Oreo Cinnamon Rolls
If you love classic cinnamon rolls and cookies & cream desserts, our Oreo Cinnamon Rolls recipe is about to be your new favorite treat. These rolls are rich, soft, fluffy, and sweet, packed with crushed Oreos in both the dough and filling, then topped with a smooth cream cheese icing and even more cookie crumbs.
Ingredients
Dough
- 2 ¼ oz instant yeast
- 1 cup whole milk, warm
- ⅓ cup white sugar
- 3 ½ cups all-purpose flour, plus more for kneading
- ¼ cup unsalted butter, melted
- ½ teaspoon salt
- ½ cup crushed Oreos, about 4 Oreos
Filling
- 4 tablespoon unsalted butter, softened
- ½ cups dark brown sugar
- 2 teaspoon ground cinnamon
- ½ cup Oreo crumbs, about 4 Oreos
Icing
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ cup crushed Oreos, about 4 Oreos
Instructions
Make The Rolls
- In the stand mixer bowl, combine the yeast, warm milk, and white sugar. Let sit 5–10 minutes, until foamy.
- Once foamy, add half of the all-purpose flour, melted butter and salt. Beat on low speed until combined using the paddle hook. Gradually add the remaining flour while mixing.
- Switch to the dough hook and knead for about 10 minutes on low speed. If the dough sticks to the sides of the bowl, sprinkle in a little extra flour along the sides.
- Using your hands, gently massage in ½ cup of crushed Oreos. Shape the dough into a ball, cover and let rise in a warm place for 1 hour, or until doubled in size.
- Once risen, roll the dough into a 10x16 inch rectangle. Spread 4 tablespoon of softened butter evenly on top, sprinkle with the brown sugar, ground cinnamon and ½ cup more crushed Oreo crumbs.
- Tightly roll into a log. Cut into 12 equal pieces using a sharp knife.
- Place rolls into a greased 9x13 baking dish. Reshape spiral rolls if needed. Cover and let rise again for about 1 hour, or until doubled.
- Bake for 30 minutes, or until golden brown, at 350°F.
Make The Icing
- Combine the softened cream cheese, softened butter, powdered sugar and remaining crushed Oreos in a large bowl. Using a handheld mixer, beat until smooth.
- When the cinnamon rolls are done cooking, let cool for a few minutes before spreading with the icing. Serve warm.
Notes
*You'll need about 12 Oreos total for this recipe
Storing: Store in an airtight container in the refrigerator for 4–5 days. Reheat individual rolls in the microwave until warm and soft.
Tip 1: If your house is cold, let the dough rise in the oven with the light on. It needs warmth to rise properly. The dough should rise until it's almost doubled in size before you start rolling it into buns.
Tip 2: Be sure to tightly roll up the dough after the Oreo filling is added to help them keep their shape, then reform as needed when placing into the baking dish.
Nutrition
Serving: 6ozCalories: 485kcalCarbohydrates: 70gProtein: 8gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 42mgSodium: 220mgPotassium: 197mgFiber: 3gSugar: 34gVitamin A: 514IUVitamin C: 0.03mgCalcium: 60mgIron: 4mg
Did You Try This Recipe?Mention @myminichefs or tag #myminichefs! Scan the QR code to check for any recipe updates, including tips, answers to FAQs and to ask me a question!
