Oreo Cinnamon Rolls are the ultimate indulgence: a delightful fusion of classic cinnamon-spiced dough and crushed Oreos, all drizzled with a luscious cream cheese frosting that will have you dreaming of cookie-and-cinnamon bliss. This recipe is your shortcut to a decadent dessert or a show-stopping breakfast that’s surprisingly easy to whip up.
Key Ingredients for Oreo Cinnamon Rolls:
- For the Dough:
- 2 ¼ teaspoons active dry yeast (or instant yeast)
- ½ cup warm milk (105-115°F / 40-46°C)
- ¼ cup granulated sugar, plus 1 teaspoon for yeast
- 1 large egg, at room temperature
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 3 to 3 ½ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- For the Filling:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 10-12 Oreo cookies, finely crushed (about 1 cup)
- For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar, sifted
- 2-4 tablespoons milk or heavy cream, as needed
- 4-6 Oreo cookies, roughly chopped (for garnish)
How to Make Oreo Cinnamon Rolls:
Get ready to experience pure dessert magic with these incredibly easy Oreo Cinnamon Rolls. In about 2 hours and 30 minutes (including rising time), you’ll transform simple ingredients into fluffy, spiced rolls bursting with cookie goodness and topped with a dreamy cream cheese frosting. The secret lies in a tender dough, a sweet Oreo-infused filling, and a quick, foolproof frosting that ties it all together for an irresistible treat.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm milk and 1 teaspoon of sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until it becomes foamy. If using instant yeast, you can skip this proofing step and add it directly with the dry ingredients.
2. Mix the Dough Ingredients:
In a large mixing bowl, whisk together the granulated sugar and salt. Add the foamy yeast mixture, the room temperature egg, melted butter, and vanilla extract. Stir until well combined. Gradually add 3 cups of the all-purpose flour, mixing until a shaggy dough forms.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, or until the dough is smooth and elastic. If the dough is too sticky, gradually add the remaining ½ cup of flour, a tablespoon at a time, until it’s no longer sticking to your hands or the counter.
4. First Rise:
Lightly grease a clean bowl with oil or cooking spray. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.
5. Prepare the Filling:
While the dough is rising, prepare the filling. In a medium bowl, cream together the softened butter, packed brown sugar, and ground cinnamon until smooth and well combined. Stir in the finely crushed Oreo cookies.
6. Shape the Rolls:
Once the dough has risen, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a rectangle, approximately 12×18 inches, with the long side facing you.
7. Spread the Filling:
Evenly spread the Oreo cinnamon filling over the rolled-out dough, leaving a ¼-inch border along the edges.
8. Roll and Slice:
Starting from the long edge closest to you, tightly roll up the dough. Pinch the seam to seal. Use a sharp knife or dental floss to slice the roll into 12 equal cinnamon rolls, about 1 ½ inches thick.
9. Second Rise:
Grease a 9×13 inch baking dish. Arrange the sliced cinnamon rolls in the prepared baking dish, leaving a small amount of space between each one to allow for expansion. Cover lightly with plastic wrap and let them rise again in a warm place for 30-45 minutes, or until they are puffy and have almost doubled in size.
10. Bake the Rolls:
Preheat your oven to 350°F (175°C). Remove the plastic wrap from the cinnamon rolls and bake for 20-25 minutes, or until golden brown and cooked through.
11. Make the Cream Cheese Frosting:
While the rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Add the vanilla extract and beat to combine. Gradually add the sifted powdered sugar, one cup at a time, mixing until smooth. Add 2-4 tablespoons of milk or cream, a tablespoon at a time, until the frosting reaches your desired spreading consistency.
12. Frost and Garnish:
Once the cinnamon rolls are out of the oven and have cooled slightly (about 5-10 minutes), generously spread the cream cheese frosting over the warm rolls. Sprinkle the roughly chopped Oreos over the frosting for an extra pop of flavor and texture.
Why You’ll Love This Oreo Cinnamon Rolls:
Prepare to be wowed by these Oreo Cinnamon Rolls! The star here is undoubtedly the irresistible combination of fluffy, cinnamon-spiced dough interwoven with pockets of rich Oreo cookie pieces, all crowned with a cloud of tangy cream cheese frosting that’s simply divine. It’s a flavor profile that takes a beloved classic and gives it an exciting, chocolatey twist, making it a guaranteed crowd-pleaser for any occasion, from weekend brunches to a special dessert treat.
Not only do these Oreo Cinnamon Rolls satisfy your sweet cravings at a fraction of the cost of store-bought versions, but they also offer that magical feeling of accomplishment that comes from baking from scratch. Imagine the aroma filling your kitchen as they bake – it’s pure comfort! Forget those dry, less flavorful bakery rolls; these homemade wonders are worth every moment spent, and the ability to customize the amount of Oreo bits or the sweetness of the frosting makes them uniquely yours. So, grab your apron and dive into this deliciously easy recipe; your taste buds will thank you!
