Prepare to elevate your baking game with the most irresistible treat you’ll ever encounter: Oreo Cinnamon Rolls. This recipe marries the timeless comfort of fluffy, warm cinnamon rolls with the beloved, iconic crunch of America’s favorite cookie. Imagine a soft, tender dough infused with rich Oreo crumbs, a decadent chocolate-cinnamon filling generously studded with crushed Oreo pieces, all crowned with a luscious, tangy Oreo cream cheese icing that melts into every crack and crevice. This isn’t just a dessert; it’s an experience that promises to impress every palate and satisfy the deepest sweet cravings.
Indulge in the Ultimate Oreo Cinnamon Rolls Recipe
There’s truly nothing quite like sinking your teeth into a warm, gooey Oreo cinnamon roll. This isn’t just another sweet treat; it’s a culinary masterpiece that combines two iconic favorites into one extraordinary dessert. These rolls are more than just soft and pillowy; they are absolutely loaded with the distinctive flavor of Oreos, transforming a classic into a chocolatey, cookie-filled sensation. With every bite, you’ll encounter pockets of chocolate-cinnamon goodness and delightful chunks of Oreo cookies, creating a textural and flavor experience that is simply unparalleled.
Whether you’re an experienced baker or just starting your culinary journey, this recipe is designed to be accessible and enjoyable. We’ve included comprehensive tips, helpful tricks, and clear process photos to guide you through each step, ensuring your Oreo cinnamon rolls turn out perfectly every time. If you share our love for all things Oreo, you absolutely must try these alongside other favorites like our Oreo Cheesecake for a truly decadent dessert spread.
Why You’ll Fall in Love with These Oreo Cinnamon Rolls
- Unforgettable Flavor Fusion: Experience the perfect harmony of classic cinnamon roll warmth with the irresistible chocolatey crunch of Oreo cookies. It’s a match made in dessert heaven!
- Incredibly Soft & Gooey Texture: Our special dough, enhanced with Oreo crumbs, yields rolls that are wonderfully soft, fluffy, and unbelievably tender, while a secret tip ensures they stay extra moist and gooey.
- Rich, Layered Indulgence: From the Oreo-infused dough to the decadent chocolate-cinnamon-Oreo filling and the creamy Oreo cream cheese glaze, every single layer is packed with flavor.
- Perfect for Any Occasion: Whether it’s a special breakfast, a festive brunch, an after-dinner dessert, or simply a delightful treat to share, these rolls are guaranteed to be a showstopper and a crowd-pleaser.
- Impressive Yet Achievable: While they look incredibly sophisticated, our detailed instructions and expert tips make this recipe surprisingly straightforward, even for novice bakers.
Expert Tips for Crafting Perfect Oreo Cinnamon Rolls
Achieving bakery-quality cinnamon rolls at home is easier than you think, especially with these tried-and-true tips. Follow these guidelines, and your Oreo cinnamon rolls will be nothing short of spectacular:
- Shaping Your Dough for Ideal Rolls: For those coveted short, plump, and full cinnamon rolls, aim to roll your dough into a more square-like shape. If you prefer taller, skinnier rolls with more swirls, an elongated rectangle is your go-to. The dimensions matter for the final look!
- Accurate Flour Measurement is Key: One of the most common baking mistakes is improper flour measurement. Always scoop your flour into the measuring cup using a spoon, then level it off with the back of a knife. Directly dipping your measuring cup into the flour can compact it, leading to an excess amount and a drier, denser dough. Precision ensures a wonderfully soft dough.
- Utilize the Entire Oreo: For maximum Oreo flavor and texture throughout your rolls, don’t discard any part of the cookie. When the recipe calls for Oreo crumbs or pieces, use the whole cookie, including the cream filling. This adds richness and ensures that iconic Oreo taste permeates every element.
- The Secret to Extra Soft & Gooey Rolls: For an unbelievably soft and gooey texture that makes these rolls truly irresistible, pour a generous amount of heavy cream around the edges of the rolls right before baking. The cream bakes into the dough, creating an incredibly moist and tender crumb that will have everyone reaching for another.
