Why you’ll love them

Sweet, gooey, sticky Oreo cinnamon rolls are a real breakfast or brunch treat. The beautifully soft and fluffy homemade cinnamon rolls you know and love, filled and topped with Oreo cookies plus a gorgeous cream cheese frosting.

I used my favourite cinnamon roll dough recipe for these with one twist – a drizzle of cream over the rolls right before they bake makes them extra soft and fluffy.

The Oreo is a fun little twist here being the majority of the filling inside the rolls. A good sprinkle on top and a vanilla cream cheese frosting ensure you get that Oreo vibe but with the familiar cosy flavour of cinnamon rolls.

A single oreo topped cinnamon roll on a plate.

Table of contents

Ingredients you’ll need

Ingredients for Oreo cinnamon rolls on a baking tray.

Jump to the recipe for full ingredients and instructions.

  • Bread flour: Bread flour works best for a lovely chewy roll but you can get away with plain flour (aka all purpose flour) too.
  • Milk: Use whole milk here for the best flavour.
  • Yeast: This recipe uses instant yeast. Active dry yeast will also work in the same quantity.
  • Sugar: You need 3 types of sugar for this recipe – white granulated sugar for the cinnamon roll dough, brown sugar for the filling and icing sugar (aka powdered sugar) for the frosting.
  • Oreos: You’ll need around 20 Oreos for this recipe. You could go the extra mile and stick a whole Oreo in the top of each one when you serve it too. Blitz them in the food processor to crumbs for the dough and the filling and to slightly bigger crumbs for the topping.
  • Egg: Just a regular large egg. Make sure it’s at room temperature.
  • Butter: Stick to unsalted butter for this recipe. You’ll use it in the dough, filling and frosting.
  • Cocoa powder: You can use regular unsweetened cocoa powder or Dutch process cocoa powder for these. I use the latter to get a nice dark colour. If you want that perfect signature dark Oreo colour, use black cocoa powder.
  • Ground cinnamon: Can’t be cinnamon rolls without cinnamon, though it is dialled down a little so it doesn’t steal the show.
  • Cream: You’re looking for thickened cream or heavy cream. It’s poured over the cinnamon rolls right before baking to make them extra soft.
  • Cream cheese: Stick to full fat cream cheese for the best flavour.
  • Vanilla extract: The cream cheese frosting has a good hit of vanilla.

How to make cookies and cream cinnamon rolls

The main difference between making Oreo cinnamon rolls and regular cinnamon rolls is just the addition of loads of Oreo crumbs into the dough, the filling and on top. The chocolatey vibe is intensified with some added cocoa in the centre too and the cinnamon is dialled down a little.

Jump to the recipe for full ingredients and instructions.

How to make the Oreo cinnamon roll dough

A collage showing how to make the dough.
  1. Activate the yeast: While instant dried yeast doesn’t technically need activating, active dry yeast does. The reason I always do it even though I use instant is so that I know the yeast is actually working and not expired. This way, you don’t waste a bunch of ingredients only to find out your dough won’t rise. To do it, just add the yeast and a little sugar to warm milk and let it sit for 5-8 minutes until it looks quite frothy on top (photo 1).
  2. Add the rest: To the yeast mixture, add the rest of the dough ingredients -first the dry ingredients followed by the wet ingredients (photo 2) and beat with a dough hook for about 3 minutes until it looks mostly smooth.
  3. 1st rise: Take the dough out of the bowl, add a little oil then flip the dough over in it (photo 3). Cover and let it rise until doubled in size (photo 4).

Shape the cinnamon rolls

A collage showing how to fill and roll the cinnamon rolls.
  1. Roll it out: Roll the dough out to a large rectangle, about 6mm thick (photo 5).
  2. Add the filling: Spread the softened butter over using an offset spatula (photo 6) then sprinkle over the filling (a combo of oreo crumbs, brown sugar, cocoa and cinnamon) (photo 7).
  3. Roll it up: Now roll the dough up as tightly as you can from long edge to long edge (photo 8).
A collage showing the cinnamon rolls rising.
  1. Slice the rolls: Trim off the ends of the dough that are looser, smaller, and have less filling. Discard them or bake them separately as the bakers treat. Now slice the log into 12 even portions (photo 9).
  2. 2nd rise: Place rolls into a 9×13 deep sided baking pan (photo 10) then cover and let them rise a second time (photo 11).
  3. Add cream and bake: Pour over the cream (photo 12) then bake for around 22 minutes.

Before you let the rolls rise, you can cover the pan and place them in the refrigerator overnight. Take them out in the morning and give them 45 minutes to 1 hour before baking.

A 9x13 baking pan with high sides.

A 9×13 deep sided baking pan is good for this recipe as it doesn’t allow any cream to ooze out over the sides as the rolls rise (as a lower-sided pan would).

Make the vanilla cream cheese frosting

A collage showing how to make the frosting.
  1. Make the frosting: In one step add all the frosting ingredients to a large bowl or the bowl of a stand mixer and beat for a minute or two until pale and fluffy (photo 13).
  2. Frost the Oreo cinnamon rolls: Spread the frosting all over the top of the warm rolls, then scatter over more crushed Oreos.

Tips and tricks

  • Weigh ingredients: You should always weigh ingredients like flour, cocoa, and sugar if a weight is provided; you’ll get the most accurate result this way. If you don’t have a kitchen scale, I suggest ordering one but while you wait, use the spoon and level method. Spoon the ingredient into cup measures, then level it off with the back of a knife without packing it down.
  • Make sure the butter for the filling is really soft, you can even melt it a little bit but not all the way. This makes it easier to spread over the dough without stretching it.

