Oh, you guys. I am SO excited to share this recipe with you today. If you’re anything like me, you have a deep, abiding love for both cinnamon rolls and Oreos. I mean, who doesn’t, right? They’re the ultimate comfort foods. Well, get ready, because I’ve managed to combine these two titans of deliciousness into one absolutely mind-blowing treat: the Oreo cinnamon roll. Imagine that gooey, warm cinnamon roll goodness, but with delightful pockets of crushed Oreos and a rich, dreamy Cream Cheese Frosting that tastes like heaven. This isn’t just another cinnamon roll; it’s an event. It’s the kind of thing that makes mornings magical, elevates lazy weekend brunches, and will have your family begging for more. I first dreamt this up on a particularly dreary Saturday when I was craving something decadent but didn’t want to spend hours in the kitchen. This recipe is my answer, a perfect blend of familiar comfort and exciting new flavor. Forget regular cinnamon rolls; these Oreo cinnamon rolls are about to become your new obsession.
What are Oreo cinnamon rolls?
So, what exactly *are* Oreo cinnamon rolls, you ask? Think of them as your classic, beloved Cinnamon Roll, but with a fun, chocolatey twist. We’re taking that soft, pillowy dough and infusing it with not just cinnamon sugar, but also generous amounts of finely crushed Oreos. They get swirled into the filling, creating these amazing little bursts of chocolate cookie goodness throughout the roll. When they bake, the edges get perfectly crisp, the centers stay wonderfully soft, and the aroma? Oh, the aroma is pure magic. It’s like a bakery opened up in your kitchen, but with that unmistakable Oreo scent mingling with cinnamon and sugar. It’s essentially a delightful fusion of two iconic desserts, creating something familiar yet wonderfully new. They’re rich, they’re decadent, and they’re surprisingly easy to pull off, which is always a win in my book!
Why you’ll love this recipe?
What are some of the reasons why this Oreo Cinnamon Roll recipe has stolen my heart, and I know it will steal yours too.flavor is just out of this world. You get the warm, spicy notes of cinnamon perfectly balanced by the sweet, chocolatey crunch of Oreos. And that cream cheese frosting? It’s the perfect tangy counterpoint to all that sweetness. It’s truly a flavor explosion in every single bite. Beyond the incredible taste, the simplicity is a huge selling point. I know cinnamon rolls can sometimes seem intimidating, but I’ve streamlined this process to make it super manageable, even for beginners. You don’t need any fancy techniques, just a little patience and a lot of love. Plus, it’s incredibly cost-efficientWhat I love about Oreos is that they are inexpensive. I’ve never had them before.versatility. These are perfect for a special weekend breakfast, a delightful brunch centerpiece, or even a late-night dessert craving. They feel indulgent without breaking the bank, and they’re always a crowd-pleaser. My kids ask for these all the time, and honestly, they disappear faster than any other treat I make!
How to Make Oreo Cinnamon Rolls
Quick Overview
Making these Oreo Cinnamon Rolls is a straightforward process that involves mixing a simple dough, creating a decadent Oreo-filled center, rolling, slicing, baking, and finally, glazing. The magic happens when the Oreos meld with the cinnamon sugar, creating little pockets of joy in every swirl. It’s a process that feels both comforting and exciting, and the results are always spectacular. Trust me, the smell alone as they bake will have everyone flocking to the kitchen!
Ingredients
For the Main Dough:
Here’s what you’ll need to get that soft, fluffy dough base going:
- 1 cup warm milk (about 105-115°F / 40-46°C) – Using whole milk really gives the best richness, but you can use 2%.
- 2 ¼ teaspoons active dry yeast (one standard packet) – Make sure it’s fresh! If it doesn’t foam up in the warm milk after about 5-10 minutes, it’s likely dead.
- ¼ cup granulated sugar
- 1 large egg, at room temperature – Room temperature eggs incorporate better.
- ⅓ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3 ½ to 4 cups all-purpose flour, plus more for dusting – Start with 3 ½ cups and add more as needed until the dough is no longer sticky.
For the Oreo Filling:
This is where the magic happens! It’s deceptively simple:
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup finely crushed Oreo cookies (about 12-15 regular Oreos, use the whole cookie for best flavor!) – I like to pulse them in a food processor, but you can also put them in a zip-top bag and crush them with a rolling pin.
For the Cream Cheese Glaze:
This is the crowning glory. You want it thick but pourable:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (or heavy cream for extra richness)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). Then, grab a 9×13 inch baking pan. Lightly grease it with butter or non-stick cooking spray. This ensures your beautiful rolls won’t stick and will lift out perfectly later on.
