Oreo Cinnamon Rolls

The first thing I noticed when these rolls came out of the oven was how the dark cookie swirls stayed visible against the soft dough. Oreo Cinnamon Rolls have the cozy cinnamon-sugar center I want from a homemade roll, with finely crushed Oreos worked right into the filling. The dough is tender, but sturdy enough to roll into a neat log and cut into nine generous spirals.

I keep an eye on the dough instead of trying to hurry its rises. It should double before filling, then look puffy in the baking dish before it goes into the oven. That gives the rolls time to turn light and fluffy around the cookie-filled centers. A layer of cream cheese icing melts into the warm tops, and the first bite brings together cinnamon, cocoa, and a little tang from the frosting.

Why Oreo Crumbs Need to Be Fine Before They Hit the Dough

Oreo pieces are part of the filling, not just a topping. When the cookies are finely crushed, they mix evenly with the brown sugar and cinnamon and spread across the buttered dough in a consistent layer. Big pieces are harder to distribute, and they can interrupt the spiral when you roll and slice the log.

I crush the cookies until they’re mostly small, even crumbs rather than leaving chunky halves. You’ll still get little bits of cookie in the baked center, but the filling stays close to the dough instead of falling out in large pieces as you cut the rolls. The butter underneath helps the sugar-and-cookie mixture cling, so scatter it across the rectangle rather than piling it in one area. A balanced layer gives each of the nine rolls some Oreo in every turn.

This is also why I keep the filling simple: cinnamon brings warmth, brown sugar adds a deeper sweetness, and the cookies supply the chocolate flavor. The Oreo crumbs don’t need to be blended into a paste. Leave them crumbly, and spread them evenly over the softened butter.

What the Milk, Butter, and Oreo Crumbs Each Bring

• Whole milk and eggs — These enrich the dough so the baked rolls are soft rather than bread-like. Room-temperature eggs blend more readily into the milk and melted butter; there’s no need to buy specialty eggs or milk for this bake.
• Instant yeast — It goes straight into the warm milk mixture, which keeps the mixing process straightforward. Stick with instant yeast here; active dry yeast is typically activated differently, so it doesn’t follow the same direct-mix method.
• All-purpose flour — It gives the dough enough structure to hold the filling while staying tender. Measure without packing it down, and save the extra flour for dusting the counter rather than adding it automatically to the dough.
• Unsalted butter — Melted butter enriches the dough, while softened butter creates the layer that holds the filling in place. Standard grocery-store butter works well; it doesn’t need to be a specialty brand.
• Oreo cookies — The cookies bring chocolate, sweetness, and their own creamy filling to the center. Classic Oreos keep the cinnamon flavor clear; another chocolate sandwich cookie can work in the same quantity, though its sweetness and cocoa taste will differ.
• Cream cheese — Softened cream cheese makes the icing tangy and smooth alongside the powdered sugar. Let it soften before beating, since cold cream cheese is more likely to leave small lumps in the finished icing.

From Shaggy Dough to Soft, Swirled Rolls

Mix Until the Dough Turns Smooth and Tacky

Whisk the warm milk, instant yeast, and granulated sugar in a large bowl or stand mixer bowl, then whisk in the egg, egg yolk, and melted, cooled butter. Add the flour and kosher salt and mix until the dough looks shaggy, with no dry pockets of flour. Knead by hand for 8–10 minutes or with a dough hook on medium-low for 6–8 minutes. It’s ready when it feels smooth and tacky, not dry or coated in extra flour.

Give the Dough Time to Double

Lightly coat a large bowl with cooking spray, add the dough, and turn it so the surface is coated. Cover the bowl and let it rise in a warm place for 60–90 minutes, until it has doubled in size. The dough should look fuller all the way through, not just slightly expanded around the edges. If it hasn’t doubled yet, give it more time rather than moving on by the clock.

Spread the Filling and Roll a Snug Log

Lightly flour the counter and roll the dough into a 12×16-inch rectangle. Spread the softened butter over the dough, leaving a 1/2-inch border along one long edge. Stir together the brown sugar and cinnamon, mix in the finely crushed cookies, and scatter the filling over the butter. Starting at the opposite long edge, roll the dough into a snug log, pinch the seam closed, cut it into 9 equal rolls, and arrange them cut-side up in a greased 9×13-inch baking dish.

