Oreo Cinnamon Rolls Recipe

Introduction

These Oreo Cinnamon Rolls bring together the classic cinnamon roll with the rich, chocolatey crunch of Oreos for a unique twist on a beloved breakfast treat. Soft, fluffy dough swirled with cocoa, cinnamon, and crushed Oreos is topped with creamy vanilla glaze for an irresistible indulgence.

Ingredients

• 1/2 cup packed light brown sugar (100g)
• 2 Tbsp black cocoa powder (12g)
• 1 tsp ground cinnamon (3g)
• 1/4 cup unsalted butter, softened (56g) – for spreading
• 1/2 cup crushed Oreos (50g)
• 3 1/2 cups all-purpose flour (440g), plus up to 1/2 cup additional flour
• 2 tsp (1 packet) instant dry yeast (7g)
• 1 tsp fine salt (6g)
• 1 cup whole milk (240g)
• 1/2 cup granulated sugar (100g)
• 1/4 cup unsalted butter, room temperature (56g)
• 1 large egg, room temperature (56g)
• 1/2 cup crushed Oreos (50g)
• 1 Tbsp unsalted butter, room temperature (8g) – for glaze
• 1 1/2 cups powdered sugar (188g)
• 2 Tbsp whole milk (30g) – for glaze
• 1 tsp artificial vanilla extract (4g) – for glaze

Instructions

1. Step 1: In a medium bowl, combine the brown sugar, black cocoa powder, and ground cinnamon to make the cinnamon roll filling. Set aside.
2. Step 2: Preheat your oven to 200°F (95°C).
3. Step 3: In a large bowl or mixer bowl, mix together the flour, instant dry yeast, and salt.
4. Step 4: In a microwave-safe bowl, combine the milk, softened butter, and granulated sugar. Heat on high for 60-90 seconds until warm and butter is melted. Stir to combine.
5. Step 5: Gradually add the warm milk mixture to the flour mixture. Use a dough hook and mix on medium speed until the dough begins to come together.
6. Step 6: Add in the egg and mix on low speed until a sticky dough ball forms. Continue mixing on medium-low for 2-3 minutes until elastic.
7. Step 7: Add additional flour, one tablespoon at a time, as the dough mixes, until it starts to pull away from the bowl and feels tacky but not sticky when poked.
8. Step 8: Mix in 1/2 cup crushed Oreos on medium speed until evenly distributed.
9. Step 9: Cover the bowl with plastic wrap and let the dough rest for 10 minutes; the wrap should fog slightly from the warmth.
10. Step 10: Flour your surface generously. Roll the dough into a 12 x 18 inch rectangle about 1/2 cm thick.
11. Step 11: Spread 1/4 cup softened butter evenly over the dough, leaving a 1/2 inch strip uncovered along one long edge.
12. Step 12: Sprinkle the cinnamon roll filling over the buttered area, then top with 1/2 cup crushed Oreos.
13. Step 13: Roll the dough tightly from the long side toward the uncovered strip, forming a log.
14. Step 14: Using dental floss, cut the log into 9 equal pieces. Arrange rolls in a greased 8 x 8 inch square pan.
15. Step 15: Turn the oven off. Cover the pan with foil and place it inside the warm oven for 30 minutes or until the rolls have risen.
16. Step 16: Remove the foil and pan. Turn the oven on to 350°F (175°C).
17. Step 17: Once heated, bake the rolls for 26-30 minutes until golden brown, rotating the pan halfway through for even baking.
18. Step 18: To make the glaze, whisk together butter, powdered sugar, milk, and vanilla extract in a medium bowl until smooth.
19. Step 19: Let the cinnamon rolls cool for 10-20 minutes. Drizzle glaze over the warm rolls and garnish with extra chopped Oreos if desired. Serve warm.

Tips & Variations

• Use dental floss to cut the dough log for clean, even slices without squashing the rolls.
• Feel free to substitute regular cocoa powder if you don’t have black cocoa; the color will be lighter but the flavor still delicious.
• Adding an extra sprinkle of cinnamon sugar on top before baking elevates the cinnamon aroma.
• For a dairy-free version, replace milk and butter with plant-based alternatives.

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 by warming gently in the microwave or oven until soft. Reapply glaze after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise once, then refrigerate it overnight before rolling and baking the next day. Allow the dough to come to room temperature before rolling out.

Can I use regular Oreo cookies instead of crushed ones?

Absolutely! Regular Oreos can be easily crushed by hand or in a food processor. Just make sure the pieces are small enough to spread evenly in the dough and filling.