Step 2: Mix Dry Ingredients
In a large bowl (or the bowl of your stand mixer), combine 3 ½ cups of the all-purpose flour, granulated sugar, and salt. Give it a quick whisk to combine everything evenly. This sets the stage for a well-balanced dough.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it gets nice and foamy. This tells you the yeast is alive and ready to work its magic! Then, stir in the room temperature egg, melted butter, and vanilla extract. Whisk until everything is nicely combined.
Step 4: Combine
Pour the wet ingredients into the dry ingredients. If you’re using a stand mixer, attach the dough hook and mix on low speed until just combined. If mixing by hand, stir with a wooden spoon until a shaggy dough forms. Gradually add more flour, about ¼ cup at a time, until the dough starts to pull away from the sides of the bowl and is no longer overly sticky. It should be soft and pliable. Knead for about 5-7 minutes (or until smooth and elastic) if mixing by hand, or let the stand mixer do its thing for about 5 minutes. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size. I usually put mine in a slightly warm oven (turned off, of course!) with the light on.
Step 5: Prepare Filling
While the dough is rising, let’s make that incredible filling. In a medium bowl, cream together the softened butter, packed light brown sugar, cinnamon, and vanilla extract until smooth and well combined. Stir in the finely crushed Oreo cookies. Make sure they’re evenly distributed. This mixture should be thick and spreadable.
Step 6: Layer & Swirl
Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface. Roll the dough out into a large rectangle, about 12×18 inches, aiming for an even thickness. Spread the Oreo filling evenly over the dough, leaving about a ½-inch border along one of the long edges. Starting from the long edge *opposite* the clean border, tightly roll up the dough. Pinch the seam to seal it. If the dough feels a little sticky, don’t be afraid to use a little extra flour on your hands and the rolling pin. Now, using a sharp knife or dental floss (my favorite trick for clean cuts!), slice the roll into 12 equal pieces. If using floss, slide a piece underneath the roll, cross the ends over the top, and pull to slice. Place the cinnamon roll slices, cut-side up, into your prepared baking pan. They should be snug but not squished. Cover the pan loosely with plastic wrap and let them rest for another 20-30 minutes while your oven finishes preheating or comes to temperature.
Step 7: Bake
Bake for 20-25 minutes, or until golden brown and the centers are cooked through. You can gently tap the top of a roll; it should feel slightly firm. If they start to brown too quickly on top, you can loosely tent them with foil. My oven tends to run a little hot, so I always keep an eye on them around the 20-minute mark.
Step 8: Cool & Glaze
Let the cinnamon rolls cool in the pan for about 10-15 minutes. This is important so they don’t fall apart when you glaze them. While they’re cooling, whip up the glaze: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually beat in the sifted powdered sugar until combined. Stir in the vanilla extract and 2 tablespoons of milk (or cream). Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency. Once the rolls have cooled slightly, generously drizzle or spread the glaze over the warm cinnamon rolls. The warmth will help the glaze melt just a little, creating those irresistible drizzles. Don’t be shy!
Step 9: Slice & Serve
Serve these warm, fresh from the oven, with that glorious glaze. They are absolutely divine when still warm, the filling gooey and the frosting melty. If you have leftovers (ha!), they’re still delicious at room temperature. A simple slice on a plate is perfect, but a fork is definitely recommended to catch all that extra glaze!
What to Serve It With
These Oreo cinnamon rolls are pretty much a star on their own, but if you’re looking to round out a meal or add a little something extra, I’ve got some ideas! For a casualBreakfast, a hot cup of coffee or a tall glass of cold milk is all you need. Seriously, the simplicity lets the rolls shine. If you’re planning a leisurelyBrunch, consider pairing them with some fresh fruit like berries or a simple yogurt parfait. The freshness of the fruit cuts through the richness beautifully. For an elegantDessert, I love serving these with a scoop of vanilla bean ice cream or a drizzle of chocolate sauce. They feel incredibly decadent and are perfect for satisfying any sweet tooth after a meal. And for those cozy,Snack times when you just need a little pick-me-up, these are perfect with a warm cup of tea or even a glass of almond milk. I’ve even seen people serve them as part of a dessert charcuterie board, nestled amongst cookies and chocolates. My family’s favorite is just digging in with a fork while they’re still warm – pure bliss!