Proof Until Puffy, Then Bake Through

Cover the dish and let the rolls rise for 30–45 minutes, until they look puffy. Preheat the oven to 350°F during this second rise. Bake the rolls for 25–30 minutes, until the tops are golden and the centers reach about 190°F. The center temperature is a helpful check because the middle rolls can look less browned than the edges.

Ice the Rolls While They’re Warm

Beat the softened cream cheese until smooth, then beat in the powdered sugar, vanilla, and milk until the icing is creamy. Let the rolls rest for 10 minutes after baking. Spread the icing over the warm rolls so it softens across the tops without disappearing completely into the centers.

Two Oreo Swaps That Change the Cinnamon Roll

Questions That Come Up While Making Oreo Cinnamon Rolls

Oreo Cinnamon Rolls

Oreo cinnamon rolls are soft, fluffy yeast rolls filled with crushed Oreos, brown sugar, and cinnamon, then baked until golden. Cream cheese icing spread over the rolls while warm adds a smooth, tangy finish.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 28 minutes mins

Rising and resting 2 hours hrs 3 minutes mins

Total Time 2 hours hrs 56 minutes mins

Servings: 9 servings

Course: Breakfast

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

For the dough

• 0.75 cup whole milk warmed to 105–110°F
• 2.25 tsp instant yeast
• 0.25 cup granulated sugar
• 1 egg large, at room temperature
• 1 egg yolk large, at room temperature
• 9 tbsp unsalted butter divided (4 tablespoons melted and cooled for the dough; 5 tablespoons softened for the filling)
• 3 cup all-purpose flour plus up to 2 tablespoons for dusting
• 1 tsp kosher salt
• 1 nonstick cooking spray for greasing

For the Oreo filling

• 0.33 cup light brown sugar packed
• 1 tbsp ground cinnamon
• 12 Oreo cookies finely crushed

For the cream cheese icing

• 4 oz cream cheese softened
• 1 cup powdered sugar
• 0.5 tsp vanilla extract
• 1 tbsp milk

Equipment

• 1 stand mixer
• 1 9x13-inch baking dish

Method

 

Make the dough

1. In a large bowl or the bowl of a stand mixer, whisk the warm milk, instant yeast, and granulated sugar; whisk in the egg, egg yolk, and melted butter.
2. Add the flour and salt, then mix until a shaggy dough forms; knead by hand for 8–10 minutes or with a dough hook on medium-low for 6–8 minutes, until smooth and tacky.
3. Lightly coat a large bowl with cooking spray, add the dough and turn it to coat, then cover and let rise in a warm place for 60–90 minutes, until doubled in size.

Fill and proof the rolls

1. Lightly flour the counter with the flour reserved for dusting and roll the dough into a 12x16-inch rectangle.
2. Spread the softened butter evenly over the dough, leaving a 1/2-inch border along one long edge.
3. Stir the brown sugar and cinnamon together, mix in the crushed Oreo cookies, and scatter the mixture evenly over the buttered dough.
4. Starting at the opposite long edge, roll the dough into a snug log and pinch the seam closed.
5. Cut the log into 9 equal rolls and arrange them cut-side up in a greased 9x13-inch baking dish.
6. Cover and let rise for 30–45 minutes, until puffy.
7. Preheat the oven to 350°F.

Bake the rolls

1. Bake for 25–30 minutes, until golden and the centers reach about 190°F.

Make the icing

1. Beat the cream cheese until smooth, then beat in the powdered sugar, vanilla, and milk until creamy.
2. Let the rolls rest for 10 minutes.
3. Spread the icing over the rolls while warm.

Notes

For neatly shaped rolls, roll the dough into a snug log and pinch the seam closed. Store covered in the refrigerator for up to 4 days; freezer: yes, freeze for up to 2 months. For a dairy-free variation, use dairy-free milk, butter, and cream cheese.