Oreo Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.5 from 88 reviews

Delight in these decadent Oreo Cinnamon Rolls featuring a rich chocolate and cinnamon filling, studded with crushed Oreos and topped with a smooth vanilla glaze. Soft, fluffy dough combined with the perfect balance of chocolate, cinnamon, and cookie crunch makes these rolls an irresistible treat for any sweet tooth.

• Author: Rico
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 9 cinnamon rolls 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Oreo Cinnamon Roll Filling

• 1/2 cup packed light brown sugar (100g)
• 2 Tbsp black cocoa powder (12g)
• 1 tsp ground cinnamon (3g)
• 1/4 cup unsalted butter, softened (56g) – to be spread on the dough
• 1/2 cup crushed Oreos (50g)

Oreo Cinnamon Roll Dough

• 3 1/2 cups all-purpose flour (440g), plus up to 1/2 cup additional flour (60g) as needed
• 2 tsp or 1 packet instant dry yeast (7g, 1/4 oz.)
• 1 tsp fine salt (6g)
• 1 cup whole milk (240g)
• 1/2 cup granulated sugar (100g)
• 1/4 cup unsalted butter, room temperature (56g)
• 1 large egg, room temperature (56g)
• 1/2 cup crushed Oreos (50g)

Vanilla Cinnamon Roll Glaze

• 1 Tbsp unsalted butter, room temperature (8g)
• 1 1/2 cups powdered sugar (188g)
• 2 Tbsp whole milk (30g)
• 1 tsp artificial vanilla extract (4g)

Instructions

1. Prepare Chocolate Oreo Cinnamon Roll Filling: In a medium bowl, combine the packed light brown sugar, black cocoa powder, and ground cinnamon. Stir until mixed well and set aside for later use as the filling.
2. Preheat Oven: Set your oven to 200°F (95°C) to create a warm environment for dough proofing.
3. Mix Dry Ingredients: In a large bowl or stand mixer bowl, whisk together the all-purpose flour, instant dry yeast, and salt.
4. Heat Wet Ingredients: In a microwave-safe bowl, combine the whole milk, softened butter, and granulated sugar. Heat on high for 60-90 seconds until warm and butter is melted. Stir to combine.
5. Combine Wet and Dry Ingredients: Gradually pour the warm milk mixture into the flour mixture while mixing on medium speed with a dough hook. Mix until the dough starts to come together.
6. Add Egg and Knead: Add the large egg to the dough and mix on low speed until a sticky dough ball forms. Increase speed to medium-low and knead for 2-3 minutes until the dough becomes elastic.
7. Adjust Dough Consistency: Add additional flour 1 tablespoon at a time as the dough mixes until it cleans the sides of the bowl. The dough should feel tacky but not sticky when poked.
8. Incorporate Oreos: Mix in 1/2 cup crushed Oreos on medium speed until evenly distributed throughout the dough.
9. Rest Dough: Cover the bowl with plastic wrap and let the dough rest for 10 minutes at room temperature.
10. Roll Dough: Flour your work surface and roll the dough into a 12 x 18-inch rectangle about 1/2 cm thick.
11. Add Filling: Spread 1/4 cup softened butter evenly over the dough, leaving a 1/2-inch border along one long edge. Evenly sprinkle the prepared cinnamon roll filling over the butter, then top with 1/2 cup crushed Oreos.
12. Form Rolls: Tightly roll the dough horizontally toward the uncovered edge to form a log.
13. Slice Rolls: Use dental floss to cut the dough log into 9 equal pieces. You can slice more if you prefer smaller rolls.
14. Proof Rolls: Place the rolls into a greased 8 x 8-inch square pan. Cover with foil and place in the turned-off oven for 30 minutes or until the rolls have risen noticeably.
15. Preheat Oven for Baking: Remove foil, turn the oven on to 350°F (175°C), and preheat.
16. Bake Rolls: Bake the cinnamon rolls for 26-30 minutes, or until golden brown. Rotate the pan halfway through baking for even color.
17. Prepare Glaze: While the rolls bake, in a medium bowl combine 1 Tbsp unsalted butter, powdered sugar, whole milk, and artificial vanilla extract. Mix until smooth.
18. Glaze and Serve: Once rolls have cooled 10-20 minutes, drizzle the vanilla glaze over them. Optionally garnish with additional chopped Oreos. Serve warm for best flavor.

Notes

• For best results, ensure all ingredients are at room temperature before starting.
• You can adjust the amount of Oreos in the dough or filling to taste.
• Use dental floss for clean cuts without squashing the rolls.
• Proofing in the turned-off oven gently warms the dough for optimal rising.
• If you prefer a less sweet glaze, reduce powdered sugar slightly.
• These rolls are best enjoyed fresh but can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: Oreo cinnamon rolls, chocolate cinnamon rolls, baked cinnamon rolls, Oreo desserts, cinnamon roll recipe