- Optimal Proofing Environment: A warm, draft-free environment is crucial for yeast activation and proper dough rise. If your kitchen is cool, a trick is to preheat your oven to its lowest setting (around 200°F or 90°C) for a few minutes, then turn it off. Prop the oven door open slightly, place your covered dough inside, and let it rise. This creates a cozy, consistent temperature for perfect proofing.
- Don’t Overwork the Dough: Once the dough comes together and is kneaded for the specified time, avoid overworking it. Over-kneading can develop too much gluten, resulting in tough, chewy rolls instead of light and fluffy ones. The dough should be soft and slightly tacky, not sticky or stiff.
Craving more Oreo-inspired delights? Explore our delightful Oreo Cake and decadent Oreo Cheesecake Cookies for an abundance of cookies and cream goodness.
If you absolutely loved this recipe, please consider leaving a star review! Your feedback means the world to us. Don’t forget to share your amazing creations on Instagram and tag me @stephaniesweettreats. For more inspiring baking ideas and sweet treats, be sure to follow me on Pinterest.
Recipe Video
A step-by-step recipe video for these delicious Oreo Cinnamon Rolls can be found here, guiding you visually through the entire baking process.
Oreo Cinnamon Rolls
These gooey Oreo cinnamon rolls feature Oreos in every delightful layer! The dough is incredibly soft and rich with Oreo crumbs. The filling is a delectable chocolate cinnamon blend studded with Oreo pieces, and the rolls are generously topped with a creamy Oreo cream cheese glaze.
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Ingredients
Dough
- 1 cup Milk, warmed to 110°F
- 2 packets Active dry yeast, or 4 1/2 teaspoons
- 2 Large eggs, room temperature, lightly beaten
- 4 1/4 cup All-purpose flour
- 1 tsp Salt
- 1/4 cup White granulated sugar
- 10 TBSP Unsalted butter, room temperature
- 1/3 cup Oreo crumbs
Oreo Filling
- 1/2 cup Unsalted butter, room temperature
- 1/2 cup Brown sugar, packed (light or dark)
- 1 TBSP Ground cinnamon
- 1 TBSP Dutch process cocoa powder (natural cocoa powder is also fine)
- 1/8 tsp Salt
- 1 cup Oreo pieces
Oreo Cream Cheese Glaze
- 4 oz Cream cheese, room temperature
- 4 TBSP Unsalted butter, room temperature
- 1 1/4 cup Powdered sugar, sifted
- 1/4 cup Oreo crumbs
- 2 tsp Pure vanilla extract
Instructions
Dough Preparation
- Heat the milk in the microwave until it reaches approximately 110°F (43°C). Sprinkle the two packets of active dry yeast evenly over the warm milk. Allow it to sit undisturbed for 10 minutes to activate the yeast. You should see it become foamy.
- While the yeast is activating, sift the all-purpose flour into a large mixing bowl. Add the salt and white granulated sugar, mixing until well combined. Cut the room-temperature unsalted butter into small cubes and incorporate it into the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs, with butter pieces no larger than a pea.
- Once the yeast mixture is foamy, add it to the dry ingredients along with the lightly beaten room-temperature eggs and Oreo crumbs. If using a stand mixer, attach the dough hook and mix on low speed until a dough begins to form. Increase the speed to medium and knead for about 5 minutes. The dough should be soft, pliable, and slightly tacky to the touch. (See notes for hand-mixing instructions.)
- Lightly spray a large mixing bowl with nonstick cooking spray. Form the kneaded dough into a smooth ball and place it in the prepared bowl. Cover the bowl snugly with a clean kitchen towel. To create an ideal proofing environment, preheat your oven to 200°F (90°C) for a few minutes, then turn it OFF. Prop the oven door open slightly and place the covered bowl inside.
- Allow the dough to rise in the warm oven for 1 hour, or until it has doubled in size.
