Oreo Cinnamon Rolls Recipe

Introduction

Oreo Cinnamon Rolls blend the classic cinnamon roll with the rich flavor of Oreos and black cocoa. These soft, fluffy rolls have a unique chocolatey filling and a sweet vanilla glaze, perfect for a special breakfast or dessert treat.

Ingredients

• Chocolate Oreo Cinnamon Roll Filling:
• 1/2 cup packed light brown sugar (100g)
• 2 Tbsp black cocoa powder (12g)
• 1 tsp ground cinnamon (3g)
• 1/4 cup unsalted butter, softened (56g)
• 1/2 cup crushed Oreos (50g)
• Oreo Cinnamon Roll Dough:
• 3 1/2 cups all-purpose flour, plus up to 1/2 cup additional flour (440g-500g)
• 2 tsp or 1 packet instant dry yeast (7g, 1/4 oz.)
• 1 tsp fine salt (6g)
• 1 cup whole milk (240g)
• 1/2 cup granulated sugar (100g)
• 1/4 cup unsalted butter, room temperature (56g)
• 1 large egg, room temperature (56g)
• 1/2 cup crushed Oreos (50g)
• Vanilla Glaze:
• 1 Tbsp unsalted butter, room temperature (8g)
• 1 1/2 cups powdered sugar (188g)
• 2 Tbsp whole milk (30g)
• 1 tsp artificial vanilla extract (4g)

Instructions

1. Prepare filling: In a medium bowl, mix light brown sugar, black cocoa powder, and ground cinnamon. Set aside.
2. Preheat oven: Set your oven to 200°F (95°C).
3. Mix dry dough ingredients: In a large bowl or stand mixer, combine 3 1/2 cups flour, yeast, and salt.
4. Warm wet ingredients: In a microwave-safe bowl, combine milk, softened butter, and granulated sugar. Heat on high for 60-90 seconds until warm and butter is melted, then stir.
5. Combine dough: Gradually add the warm milk mixture to the dry ingredients and mix with a dough hook on medium speed until dough forms.
6. Add egg: Mix in the egg on low speed until a sticky dough ball forms, then mix on medium-low for 2-3 minutes until elastic.
7. Adjust dough texture: Add additional flour 1 Tbsp at a time until dough leaves bowl sides but remains tacky without sticking to your finger.
8. Incorporate Oreos: Mix in 1/2 cup crushed Oreos on medium speed until evenly distributed.
9. Rest dough: Cover bowl with plastic wrap and let rest 10 minutes until slightly fogged from warmth.
10. Roll dough: Flour your counter and roll dough into a 12×18 inch rectangle about 1/2 cm thick.
11. Spread butter: Spread 1/4 cup softened butter over dough, leaving a 1/2 inch edge on one long side uncovered.
12. Add filling and Oreos: Evenly sprinkle the cinnamon roll filling over the buttered area, then top with 1/2 cup crushed Oreos.
13. Roll tightly: Roll the dough horizontally toward the uncovered strip to form a log.
14. Cut rolls: Slice the log into 9 equal pieces using dental floss or a sharp knife and place them in a greased 8×8 inch pan.
15. First rise: Turn off the oven. Cover pan with foil and place inside for 30 minutes to allow rolls to rise.
16. Preheat and bake: Remove foil, turn oven on to 350°F (175°C), and bake rolls for 26-30 minutes until golden brown, rotating halfway through.
17. Make glaze: While rolls bake, mix butter, powdered sugar, milk, and vanilla extract in a bowl until smooth.
18. Glaze and serve: Let rolls cool 10-20 minutes, then drizzle the glaze over them. Garnish with extra crushed Oreos if desired. Serve warm.

Tips & Variations

• For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of black cocoa.
• If you prefer smaller cinnamon rolls, cut the dough log into more pieces before baking.
• Substitute whole milk with almond or oat milk for a dairy-free option, adjusting dough texture as needed.
• Use regular cocoa powder if black cocoa is unavailable, though the color and flavor will be lighter.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled rolls wrapped tightly for up to 2 months. Reheat individually in the microwave for about 20-30 seconds until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to the first rise stage, cover it well, and refrigerate overnight. Let it come to room temperature before rolling out and adding filling.

What if I don’t have black cocoa powder?

Black cocoa powder gives a deep color and flavor, but you can substitute with an equal amount of Dutch-processed or natural cocoa powder. The rolls will be lighter in color and slightly different in taste.

