Oreo Cinnamon Rolls Recipe

Introduction

These Oreo Cinnamon Rolls combine the classic warmth of cinnamon rolls with the rich, chocolaty crunch of Oreos. Perfect for a special breakfast or indulgent dessert, they bring a fun twist to a beloved treat.

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 on dough
• 1/2 cup crushed Oreos (50g)
• 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) for filling
• 1 Tbsp unsalted butter, room temperature (8g) for glaze
• 1 1/2 cups powdered sugar (188g) for glaze
• 2 Tbsp whole milk (30g) for glaze
• 1 tsp artificial vanilla extract (4g) for glaze

Instructions

1. Step 1: In a medium bowl, mix together 1/2 cup light brown sugar, 2 tablespoons black cocoa powder, and 1 teaspoon ground cinnamon. Set this cinnamon roll filling aside.
2. Step 2: Preheat your oven to 200°F (95°C).
3. Step 3: In a large bowl or stand mixer bowl, combine 3 1/2 cups flour, 2 teaspoons instant dry yeast, and 1 teaspoon salt.
4. Step 4: In a microwave-safe bowl, mix 1 cup whole milk, 1/4 cup softened butter, and 1/2 cup 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. Mix on medium speed with a dough hook until the dough begins to come together.
6. Step 6: Add the egg and mix on low speed until a sticky dough forms. Continue mixing on medium-low for 2-3 minutes until elastic.
7. Step 7: Add additional flour 1 tablespoon at a time while mixing until dough pulls away from the bowl and feels tacky but not sticky; no dough should stick to your finger when poked.
8. Step 8: Mix in 1/2 cup crushed Oreos on medium speed until evenly incorporated.
9. Step 9: Cover the bowl with plastic wrap and let the dough rest for 10 minutes, until the wrap fogs from warmth.
10. Step 10: Generously flour your counter and roll the dough into a 12 by 18-inch rectangle about 1/2 cm thick.
11. Step 11: Spread 1/4 cup softened butter over the dough, leaving a 1/2 inch strip uncovered on the long side.
12. Step 12: Evenly sprinkle the prepared cinnamon roll filling over the buttered dough, then top with 1/2 cup crushed Oreos.
13. Step 13: Roll the dough tightly from the long side toward the uncovered strip to form a log.
14. Step 14: Cut the log into 9 equal pieces using dental floss or a sharp knife. Place the rolls in a greased 8×8-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, allowing the rolls to rise.
16. Step 16: Remove the foil and pan from the oven. Preheat the oven to 350°F (175°C).
17. Step 17: Once preheated, bake the rolls for 26-30 minutes until golden brown, rotating the pan halfway through baking for even color.
18. Step 18: To make the glaze, combine 1 tablespoon unsalted butter, 1 1/2 cups powdered sugar, 2 tablespoons whole milk, and 1 teaspoon vanilla extract in a medium bowl. Mix until smooth.
19. Step 19: Let the rolls cool for 10-20 minutes before drizzling glaze over them. Optionally, garnish with extra crushed Oreos. Serve warm.

Tips & Variations

• Use dental floss to cut the rolls cleanly without squishing them.
• For a more intense chocolate flavor, substitute black cocoa with natural cocoa powder.
• Add chopped nuts like pecans or walnuts to the filling for extra texture.
• If you prefer smaller rolls, cut the dough log into more than 9 pieces.
• Use cream cheese frosting instead of vanilla glaze for a tangy twist.

Storage

Store any 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 gently in the microwave or oven before serving, adding more glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa?

Yes, regular cocoa powder works well, though black cocoa provides a deeper, richer color and chocolate flavor. Adjust sweetness if needed.

Do I have to use Oreos in the dough and filling?

Oreos add a delicious crunch and flavor twist, but you can omit them or substitute with other cookies or chocolate chips if preferred.

