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Oreo Cinnamon Rolls

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Oreo Cinnamon Rolls brilliantly merge two beloved treats into one irresistible breakfast delight. These rolls feature a soft, tender yeast dough wrapped around a decadent filling of brown sugar, cinnamon, black cocoa powder, and crushed Oreo cookies. The black cocoa powder is key here - it's what gives Oreo cookies their distinctive flavor, creating that authentic cookies-and-cream experience. After baking to golden perfection, these pillowy spirals get topped with a smooth vanilla frosting and an extra sprinkle of crushed cookies for good measure. While they require the typical cinnamon roll time investment (with two rises), the process is straightforward and the results are spectacular. Perfect for special occasions or weekend breakfasts, these rolls can even be prepped the night before and baked fresh in the morning for an impressive treat that combines the comfort of warm cinnamon rolls with the playful flavor of everyone's favorite sandwich cookie.
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Updated on Tue, 11 Mar 2025 02:06:50 GMT
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A white plate with a cinnamon roll on it. | tastygusto.com

Oreo cinnamon rolls transform the familiar comfort of traditional breakfast pastry into something truly extraordinary. The marriage between classic cinnamon rolls and beloved chocolate sandwich cookies creates an indulgent experience that satisfies multiple cravings simultaneously. Each bite delivers that perfect gooey, sweet cinnamon sugar base we all love while introducing rich chocolate depth and distinctive cookie crunch. The contrast between the fluffy, tender dough and the chocolate cookie filling creates a textural playground, all crowned with silky vanilla frosting that melts perfectly into the warm rolls.

The first time I made these for Sunday brunch, my kitchen became the most popular room in the house. Family members who typically sleep until midday suddenly appeared, drawn by the intoxicating aroma of baking cinnamon and chocolate.

Roll Essentials

  • 1 cup warm milk: Activates the yeast while adding richness to the dough.
  • 2¼ teaspoons active dry yeast: Creates a perfectly fluffy texture.
  • ½ cup granulated sugar: Feeds the yeast while balancing chocolate flavors.
  • ⅓ cup unsalted butter, softened: Enriches the dough for a melt-in-your-mouth quality.
  • 2 large eggs, room temperature: Provide structure and richness.
  • 1 teaspoon salt: Enhances all other flavors.
  • 4½ cups bread flour: Creates the perfect chewy yet tender structure.
  • ½ cup butter, softened for filling: Allows for easy spreading.

Chocolate Cookie Filling

  • 1 cup packed brown sugar: Adds caramelized sweetness.
  • 3 tablespoons ground cinnamon: Provides warm spice depth.
  • 3 tablespoons black cocoa powder: Delivers the signature Oreo cookie flavor.
  • 2 cups finely crushed Oreo cookies: Infuses authentic cookie flavor and texture.

Vanilla Frosting

  • 4 ounces cream cheese, softened: Creates the perfect creamy base.
  • ¼ cup unsalted butter, softened: Adds richness and silky texture.
  • 2 cups powdered sugar: Sweetens while creating proper consistency.
  • 2 tablespoons milk: Adjusts thickness for spreading.
  • 1 teaspoon pure vanilla extract: Balances the sweetness.
  • Additional crushed Oreos for garnish: Enhances visual appeal and flavor.

Baking Process

Activate Your Yeast:
Combine warm milk, sugar, and yeast. Let sit for 10-15 minutes until foamy.
Create Your Dough Base:
Add softened butter, eggs, and salt. Gradually incorporate flour while mixing.
Develop The Structure:
Knead dough until soft and slightly tacky.
Allow Primary Fermentation:
Let dough rise in a greased bowl for 1½ hours until doubled.
Form Your Rolls:
Roll dough into a 14x18-inch rectangle, spread butter, and sprinkle filling mixture evenly.
Create The Spiral:
Roll dough tightly into a log and slice into 12 portions.
Secondary Fermentation:
Let shaped rolls rise for 45-60 minutes until puffy.
Bake To Perfection:
Bake at 375°F for 14-18 minutes until golden brown.
Finish With Frosting:
Spread vanilla frosting over warm rolls and garnish with crushed Oreos.
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A plate of food with a fork and a knife. | tastygusto.com

My journey with these Oreo cinnamon rolls began during a weekend baking session with my teenage niece, who constantly seeks ways to incorporate her favorite cookies into everything.

Texture Perfection

Proper kneading develops the gluten structure needed for tender yet structured rolls. The perfect dough should stretch into a translucent windowpane without tearing.

Flavor Balancing

The Oreo flavor comes primarily from black cocoa powder, which creates a deep chocolate taste. Vietnamese or Ceylon cinnamon adds complexity to balance the chocolate.

Serving Suggestions

Pair with vanilla bean ice cream for an indulgent dessert. Coffee with chocolate undertones enhances the experience, while a toppings bar allows customization.

Make-Ahead Magic

Refrigerate unbaked rolls overnight or freeze for up to three months. Let thaw before baking. Prepare frosting ahead and rewhip before spreading.

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A piece of cake with chocolate chips on a white plate. | tastygusto.com

Developing these Oreo cinnamon rolls taught me that playful experimentation often leads to the most delightful creations. Watching faces light up with the first bite is the ultimate baking reward.

