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!
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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 rich, 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.
Oreo Cinnamon Rolls are 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 You'll Love This Recipe
- It's easy to make. Made from scratch means time consuming, but it's worth it. This Oreo Cinnamon Rolls 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
Flour: All-purpose flour creates soft, fluffy cinnamon rolls with an easy-to-work-with dough.
Active Dry Yeast: This is what allows the dough to rise and become light and pillowy. Fresh yeast is essential for proper lift.
Warm Water: Helps activate the yeast. Water should feel warm to the touch, not hot.
Mini Chocolate Chips (Optional): Add extra chocolate and create a richer, gooier center throughout the rolls.
Icing: A simple powdered sugar and milk glaze adds sweetness and finishes the rolls without overpowering the chocolate flavor.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Flour: Bread flour can be used for a chewier texture, but it may require slightly more liquid. You can also replace up to half the flour with whole wheat for a heartier roll, though the texture will be more dense.
Yeast: Instant yeast can be used in place of active dry yeast. Mix it directly into the dry ingredients and skip blooming.
Chocolate Chips: Regular chocolate chips or chopped chocolate bars work well if mini chips aren't available. Using less chocolate will make the rolls less rich.
Icing: Milk can be replaced with cream, coffee, or even a splash of vanilla for a different flavor profile.
💰 Budget-Friendly Tips
Use store-brand Oreos: Generic chocolate sandwich cookies are usually much cheaper and work perfectly here.
Skip specialty flour: All-purpose flour works great and avoids buying bread flour just for one recipe. You can also use DIY Bread Flour.
Freeze extras: These rolls freeze well, so you're not wasting leftovers if you make the full batch.
Make the icing yourself: Homemade glaze is far cheaper than store-bought frosting or extra toppings.
🥄 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℉.
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.
👩🏻🍳 Expert Tips
- Water temperature matters: Aim for about 110°F. Too hot kills yeast, too cold won't activate it properly.
- Knead until elastic: Knead about 8-10 minutes until the dough is smooth and springs back when pressed. If it slowly fills in, it's ready.
- Flour gradually: Add flour a little at a time during kneading to avoid a dry dough.
- Tight roll, even slices: Rolling the dough tightly helps keep the filling from leaking and gives evenly shaped rolls.
- Don't rush the rise: Letting the dough fully double gives you soft, fluffy cinnamon rolls instead of dense ones.
❄️ Storage, Reheating & Make Ahead
Storage: Store baked rolls covered in the refrigerator for up to 3-4 days.
Reheating: Microwave individual rolls for 20-30 seconds, or warm in a 300°F oven until soft.
Make Ahead: Shape rolls, cover, and refrigerate for up to 8 hours for an overnight rise. Let sit at room temperature for about 1 hour before baking.
Freezer Option: Freeze shaped, unbaked rolls for up to 3 months. Thaw overnight in the fridge or at room temperature, then bake as directed.
🥗 Side Dishes or Pairing Ideas
Serve these Oreo Cinnamon Rolls with fresh fruit or berries to balance the sweetness. They pair well with coffee, cold milk, or hot chocolate. For brunch, add scrambled eggs or bacon for an easy sweet-and-savory spread.
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❓ Oreo Cinnamon Rolls 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.
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🐝 If you tried these Oreo Cinnamon Rolls, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd 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, about 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 unsalted 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
- Make the dough. In a large bowl, whisk together the flour, yeast, and salt. Make a well in the center and add the sugar, oil, and warm water. Stir until a shaggy dough forms.
- Knead and rise. Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic, adding additional flour as needed to prevent sticking. Place in a lightly greased bowl, cover, and let rise until doubled, about 1 hour.
- Prepare the filling. Pulse the Oreo cookies in a food processor until fine crumbs. Transfer to a bowl and stir in the cocoa powder, brown sugar, and cinnamon. In a separate bowl, cream together the butter and cream cheese until smooth.
- Assemble the rolls. Roll the dough into a 15×20-inch rectangle. Spread the cream cheese mixture evenly over the dough. Sprinkle the Oreo mixture evenly over the top, followed by the mini chocolate chips. Leave a 1-inch border along one long edge.
- Roll and slice. Starting from the filled long side, roll the dough tightly into a log and pinch the seam to seal. Trim the ends and slice the log into 12 equal rolls. Arrange in a greased 9x13 baking dish.
- Second rise. Cover and let the rolls rise until doubled, about 30-45 minutes. Preheat the oven to 400°F.
- Bake. Bake for 15-20 minutes, until lightly golden. Remove from the oven and let cool for 5-10 minutes.
- Ice and finish. Whisk together the powdered sugar and milk until smooth and drizzleable. Drizzle over the warm rolls and sprinkle with chopped Oreos. Serve warm.
Notes
- Yeast tips. Use warm water around 110°F. Water that is too cool will not activate yeast, and water that is too hot can kill it.
- Make ahead. Rolls can be assembled through the second rise, covered, and refrigerated for up to 8 hours. Let rest at room temperature for 30 minutes before baking.
- Bread machine. Add dough ingredients in the order recommended by your machine and run the dough cycle. Continue with rolling and filling steps.
- Storage. Store baked rolls in an airtight container for 3-5 days or freeze for up to 3 months. Best texture is within 2 days.
Nutritional Information
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