Oreo Cinnamon Rolls
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Posted: 02/19/24
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Easy, homemade Oreo Cinnamons Rolls are a classic cinnamon roll with crushed Oreos! Tender, light and fluffy rolls filled with sugar, cinnamon, butter and crushed Oreos that are baked. Then topped with a homemade cream cheese frosting and more Oreos. They may seem over the top but they are down right addicting.
Is your mouth watering just from the picture? Cause mine is! Just wait till the sweet aroma of these Oreo stuffed cinnamon rolls fills your kitchen as they’re baking. Holy.moly! And then once you bite into a gooey Oreo cinnamon roll…well they are just heaven sent!
This incredible creation is so rich but absolutely delicious. It’s probably a good thing they’re so rich, or I wouldn’t be able to stop myself from eating the entire pan.
Whenever I want some homemade goodies that are overly sweet and scrumptious, I make these or my stupid easy homemade caramel rolls. Both are essentially life-changing recipes…ok, I may be exaggerating but you’ve gotta try them!
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Why You’ll Love Oreo Cinnamon Rolls
- They are the perfect unique treat to make for a bake sale or bake auction! Everyone will want to get their hands on a cookies and cream roll.
- You can make these as a fun breakfast treat or for dessert! They’re perfect for so many different situations.
- Oreo stuffed cinnamon rolls will be a hit with anyone who loves cookies and cream treats. They’re a real crowd pleaser!
Ingredients for Oreo Cinnamon Rolls
Dough
- All purpose flour – Use a high quality all purpose flour for best results.
- Whole milk – Whole milk makes the best cinnamon roll dough because of its high fat content. You can use 2% or 1% milk if you prefer.
- Granulated sugar – Use granulated sugar to sweeten the dough.
- Active dry yeast – Active dry yeast will act as the rising agent so that these cinnamon rolls will become light and fluffy.
- Unsalted butter – I recommend using unsalted butter instead of salted so that you can control the salt content in the dough.
- Egg – Allow the egg to come to room temperature before mixing it into the dough mixture.
- Vanilla extract – A touch of vanilla helps flavor the dough for easy cinnamon rolls perfectly.
- Kosher salt – A little salt helps balance out flavors!
Filling
- Unsalted butter – Unsalted butter is important for the filling! The salt from salted butter will soak into the dough and could make it a touch too salty.
- Brown sugar – Use brown sugar for a caramel-like flavor in the filling. Brown sugar pairs great with cinnamon.
- Cinnamon – Can’t have cinnamon rolls without cinnamon!
- Crushed Oreo cookies – Crush your Oreo cookies in a bag or food processor.
- Cocoa powder – A little cocoa powder helps make these these rolls extra chocolatey.
- Heavy cream – Drizzle each cinnamon roll with heavy cream before baking.
Icing
- Unsalted butter – Allow the butter to soften before using.
- Cream cheese – Let the block of cream cheese soften well before mixing it into the icing mixture.
- Powdered sugar – Powdered sugar will sweeten the cream cheese icing.
- Vanilla extract – Adding vanilla extract to your icing gives it a delicious flavor!
- Kosher salt – A little pinch of salt helps balance the sweetness of cream cheese icing.
- Crushed Oreo cookies – More crushed Oreos to top your ooey gooey super sweet cinnamon rolls!
How to Make Oreo Cinnamon Rolls
It may seem intimidating to make everything from scratch, but just follow these steps and you’ll have these delicious rolls made in no time!
Make the dough
Line a 9×13 baking dish with parchment paper and then set it aside.
Heat the whole milk in a microwave safe bowl for 30-40 seconds until the milk is lukewarm. Stir in the yeast and sugar with a whisk until both are fully dissolved. Cover the bowl with a clean dish towel and allow to proof for 10 minutes.
While the yeast proofs, combine the softened butter, brown sugar, cinnamon, and cocoa powder in a medium bowl.
Once the yeast has proofed, whisk in the melted butter, egg, and vanilla extract until thoroughly combined. Then, mix in the salt and add the flour one cup at a time.
Knead the dough slightly until it forms a ball. Then cover the bowl with a clean towel and allow it to rest for 10 minutes in a warm spot.
Add the filling
Turn out the cinnamon roll dough onto a a lightly floured surface. Roll the dough with a rolling pin until it is approximately a 14×18 rectangle that is 1/4″ thick.
Scoop out the filling you previously made and spread it evenly across the dough.
Then, beginning at the short side roll the dough into a log. Use a sharp serrated knife to cut the dough into 12 rolls.
Place each Oreo cinnamon roll into the pan, cut-side down and cover with a clean dish towel. Allow the rolls to rise for about 50 minutes.
Make the Icing
While the rolls rise, reheat your oven to 350 degrees. Once risen drizzle the tops of the rolls with heavy cream. Then bake for 24-26 minutes until the tops of the rolls are slightly golden brown.
Make the frosting while the rolls are baking. Add softened cream cheese, powdered sugar, vanilla extract and a pinch of salt into a medium-sized bowl. Mix with a hand mixer or stand mixer until smooth and creamy.
Frost warm cinnamon rolls with the homemade icing, then sprinkle the top with crushed Oreos and serve!