Top Tips for Perfecting Your Oreo Cinnamon Rolls
Over the years of making these (and let me tell you, there have been *many* years and *many* batches!), I’ve picked up a few tricks that I think make all the difference. For theOreo Prep, I find that using whole Oreos (cream filling and all!) gives the best flavor and texture to the filling. Don’t go overboard crushing them; some slightly larger cookie bits are actually nice. ForMixing Advice, the key is not to overwork the dough. You want it soft and pliable, but not tough. If it’s too sticky, add flour sparingly. Overmixing can lead to dense rolls, and nobody wants that! When it comes toSwirl Customization, don’t stress too much about a perfectly uniform swirl. Those slightly imperfect, unique patterns often look the most rustic and appealing! Just ensure the filling is spread relatively evenly. ForIngredient Swaps, if you’re out of milk for the dough, water works in a pinch, though it won’t be as rich. For the glaze, if you’re not a fan of cream cheese, a simple powdered sugar glaze made with milk and vanilla is also delicious, though less traditional. When it comes toBaking Tips, using the middle rack in your oven usually ensures even heating. If your oven has hot spots, rotating the pan halfway through baking can help. And forGlaze Variations, feel free to add a little cocoa powder to the glaze for an extra chocolate punch, or even a hint of espresso powder to complement the Oreos!
Storing and Reheating Tips
One of the best things about these Oreo cinnamon rolls is that they’re still delicious the next day, and I have a few tried-and-true methods for keeping them tasty. If you have any (and I mean *any*) leftovers, store them atRoom Temperature in an airtight container for up to 2 days. They’ll retain their softness best this way, especially if you haven’t heavily saturated them with glaze. For longer storage, or if your kitchen is particularly warm,Refrigerator Storage is your best bet. Keep them in an airtight container for up to 4 days. They’ll be a bit firmer straight from the fridge, but that’s where reheating comes in handy! If you want to freeze these, I recommend doing so before glazing. Wrap individual rolls tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. To reheat, thaw them overnight in the refrigerator, then warm them gently in the oven or microwave. For theGlaze Timing Advice, I always recommend glazing once the rolls have cooled for about 10-15 minutes after baking. If you plan to store them at room temperature or in the fridge, glaze just before serving. If freezing, it’s best to glaze after reheating from frozen or thawed. This prevents the glaze from becoming too melty or soggy during storage.
Frequently Asked Questions
Final Thoughts
There you have it – the recipe for what I truly believe are the best Oreo cinnamon rolls you’ll ever make! They’re a testament to how simple ingredients can come together to create something truly magical. The combination of fluffy dough, the irresistible crunch of Oreos, and that tangy cream cheese frosting is pure bliss. It’s the kind of recipe that makes you feel like a baking superstar, even if you’re a beginner. I love seeing the joy on people’s faces when they try these for the first time; it’s priceless! If you love this recipe, you might also enjoy my Chocolate Chip Cookie Bars or my No-Bake Peanut Butter Cookies for more cookie-inspired delights. Give these Oreo cinnamon rolls a try – I promise you won’t regret it! I can’t wait to hear how yours turn out. Tag me in your photos on social media or leave a comment below to share your experience and any twists you put on the recipe! Happy baking!
Oreo Cinnamon Roll
Ingredients
Dough Ingredients
- 3.5 cups All-purpose flour
- 0.25 cup Granulated sugar
- 0.25 teaspoon Salt
- 1 package Active dry yeast
- 1 cup Warm milk
- 0.25 cup Unsalted butter, melted
- 1 large Egg
Filling Ingredients
- 0.5 cup Unsalted butter, softened
- 1 cup Oreo cookie crumbs
- 0.75 cup Granulated sugar
- 1 tablespoon Ground cinnamon
Icing Ingredients
- 4 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 2 tablespoons Milk
- 0.5 teaspoon Vanilla extract
Instructions
Make the Dough
- In a large bowl, combine flour, sugar, and salt. In a separate bowl, dissolve yeast in warm milk. Let stand for 5 minutes.
- Add melted butter and egg to the yeast mixture. Pour wet ingredients into the dry ingredients and mix until a dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Assemble the Rolls
- Preheat oven to 375°F (190°C). Punch down the dough and roll it out into a large rectangle (about 12x15 inches).
- Spread softened butter over the dough. Sprinkle with Oreo cookie crumbs, sugar, and cinnamon.
- Roll up the dough tightly. Cut into 12 equal slices and place them in a greased baking dish.
- Bake for 20-25 minutes, or until golden brown.
Make the Icing and Serve
- While the rolls are baking, make the icing by mixing cream cheese, powdered sugar, milk, and vanilla extract until smooth.
- Once the rolls are baked, let them cool slightly before drizzling with icing. Serve warm.
