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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.
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Prep Time 25 minutes
Cook Time 28 minutes
Rising and resting 2 hours 3 minutes
Total Time 2 hours 56 minutes
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.