Oreo Cinnamon Rolls Recipe
Oreo Cinnamon Rolls If you love cinnamon rolls and have a soft spot for Oreos, prepare to meet your dessert match. Oreo Cinnamon Rolls combine the gooey, buttery charm of traditional cinnamon rolls with the iconic cookies-and-cream flavor of Oreos. These homemade delights are perfect for brunch, dessert, or whenever you want to treat yourself to something utterly indulgent. Below, you’ll find everything you need—the ingredients, the recipe, storage tips, and even an overnight option—so you can enjoy these Oreo Cinnamon Rolls irresistible treats anytime.
WHY YOU WILL LOVE THESE
Overnight Option: Prepare ahead of time and bake fresh in the morning.
Cookies-and-Cream Perfection: Every bite blends rich, chocolatey Oreos with the classic warmth of cinnamon rolls.
Perfect for Special Occasions: Ideal for brunch parties, birthdays, or just because you deserve it.
Easy to Customize: Add extra Oreos, chocolate drizzle, or more frosting—make them uniquely yours!
INGREDIENT NOTES
- All-Purpose Flour: The base for soft and fluffy rolls.
- Yeast: Instant or active dry yeast will work—just be sure to proof if using active yeast.
- Milk: To activate the yeast, it should be warmed to around 110°F.
- Butter: Adds richness and flavor. Use unsalted for better control of salt levels.
- Oreos: Crushed to bring that iconic cookies-and-cream flavor.
- Brown Sugar: Ideal for creating that gooey, caramel-like filling.
- Cinnamon: A hint of spice to complement the chocolate.
- Butter: Keeps the inside moist and flavorful.
- Cream cheese : The ideal foundation for a creamy, zesty garnish.
- Powdered sugar: thickens and sweetens the frosting.
- Vanilla Extract: Just a touch for flavor depth.
STEP BY STEP INSTRUCTIONS
STEP ONE
In a large mixing bowl, combine milk, sugar, and yeast, then stir gently with a wooden spoon or dough whisk. Let the mixture sit for 10-15 minutes until it turns bubbly. Add softened butter and eggs, mixing thoroughly. Incorporate salt and flour, starting with 2 cups and gradually adding ¼ cup increments until the dough forms a ball and begins to pull away from the sides of the bowl.
STEP TWO
Pour the dough onto a floured surface and knead for 3-5 minutes, gently incorporating more flour as needed. Ensure the dough is not sticky, aiming for a soft, tacky feel.
STEP THREE
Place the dough into a greased bowl, cover with a cloth, and let it rise until doubled, about 1½ hours. Once ready, punch the dough down, roll it onto a floured surface, and shape it into a rectangle approximately 14×18 inches.
STEP FOUR
Spread the soft, room temperature butter evenly over the dough, leaving a ½ inch edge untouched. Gently sprinkle with brown sugar, followed by cinnamon, black cocoa powder, and Oreo cookie crumbs for a rich, indulgent flavor.
STEP FIVE
Working with the long 18-inch dough, tightly roll it into a log from one end to the other. Place your hands at each end, giving a gentle squeeze to compact the dough and bring it back together if it has stretched during the rolling process. Use a knife to cut 12 rolls, ensuring equal size by making markings beforehand.
STEP SIX
Place the Cinnamon rolls in a greased pan, either a 9×13 pan or two 9″ round pans with 6 rolls in each. Ensure the rolls are touching slightly for uniform baking. For next-day preparation, refer to the notes for guidance. Keep the pan in a warm spot, cover, and let the rolls rise until doubled, about 45-60 minutes depending on temperature. Use your oven with the light on for added warmth, and remember to take them out before you preheat the oven.
STEP SEVEN
Preheat the oven to 375°F to ensure a consistent baking environment. Bake the rolls for 14-18 minutes until the tops achieve a light golden brown hue, signaling their readiness. As they cool, prepare the frosting to complement the warm Oreo Cinnamon Rolls perfectly.
STEP EIGHT
To make the ideal frosting, start by mixing the ingredients until the texture becomes smooth and creamy. Adjust the consistency by adding a bit of powdered sugar or milk as needed. Once your Cinnamon rolls cool, generously frost them and finish with a sprinkle of Oreo cookie crumbs for an indulgent touch.