Oreo Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.7 from 134 reviews

Indulge in these rich and decadent Oreo Cinnamon Rolls featuring a soft, tender dough swirled with a chocolate cinnamon Oreo filling. Topped with a smooth vanilla glaze and extra crushed Oreos, these homemade rolls combine classic cinnamon roll flavors with the irresistible crunch and chocolaty goodness of Oreos. Perfect for breakfast, brunch, or dessert, they delight with every bite.

• Author: Nethan
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 25 minutes
• Yield: 9 cinnamon rolls 1x
• Category: Breakfast/Brunch, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)
• 1/2 cup crushed Oreos (50g)

Dough

• 3 1/2 cups all-purpose flour + up to 1/2 cup additional flour (440g-500g)
• 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 the Chocolate Oreo Cinnamon Roll Filling: In a medium bowl, combine the light brown sugar, black cocoa powder, and ground cinnamon. Set this mixture aside to use as the filling.
2. Preheat the Oven: Set your oven to 200°F (95°C) in preparation for the dough rising stage.
3. Mix Dry Dough Ingredients: In a large bowl or stand mixer bowl, combine the all-purpose flour, instant dry yeast, and salt thoroughly.
4. Warm the Milk Mixture: In a microwave-safe bowl, add whole milk, softened butter, and granulated sugar. Heat on high for 60-90 seconds until warm and butter is melted. Stir until combined.
5. Combine Wet and Dry Ingredients: Gradually incorporate the warm milk mixture into the flour mixture while mixing on medium speed with a dough hook until a dough starts to form.
6. Add the Egg: Mix in the large egg on low speed until a sticky dough ball forms. Continue mixing on medium-low for 2-3 minutes to develop elasticity in the dough.
7. Add Additional Flour as Needed: Add extra flour 1 tablespoon at a time until the dough pulls away from the bowl sides and feels tacky but not sticky when poked.
8. Incorporate Crushed Oreos: Mix in 1/2 cup crushed Oreos on medium speed until well distributed throughout the dough.
9. Rest the Dough: Cover the bowl with plastic wrap and let the dough rest in the warm oven (turned off) for 10 minutes until slightly fogged.
10. Roll Out the Dough: On a generously floured surface, roll the dough into a 12 x 18-inch rectangle about 1/2 cm thick.
11. Spread Butter on Dough: Evenly spread 1/4 cup softened butter over the dough, leaving a 1/2 inch margin along one long side uncovered.
12. Add Filling and Oreos: Sprinkle the prepared cinnamon roll filling mixture evenly over the buttered section, then top with 1/2 cup crushed Oreos.
13. Roll the Dough Log: Starting from the long edge with the filling, roll the dough tightly toward the uncovered margin to form a log.
14. Cut Dough into Rolls: Slice the log into 9 equal pieces using dental floss for clean cuts and place them into a greased 8×8-inch square pan.
15. Let Rolls Rise: Turn off the oven, cover the pan with foil, and place it inside the oven for 30 minutes or until the rolls have risen noticeably.
16. Preheat Oven for Baking: Remove foil and pan, then heat oven to 350°F (175°C).
17. Bake the Rolls: Bake the cinnamon rolls for 26-30 minutes until golden brown, rotating the pan halfway to ensure even baking.
18. Prepare the Vanilla Glaze: In a medium bowl, whisk together softened butter, powdered sugar, whole milk, and vanilla extract until smooth and creamy.
19. Glaze and Serve: Allow the rolls to cool for 10-20 minutes before drizzling the vanilla glaze on top. Garnish with extra crushed Oreos and serve warm.

Notes

• Make sure the milk mixture is warm, not hot, to avoid killing the yeast.
• Use dental floss instead of a knife to cut the rolls cleanly without squashing them.
• The dough should be tacky but not sticky—add flour gradually to achieve this.
• Covering the dough during the rise helps keep it moist and promotes better rising.
• Letting rolls cool slightly before glazing prevents the glaze from melting off.
• Black cocoa powder is key to achieving the deep chocolate flavor similar to Oreos.

Keywords: Oreo cinnamon rolls, chocolate cinnamon rolls, homemade cinnamon rolls, Oreo dessert, breakfast rolls, cinnamon roll recipe