Indulge in these decadent Cinnamon Rolls with Oreos for an irresistible twist on a classic treat. Each bite offers a perfect balance of sweet cinnamon swirls and creamy Oreo goodness, topped with a luscious glaze to add a touch of sweetness to your morning meal.
Cinnamon Rolls with Oreos boast a soft and fluffy texture, complemented by a rich, gooey center infused with chocolatey Oreo goodness. These cookie and cream cinnamon rolls are bound to become your go-to-treat!
If you're a fan of cinnamon rolls, you absolutely need to give these recipes a try, Blueberry Cinnamon Rolls, and Gaston's Giant Brioche Cinnamon Rolls.
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Why You'll Love These Cookie and Cream Cinnamon Rolls
- Soft and fluffy- These cinnamon rolls are baked to perfection, with a soft and fluffy texture that practically melts in your mouth with each bite.
- Flavor fusion- The combination of classic cinnamon roll flavor with the added richness of Oreo cookies creates a unique and irresistible taste experience.
- Versatile- Whether enjoyed for breakfast, brunch or as a sweet treat any time of the day, these chocolate cinnamon rolls are a versatile indulgence suitable for any occasion.
- Guaranteed favorite- Once you try these cinnamon rolls, they are sure to become your new favorite treat, leaving you craving more with every bite.
- Decadent frosting- Spread on top of the warm rolls, the glaze melts slightly, creating a heavenly combination of flavors that elevates this entire dessert.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Milk- For the best flavor and richness in your cinnamon rolls, use whole milk. The milk should be warmed to 110℉ to activate the yeast and allow the dough to rise properly.
- Yeast- Active dry yeast is ideal for making homemade cinnamon rolls. It provides a reliable rise and imparts a delicious flavor to the dough.
- Eggs- Let the eggs sit at room temperature for 2 hour before using. This ensures the eggs mix more easily into the dough.
- Butter- Pull from the refrigerator 2 hours before mixing. Softened butter is easier to incorporate into both the dough and spread evenly across the dough for the filling.
- Flour- For the dough, you'll need all-purpose flour.
- Oreos- Opt for regular Oreos rather than double stuff Oreos, as they have less moisture and will result in a better texture for your cinnamon rolls. The crushed cookies are used in the filling and sprinkled on top of the glaze for added flavor and texture.
- Brown sugar- Both light and dark brown sugar can be used interchangeably for the filling. Choose based on your preference and what you have on hand.
- Cocoa powder- Use Dutch-process cocoa powder to achieve a rich chocolate flavor.
- Cream cheese- Use full fat cream cheese and allow it to come to room temperature for 2 hours. Room temperature cream cheese blends more evenly with the other ingredients, ensuring a creamy and smooth texture.
- Powdered sugar- I recommend to sift the powdered sugar to remove any lumps.
Ingredient Substitutions
- Oreo Cookies- If you don't have Oreo cookies, you can substitute with any other chocolate sandwich cookies or chocolate wafer cookies.
- Cream cheese frosting- Make a simple powdered sugar glaze by mixing powdered sugar with a small amount of milk until smooth. Or use a drizzle of melted chocolate or chocolate ganache for a rich chocolatey topping.
- Dutch-process cocoa powder- Replace the Dutch-processed cocoa powder called for in this recipe with an equal amount of unsweetened cocoa powder.
Step By Step Instructions - Best Cinnamon Roll Dough
STEP 1: Activate the yeast. Heat the milk until it reaches 110℉. Then, sprinkle the yeast over the warm milk and let it sit for about 10 minutes until it becomes foamy and bubbly.
STEP 2: Dough. Add the flour, salt, sugar, and ground Oreo cookies together in the bowl of a stand mixer, fitted with a dough hook.
STEP 3: Mix. Pour yeast mixture, melted butter and eggs into the flour mixture. Mix on low speed until the dough starts to come together, then raise the speed to medium and knead for 5 minutes.
STEP 4: Rise. Spray a large bowl with nonstick spray, then place the kneaded dough inside and lightly cover it with a kitchen towel. Allow the dough to rise in a warm spot for one hour.
STEP 5: Filling. Mix the softened butter with the brown sugar, cinnamon, and cocoa powder.
STEP 6: Roll. Place the dough on a lightly floured surface and roll it out into a 14x18 rectangle, about ¼-inch thick. Ensure that the long side, is closest to you.
STEP 7: Spread. Using an offset spatula, evenly spread the filling all the way to the edges of the dough. Sprinkle the Oreo pieces over the dough.
STEP 8: Cut. With a pizza cutter, divide the dough into 12 strips, each about 1 ½" wide. Roll each strip away from you. Place each roll into a lightly greased 9x13-inch pan.
Then, cover the rolls with a kitchen towel and let them rise in a warm spot until they double in size.
STEP 9: Bake. Preheat oven to 375℉. Bake the rolls for 20-22 minutes until they are lightly golden brown on top.
STEP 10: Frosting. Beat cream cheese, butter, powdered sugar, vanilla, and crushed Oreo cookies until smooth.
STEP 11: Finish. After removing the cinnamon rolls from the oven, let them cool for a bit. Then, spread the glaze on top of the warm rolls. Finish by adding extra pieces of crushed Oreos on top.
Expert Baking Tips
Ensure that your yeast is activated properly by using warm milk (110-115℉) and a small amount of sugar. Let the yeast sit undisturbed for 10 minutes until it becomes frothy and bubbly.
Spread the Oreo filling evenly over the dough to ensure that every bite is filled with delicious Oreo flavor. Use an offset spatula or the back of a spook to achieve an even layer.
