Irresistibly Gooey Oreo Cinnamon Rolls

There is something truly healing about the smell of yeast dough rising and the scent of cinnamon filling the kitchen. I know how overwhelming it can feel to tackle a new baking project when life is already chaotic, but trust me, baking can be the best form of stress relief. These decadent Oreo cinnamon rolls are the perfect way to bring a little extra joy and comfort to your table.

If you love the classic cookie, you are going to fall head over heels for this fluffy, gooey twist on a standard cinnamon roll. While this recipe involves yeast, I promise you can handle it, even if you are a beginner. The total time for this recipe, including the rise times where you can relax and put your feet up, is approximately 3 hours. Let’s make something amazing together.

Why You’ll Love These Ultimate Oreo Cinnamon Rolls

I want you to feel totally confident walking into your kitchen to make these. This recipe isn’t just delicious; it is designed to set you up for a big win. Here is why this is about to become your family’s new favorite treat:

• Incredibly Fluffy Texture: Thanks to bread flour and a rich dough, these rolls bake up soft, pillowy, and tender every single time.
• Deep Chocolate Flavor: The combination of black cocoa powder and real crushed Oreos gives you that authentic, nostalgic cookies-and-cream taste.
• Foolproof Process: I have broken this down into simple steps so you don’t have to stress about the “how-to,” letting you focus on the fun part.
• Gooey Decadence: The cream cheese icing melts into the warm rolls for a sweet, creamy finish that is absolutely irresistible, just like our ultimate funfetti cheesecake bars.

Ingredients You’ll Need for Amazing Oreo Cinnamon Rolls (and Why!)

Understanding your ingredients is a huge part of feeling confident in the kitchen. I want you to know exactly why we are using specific items so you can bake without worry.

For the Dough

• Whole Milk: I use whole milk warmed to 110 degrees to activate the yeast and add necessary fat for a tender crumb.
• Quick Rise Yeast: This helps speed up the process so you aren’t waiting all day for your dough to rise.
• Bread Flour: This is key! Bread flour has a higher protein content than all-purpose flour, which gives these rolls that perfect chewy, fluffy structure.
• Egg & Egg Yolk: Using an extra yolk adds richness and keeps the dough moist and soft.

For the Oreo Filling

• Black Cocoa Powder: This is the secret ingredient that gives Oreos their distinct dark color and flavor; regular cocoa powder just isn’t the same here.
• Dark Brown Sugar: The molasses in dark brown sugar pairs perfectly with the chocolate and creates that gooey, caramel-like texture inside the swirl.
• Crushed Oreos: We are doubling down on flavor by putting actual cookie crumbs right inside the rolls.

For the Cream Cheese Icing

• Cream Cheese & Butter: Make sure these are fully softened. This ensures your icing is silky smooth with no lumps.
• Pure Vanilla Extract: A little splash rounds out the sweetness and highlights the tangy cream cheese.

Ingredients

Dough

• 3/4 cup whole milk (warmed to 110 degrees )
• 2 1/4 tsp quick rise yeast ((1 packet))
• 1/4 cup granulated sugar
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1/4 cup unsalted butter (melted)
• 3 cups bread flour
• 3/4 tsp sea salt (fine)

Filling

• 1/4 cup unsalted butter (softened to room temperature)
• 1/2 cup dark brown sugar (packed)
• 1 tsp ground cinnamon
• 2 Tbsp black cocoa powder
• 4 Oreo cookies (finely crushed)

Cream Cheese Icing & Topping

• 1/4 cup whole milk
• 4 ounces cream cheese (softened to room temperature)
• 1/4 cup unsalted butter (softened to room temperature)
• 1 cup powdered sugar
• 1/2 tsp vanilla extract (pure)
• 1/2 cup Oreo cookies (crushed)

Instructions

1. Heat milk in microwave for 40 seconds or until it’s warm to the touch (about 110 degrees).
2. Pour milk into the bowl of an electric mixer then sprinkle with yeast.
3. Add sugar, egg, egg yolk and melted butter. Whisk until combined.
4. Stir in flour and salt with a wooden spoon until dough begins to form.
5. Knead dough by hand on a floured surface for 10 minutes or use an electric mixer with a dough hook attachment on medium speed for 8 minutes.
6. If dough sticks to the counter/bottom of the bowl add an additional 1 to 2 Tbsp of bread flour and continue kneading until a soft, slightly sticky ball forms.
7. Place dough in an oiled bowl, cover with plastic wrap and a dry, warmed towel and let it rise for 1 hour to 1.5 hours until doubled in size.
8. On a lightly floured surface, roll dough with a rolling pin until it is a 14 x 9 inch rectangle.
9. Spread softened (not melted) butter over the surface of dough.
10. Combine brown sugar, cinnamon, black cocoa powder and crushed Oreos in a bowl, stir until combined then sprinkle over buttered dough. Gently press mixture into the butter with your fingertips.
11. Tightly roll dough into the shape of a log starting with the short side. Trim and discard uneven ends then cut dough into ten 1-inch rolls with a serrated knife or non-minty dental floss. (Fishing line also works great.)
12. Grease a 10-inch baking pan then line with parchment paper for ease of removal after baking. Arrange Oreo Cinnamon Rolls in the pan, cover with plastic wrap and a dry, warm towel then allow to rise for 30 to 45 minutes.
13. Preheat oven to 350 degrees.
14. Remove towel and plastic wrap from baking pan then bake cinnamon rolls for 25 minutes or until the edges are slightly golden brown. Avoid overbaking.
15. Allow rolls to cool in pan for 5 minutes while you make the cream cheese icing.
16. Beat milk, cream cheese, butter, powdered sugar and vanilla with an electric mixer until smooth and fluffy, scraping down the sides of the bowl with a spatula as needed.
17. Spread icing over warm cinnamon rolls, sprinkle with crushed Oreos and enjoy
18. Cover leftover rolls with plastic wrap and store up to 5 days in the refrigerator.

Pro Tips for Perfectly Gooey Oreo Cinnamon Rolls Every Time

I know working with yeast can seem scary, but I am here to tell you that you’ve got this. These tips are the little secrets I’ve learned in my own kitchen to ensure your rolls come out bakery-quality.

Achieving the Perfect Dough Consistency

When you are kneading, pay attention to how the dough feels. You want a “soft, slightly sticky” ball. It should feel tacky to the touch, like the back of a post-it note, but it shouldn’t leave a mess on your fingers. Be very careful about adding extra flour; only add a tablespoon at a time if absolutely necessary, as too much flour creates dry rolls.

Rolling and Cutting Like a Pro

Getting that perfect swirl starts with rolling your dough into an even rectangle. If the corners pull back, let the dough rest for a minute to relax the gluten. When it is time to cut, I highly recommend using non-minty dental floss. Slide the floss under the log, cross it over the top, and pull quickly to slice through without squishing the beautiful spiral you just made.

The Secrets to a Good Rise

Yeast loves a cozy environment. If your kitchen is cool, I like to turn my oven on for just a minute, turn it off, and then place the bowl inside to proof. You will know your dough is ready when you poke it gently with your finger and the indentation stays rather than bouncing back immediately. Do not rush this step; the rise is where the fluffiness happens.

Getting Your Frosting Just Right

We all have different preferences for icing thickness. If you find your frosting is too thick, add milk a teaspoon at a time until it loosens up. If it becomes too runny, just mix in a little more powdered sugar. You want a consistency that spreads easily over the warm rolls but doesn’t run off completely.

Crushing Oreos for Maximum Flavor

For the filling, you want the Oreos finely crushed so they distribute evenly with the sugar; a food processor works best for this. For the topping, however, I prefer to place the cookies in a bag and smash them with a rolling pin. This leaves you with nice, big chunks of cookie that add a wonderful crunch on top of the soft roll.

Common Questions & Troubleshooting Your Oreo Cinnamon Rolls

Even experienced cooks run into hiccups, so don’t be hard on yourself if things aren’t perfect the first time. Here is how to fix some common baking issues so you can get back to enjoying your treat.

My Dough Isn’t Rising – What Went Wrong?

The most common culprit is usually the yeast or temperature. If your yeast is old, it might not activate, so check the expiration date. Also, make sure your milk was not too hot (which kills yeast) or too cold (which won’t wake it up); using a thermometer to hit that 110-degree mark is a game changer.

My Rolls are Dry/Tough

This usually happens if there was too much flour added during kneading or if they were baked too long. Trust the timer and pull them out when the edges are just slightly golden brown. Remember, they continue to cook slightly as they cool in the pan.

Frosting Too Runny or Stiff?

This is an easy fix! Temperature plays a big role here. If your kitchen is very hot, your butter might be too soft, making the frosting runny; just pop it in the fridge for 10 minutes. If it is too stiff, beat it a little longer or add a tiny drop of warm milk.

Filling Leaking Out

To keep that delicious Oreo gooeyness inside the roll, make sure you pinch the seam of the dough log tightly before cutting. Also, when you sprinkle the filling over the butter, take a moment to gently press the sugar and cookie mixture into garlic dough with your hand so it stays put during rolling.

Make-Ahead & Overnight Oreo Cinnamon Roll Options

I know life gets busy, and sometimes you don’t have three hours in one stretch. You can absolutely prep these ahead of time, or try another one of our quick and easy recipes for busy weeknights!

Overnight Fridge Rise: Follow the instructions through step 11 (cutting the rolls). Place the cut rolls into your greased pan and cover them tightly with plastic wrap. Place the pan in the refrigerator overnight (up to 12 hours). The next morning, take the pan out and let the rolls sit at room temperature for about 1 hour to warm up and finish rising before baking as directed. These make a fantastic start to your day, similar to our ultimate breakfast casserole with potatoes.

Storing and Freezing Your Oreo Cinnamon Rolls

If you somehow have leftovers, you want to keep them fresh. Baked rolls should be covered tightly with plastic wrap or stored in an airtight container in the refrigerator for up to 5 days. Since they have cream cheese icing, the fridge is the safest place for them.

Freezing Instructions:

• Baked: You can freeze the baked, frosted rolls. Wrap them individually in plastic wrap and then foil. Thaw them in the fridge overnight and warm them in the microwave for 15-20 seconds before eating.
• Unbaked: You can freeze the shaped rolls in the pan. When ready to bake, let them thaw in the fridge overnight, then bring to room temperature on the counter before baking.

Customization & Substitution Ideas for Your Oreo Cinnamon Rolls

Cooking should be inclusive, so if you have dietary restrictions or just want to try a new flavor, I have got you covered.

Dietary Adjustments

Please check out this table for easy swaps. Keep in mind that baking is chemistry, so texture might vary slightly with substitutions.

Flavor Variations

Feel free to get creative here! During the holidays, try using Peppermint Oreos for a festive twist. You can also use Golden Oreos for a vanilla-forward roll, omitting the black cocoa powder in the filling. Adding white chocolate chips to the filling is another decadent option I love.

Equipment Alternatives

If you don’t have a stand mixer, don’t worry. You can absolutely knead the dough by hand on the counter. It will take a little more muscle and maybe a few extra minutes, but I find hand-kneading to be incredibly therapeutic.

Frequently Asked Questions (FAQ)

Can I use all-purpose flour instead of bread flour?
Yes, you can, but the rolls won’t be quite as chewy or fluffy. Bread flour provides the structure that makes these truly “bakery style,” but all-purpose flour will still yield a delicious result.

Do I have to use black cocoa powder?
For that specific “Oreo” look and taste, black cocoa is essential. However, if you can’t find it, regular Dutch-process cocoa powder will work, though the chocolate flavor will be lighter and the filling will be brown rather than black.

Can I halve the recipe?
Yeast doughs can be tricky to halve because of the egg ratios. It is usually easier to make the full batch and freeze the leftovers for a rainy day.

Conclusion

I really hope you enjoy making these Oreo cinnamon rolls as much as I do. There is nothing quite like pulling a warm pan of rolls out of the oven and seeing that joy on your family’s faces. Remember, it doesn’t have to be perfect to be wonderful—the love you put into baking is the most important ingredient.

If you give this recipe a try, please leave a comment below and let me know how it went! I love seeing your creations, so don’t forget to tag me on social media. And for more stress-free, comforting recipes delivered right to your inbox, be sure to sign up for my newsletter. Happy baking!

Oreo Cinnamon Roll

Indulge in these decadent Oreo cinnamon rolls, featuring a soft, fluffy dough swirled with a rich Oreo and cinnamon filling, topped with a creamy cream cheese icing and crushed Oreos.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 3 hours hrs 15 minutes mins

Servings: 10 rolls

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 3/4 cup whole milk warmed to 110 degrees
• 2 1/4 tsp quick rise yeast (1 packet)
• 1/4 cup granulated sugar
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 1/4 cup unsalted butter melted
• 3 cups bread flour
• 3/4 tsp sea salt fine

Filling

• 1/4 cup unsalted butter softened to room temperature
• 1/2 cup dark brown sugar packed
• 1 tsp ground cinnamon
• 2 Tbsp black cocoa powder
• 4 Oreo cookies finely crushed

Cream Cheese Icing

• 1/4 cup whole milk
• 4 ounces cream cheese softened to room temperature
• 1/4 cup unsalted butter softened to room temperature
• 1 cup powdered sugar
• 1/2 tsp vanilla extract pure
• 1/2 cup Oreo cookies crushed

Equipment

• Microwave
• Electric mixer
• Bowl(s)
• Plastic wrap
• Dry, warmed towel
• Rolling pin
• Serrated knife
• 10-inch baking pan
• Parchment paper
• Spatula

Method

 

Dough Preparation

1. Heat milk in the microwave until it reaches approximately 110 degrees F.
2. Pour the warm milk into an electric mixer bowl and sprinkle yeast over it.
3. Add sugar, egg, egg yolk, and melted butter to the milk mixture, then whisk until well combined.
4. Stir in bread flour and salt with a wooden spoon until a dough begins to form.
5. Knead the dough by hand on a floured surface for 10 minutes, or use an electric mixer with a dough hook on medium speed for 8 minutes. Add 1-2 tablespoons of additional bread flour if the dough is too sticky until a soft, slightly sticky ball forms.
6. Place the dough in an oiled bowl, cover with plastic wrap and a warm towel, then let it rise for 1 to 1.5 hours until it doubles in size.

Assembly

1. On a lightly floured surface, roll the risen dough with a rolling pin into a 14 x 9 inch rectangle.
2. Spread softened butter evenly over the entire surface of the rolled dough.
3. In a bowl, combine brown sugar, cinnamon, black cocoa powder, and finely crushed Oreos; stir well, then sprinkle this mixture over the buttered dough and gently press it in with your fingertips.
4. Tightly roll the dough into a log, starting from the short side. Trim and discard any uneven ends, then cut the log into ten 1-inch rolls using a serrated knife or dental floss.

Baking & Icing

1. Grease a 10-inch baking pan and line it with parchment paper for easy removal. Arrange the Oreo Cinnamon Rolls in the pan, cover them with plastic wrap and a warm towel, and let them rise for 30 to 45 minutes.
2. Preheat your oven to 350 degrees F (175 degrees C).
3. Remove the towel and plastic wrap from the baking pan, then bake the cinnamon rolls for 25 minutes, or until the edges are slightly golden brown. Be careful not to overbake them.
4. Allow the rolls to cool in the pan for 5 minutes while you prepare the cream cheese icing.
5. In a separate bowl, beat milk, softened cream cheese, softened butter, powdered sugar, and pure vanilla extract with an electric mixer until the mixture is smooth and fluffy, scraping down the sides of the bowl as needed.
6. Spread the prepared icing over the warm cinnamon rolls, sprinkle with crushed Oreos, and serve immediately.
7. Cover any leftover rolls with plastic wrap and store them in the refrigerator for up to 5 days.

Notes

Avoid overbaking to keep the rolls soft and moist. Store any leftover rolls covered in plastic wrap in the refrigerator for up to 5 days.