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.
Jump to:
These Oreo Cinnamon Rolls are soft, fluffy, and packed with cookies-and-cream flavor in every bite. Stuffed with Oreos, these sweet buns are the year-round version of our favorite fall apple cinnamon rolls. They're the ultimate treat for birthdays, sleepovers, holiday mornings, or a fun weekend baking project with the kids. Try them along with our Oreo brownies, no-bake Oreo Rice Krispie treats and no-bake Oreo cheesecake bars.
Oreo Cinnamon Rolls also make a delicious "wow" recipe for bake sales, classroom parties, or family brunch spreads because they look impressive but are simple. They're great for kids to involved with in the kitchen, since they can crush the Oreos and top with icing. Other crowd-pleasing sweets that double as kitchen learning for kids are our 2-ingredient fudge, Spring waffle pops, and rainbow cream cheese danishes.
Why You'll Love Oreo Cinnamon Rolls
- Bakery-style results at home
- Sweet cinnamon-sugar filling
- Oreos baked right into the dough
- Cream cheese icing that's more sweet than tangy
Ingredients
This recipe makes 12 cinnamon Oreo rolls. You'll need about 12 Oreos total.
Dough
- 1 (¼ ounce) packet instant yeast (2 ¼ teaspoons)
- 1 cup warm whole milk
- ⅓ cup white sugar
- 3 ½ cups all-purpose flour, plus more if it's too sticky while kneading
- ½ teaspoon salt
- ¼ cup melted unsalted butter
- ½ cup crushed Oreos
Filling
- 4 tablespoons softened butter
- ½ cups dark brown sugar
- 2 teaspoon ground cinnamon
- ½ cup Oreo crumbs
Icing
- 4 ounces softened cream cheese
- ¼ cup softened unsalted butter
- 1 cup powdered sugar
- ½ cup crushed Oreos
Tips from the Chef
- 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.
- 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.
How To Make Oreo Cinnamon Rolls
Make The Dough
- In the stand mixer bowl, combine the yeast, warm milk, and 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 the softened butter evenly on top, sprinkle with the brown sugar, cinnamon and ½ cup more crushed Oreo crumbs.
- Tightly roll into log. Cut into 12 equal rolls using a sharp knife.
- Place rolls into a greased 9x13 baking dish. Reform spirals 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, butter, powdered sugar and remaining crushed Oreos in a large bowl. Using a handheld mixer, beat until smooth.
- When the cinnamon rolls are done, let cool for a few minutes before spreading with the icing. Serve warm and enjoy!
How To Store Cinnamon Rolls
Store in an airtight container in the refrigerator for 4-5 days. Reheat individual rolls in the microwave until warm and soft.
Recipe FAQs
Yes, you can use a large mixing bowl and beat/knead with an electric hand mixer or a large mixing bowl and mix and knead by hand.
You can use a vanilla glaze, butter cream frosting, Nutella frosting, or any other icing or glaze that you'd like.
Recipe
Oreo Cinnamon Rolls
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
Nutrition
Comments
No Comments