Allow the dough to rise in a warm, draft-free place until it doubles in size. This may take about an hour or more depending on the temperature in your kitchen. You can also heat your oven to 200℉ for 10 minutes, then switch it off and place the dough inside the oven with the door slightly open to utilize the residual heat for the rising process.
Use a sharp knife or pizza cutter to cut the rolled dough into even slices. This will help maintain uniformity in size and shape, resulting in evenly baked cinnamon rolls.
FAQ
Yes, you can prepare the dough ahead of time, let it rise once, then refrigerate overnight. In the morning, press down the dough and roll it out. Alternatively, you can prepare the rolls, refrigerate them overnight, then take them out the next day to allow them to rise a second time before baking as directed.
Ensure not to over-bake the cinnamon rolls. Remove them from the oven when they are golden brown but still soft in the center. Additionally, storing them properly can help retain moisture.
Absolutely! You can customize the filling by adding, chopped pecans, chocolate chips, or even a drizzle of caramel sauce along with the Oreos for extra flavor and texture.
You can sprinkle crushed Oreos, mini chocolate chips or drizzle melted chocolate on top of the glaze for a decorative touch.
Storing and Reheating
You can store your freshly baked Cinnamon Rolls with Oreos covered at room temperature for 1-2 days. After that, transfer them to the refrigerator where they can be kept for up to 5 days.
Reheating
- Microwave: Place the cinnamon rolls on a microwave-safe plate and heat on high for 20-30 seconds, or until warmed through. Be careful not to overheat, as it can make the rolls tough.
- Oven/toaster oven: Preheat oven to 325℉. Wrap the cinnamon rolls in aluminum foil and place it on a baking sheet. Heat for 5-10 minutes, or until warm.
Tools You'll Need To Make Cinnamon Rolls From Scratch
- Stand mixer. If you have a stand mixer, you can use the dough hook attachment for easy kneading of the dough. Don't have a stand mixer? No problem! You can easily knead the dough by hand. It will require a bit more effort, but it is an option.
- Rolling pin. A rolling pin is essential for flattening and shaping the dough evenly, ensuring uniform thickness in the cinnamon rolls.
- Offset spatula. An offset spatula is idea for spreading the filling evenly across the dough, ensuring every bite is filled with delicious Oreo flavor.
- Pizza cutter. A pizza cutter is efficient for cutting the rolled dough into uniform slices, resulting in beautifully shaped cinnamon rolls.
- 9x13 pan. A 9x13 baking pan is the perfect size for accommodating a batch of cinnamon rolls, providing enough space for them to rise and bake evenly.
More Sweet Breakfast Treat Recipes
Try These Recipes Too!
- Raspberry Crumble Cookies
- Apple Tea Cake
- Coffee Cake Cookies
- Hawaiian Bread French Toast
- Fresh Strawberry Danish
After trying out this recipe, I'd love to hear your feedback. Please consider leaving a star review on the recipe card below. Don't forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!
📖 Recipe
Cinnamon Rolls with Oreos
Ingredients
Dough
- 1 cup Whole milk warmed to 110℉
- 2 ¼ teaspoon Active dry yeast
- ¼ teaspoon White granulated sugar to activate the yeast
- 8 tablespoon Unsalted butter melted
- ½ cup White granulated sugar
- â…“ cup Oreo cookies ground fine
- 4 cups All purpose flour if too sticky, add a couple extra tablespoons at a time
- 1 teaspoon Kosher salt
Filling
- ½ cup Unsalted butter softened
- â…“ cup Dark brown sugar
- 1 ½ tablespoon Ground cinnamon
- 1 tablespoon Dutch process cocoa powder sifted
- 1 cup Oreos crushed
- ½ cup Heavy whipping cream
Oreo Cream Cheese Glaze
- 6 oz Cream cheese softened
- 4 tablespoon Unsalted butter softened
- 1 ¼ cups Powdered sugar sifted
- ¼ cup Oreo cookies ground fine
- 1 teaspoon Vanilla extract
Instructions
- Heat the milk until it reaches 110℉. Then, sprinkle the yeast over the warm milk and let it sit for about 10 minutes until it becomes foamy and bubbly.
- Add the flour, salt, sugar, and ground Oreo cookies together in the bowl of a stand mixer, fitted with a dough hook.
- Pour yeast mixture, melted butter and eggs into the flour mixture. Mix on low speed until the dough starts to come together, then raise the speed to medium and knead for 5 minutes.
- Spray a large bowl with nonstick spray, then place the kneaded dough inside and lightly cover it with a kitchen towel. Allow the dough to rise in a warm spot for one hour.
- Mix the softened butter with the brown sugar, cinnamon, and cocoa powder. Cover and set aside.
- Place the dough on a lightly floured surface and roll it out into a 14x18 rectangle, about ¼-inch thick. Ensure that the long side, is closest to you.
- Using an offset spatula, evenly spread the filling all the way to the edges of the dough. Sprinkle the Oreo pieces over the dough.
- With a pizza cutter, divide the dough into 12 strips, each about 1 ½" wide. Roll each strip away from you. Place each roll into a lightly greased 9x13-inch pan. Then, cover the rolls with a kitchen towel and let them rise in a warm spot until they double in size.
- Preheat oven to 375℉. Bake the rolls for 20-22 minutes until they are lightly golden brown on top.
- Beat cream cheese, butter, powdered sugar, vanilla, and crushed Oreo cookies until smooth.
- After removing the cinnamon rolls from the oven, let them cool for a bit. Then, spread the glaze on top of the warm rolls. Finish by adding extra pieces of crushed Oreos on top.
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