STORING AND FREEZING
Storing
- At Room Temperature: Keep your rolls in an airtight container for up to 2 days.
- Refrigeration Keep for up to five days in the refrigerator. In the microwave, reheat for 20 to 30 seconds.
Freezing
- Unbaked Rolls: Freeze after assembling but before the second rise. Thaw in the fridge overnight, then bake as normal.
- Baked Rolls: Wrap individually and freeze for up to 3 months. Thaw overnight and warm before serving.
OTHER POPULAR RECIPES
Conclusion
You now have all the information you need to create your very own batch of delicious Oreo Cinnamon Rolls! From customizable fillings to an overnight option, this recipe is perfect for any occasion. And don’t be afraid to add your own personal touch with extra toppings or drizzles.
Don’t forget to share your creations with us using the hashtag #OreoCinnamonRolls, and be sure to check out our other popular brunch recipes for a complete and delicious spread. Happy baking! So don’t wait any longer, gather up your ingredients and get ready to enjoy these soft, gooey, and indulgent Oreo Cinnamon Rolls. With this recipe in hand, you’ll be everyone’s favorite baker in no time! So why not try it out now? Your taste buds will thank you. Happy baking!
FAQs
Can I make these without yeast?
Unfortunately, yeast-free versions won’t have the same fluffy texture. However, a quick dough alternative (like biscuit dough) could work in a pinch!
Do I have to use crushed Oreos?
For the iconic cookies-and-cream flavor, Oreos are best. You can use your favorite brand of sandwich cookies as a substitute.
Can I add extras?
Absolutely—try adding chocolate chips, sprinkles, or even a drizzle of chocolate or caramel on top.
What type of Oreos work best for this recipe?
Classic Oreos are ideal, but you can experiment with different flavors like Double Stuf or Golden Oreos to add variety.
Can I use a different frosting instead of Oreo-flavored frosting?
Yes, cream cheese frosting or vanilla glaze works perfectly as substitutes. You can still sprinkle Oreo crumbs on top for that signature flavor.
Oreo Cinnamon Rolls
Ingredients
For the Dough:
- 3 ¾ cups all-purpose flour
- 2 ¼ tsp instant yeast 1 packet
- ¼ cup granulated sugar
- 1 tsp salt
- ¾ cup warm milk 100-110°F
- ¼ cup unsalted butter melted
- 1 large egg
For the Filling:
- 2 cups Oreo cookies crushed into crumbs
- ½ cup unsalted butter softened
- ½ cup brown sugar
- 1 tbsp ground cinnamon
For the Glaze:
- 4 oz cream cheese softened
- 1 ½ cups powdered sugar
- 3 tbsp milk adjust as needed for consistency
- 1 tsp vanilla extract
- Extra crushed Oreos for topping
Instructions
- Combine warm milk, granulated sugar, and yeast in a large mixing bowl. Wait for 5 minutes until it’s foamy and bubbly.
- Add melted butter, egg, and salt. Gradually incorporate flour into the mixture until a soft dough forms.
- Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and allow it to rise for 1 hour or until doubled in size.
- Mix crushed Oreos, brown sugar, cinnamon, and melted butter in a small bowl. Stir until it forms a thick, spreadable paste.
- Lightly flour a surface and roll the dough into a 12×18-inch rectangle.
- Evenly distribute the Oreo filling across the rolled-out dough, leaving a ½-inch border along the edges.
- Roll the dough tightly into a log. Using a sharp knife or dental floss, slice into 12 equal pieces.
- Place the rolls into a greased baking dish, spacing them slightly apart. Cover and allow them to rise for 30–45 minutes.
- Preheat the Oven to 375°F.
- Bake Rolls for 20–25 minutes, or until the tops are lightly golden brown.
Make the Frosting
- Mix softened cream cheese, powdered sugar, vanilla, and a splash of milk in a bowl. Beat until smooth and creamy, adjusting milk to your desired consistency.
- Spread the frosting generously over the warm rolls for a gooey, indulgent topping.