Assembling the Rolls & Baking
- While the dough rises, prepare the Oreo filling. In a medium bowl, use a hand mixer or a fork to thoroughly combine the softened unsalted butter, brown sugar, ground cinnamon, salt, and Dutch process cocoa powder. Beat until the mixture is light and fluffy, similar to cookie dough. This texture makes it much easier to spread.
- Once the dough has risen, gently punch it down to release the air. Lightly flour a clean work surface and roll the dough out into a rectangle about 1/4 inch thick. For more uniform rolls, you can trim the edges to form a neat rectangle (we recommend aiming for approximately 18×21 inches). Evenly spread the prepared Oreo filling across the entire surface of the dough. Then, generously sprinkle the Oreo pieces over the filling.
- Carefully roll the dough tightly into a log, starting from the shorter side of the rectangle. This technique helps achieve more beautiful swirls in your finished rolls. Use a sharp, serrated knife to gently trim off any uneven ends from the log.
- Cut the dough log into 12 equal rolls. Prepare a 9×13 inch baking pan by spraying it generously with nonstick baking spray. Arrange the cut rolls snugly inside the prepared pan.
- Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise for an additional 35 minutes in a warm spot. During the last 15 minutes of this second rise, preheat your oven to 375°F (190°C).
- Bake the rolls for 19-22 minutes, or until the tops are lightly golden brown and the rolls are cooked through. For extra gooey rolls, you can pour about 1/4 to 1/2 cup of heavy cream around the edges of the rolls before baking (optional, but highly recommended!).
Oreo Cream Cheese Glaze
- While the cinnamon rolls are baking or immediately after they come out of the oven, prepare the glaze. In a small mixing bowl, combine the room-temperature cream cheese and softened unsalted butter. Using a hand mixer, beat on high speed until the mixture is completely smooth and creamy, with no lumps.
- Gradually add the sifted powdered sugar and Oreo crumbs to the cream cheese mixture. Mix on low speed until just combined, then increase to medium and beat until smooth. Stir in the pure vanilla extract. Continue mixing until you achieve your desired glaze consistency; it should be thick enough to spread easily but still pourable.
- As soon as the cinnamon rolls come out of the oven, generously spread the warm Oreo cream cheese glaze over them. The warmth of the rolls will allow the glaze to melt slightly, seeping into all the delicious swirls and creating an incredibly decadent finish. Let the cinnamon rolls cool slightly before serving. Garnish with extra Oreo pieces or crumbs if desired.
Notes for Success
Flour Measurement: Always spoon your flour into the measuring cup and level it off. Never scoop directly from the bag, as this can compact the flour, leading to too much flour and dry, dense rolls.
High Altitude Baking: If you are baking at a high altitude, consider adding an extra 2 tablespoons of all-purpose flour to the dough mixture. This helps with the structure.
Room Temperature Ingredients: For best results, pull out all dairy ingredients (milk, eggs, butter, cream cheese) from the refrigerator at least 2 hours before you plan to start baking. Room temperature ingredients emulsify better and create a smoother, more uniform dough and glaze.
Mixing Dough by Hand: If you don’t have a stand mixer, you can absolutely make this dough by hand! After combining wet and dry ingredients, switch to using a sturdy rubber spatula, then your hands, to mix until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead by hand for 5-8 minutes until it’s smooth and elastic. To check for readiness, gently stretch a small piece of dough between your fingers; if you can see light through it without it tearing (the “windowpane test”), it’s done.
Overnight Option: To prepare these rolls ahead of time, assemble them up to step 9, place them in the pan, cover tightly with plastic wrap, and refrigerate overnight (up to 18 hours). The next morning, pull them out of the fridge and let them sit at room temperature for about 1-1.5 hours to come to temperature and finish proofing before baking as directed.
Nutrition Information (per roll)
Calories: 448kcal, Carbohydrates: 62g, Protein: 6g, Fat: 25g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 265mg, Potassium: 119mg, Fiber: 2g, Sugar: 15g, Vitamin A: 810IU, Vitamin C: 1mg, Calcium: 63mg, Iron: 2mg
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