Oreo Cinnamon Rolls

This post may contain affiliate links. Please read my disclosure policy.

These Oreo Cinnamon Rolls have a cinnamon Oreo filling and are covered in a thick cream cheese icing and crushed Oreo cookies!

Oreo Cinnamon Rolls with cream cheese frosting in a 9x13 inch pan

These Oreo Cinnamon Rolls are a fun twist on the classic cinnamon roll. They’re just as gooey, fluffy and soft except they’re made with a cinnamon Oreo filling! The filling is made with both crushed Oreo cookies and black cocoa powder to really pack in that delicious Oreo flavor. These rolls are topped with an easy cream cheese icing that goes perfectly with the filling!

If you like these Oreo Cinnamon Rolls, you have to try my Oreo Chocolate Chip Cookies, Oreo Donuts or Oreo Brownie Cookies!

Ingredient Breakdown

Buttermilk – makes the dough so flavorful and fluffy.

Granulated sugar – sweetens and tenderizes the dough.

Instant yeast – makes the dough rise.

Butter – adds flavor and tenderizes the dough. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.

Egg & egg yolk – make the dough so soft and fluffy especially with the extra yolk!

All-purpose flour – gives the cinnamon rolls structure. You can substitute some or all of the flour with bread flour.

Oreos and black cocoa powder – gives the filling its Oreo flavor. For this recipe I used classic Oreos and black cocoa powder from Wincrest. If you don’t have black cocoa powder you can substitute it will regular cocoa powder but the Oreo flavor won’t be as strong.

What Is Black Cocoa Powder?

Black cocoa powder is cocoa powder that has been super Dutch processed which just means that it has been treated with an alkaline solution to reduce its acidity. This results in a mellower flavor and darker color. It’s actually the ingredient in Oreos that give them their unique flavor and color!

My go to black cocoa powder is made by Wincrest but any brand should work fine!

Oreo Cinnamon Rolls with cream cheese frosting in a 9x13 inch pan

How To Make Oreo Cinnamon Rolls

1. Make the Cinnamon Roll Dough: Heat the buttermilk until lukewarm (110°F) then whisk with granulated sugar in a mixing bowl and sprinkle yeast on top.

2. In a separate small bowl combine the melted butter, egg, egg yolk and salt then whisk into the yeast mixture.

3. Place on a stand mixer fitted with a dough hook and add about 1/2 cup of flour. Mix on low speed until mostly combined then repeat until all the flour is gone. The dough should pull away from the sides of the bowl and be slightly tacky but not sticky.

4. Knead dough in the mixer or by hand for an additional 5 minutes. Transfer dough to a large greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.

Cinnamon Roll dough

5. Make the Cinnamon Oreo Filling: In a medium bowl, whisk the melted butter, brown sugar, Oreo crumbs, black cocoa powder and cinnamon.

6. On a lightly floured surface roll dough into a rectangle about 1/4 inch thick. Evenly spread the Cinnamon Oreo filling across the dough. Tightly roll the dough towards you then cut 12 even rolls and place in a lightly greased 9×13 pan. Cover and allow to rise in a warm place for an hour or until doubled in size.

7. Bake rolls at 350°F for 20-25 minutes or until lightly browned. Allow to cool on a wire rack.

Oreo Cinnamon Rolls in a 9x13 inch pan

8. Make the Cream Cheese Icing: using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners’ sugar, vanilla extract and milk until smooth. Add salt to taste. Spread over slightly warm rolls. Store Oreo Cinnamon Rolls in an airtight container in the fridge for up to a week. Reheat rolls in the microwave for 15-25 seconds or eat cold!

Pro Tips For Oreo Cinnamon Rolls

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Do not overheat the buttermilk or you’ll kill the yeast! Yeast dies at 140°F.
  • Once rolls are filled use dental floss or a sharp chef’s knife for the cleanest cuts. If using a knife avoid sawing the dough and instead try to cut in one swift motion.
  • After slicing filled rolls make sure to give them enough space to grow.
  • Do not over bake. Take out when tops begin to slightly brown to get the softest rolls!
Oreo Cinnamon Rolls with cream cheese frosting in a 9x13 inch pan

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Print Pin
5 from 2 votes

Oreo Cinnamon Rolls

These Oreo Cinnamon Rolls have a cinnamon Oreo filling and are covered in a thick cream cheese icing and crushed Oreo cookies!
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 2 hours
Total Time 2 hours 55 minutes
Servings 12 rolls
Calories 532kcal
Author Maria Azzarelli

Equipment

  • Stand mixer
  • 9×13 inch pan
  • Rolling Pin

Ingredients

Cinnamon Roll Dough

  • 240 g (1 cup) buttermilk, 110°F
  • 100 g (1/2 cup) granulated sugar
  • 7 g (2 1/4 tsp) instant yeast (1 packet)
  • 113 g (1/2 cup) unsalted butter, melted
  • 1 egg
  • 1 egg yolk
  • 1 tsp salt
  • 540 g (4 1/2 cups) all-purpose flour

Cinnamon Oreo Filling

  • 113 g (1/2 cup) unsalted butter, melted
  • 100 g (1/2 cup) brown sugar
  • 6 Oreos, crushed
  • 2 tbsp black cocoa powder
  • 1 tbsp cinnamon

Cream Cheese Icing

  • 56 g (4 tbsp) unsalted butter, softened
  • 4 oz cream cheese, softened
  • 210 g (1 3/4 cups) confectioners' sugar
  • 30 g (2 tbsp) milk
  • 1 tsp vanilla extract
  • salt, to taste

Instructions

Cinnamon Roll Dough

  • Heat the buttermilk until lukewarm (110°F) then whisk with granulated sugar in a mixing bowl and sprinkle yeast on top.
  • In a separate small bowl combine the melted butter, egg, egg yolk and salt then whisk into the yeast mixture.
  • Place on a stand mixer fitted with a dough hook and add about 1/2 cup of flour. Mix on low speed until mostly combined then repeat until all the flour is gone. The dough should pull away from the sides of the bowl and be slightly tacky but not sticky.
  • Knead dough in the mixer or by hand for an additional 5 minutes. Transfer dough to a large greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.

Cinnamon Oreo Filling

  • In a medium bowl, whisk the melted butter, brown sugar, Oreo crumbs, black cocoa powder and cinnamon.
  • On a lightly floured surface roll dough into a rectangle about 1/4 inch thick. Evenly spread the Cinnamon Oreo filling across the dough. Tightly roll the dough towards you then cut 12 even rolls and place in a lightly greased 9×13 pan. Cover and allow to rise in a warm place for an hour or until doubled in size.
  • Bake rolls at 350°F for 20-25 minutes or until lightly browned. Allow to cool on a wire rack.

Cream Cheese Icing

  • Using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners' sugar, vanilla extract and milk until smooth. Add salt to taste. Spread over slightly warm rolls.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
 
 
  • Store Oreo Cinnamon Rolls in an airtight container in the fridge for up to a week. Reheat rolls in the microwave for 15-25 seconds or eat cold!
 
  • Rolls can be made ahead of time: after filling and slicing cover the rolls and place in the fridge overnight. Allow to rise at room temperature for an hour or until doubled in size before baking.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 532kcal | Carbohydrates: 76g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 318mg | Potassium: 165mg | Fiber: 2g | Sugar: 38g | Vitamin A: 674IU | Vitamin C: 0.03mg | Calcium: 92mg | Iron: 3mg

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating