Oreo Cinnamon Rolls

a large cookies and cream cinnamon roll on a plate.

5 from 1 vote

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!

Prep Time30

Cook Time20

Rise Times2

Total Time2 50

Course: Breakfast, brunch, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cinnamon rolls

Calories: 316kcal

Author: Nicole Durham

Cost: Recipe $6.44 / Serving $0.54

Equipment

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)

US Customary - Metric

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.

Nutrition