Oreo Cinnamon Rolls
Indulge in the ultimate treat with our delightful Oreo Cinnamon Rolls! These pillowy pastries are swirled with a luscious Oreo filling, creating a heavenly combination of flavors and textures. Perfect for breakfast or a sweet snack, these rolls are a must-try for any cookie lover!
Prep
60
min
Cook
25
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(8)
- ¼ cup melted butter (57g) (56.8 g)
- ⅓ cup butter, melted (76g) (74.9 g)
- 2 tbsp butter, softened (28g) (28 g)
- 4 oz cream cheese, softened (113g) (113 g)
- 1 large egg + 1 egg yolk, room temperature
- ¼ cup heavy cream (60ml) (60 ml)
- 4 tbsp heavy cream (60ml) (60 ml)
- ¾ cup warm milk (180ml) (180 ml)
🫙Pantry Staples(7)
- ½ cup brown sugar, packed (100g) (100 g)
- 3 cups all-purpose flour (360g) (375 g)
- 1–1½ cups powdered sugar (120–180g) (200 g)
- ¼ cup granulated sugar (50g) (50 g)
- 1 tsp vanilla bean paste (5g) (5 ml)
- 1 tsp vanilla paste (5 ml)
- 2¼ tsp active dry yeast (7g) (11.2 ml)
🧂Spices & Seasonings(3)
- 2 tsp cinnamon (5g) (10 ml)
- 1 tsp cinnamon (5 ml)
- ¼ tsp salt (1.5g) (1.25 ml)
📦Other(2)
- 6–7 oreos, crushed (about ½ cup / 45g)
- 5 oreos, crushed (about ⅓ cup / 30g)
Nutrition (per serving)
Calories
480
Protein
8g
Carbs
55g
Fat
26g
👨🍳 Instructions
- 1
Add the warm milk, sugar, and yeast to a bowl and mix. Let sit for 5–10 minutes, or until the yeast becomes foamy.
- 2
Add the melted butter, vanilla, egg, and egg yolk and mix until combined.
- 3
Add the flour and salt. Mix until a dough forms, then knead until smooth and elastic.
- 4
If your dough is sticky, lightly coat your work surface and hands with olive oil rather than adding a lot of extra flour.
- 5
Place the dough in a lightly greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.
- 6
For the filling, mix together the brown sugar, cinnamon, and crushed Oreos until combined.
- 7
Once the dough has doubled in size, roll it out into a large rectangle. Spread the melted butter, sprinkle the filling, and pat into the dough.
- 8
Slice the dough evenly into 8 pieces (or more) and then roll up each piece.
- 9
For the bottom layer, mix the melted butter, heavy cream, brown sugar, and crushed Oreos together until combined.
- 10
Spread the mixture evenly across the bottom of a greased baking dish.
- 11
Place the 8 cinnamon rolls over the bottom layer. Cover and let the rolls rest for another 30 minutes.
- 12
Pour the remaining heavy cream evenly over the rolls before baking.
- 13
Bake at 350°F (175°C) for 20–25 minutes, or until the rolls are cooked through and lightly golden.
- 14
Let the rolls cool slightly before frosting.
- 15
For the cream cheese frosting, whip the softened butter and cream cheese together until light and fluffy.
- 16
Add the vanilla bean paste and powdered sugar and continue whipping until smooth and fluffy.
- 17
Adjust the powdered sugar depending on how thick you want your frosting.
- 18
If the frosting is too thick, add a small splash of heavy cream or a little maple syrup until you reach your desired consistency.
- 19
Spread the frosting over the warm, but not hot, cinnamon rolls. Top with extra crushed Oreos if you want.
💡 Pro Tips
- ✓Bloom your yeast for 5-10 minutes in warm milk (110-115°F) until foamy before adding other ingredients; this ensures fermentation has begun and prevents dense rolls if yeast was inactive.timing110-115°F, 5-10 minutes
- ✓Use room temperature eggs (68-72°F) and cream cheese because cold dairy won't emulsify properly with the dough; this reduces gluten development by up to 15% and creates a tighter crumb structure.ingredient68-72°F
- ✓Oil your hands and work surface instead of flouring when handling sticky dough, as flour creates a dry exterior that won't seal properly when rolling; oil integrates into the dough without forming a barrier.techniqueOil, not flour
- ✓Pat the filling firmly into the rolled dough after spreading butter to compress Oreo crumbs and sugar into the gluten matrix; this prevents filling from sliding out during slicing and ensures even distribution.techniqueFirm patting pressure
- ✓Slice rolls with a sharp serrated knife using a sawing motion rather than pressing down, which compresses the dough and squeezes out air pockets developed during the rise.equipmentSerrated knife, sawing motion
Share this recipe
Prep
60
min
Cook
25
min
Serves
8
people
Level
intermediate
Share this recipe
Oreo Cinnamon Rolls
Indulge in the ultimate treat with our delightful Oreo Cinnamon Rolls! These pillowy pastries are swirled with a luscious Oreo filling, creating a heavenly combination of flavors and textures. Perfect for breakfast or a sweet snack, these rolls are a must-try for any cookie lover!