Oreo Cinnamon Rolls Recipe

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★★★★★

4.4 from 67 reviews

• Author: Zoe
• Total Time: 1 hour
• Yield: 9 cinnamon rolls 1x

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Description

These Oreo Cinnamon Rolls combine the classic, soft, and fluffy cinnamon roll texture with a delicious twist of crushed Oreos and a rich chocolate Oreo filling. Topped with a smooth vanilla glaze and extra Oreo crumbles, they are an indulgent treat perfect for dessert or a special breakfast.

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Ingredients

Scale 1x2x3x

Chocolate Oreo Cinnamon Roll Filling

• 1/2 cup packed light brown sugar (100g)
• 2 Tbsp black cocoa powder (12g)
• 1 tsp ground cinnamon (3g)
• 1/4 cup unsalted butter, softened (56g)
• 1/2 cup crushed Oreos (50g)

Oreo Cinnamon Roll Dough

• 3 1/2 cups all-purpose flour (440g) plus up to 1/2 cup additional flour (60g) as needed
• 2 tsp or 1 packet instant dry yeast (7g, 1/4 oz)
• 1 tsp fine salt (6g)
• 1 cup whole milk (240g)
• 1/2 cup granulated sugar (100g)
• 1/4 cup unsalted butter, room temperature (56g)
• 1 large egg, room temperature (56g)
• 1/2 cup crushed Oreos (50g)

Vanilla Glaze

• 1 Tbsp unsalted butter, room temperature (8g)
• 1 1/2 cups powdered sugar (188g)
• 2 Tbsp whole milk (30g)
• 1 tsp artificial vanilla extract (4g)

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Instructions

1. Prepare the Chocolate Oreo Cinnamon Roll Filling: In a medium bowl, combine the brown sugar, black cocoa powder, and ground cinnamon. Set this mixture aside to be used later as the cinnamon roll filling.
2. Preheat the oven for dough rising: Set your oven to 200°F (95°C) to create a warm environment for the rolls to rise later on.
3. Mix dry dough ingredients: In a large mixing bowl or stand mixer bowl, combine the 3 1/2 cups flour, instant dry yeast, and salt thoroughly.
4. Warm and combine wet ingredients: In a microwave-safe bowl, combine milk, softened butter, and granulated sugar. Heat on high for 60-90 seconds until the mixture is warm and the butter is melted. Stir well.
5. Form the dough: Gradually add the warm milk mixture into the flour mixture, mixing on medium speed with a dough hook until just combined. Add the egg and mix on low speed until a sticky dough forms. Continue mixing at medium low speed for 2 to 3 minutes, allowing the dough to become elastic.
6. Add additional flour and Oreos: Add extra flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl and feels tacky but not sticky. Mix in 1/2 cup crushed Oreos until incorporated evenly through the dough.
7. Let dough rest: Cover the bowl with plastic wrap and allow the dough to rest for 10 minutes. The plastic wrap should fog slightly due to the dough’s warmth.
8. Roll out the dough: Flour your counter generously. Roll the dough into a 12×18 inch rectangle about 1/2 cm thick.
9. Spread butter and filling: Spread 1/4 cup softened butter over the dough, leaving a 1/2 inch strip along one long edge uncovered. Evenly sprinkle the chocolate Oreo cinnamon filling over the butter, then sprinkle 1/2 cup crushed Oreos on top.
10. Roll and cut the dough: Roll the dough tightly from the long side nearest to the filling toward the uncovered strip. Using dental floss, cut the loaf into 9 equal pieces and arrange them cut-side up in a greased 8×8 inch square pan.
11. First rise in warm oven: Turn off the preheating oven, cover the pan with foil, and place the rolls inside for 30 minutes or until they have risen noticeably.
12. Bake the cinnamon rolls: Remove foil, turn the oven on to 350°F (175°C), and bake the rolls for 26-30 minutes or until golden brown. Rotate the pan halfway through baking for even coloring.
13. Make the vanilla glaze: In a medium bowl, whisk together unsalted butter, powdered sugar, milk, and vanilla extract until smooth and creamy.
14. Finish and serve: Allow rolls to cool for 10-20 minutes before drizzling with the vanilla glaze. Garnish with extra crushed Oreos and serve warm for best flavor.

Notes

• Make sure the milk mixture is warm, not hot, to avoid killing the yeast.
• Using dental floss to cut the rolls helps to keep the edges neat without squishing the dough.
• The first rise happens in a warm but turned-off oven to allow gentle, even proofing.
• Adjust additional flour cautiously; the dough should remain tacky but not sticky for soft rolls.
• Serve the cinnamon rolls warm for the best taste and gooey texture.
• Extra crushed Oreos on top add a nice crunch and visual appeal.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Oreo cinnamon rolls, cinnamon roll recipe with Oreos, chocolate Oreo cinnamon rolls, dessert rolls, breakfast dessert