What to serve with Oreo Cinnamon Rolls
If you want to serve these for an extra special breakfast, I suggest pairing it with some tasty protein. Tater tot breakfast casserole or baked omelette would be super yummy!
This Oreo cinnamon rolls recipe would also be a fabulous dessert after a yummy dinner! Fill up your dinner menu with dishes like easy skillet lasagna and breadsticks and then wrap up your meal with a gooey Oreo cinnamon roll.
How to Store Leftover Oreo Stuffed Cinnamon Rolls
FRIDGE: Place leftover cookies and cream cinnamon rolls into an airtight container. Store in the refrigerator for up to 4 days.
FREEZER: You can actually freeze the leftover rolls too! Place them in an airtight container and store for up to 3 months. Allow to thaw before reheating.
Reheat the leftovers in the oven or microwave until warmed through. You can reheat them in a toaster oven too!
Can I turn store-bought cinnamon rolls into Oreo cinnamon rolls?
Absolutely! If making cinnamon rolls from scratch is a little too daunting for you, just buy a can of cinnamon rolls at the grocery store. Try to keep them intact in a rectangle and unroll. Add the filling and roll them back up then slice.
Bake as instructed and make the icing! They won’t be as fluffy and fresh as homemade rolls, but will still be delicious.
Pro Tips for the Best Oreo Stuffed Cinnamon Rolls
- To more easily crush Oreo cookies, place them in a food processor and pulse until they reach the desired texture.
- If you’re having a difficult time cutting the cinnamon rolls, use unflavored dental floss to slice them without smushing them!
- Evenly spread the filling across the dough so that each roll will have the same amount.
Cookies and cream cinnamon rolls will rock your world! Let me know what you think once you give them a try.
More Sweet Treats You’ll Love
- S’mores Cheesecake is another super rich and super yummy treat you just have to try!
- Make Football Scotcheroos for your next game day party.
- Love peanut butter and chocolate? Then try these Peanut Butter Balls with Rice Krispies!
- Pumpkin Cheesecake Bars are a tasty shareable sweet treat.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Oreo Cinnamon Rolls
Classic Cinnamon Rolls with a twist! Oreos are crushed and mixed into the filling plus sprinkled on the cream cheese frosting!
Video
cinnamon rolls
Ingredients
Dough
- 1 cup whole milk
- 2 ¼ teaspoon active dry yeast or 1 packet
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted and slightly cooled
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 3 ½ cups all-purpose flour
Filling
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- 1 Tablespoons cinnamon
- ⅓ cup crushed Oreo cookies
- 1 Tablespoon cocoa powder
- ¼ cup heavy cream room temperature, for pouring over rolls after rising, but before baking
Cream Cheese Frosting
- ¼ cup unsalted butter softened
- 4 ounces cream cheese softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch kosher salt
- ⅓ cup crushed Oreo cookies for sprinkling on the frosting
Instructions
- Line a 9”x13” baking dish with parchment paper. Set aside.
- In a large microwave-safe bowl, heat milk for 30-40 seconds, until the milk is lukewarm. Add in yeast and sugar and stir with a whisk until dissolved. Cover with a clean dish towel and let the yeast proof for 10 minutes.
- While your yeast is proofing, combine the filling ingredients including softened butter, brown sugar, cinnamon, and cocoa powder in a medium mixing bowl. Set aside.
- After the yeast has proofed, whisk in melted butter, egg, and vanilla, until fully combined.
- Add in salt and flour, 1 cup at a time. Knead it slightly until the dough forms a ball. Cover the bowl with a clean towel or plastic wrap. Rest the dough for 10 minutes.
- Lightly flour a surface and a rolling pin. Roll the dough out until it is approximately a 14” × 18” rectangle that is 1/4” thick.
- Spread filling over the entire surface of the dough.
- Beginning at the short side, roll the dough up.
- Use a serrated knife to cut the dough into 12 rolls.
- Place cinnamon rolls in the pan, cut-side down. Cover with a clean dish towel and let rise for about 50 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Drizzle the tops of the rolls with heavy cream. Bake for 24-26 minutes until the tops are slightly golden brown.
- For the frosting, add softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt to a medium-sized bowl. Mix with a hand mixer until combined and smooth.
- Frost cinnamon rolls, sprinkle on crushed Oreo cookies and serve warm!
Tips
FRIDGE: Place leftover cookies and cream cinnamon rolls into an airtight container. Store in the refrigerator for up to 4 days.
FREEZER: You can actually freeze the leftover rolls too! Place them in an airtight container and store for up to 3 months. Allow to thaw before reheating.
Reheat the leftovers in the oven or microwave until warmed through. You can reheat them in a toaster oven too!
Nutrition Information
Serving: 1roll, Calories: 476kcal (24%), Carbohydrates: 65g (22%), Protein: 6g (12%), Fat: 22g (34%), Saturated Fat: 13g (81%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 66mg (22%), Sodium: 180mg (8%), Potassium: 141mg (4%), Fiber: 2g (8%), Sugar: 33g (37%), Vitamin A: 655IU (13%), Vitamin C: 0.03mg, Calcium: 63mg (6%), Iron: 3mg (17%)
Elaine says
Cinnamon rolls plus oreos?! Say no more, I’m sold! These were so yummy!