo pieces on top.
Step 7: Roll the dough tightly from the short side to maximize swirls. Cut off uneven edges with a serrated knife. Slice the log into 12 equal rolls.
Step 8: Spray a 9×13-inch pan with nonstick spray and place the rolls inside. Let them rise for 35 minutes. Meanwhile, preheat the oven to 375°F.
Step 9: Bake the rolls for 19-22 minutes until they are lightly golden on top.
Step 10: For the glaze, beat the cream cheese and butter until smooth. Add sifted powdered sugar, Oreo crumbs, and vanilla extract. Mix until you reach a spreadable consistency.
Step 11: Spread the glaze over the warm rolls. Allow them to cool slightly so the glaze melts into the rolls. Optionally, top with extra Oreo pieces or crumbs before serving.

Tips & Variations

For best results, spoon and level your flour or use a kitchen scale to avoid dry rolls.
If baking at high altitude, add an extra 2 tablespoons of flour to the dough.
Allow dairy ingredients to come to room temperature for better mixing and texture.
You can mix and knead the dough by hand if you don’t have a stand mixer—knead for 5-8 minutes until the dough becomes thin enough to see light through when stretched.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

A white rectangular baking dish filled with nine cinnamon rolls that are covered with a thick layer of light brown cream frosting, sprinkled generously with crushed dark chocolate cookie crumbs. The cinnamon rolls show hints of golden brown peeking through the creamy topping. The dish sits on a white marbled surface, and nearby there is a white bowl with whole chocolate cookies and a white fluted plate. A woman's hand holding a glass of milk is visible in the corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the dough to bake the next day?

Yes, you can freeze the dough. After the first rise, wrap it tightly and freeze. Thaw it overnight in the refrigerator before shaping, rising again, and baking.

Is Oreo crumbs referring to just the cookie or the creme filling too?

The recipe uses whole Oreos crushed, including both the cookie and the creme filling for the best flavor and texture.