📝 Ingredients
Serves 8🥛Dairy & Eggs(8)
- ¼ cup melted butter (57g) (56.8 g)
- ⅓ cup butter, melted (76g) (74.9 g)
- 2 tbsp butter, softened (28g) (28 g)
- 4 oz cream cheese, softened (113g) (113 g)
- 1 large egg + 1 egg yolk, room temperature
- ¼ cup heavy cream (60ml) (60 ml)
- 4 tbsp heavy cream (60ml) (60 ml)
- ¾ cup warm milk (180ml) (180 ml)
🫙Pantry Staples(7)
- ½ cup brown sugar, packed (100g) (100 g)
- 3 cups all-purpose flour (360g) (375 g)
- 1–1½ cups powdered sugar (120–180g) (200 g)
- ¼ cup granulated sugar (50g) (50 g)
- 1 tsp vanilla bean paste (5g) (5 ml)
- 1 tsp vanilla paste (5 ml)
- 2¼ tsp active dry yeast (7g) (11.2 ml)
🧂Spices & Seasonings(3)
- 2 tsp cinnamon (5g) (10 ml)
- 1 tsp cinnamon (5 ml)
- ¼ tsp salt (1.5g) (1.25 ml)
📦Other(2)
- 6–7 oreos, crushed (about ½ cup / 45g)
- 5 oreos, crushed (about ⅓ cup / 30g)
Nutrition (per serving)
Calories
480
Protein
8g
Carbs
55g
Fat
26g
👨🍳 Instructions
- 1
Add the warm milk, sugar, and yeast to a bowl and mix. Let sit for 5–10 minutes, or until the yeast becomes foamy.
- 2
Add the melted butter, vanilla, egg, and egg yolk and mix until combined.
- 3
Add the flour and salt. Mix until a dough forms, then knead until smooth and elastic.
- 4
If your dough is sticky, lightly coat your work surface and hands with olive oil rather than adding a lot of extra flour.
- 5
Place the dough in a lightly greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.
- 6
For the filling, mix together the brown sugar, cinnamon, and crushed Oreos until combined.
- 7
Once the dough has doubled in size, roll it out into a large rectangle. Spread the melted butter, sprinkle the filling, and pat into the dough.
- 8
Slice the dough evenly into 8 pieces (or more) and then roll up each piece.
- 9
For the bottom layer, mix the melted butter, heavy cream, brown sugar, and crushed Oreos together until combined.
- 10
Spread the mixture evenly across the bottom of a greased baking dish.
- 11
Place the 8 cinnamon rolls over the bottom layer. Cover and let the rolls rest for another 30 minutes.
- 12
Pour the remaining heavy cream evenly over the rolls before baking.
- 13
Bake at 350°F (175°C) for 20–25 minutes, or until the rolls are cooked through and lightly golden.
- 14
Let the rolls cool slightly before frosting.
- 15
For the cream cheese frosting, whip the softened butter and cream cheese together until light and fluffy.
- 16
Add the vanilla bean paste and powdered sugar and continue whipping until smooth and fluffy.
- 17
Adjust the powdered sugar depending on how thick you want your frosting.
- 18
If the frosting is too thick, add a small splash of heavy cream or a little maple syrup until you reach your desired consistency.
- 19
Spread the frosting over the warm, but not hot, cinnamon rolls. Top with extra crushed Oreos if you want.
💡 Pro Tips
- ✓Bloom your yeast for 5-10 minutes in warm milk (110-115°F) until foamy before adding other ingredients; this ensures fermentation has begun and prevents dense rolls if yeast was inactive.timing110-115°F, 5-10 minutes
- ✓Use room temperature eggs (68-72°F) and cream cheese because cold dairy won't emulsify properly with the dough; this reduces gluten development by up to 15% and creates a tighter crumb structure.ingredient68-72°F
- ✓Oil your hands and work surface instead of flouring when handling sticky dough, as flour creates a dry exterior that won't seal properly when rolling; oil integrates into the dough without forming a barrier.techniqueOil, not flour
- ✓Pat the filling firmly into the rolled dough after spreading butter to compress Oreo crumbs and sugar into the gluten matrix; this prevents filling from sliding out during slicing and ensures even distribution.techniqueFirm patting pressure
- ✓Slice rolls with a sharp serrated knife using a sawing motion rather than pressing down, which compresses the dough and squeezes out air pockets developed during the rise.equipmentSerrated knife, sawing motion