Storing and Reheating Tips:
- Storing Leftovers: Once cooled, store leftover Oreo Cinnamon Rolls in an airtight container at room temperature for up to 2 days. For longer storage if they haven’t been frosted yet, wrap them tightly in plastic wrap and then in foil, and refrigerate for up to 5 days. If frosted, they are best stored in a single layer in an airtight container in the refrigerator.
- Reheating: To reheat:
- Oven: Place a cinnamon roll on a baking sheet or in a small oven-safe dish and reheat in a preheated oven at 300°F (150°C) for 5-10 minutes, or until warmed through.
- Microwave: For a quicker reheat, place one or two cinnamon rolls on a microwave-safe plate and microwave on 50% power in 15-second intervals, or until just warm. Be careful not to overheat, as they can become tough.
- Freezing:
- Before Baking: You can freeze the unbaked, unrisen cinnamon rolls. Place them on a parchment-lined baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container for up to 3 months. To bake from frozen, let them thaw at room temperature for about an hour, then proceed with the second rise and baking as usual.
- After Baking: Allow frosted cinnamon rolls to cool completely. Wrap them tightly first in plastic wrap, then in a layer of foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and gently reheat as desired.
Final Thoughts:
Whip up these incredible Oreo Cinnamon Rolls for an unforgettable treat that combines the best of both worlds – the comfort of classic cinnamon and the irresistible joy of Oreos. This recipe is your ticket to delighting friends and family, or simply indulging yourself with a truly special homemade creation. Give them a try; they’re guaranteed to become a new favorite!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Oreo Cinnamon Rolls
Ingredients
Equipment
Method
- In a small bowl, combine the warm milk and 1 teaspoon of sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until it becomes foamy. If using instant yeast, you can skip this proofing step and add it directly with the dry ingredients.0.5 cup warm milk, 0.25 cup granulated sugar, 2.25 teaspoons active dry yeast
- In a large mixing bowl, whisk together the granulated sugar and salt. Add the foamy yeast mixture, the room temperature egg, melted butter, and vanilla extract. Stir until well combined. Gradually add 3 cups of the all-purpose flour, mixing until a shaggy dough forms.0.25 cup granulated sugar, 0.5 teaspoon salt, 2.25 teaspoons active dry yeast, 1 large egg, 0.25 cup unsalted butter, 1 teaspoon vanilla extract, 3 cups all-purpose flour
- Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, or until the dough is smooth and elastic. If the dough is too sticky, gradually add the remaining ½ cup of flour, a tablespoon at a time, until it’s no longer sticking to your hands or the counter.3 cups all-purpose flour
- Lightly grease a clean bowl with oil or cooking spray. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, cream together the softened butter, packed brown sugar, and ground cinnamon until smooth and well combined. Stir in the finely crushed Oreo cookies.0.5 cup unsalted butter, 0.75 cup packed light brown sugar, 2 tablespoons ground cinnamon, 10-12 Oreo cookies Oreo cookies
- Once the dough has risen, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a rectangle, approximately 12×18 inches, with the long side facing you.
- Evenly spread the Oreo cinnamon filling over the rolled-out dough, leaving a ¼-inch border along the edges.
- Starting from the long edge closest to you, tightly roll up the dough. Pinch the seam to seal. Use a sharp knife or dental floss to slice the roll into 12 equal cinnamon rolls, about 1 ½ inches thick.
- Grease a 9×13 inch baking dish. Arrange the sliced cinnamon rolls in the prepared baking dish, leaving a small amount of space between each one to allow for expansion. Cover lightly with plastic wrap and let them rise again in a warm place for 30-45 minutes, or until they are puffy and have almost doubled in size.
- Preheat your oven to 350°F (175°C). Remove the plastic wrap from the cinnamon rolls and bake for 20-25 minutes, or until golden brown and cooked through.
- While the rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Add the vanilla extract and beat to combine. Gradually add the sifted powdered sugar, one cup at a time, mixing until smooth. Add 2-4 tablespoons of milk or cream, a tablespoon at a time, until the frosting reaches your desired spreading consistency.4 ounces cream cheese, 0.25 cup unsalted butter, 1 teaspoon vanilla extract, 1.5 cups powdered sugar, 2-4 tablespoons milk or heavy cream
- Once the cinnamon rolls are out of the oven and have cooled slightly (about 5-10 minutes), generously spread the cream cheese frosting over the warm rolls. Sprinkle the roughly chopped Oreos over the frosting for an extra pop of flavor and texture.4-6 Oreo cookies Oreo cookies