Oreo Cinnamon Rolls Recipe

Introduction

These Oreo Cinnamon Rolls combine the classic comfort of cinnamon rolls with the rich, chocolaty crunch of Oreos. Perfect for a special breakfast or dessert, they deliver a delightful twist on a traditional favorite.

Ingredients

• 1/2 cup packed light brown sugar (100g)
• 2 Tbsp black cocoa powder (12g)
• 1 tsp ground cinnamon (3g)
• 1/4 cup unsalted butter, softened (56g) – to be spread on the dough
• 1/2 cup crushed Oreos (50g)
• 3 1/2 cups all-purpose flour (440g), plus up to 1/2 cup additional flour as needed
• 2 tsp or 1 packet instant dry yeast (7g, 1/4 oz.)
• 1 tsp fine salt (6g)
• 1 cup whole milk (240g)
• 1/2 cup granulated sugar (100g)
• 1/4 cup unsalted butter, room temperature (56g)
• 1 large egg, room temperature (56g)
• 1/2 cup crushed Oreos (50g)
• 1 Tbsp unsalted butter, room temperature (8g) – for glaze
• 1 1/2 cups powdered sugar (188g)
• 2 Tbsp whole milk (30g)
• 1 tsp artificial vanilla extract (4g)

Instructions

1. Step 1: In a medium bowl, combine the brown sugar, black cocoa powder, and ground cinnamon. Set this filling mixture aside.
2. Step 2: Preheat your oven to 200°F (95°C).
3. Step 3: In a large bowl or stand mixer bowl, mix 3 1/2 cups of flour, yeast, and salt.
4. Step 4: In a microwave-safe bowl, combine the milk, softened butter, and granulated sugar. Heat on high for 60-90 seconds until warm and butter is melted, then stir.
5. Step 5: Gradually add the warm milk mixture to the flour mixture. Mix on medium speed using a dough hook until dough begins to form.
6. Step 6: Add the egg and mix on low speed until a sticky dough ball forms. Continue mixing at medium-low speed for 2-3 minutes until elastic.
7. Step 7: Add additional flour, one tablespoon at a time, while mixing, until the dough pulls away from the bowl sides and feels tacky but not sticky.
8. Step 8: Mix in 1/2 cup crushed Oreos on medium speed until evenly incorporated.
9. Step 9: Cover the bowl with plastic wrap and let the dough rest for 10 minutes. The wrap should fog up slightly.
10. Step 10: Flour your counter generously. Roll the dough into a 12 x 18 inch rectangle, about 1/2 cm thick.
11. Step 11: Spread 1/4 cup softened butter evenly over the dough, leaving a 1/2 inch border on one long side.
12. Step 12: Sprinkle the prepared cinnamon roll filling evenly over the buttered dough, then top with 1/2 cup crushed Oreos.
13. Step 13: Roll the dough tightly from the long side toward the uncovered border to form a log.
14. Step 14: Cut the log into 9 equal pieces using dental floss or a sharp knife. Place them cut side up in a greased 8×8 inch pan.
15. Step 15: Turn off the oven. Cover the pan with foil and place inside for 30 minutes to let the rolls rise.
16. Step 16: Remove foil and heat the oven to 350°F (175°C). Bake the rolls for 26-30 minutes until golden brown, rotating the pan halfway.
17. Step 17: To make the glaze, mix butter, powdered sugar, milk, and vanilla extract until smooth in a medium bowl.
18. Step 18: Let the cinnamon rolls cool for 10-20 minutes before drizzling the glaze over them. Garnish with extra crushed Oreos and serve warm.

Tips & Variations

• Use dental floss to cut the rolls evenly without squashing the dough.
• For extra gooey rolls, add a layer of cream cheese spread beneath the Oreo filling.
• Substitute black cocoa with regular unsweetened cocoa powder if unavailable, though the color will be lighter.
• Try adding a pinch of espresso powder to the filling to enhance the chocolate flavor.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to regain softness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

Yes, regular unsweetened cocoa powder works as a substitute, but the rolls will have a less intense, lighter chocolate color and flavor.

How do I know when the dough has enough flour?

The dough should feel tacky but not sticky. When you poke it with a finger, it should spring back without leaving dough residue on your finger.

Oreo Cinnamon Rolls Recipe

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★★★★★

4.6 from 91 reviews

• Author: Sarah
• Total Time: 1 hour
• Yield: 9 cinnamon rolls 1x
• Diet: Vegetarian

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Description

These Oreo Cinnamon Rolls combine classic cinnamon roll flavors with the rich taste of crushed Oreos and black cocoa powder for a unique twist on a beloved breakfast treat. Soft, fluffy dough is layered with a chocolate-cinnamon Oreo filling, rolled, risen, baked to golden perfection, and finished with a creamy vanilla glaze with extra crushed Oreos on top. Perfect for indulgent mornings or dessert.

