Oreo Cinnamon Rolls – just saying those three words together makes your mouth water, doesn’t it? Tired of the same boring breakfast pastries that leave you craving something more exciting? I’ve got the perfect solution that will transform your weekend mornings forever.
This Oreo Cinnamon Rolls recipe combines the beloved flavors of chocolate sandwich cookies with the warm, comforting embrace of freshly baked cinnamon rolls. The result? A decadent treat that melts in your mouth with every bite, featuring swirls of cinnamon-cocoa filling and crunchy Oreo pieces that create the perfect texture contrast.
Hey there! I’m Emeli from FoodFansy, and as someone who’s spent years perfecting the art of turning simple ingredients into extraordinary experiences, I can tell you this recipe holds a special place in my heart. It reminds me of lazy Sunday mornings in my grandmother’s kitchen, where the smell of fresh baking would draw the entire family to gather around her worn wooden table. That’s the magic I want to share with you today.
In this guide, you’ll discover everything you need to know: from selecting the right ingredients and mastering the dough, to pro tips for achieving that perfect rise and creating the most luscious vanilla frosting. Let’s dive into this sweet adventure together!
Why This Oreo Cinnamon Rolls Recipe Works
There’s something truly magical about combining two beloved treats into one show-stopping dessert. Here’s why this Oreo Cinnamon Rolls recipe will become your new go-to indulgence:
• Uses everyday pantry staples – No need for specialty ingredients or hard-to-find items • Ready in under 3 hours – Perfect for weekend baking projects or special occasion treats
• Crowd-pleasing flavor combination – Appeals to both chocolate lovers and cinnamon roll enthusiasts • Make-ahead friendly – Prepare the night before and bake fresh in the morning • Customizable sweetness level – Adjust the Oreo filling and frosting to your preference
The secret lies in the perfect balance of textures and flavors. The soft, pillowy dough provides the perfect canvas for the rich chocolate-cinnamon filling, while the crushed Oreos add delightful crunch in every bite.
Choosing the Right Ingredients for Oreo Cinnamon Rolls
Success in baking starts with selecting quality ingredients. Let me guide you through the essentials that make these Oreo Cinnamon Rolls truly exceptional.
Essential Ingredients for Perfect Oreo Cinnamon Rolls
For the Dough:
- Bread flour works best for structure and chewiness, though all-purpose flour is a suitable substitute
- Active dry yeast ensures proper rise and fluffy texture
- Whole milk adds richness and helps create tender crumb
- Fresh eggs at room temperature incorporate better and create smoother dough
For the Filling:
- Regular Oreo cookies – avoid double-stuffed as they can make the filling too sweet
- Black cocoa powder intensifies the chocolate flavor and creates that signature dark color
- Light brown sugar adds molasses notes that complement the chocolate perfectly
Shopping Tips for Oreo Cinnamon Rolls Success
When selecting your Oreos, choose packages that feel crisp when you gently shake them – this ensures maximum crunch in your finished rolls. For the yeast, always check the expiration date and proof it in warm milk to ensure it’s still active.
Smart Substitutions for Oreo Cinnamon Rolls
If you can’t find black cocoa powder, regular unsweetened cocoa powder works fine, though the color won’t be as deep. You can also experiment with different Oreo flavors – golden Oreos create a unique vanilla twist, while mint Oreos add a refreshing element.
Ingredients & Prep for Perfect Oreo Cinnamon Rolls
Proper preparation is the foundation of exceptional Oreo Cinnamon Rolls. Let’s break down everything you need and how to prep it for success.
Essential Prep Steps for Oreo Cinnamon Rolls
Temperature is crucial: Bring your eggs and butter to room temperature about an hour before baking. Cold ingredients don’t incorporate well and can result in dense rolls.
Crush your Oreos properly: Place cookies in a sealed plastic bag and gently crush with a rolling pin. Aim for pieces about the size of coarse breadcrumbs – too fine and they’ll disappear, too large and they’ll puncture your dough.
Creating the Perfect Oreo Cinnamon Rolls Filling
The filling is where the magic happens. Cream your softened butter until light and fluffy, then gradually mix in the brown sugar, black cocoa powder, and cinnamon. This creates a spreadable paste that won’t tear your delicate dough.
Pantry Staples for Oreo Cinnamon Rolls
Keep these essentials on hand: high-quality vanilla extract, powdered sugar for the frosting, and heavy cream or whole milk. These simple ingredients elevate your rolls from good to absolutely irresistible.
Step-by-Step Cooking Instructions for Oreo Cinnamon Rolls
Let’s walk through each step to ensure your Oreo Cinnamon Rolls turn out perfectly every time.
