These Oreo Cinnamon Rolls are an indulgent dessert that you're sure to love. Packed with chocolate and Oreo cookies these rolls are so indulgent they'll satisfy any cravings. Yum!
Recipe: $6.44 | Per Serving: $0.54 | Yields: 12 rolls
If you're a chocolate lover then hold on to your hats because you're going to love these tasty chocolate filled cinnamon rolls. They're even more incredible than my Clone of a Cinnabon Cinnamon Roll Recipe.
Every bite of these cookies n cream cinnamon rolls is so indulgent you can't help but feel like it's too much to handle, but the flavors are so good you can't help but go back for another. Homemade Cinnamon Roll Recipes are delicious, but adding cookies just makes them so much more.
It's the perfect blend of soft and chewy cinnamon rolls, sweetness, and indulgent chocolate flavors all rolled into one, and the crunchy Oreo cookies on top make them picture perfect.
For more cinnamon roll recipes be sure to check out my Small Batch Cinnamon Rolls and Cinnamon Roll Apple Cobbler.
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🍯 Why This Recipe Works
- It's easy to make. Made from scratch means time consuming, but it's worth it. This recipe has simple and easy steps to follow, making it perfect for beginner bakers.
- They're rich. From the soft cinnamon roll dough to the rich and indulgent chocolate filling, these rolls are filling and fabulous.
- Simple ingredients. We don't need much to make these rolls, and most of the ingredients, like flour, sugar, and butter, are probably in your home already too!
🥘 Ingredients
Ingredient Notes:
Flour- You can use All-Purpose Flour or Bread Flour for these rolls. Note that bread flour may produce a richer taste as well as a nicer texture thanks to the added gluten. You will also need a little extra water as bread flour requires more moisture.
Active Dry Yeast- This will help the dough to expand. Don't use expired yeast, as it will not work properly.
Warm Water- You want your water to be 110F or close to it. Too hot, and it kills the yeast. Too cold, and it won't activate the yeast at all.
Mini Chocolate Chips- This is optional, but adding in chocolate chips will give us a gooier center and make these rolls very rich.
Icing- Made with powdered sugar and milk we get a simple icing for the toppings.
For specific ingredients and measurements, please see the recipe card below.
🔪 Instructions for Oreo Cinnamon Rolls
Step 1: In a bowl, whisk together the flour, yeast, and salt.
Step 2: Make a well in the center and add to it the sugar, oil, and water.
Step 3: Stir to combine.
Step 4: Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Feed it more flour as needed to get it no longer sticky. You may need about 1 more cup of flour.
Step 5: Place in a bowl and cover. Let rise until doubled, about 1 hour in a warm place.
Step 6: Punch down and roll out into a rectangular shape about 15 inches by 20 inches big.
Step 7: In a food processor, blend 12 Oreo cookies until fine crumbs. Mix in a bowl with cocoa powder, brown sugar, and cinnamon. Set aside.
Step 8: In a mixing bowl, cream together the butter and cream cheese until fluffy. Spread over the rolled-out dough.
Step 9: Spread your Oreo mixture over the butter and spread it out over the top. Leave a 1 inch border along one long side open and empty.
Step 10: Starting from one long end of the rectangle to the other, roll the cinnamon roll dough into a tight log and then pinch the end seams to hold it together.
Step 11: Slice the ends off and discard them as these will only have a little filling. Slice the remaining log into 12 equal sized pieces and place them into a greased 9x13 baking dish.
Step 12: Cover the dish and allow the rolls to rest until doubled in size. Preheat the oven to 400 degrees F.
Step 13: Bake for 15-20 minutes or until golden on top. Remove from oven and allow to cool for 5-10 minutes.
Step 14: In a small bowl, whisk together the icing ingredients until smooth, using enough milk to get it to a drizzling consistency.
Step 15: Drizzle the icing over the top of the cinnamon rolls.
Step 16: Top the icing with some chopped Oreo cookies.
Serve warm, and enjoy.
🍴 Recipe Tips
- Kneading the Dough- Ensure that the dough for these cookies and cream rolls is kneaded adequately until it becomes elastic. Test its elasticity by poking the dough with your finger—if it springs back and fills in the hole, it's ready.
- Water Temperature- Use warm water to activate the yeast in the dough. Cold water won't aid yeast activation, resulting in poorly risen dough. Water that is too hot can kill the yeast. Aim for a temperature around 110°F, similar to what you'd find comfortable for handwashing.
🍞 How to Knead Dough
Kneading bread dough by hand is a rewarding process that allows for better control over the dough's texture.
- Prepare Surface: Begin by lightly flouring a clean surface where you'll be kneading the dough.
- Shape Dough: Place the dough onto the floured surface and use both hands to roll it out into an oval shape. Fold one half of the oval over the other, sandwiching the dough together.
- Repeat Process: Rotate the dough about 90 degrees and repeat the rolling and folding process. Continue this motion, applying gentle pressure to smoosh the dough with each fold.
- Check Consistency: As you knead, observe the dough's texture. It should gradually become smoother and more elastic. Knead for about 10 minutes until the dough feels smooth and elastic.
