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Oreo Cinnamon Rolls Recipe

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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.

Ingredients

Scale

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

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