Pre-Cooking Prep for Oreo Cinnamon Rolls
Start by proofing your yeast in warm milk (around 110°F) with sugar for 10-15 minutes until bubbly. This ensures your yeast is active and will give your rolls the perfect rise. While waiting, prepare your workspace by lightly flouring your countertop and gathering all ingredients.
Dough Making Method for Oreo Cinnamon Rolls
Combine your proofed yeast mixture with eggs and softened butter in a large mixing bowl. Gradually add flour, starting with 2 cups and adding more until the dough pulls away from the bowl sides. Knead on a floured surface for 3-5 minutes until smooth and slightly tacky – not sticky, but with a soft, supple feel.
First Rise for Perfect Oreo Cinnamon Rolls
Place your dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot until doubled – about 1½ hours. Pro tip: Your oven with just the light on creates the perfect rising environment.
Assembly and Final Rise for Oreo Cinnamon Rolls
Roll the dough into a 14×18 inch rectangle, spread the butter filling evenly (leaving ½ inch at the bottom edge), then sprinkle with your brown sugar mixture, cocoa powder, cinnamon, and crushed Oreos. Roll tightly from the long edge, slice into 12 equal pieces, and place in a greased 9×13 pan. Allow for a second rise of 45-60 minutes until doubled again.
Pro Tips for Perfect Oreo Cinnamon Rolls
Years of baking have taught me these essential secrets for creating Oreo Cinnamon Rolls that rival any bakery.
Avoiding Dense or Dry Oreo Cinnamon Rolls
Never rush the rising process – patience creates the fluffiest texture. If your kitchen is cold, place the dough in your oven with just the light on. Also, avoid adding too much flour during kneading, which creates tough rolls.
Essential Tools for Oreo Cinnamon Rolls Success
Invest in a kitchen scale for accurate measurements, especially with flour. A bench scraper helps with clean cuts, and a pastry brush ensures even butter application. Most importantly, use a sharp knife or unflavored dental floss to cut your rolls without crushing them.
Storage & Reheating Your Oreo Cinnamon Rolls
Store covered at room temperature for up to 3 days, or freeze unfrosted rolls for up to 3 months. To reheat, wrap in damp paper towels and microwave for 20-30 seconds, or warm in a 350°F oven for 5 minutes.
Flavor Variations for Oreo Cinnamon Rolls
While the classic version is perfection, these Oreo Cinnamon Rolls variations will keep your taste buds excited.
Decadent Twists on Oreo Cinnamon Rolls
Double Chocolate Oreo Cinnamon Rolls: Add 2 tablespoons of cocoa powder to your dough and fold in mini chocolate chips with the Oreo pieces.
Salted Caramel Oreo Cinnamon Rolls: Drizzle caramel sauce over the filling before rolling, and sprinkle sea salt flakes on the finished frosting.
Dietary-Friendly Oreo Cinnamon Rolls Options
Lighter Version: Use reduced-fat cream cheese in the frosting and substitute applesauce for half the butter in the dough.
Gluten-Free Oreo Cinnamon Rolls: Replace regular flour with a 1:1 gluten-free baking blend and use gluten-free sandwich cookies.
Global-Inspired Oreo Cinnamon Rolls Variations
| Variation | Key Additions | Flavor Profile |
|---|---|---|
| Mexican Chocolate | Cayenne pepper, espresso powder | Spicy warmth with coffee notes |
| Matcha Oreo | Green tea powder, white chocolate chips | Earthy sweetness with Asian flair |
| Maple Pecan | Maple syrup in filling, chopped pecans | Rich, nutty autumn comfort |
| Orange Cream | Orange zest, vanilla Oreos | Bright, creamy citrus twist |
Serving Suggestions for Oreo Cinnamon Rolls
These Oreo Cinnamon Rolls are spectacular on their own, but the right accompaniments can elevate the experience even further.
Perfect pairings include freshly brewed coffee with a splash of vanilla creamer, or cold milk for dunking. For special occasions, serve alongside fresh berries and whipped cream, or create an indulgent brunch spread with bacon and scrambled eggs for that sweet-savory contrast.
Consider beverage pairings like hot chocolate for ultimate decadence, or surprise guests with espresso martinis for an adults-only dessert course. The rich chocolate and cinnamon flavors also pair beautifully with port wine or a robust red wine blend.
FAQs About Oreo Cinnamon Rolls
Can I make Oreo Cinnamon Rolls ahead of time?
Absolutely! Assemble your rolls the night before, cover tightly, and refrigerate. In the morning, let them come to room temperature and complete their final rise before baking. This actually develops even better flavor.