- Test for Readiness: To check if the dough is ready, perform the windowpane test. Gently stretch a small portion of the dough between your fingers. If it stretches without tearing and forms a thin, translucent membrane, it's ready.
- Finish Kneading: Once the dough passes the windowpane test and exhibits a smooth, elastic texture, it's ready for the next steps in the bread-making process.
⏲️Make Ahead Instructions
You can make these cinnamon rolls ahead of time and refrigerate them for a slow rise overnight or freeze them for future use.
- Overnight Rise: After shaping the cinnamon rolls, cover the pan with plastic wrap and refrigerate for up to 8 hours. In the morning, let the rolls sit at room temperature for an hour as the oven preheats, then bake as directed.
- Freezing Instructions: For longer storage, freeze the unbaked rolls once they're shaped. Once frozen solid, transfer them to an airtight container for up to 3 months. To bake, thaw overnight in the fridge or at room temperature for several hours, then bake as directed.
- Thawing and Preparing: Whether refrigerated or frozen, allow the rolls to sit at room temperature for at least 30 minutes to an hour before baking. This step is crucial, especially if using a glass baking dish, to prevent it from cracking due to sudden temperature changes. Set the pan out as the oven preheats for best results.
💭 Recipe FAQs
Yes, you can make these cinnamon rolls all the way up to the second rise, and instead, cover them with plastic wrap and store them in the fridge for up to 8 hours. Let sit on the counter for 30 minutes as the oven preheats and then bake as directed.
Yes, these rolls do great in the freezer for up to 3 months. You can freeze them before baking and let them thaw overnight in the fridge before baking as directed, or freeze them after baking and before icing. Store in an airtight container either way.
These rolls are good for up to 3-5 days if stored in an airtight container. For best-tasting results, I recommend eating within 2 days.
❤️ More Delicious Breakfast Recipes
If you tried these Oreo Cinnamon Rolls, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Oreo Cinnamon Rolls
Ingredients
Dough
- 2 ½ cups all purpose flour, or bread flour ($0.33)
- 2 ¼ teaspoon active dry yeast (one packet) ($0.38)
- 1 ½ teaspoon salt ($0.01)
- 2 Tablespoons granulated sugar ($0.05)
- 3 Tablespoons vegetable oil ($0.13)
- 1 cup warm water (up to 110° F) ($0.00)
Filling
- 12 Oreo cookies ($1.44)
- 1 Tablespoon cocoa powder ($0.08)
- ¼ cup brown sugar ($0.11)
- 1 teaspoon ground cinnamon ($0.08)
- ¼ cup butter, softened ($0.50)
- 4 ounces cream cheese softened ($0.93)
- 1 cup mini chocolate chips ($1.07)
Icing
- 2 cup powdered sugar ($0.72)
- 2-4 Tablespoons milk ($0.01)
- 5 Oreos, chopped ($0.60)
Instructions
- In a bowl whisk together the flour, yeast, and salt.
- Make a well in the center and add to it the sugar, oil, and water.
- Stir to combine.
- Knead the dough on floured surface for about 10 minutes until smooth and elastic. Feed it more flour as needed to get it no longer sticky. You may need about 1 more cup of flour.
- Place in a bowl and cover. Let rise until doubled, about 1 hour in a warm place.
- Punch down and roll out into a rectangle shape about 15 inches by 20 inches big.
- In a food processor blend 12 Oreo cookies until fine crumbs. Mix in a bowl with cocoa powder, brown sugar, and cinnamon. Set aside.
- In a mixing bowl cream together the butter and cream cheese until fluffy. Spread over the rolled out dough.
- Spread your Oreo mixture over the butter and spread it out over the top. Leave a 1 inch border along one long side open and empty.
- Starting from one long end of the rectangle to the other, roll the cinnamon roll dough into a tight log and then pinch the end seams to hold it together.
- Slice the ends off and discard as these will have very little filling. Slice the remaining log into 12 equal sized pieces and place them into a greased 9x13 baking dish.
- Cover the dish and allow the rolls to rest until doubled in size. Preheat the oven to 400 degrees F.
- Bake for 15-20 minutes or until golden on top. Remove from oven and allow to cool for 5-10 minutes.
- In a small bowl whisk together the icing ingredients (powdered sugar and milk) until smooth, using enough milk to get it to a drizzling consistency. Drizzle the icing over the top of the cinnamon rolls.
- Top the icing with some chopped Oreo cookies.
- Serve warm and enjoy.
Bread machine option
- Place dough ingredients in order of the owners manual for your specific bread machine.
- Turn the machine to "dough cycle" and close the lid. Waiting for the beep.
- Take the dough and turn it onto a lightly floured surface and continue with the steps above starting with rolling it out into a rectangular shape.
Notes
- To ensure the dough for these cookies and cream rolls is elastic, knead it well until it springs back when poked.
- Use warm water to activate the yeast. Cold water won't work, and water that's too hot will kill the yeast. 110F is ideal.
- You can prepare these cinnamon rolls up to the second rise, then cover and refrigerate for up to 8 hours. Let them sit at room temperature for 30 minutes before baking.
- Store the rolls in an airtight container for 3-5 days or freeze for up to 3 months. Thaw before baking if frozen before baking.
- Consume within 2 days for the best taste.
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