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Ingredients

Scale 1x2x3x

Filling

• 1/2 cup packed light brown sugar (100g)
• 2 Tbsp black cocoa powder (12g)
• 1 tsp ground cinnamon (3g)
• 1/4 cup unsalted butter, softened (56g) – to be spread on the dough
• 1/2 cup crushed Oreos (50g)

Dough

• 3 1/2 cups all-purpose flour + up to 1/2 cup additional flour (440g-500g)
• 2 tsp or 1 packet instant dry yeast (7g, 1/4 oz.)
• 1 tsp fine salt (6g)
• 1 cup whole milk (240g)
• 1/2 cup granulated sugar (100g)
• 1/4 cup unsalted butter, room temperature (56g)
• 1 large egg, room temperature (56g)
• 1/2 cup crushed Oreos (50g)

Vanilla Cinnamon Roll Glaze

• 1 Tbsp unsalted butter, room temperature (8g)
• 1 1/2 cups powdered sugar (188g)
• 2 Tbsp whole milk (30g)
• 1 tsp artificial vanilla extract (4g)

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Instructions

1. Prepare the cinnamon roll filling: In a medium bowl, combine the packed light brown sugar, black cocoa powder, and ground cinnamon. Mix thoroughly to create the chocolate Oreo cinnamon roll filling and set aside.
2. Preheat the oven: Set your oven to 200°F (95°C) to prepare for the dough resting phase.
3. Mix dry dough ingredients: In a large bowl or stand mixer bowl, combine the all-purpose flour, instant dry yeast, and fine salt.
4. Heat wet ingredients: In a microwave-safe bowl, combine the whole milk, softened butter, and granulated sugar. Heat on high for 60-90 seconds until warm and butter is melted, then stir.
5. Combine wet and dry ingredients: Gradually add the warm milk mixture into the flour mixture while mixing with a dough hook on medium speed until the dough starts to come together.
6. Add egg and knead dough: Add the large egg and mix on low speed until a sticky dough ball forms, then increase to medium-low speed and continue kneading for 2-3 minutes until elastic.
7. Adjust flour: Add additional flour, 1 tablespoon at a time, until dough begins to leave the sides of the bowl and feels tacky but not sticky to the touch.
8. Incorporate Oreos: Mix in 1/2 cup crushed Oreos on medium speed until evenly distributed throughout the dough.
9. Rest the dough: Cover the dough bowl with plastic wrap and let it rest for 10 minutes at room temperature; the wrap should fog slightly.
10. Roll out the dough: Generously flour a counter and roll the dough into a 12 inch by 18 inch rectangle about 1/2 cm thick.
11. Spread butter and filling: Spread 1/4 cup of softened butter evenly over the dough, leaving a 1/2 inch strip uncovered on one long side. Sprinkle the prepared cinnamon roll filling over the buttered area, then top with 1/2 cup crushed Oreos.
12. Roll and slice: Roll the dough tightly from the buttered side toward the uncovered strip, then slice into 9 equal pieces using dental floss for clean cuts.
13. Prepare for first rise: Place the cinnamon roll slices into a greased 8×8 inch square pan. Cover the pan with foil and place it in the turned-off oven (still warm) for 30 minutes, allowing the rolls to rise until puffy.
14. Preheat for baking: Remove the foil and pan from the oven, turn the oven on, and preheat it to 350°F (175°C).
15. Bake the rolls: Once the oven reaches 350°F, bake the cinnamon rolls for 26-30 minutes until golden brown, rotating the pan halfway through for even baking.
16. Make the glaze: In a medium bowl, mix together unsalted butter, powdered sugar, whole milk, and vanilla extract until smooth and creamy.
17. Glaze and serve: Let the cinnamon rolls cool for 10-20 minutes, then drizzle the glaze evenly over the rolls. Garnish with additional chopped Oreos if desired and serve warm.

Notes

• Use dental floss to cut the rolls for cleaner edges without squashing the dough.
• Ensure the milk mixture is warm but not hot to avoid killing the yeast.
• Adding Oreos into the dough creates a unique texture and added flavor.
• Covering and rising the rolls in the turned-off oven helps maintain the ideal warmth for proofing.
• Adjust the number of rolls by slicing the dough log thinner or thicker.
• Letting the rolls cool slightly before glazing prevents glaze from melting and sliding off.
• Store leftovers covered in the refrigerator and reheat gently for best freshness.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Keywords: Oreo cinnamon rolls, Chocolate cinnamon rolls, Oreo dessert, Cinnamon roll recipe, Breakfast pastries, Sweet rolls, Oreo filling