Storage

Store leftover Oreo cinnamon rolls in an airtight container in the fridge for 2-3 days. Give them a 20 second zap in the microwave to fluff them right up again.

An oreo cinnamon roll on a plate with part of it cut away.

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Oreo cinnamon rolls in a baking pan with one missing.

Oreo Cinnamon Rolls

Yield: 12 rolls
Prep Time: 25 minutes
Cook Time: 22 minutes
Rising time: 2 hours
Total Time: 2 hours 47 minutes
5 from 2 ratings
These Oreo cinnamon rolls are a classic cinnamon roll spiked with Oreo cookies and they're delicious. Perfectly soft and fluffy with a cream cheese frosting.
Print Rate Pin

Ingredients

FOR THE cinnamon ROLL DOUGH

  • 1 cup warm milk (around 45C/110F, not hot) (250ml)
  • 2 ½ teaspoons instant dry yeast (or active dry yeast)
  • ⅓ cup white granulated sugar (66g / 2.3oz)
  • 455 g bread flour (3 ½ cups / 1lb)
  • ¼ cup Oreo cookie crumbs (3 cookies)
  • ½ teaspoon salt
  • 1 large egg
  • 57 g unsalted butter, melted (¼ cup / 2 oz)

OREO FILLING

  • 115 g unsalted butter, very soft (par-melt if necessary) (½ cup / 4oz / 1 stick)
  • ½ cup light brown sugar (100g / 3 ½oz)
  • 1 tablespoon Dutch cocoa powder (notes 1)
  • 1 teaspoon ground cinnamon
  • 1 cup Oreo cookie crumbs (11 cookies)
  • ¾ cup thickened cream (heavy cream) (180ml)

CREAM CHEESE FROSTING

  • 170 g full-fat block cream cheese, softened (6oz)
  • 57 g unsalted butter, softened (¼ cup / 2oz)
  • 1 cup icing sugar (powdered sugar) (130g / 4.6oz)
  • 1 ½ teaspoons vanilla extract
  • 3-4 crushed Oreo cookies, for topping

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • MAKING THE DOUGH:
    In the bowl of a stand mixer (or see notes) combine the milk, 1 tablespoon of sugar and the yeast. Mix and set aside to bloom for 5 minutes.
  • Add the flour, ¼ cup Oreo crumbs, remaining sugar, salt, egg and melted butter then give it a mix up.
  • Attach the dough hook to the stand mixer and mix the dough on low speed for 3-4 minutes until smooth and elastic looking. See notes for kneading by hand.
  • Remove the dough from the bowl using a dough scraper, then rub a little oil around the bottom and place the dough back in.
  • Cover with a plastic wrap and let it rest at room temperature (or in a warm place if your home is cold) for 45-60 minutes.
  • MAKE THE FILLING:
    In a small bowl, mix together the brown sugar, cocoa, cinnamon and Oreo crumbs until fully combined. Set aside.
  • ASSEMBLING THE CINNAMON ROLLS:
    Grease a deep 9×13 inch baking pan / cake pan with butter. Better to use a deep one so the cream doesn’t overflow as the rolls rise.
  • Transfer the dough to a lightly floured surface and roll it out to a rectangle, roughly 35x40cm (14×16 inches), 6-7mm thick.
  • Spread over the soft butter then sprinkle over the Oreo filling and press it down a little. Roll the dough up from the long side nearest you towards the other, as tightly as you can without squeezing the filling out.
  • Cut 12 equal pieces using a very sharp knife or dental floss.
  • THE SECOND RISE:
    Place the rolls evenly spaced into the baking pan cut side up (cleanest side up). Let them rest and rise for another 45-60 minutes until roughly doubled again. They should be nearly touching if you’re using the right size pan.
  • Preheat the oven to 180C (160C fan forced) / 350F.
  • BAKE:
    Pour the cream over the top of the rolls, letting it seep down and all around. Bake for around 22 minutes until starting to turn golden brown.
  • THE CREAM CHEESE GLAZE:
    Add the frosting ingredients to the bowl of a stand mixer with paddle attachment or use a large bowl and handheld mixer. Beat on medium speed until soft and fluffy about 2 minutes. Make sure to scrape the sides of the bowl a couple of times during this process.
  • Spread over the warm rolls, then sprinkle over the last of the Oreo crumbs.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide). Many countries use a 15ml tablespoon so check before measuring.
  2. All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
  3. For best results, you should always weigh ingredients like flour and cocoa. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  4. Yeast: You can use instant or active dry yeast. If you use rapid rise, your dough may double in size quicker.
  5. Flour: While bread flour gives a better texture, you can use plain flour / all purpose flour in it’s place.
  6. No stand mixer? You can make the dough without a stand mixer, just make sure to knead until it is smooth and elastic – about 10-12 minutes.
MORE DECADENT BREAKFAST TREATS!
Calories: 577kcal
Author: Marie Roffey
Course: Breakfast, Brunch, Dessert
Cuisine: American
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Oreo Cinnamon Rolls
Amount Per Serving
Calories 577 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 90mg30%
Sodium 236mg10%
Potassium 181mg5%
Carbohydrates 68g23%
Fiber 2g8%
Sugar 34g38%
Protein 9g18%
Vitamin A 943IU19%
Vitamin C 0.1mg0%
Calcium 75mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.