What if my Oreo Cinnamon Rolls don’t rise properly?
Check your yeast expiration date and proof it first. Cold temperatures also slow rising – find a warm (not hot) spot around 75-80°F. If your kitchen is cold, the oven with just the light on works perfectly.
Can I freeze unbaked Oreo Cinnamon Rolls?
Yes! After the first rise and assembly, freeze the cut rolls on a baking sheet, then transfer to freezer bags. Thaw overnight in the refrigerator, allow final rise, then bake as directed.
How do I prevent my Oreo Cinnamon Rolls from becoming soggy?
Don’t overfill with butter or crush the Oreos too finely. Also ensure your oven temperature is accurate – an oven thermometer is a worthwhile investment for consistent results.
Are Oreo Cinnamon Rolls safe during pregnancy?
This recipe uses pasteurized dairy products and fully cooked ingredients, making it safe for pregnant women when prepared with proper food safety practices.
Conclusion
There you have it – everything you need to create these absolutely irresistible Oreo Cinnamon Rolls that will have your family and friends begging for the recipe! The combination of fluffy, yeasted dough with rich chocolate-cinnamon filling and crunchy Oreo pieces creates a treat that’s truly greater than the sum of its parts.
Fire up your oven and treat yourself to this incredible fusion of flavors tonight! Whether it’s for a special weekend breakfast, holiday gathering, or just because you deserve something amazing, these rolls deliver pure comfort and joy in every bite.
Join the thousands of home bakers who’ve fallen in love with this recipe – and don’t forget to share your creations! I’d love to see your Oreo Cinnamon Rolls adventures over on social media.
Ready for your next baking challenge? Try our Classic Chocolate Chip Cookie Bars or dive into our Ultimate Brownie Guide for more chocolate-loving recipes that’ll satisfy your sweet tooth!
If you enjoyed this recipe, be sure to share it with your friends or save it for later!
I’d love to see your unique twist—feel free to post your photos on Pinterest!
Happy baking! – Emeli
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Oreo Cinnamon Rolls Recipe: Mind-Blowing 3-Hour Sweet Perfection
- Total Time: 1hr 30mins
Description
These oreo cinnamon rolls are the perfect blend of a classic cinnamon roll and an oreo cookie. Filled with brown sugar, black cocoa powder, crushed oreo cookies and frosted with a sweet vanilla buttercream.
Ingredients
Cinnamon Roll Dough
½ cup (122 g) milk warm
¼ cup (50 g) granulated sugar
1 tablespoon yeast I use active dry yeast
2 large eggs room temp
6 tablespoon butter softened
¾ teaspoon (0.75 teaspoon) salt
2½-3 cups (343.75 g) bread flour (I use about 360g) all-purpose can be used also
For the Filling
2 tablespoon butter softened
½ cup (73.33 g) light brown sugar
1 tablespoon black cocoa powder
2 teaspoon (0.5 teaspoon) cinnamon
⅓ cup (40 g) crushed oreo’s
Vanilla Frosting
2 tablespoon butter softened
1 teaspoon vanilla
1½ cups (180 g) powdered sugar
2 tablespoon cream or milk
crushed oreo’s for topping
Instructions
Pour milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly.
Add butter and eggs and mix together again.
Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.
Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
Place dough in greased bowl, cover with a cloth and let rise until doubled in size, anout 1½ hours.
Punch dough down and roll onto a floured surface. I try for a rectangle that is about 14×18.
Spread the room temperature butter into a thin and even layer, leaving about ½ inch on the bottom of the dough untouched so it can hold together.
Sprinkle with the brown sugar, being careful not to tear the dough while you spread it. Then sprinkle with the cinnamon, black cocoa powder and oreo cookie crumbs.
Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together.
Cut the dough into 12 rolls total. I like to make little marking first to help make sure they are all about the same size.
Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching. *If wanting to bake the following day read notes down below for instructions.
Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
Preheat oven to 375 F.
Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.
To make the frosting:
Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or milk to get your desired consistency.
Allow the rolls to cool. Frost the rolls and sprinkle with more oreo cookie crumbs.
Notes
Black cocoa powder is different that regular cocoa powder. It is sweeter and tastes like an oreo. I find mine on Amazon.
I have used water instead of milk before and it works too. Not as rich of a dough, but great none the less.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
- Prep Time: 30 minutes
- Cook Time: 15mins
- Category: Desssert
Nutrition
- Serving Size: 12
- Calories: 340 kcal
- Sugar: 30g
- Sodium: 258mg
- Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 58mg
Keywords: Oreo Cinnamon Rolls