Our Oreo Cinnamon Rolls are rich, fluffy, and sweet, packed with crushed Oreos in both the dough and filling. They're topped with a smooth cream cheese icing and even more cookie crumbs!
These sweet dessert rolls are the year-round version of our favorite fall apple cinnamon rolls. They're the ultimate treat for birthdays, sleepovers, holiday mornings, or a fun weekend baking project with the kids. Try them along with our Oreo brownies, no-bake Oreo Rice Krispie treats and no-bake Oreo cheesecake bars.
Table Of Contents
Why You'll Love Oreo Cinnamon Rolls
- Bakery-style results at home
- Sweet cinnamon-sugar filling
- Oreos baked right into the dough
- Cream cheese icing that's more sweet than tangy
Ingredients
This recipe makes 12 cinnamon Oreo rolls. You'll need about 12 Oreos total.
Dough
- 1 (¼ ounce) packet instant yeast (2 ¼ teaspoons)
- 1 cup warm whole milk
- ⅓ cup white sugar
- 3 ½ cups all-purpose flour, plus more if it's too sticky while kneading
- ½ teaspoon salt
- ¼ cup melted unsalted butter
- ½ cup crushed Oreos
Filling
- 4 tablespoons softened butter
- ½ cups dark brown sugar
- 2 teaspoon ground cinnamon
- ½ cup Oreo crumbs
Icing
- 4 ounces softened cream cheese
- ¼ cup softened unsalted butter
- 1 cup powdered sugar
- ½ cup crushed Oreos
Kristina's Tips
- If your house is cold, let the dough rise in the oven with the light on. It needs warmth to rise properly. The dough should rise until it's almost doubled in size before you start rolling it into buns.
- Be sure to tightly roll up the dough after the Oreo filling is added to help them keep their shape, then reform as needed when placing into the baking dish.
Instructions
Make The Dough
- In the stand mixer bowl, combine the yeast, warm milk, and sugar. Let sit 5-10 minutes, until foamy.
- Once foamy, add half of the all-purpose flour, melted butter and salt. Beat on low speed until combined using the paddle hook. Gradually add the remaining flour while mixing.
- Switch to the dough hook and knead for about 10 minutes on low speed. If the dough sticks to the sides of the bowl, sprinkle in a little extra flour along the sides.
- Using your hands, gently massage in ½ cup of crushed Oreos.
- Shape the dough into a ball, cover and let rise in a warm place for 1 hour, or until doubled in size.
- Once risen, roll the dough into a 10x16 inch rectangle. Spread the softened butter evenly on top, sprinkle with the brown sugar, cinnamon and ½ cup more crushed Oreo crumbs.
- Tightly roll into log. Cut into 12 equal rolls using a sharp knife.
- Place rolls into a greased 9x13 baking dish. Reform spirals if needed. Cover and let rise again for about 1 hour, or until doubled.
- Bake for 30 minutes, or until golden brown, at 350°F.
Make The Icing
- Combine the softened cream cheese, butter, powdered sugar and remaining crushed Oreos in a large bowl. Using a handheld mixer, beat until smooth.
- When the cinnamon rolls are done, let cool for a few minutes before spreading with the icing. Serve warm and enjoy!
How To Store Cinnamon Rolls
Store in an airtight container in the refrigerator for 4-5 days. Reheat individual rolls in the microwave until warm and soft. They can be frozen in freezer-safe storage bags for up to 3 months for optimal quality. Thaw in the fridge overnight.
How To Make Ahead Of Time
Prepare the rolls according to the instructions, but do not bake them. Wrap tightly with plastic wrap and store in the fridge for up to 2 days. When ready to cook, remove from the fridge and let the dough rise for up to 4 hours. Then bake, make the icing and frost.
You can prepare the icing ahead of time as well, and store in the fridge with the rolls for 1-2 days if preferred.
Another option for making Oreo cinnamon rolls ahead is to prepare them without baking or icing, then freeze for up to 3 months. Let them thaw and rise at room temperature for about 4 hours, then bake and frost before serving.
Recipe
Oreo Cinnamon Rolls
Equipment
- 9x13 baking dish
- Rolling Pin
Ingredients
Dough
- 2 ¼ oz instant yeast
- 1 cup whole milk warm
- ⅓ cup white sugar
- 3 ½ cups all-purpose flour plus more for kneading
- ¼ cup unsalted butter melted
- ½ teaspoon salt
- ½ cup crushed Oreos about 4 Oreos
Filling
- 4 tablespoon unsalted butter softened
- ½ cups dark brown sugar
- 2 teaspoon ground cinnamon
- ½ cup Oreo crumbs about 4 Oreos
Icing
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- ½ cup crushed Oreos about 4 Oreos
Instructions
Make The Rolls
- In the stand mixer bowl, combine the yeast, warm milk, and white sugar. Let sit 5-10 minutes, until foamy.
- Once foamy, add half of the all-purpose flour, melted butter and salt. Beat on low speed until combined using the paddle hook. Gradually add the remaining flour while mixing.
- Switch to the dough hook and knead for about 10 minutes on low speed. If the dough sticks to the sides of the bowl, sprinkle in a little extra flour along the sides.
- Using your hands, gently massage in ½ cup of crushed Oreos. Shape the dough into a ball, cover and let rise in a warm place for 1 hour, or until doubled in size.
- Once risen, roll the dough into a 10x16 inch rectangle. Spread 4 tablespoon of softened butter evenly on top, sprinkle with the brown sugar, ground cinnamon and ½ cup more crushed Oreo crumbs.
- Tightly roll into a log. Cut into 12 equal pieces using a sharp knife.
- Place rolls into a greased 9x13 baking dish. Reshape spiral rolls if needed. Cover and let rise again for about 1 hour, or until doubled.
- Bake for 30 minutes, or until golden brown, at 350°F.
Make The Icing
- Combine the softened cream cheese, softened butter, powdered sugar and remaining crushed Oreos in a large bowl. Using a handheld mixer, beat until smooth.
- When the cinnamon rolls are done cooking, let cool for a few minutes before spreading with the icing. Serve warm.
Notes
Nutrition
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