Frequently Asked Questions

→ What is black cocoa powder and where can I find it?
Black cocoa powder is an ultra-Dutch processed cocoa that gives Oreo cookies their distinctive flavor and color. It's darker and less bitter than regular cocoa powder, with that classic cookies-and-cream taste. You can find black cocoa powder online through specialty baking stores or Amazon. If you can't find it, you can substitute regular Dutch-processed cocoa powder, though the flavor won't be exactly the same - add an extra tablespoon of crushed Oreos to compensate.
→ Can I make these Oreo Cinnamon Rolls ahead of time?
Absolutely! These Oreo Cinnamon Rolls are perfect for preparing ahead. After cutting the rolls and placing them in the baking pan, cover with plastic wrap and refrigerate overnight. The next morning, let them sit at room temperature for about 45 minutes (they may not look very puffy, and that's okay), then bake as directed. The slow rise in the refrigerator actually enhances the flavor development, making this a great option for holiday or weekend breakfasts without the early morning work.
→ How can I tell when my dough has risen enough?
For Oreo Cinnamon Rolls, the dough should roughly double in size during both rising periods. For the first rise in the bowl, the dough should look noticeably larger and feel soft and puffy when gently poked. During the second rise after shaping, the rolls should expand to fill the pan and press against each other. A good test is the poke test - press your finger gently into the dough about half an inch, and if the indentation slowly fills back about halfway, the dough is ready to bake.
→ Can I freeze these cinnamon rolls?
Yes, Oreo Cinnamon Rolls freeze beautifully. You have two options: freeze them before baking (after cutting and placing in the pan), or freeze them after baking but before frosting. For unbaked rolls, thaw overnight in the refrigerator, then allow to come to room temperature for about an hour before baking. For baked rolls, thaw at room temperature, then warm in a 300°F oven for 10-15 minutes before adding frosting. Either way, they'll keep in the freezer for up to a month when wrapped properly.
→ Why didn't my rolls rise properly?
If your Oreo Cinnamon Rolls didn't rise well, there are a few possible culprits. First, check that your yeast is fresh - expired yeast won't activate properly. Second, the liquid used to bloom the yeast should be warm (105-110°F), not hot, as high temperatures kill yeast. Third, rising environments matter - for sluggish dough, create a warm spot by preheating your oven for just a minute, turning it off, then placing the covered dough inside. Finally, be patient - rising times are estimates, and cooler kitchens require longer proofing periods.

Oreo Cinnamon Rolls

These Oreo Cinnamon Rolls blend two beloved treats together, featuring soft yeast dough filled with cocoa, brown sugar, and crushed cookies for a decadent breakfast.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes


Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 cinnamon rolls)

Dietary: Vegetarian

Ingredients

→ For the Dough

01 ½ cup (122g) warm milk
02 ¼ cup (50g) granulated sugar
03 1 tablespoon active dry yeast
04 2 large eggs, at room temperature
05 6 tablespoons butter, softened
06 ¾ teaspoon salt
07 2½-3 cups (360g) bread flour (all-purpose flour works too)

→ For the Filling

08 2 tablespoons butter, softened
09 ½ cup (73g) light brown sugar
10 1 tablespoon black cocoa powder
11 2 teaspoons cinnamon
12 ⅓ cup (40g) crushed Oreo cookies

→ For the Vanilla Frosting

13 2 tablespoons butter, softened
14 1 teaspoon vanilla extract
15 1½ cups (180g) powdered sugar
16 2 tablespoons cream or milk
17 Extra crushed Oreo cookies for topping

Instructions

Step 01

Pour the warm milk into a large mixing bowl and stir in the sugar and yeast. Let this mixture sit for about 10-15 minutes until it gets nice and bubbly - this tells you your yeast is alive and ready to work its magic!

Step 02

Add the softened butter and eggs to your yeast mixture and mix everything together. The butter might look a bit lumpy at this stage, but don't worry about that - it'll incorporate as you add the flour.

Step 03

Now add the salt and 2 cups of flour to the bowl. Mix until combined, then continue adding the remaining flour in ½ cup increments until the dough forms a ball and starts pulling away from the sides of the bowl. You might not need all the flour, or you might need a touch more - trust your instincts and go by how the dough feels.

Step 04

Turn your dough out onto a floured surface and get those hands working! Knead for about 3-5 minutes, adding small amounts of flour if the dough feels too sticky. You're looking for a dough that feels soft and a bit tacky but doesn't stick to your hands in a gluey mess.

Step 05

Place your kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot until it doubles in size. This usually takes about 1½ hours, but could be quicker or slower depending on how warm your kitchen is.

Step 06

Once the dough has doubled, give it a quick punch to deflate it, then roll it out on a floured surface into a rectangle about 14×18 inches. Try to keep the edges as even as possible for uniform rolls.

Step 07

Spread the softened butter in a thin, even layer over the dough, leaving about ½ inch at the bottom edge bare (this helps seal the roll). Sprinkle the brown sugar evenly over the butter, then dust with cinnamon and black cocoa powder. Finally, scatter the crushed Oreo cookie crumbs all over. The black cocoa really gives these that true Oreo flavor!

Step 08

Starting from the long (18-inch) edge, roll the dough into a tight log. When you reach the end, pinch the seam to seal it. Place your hands at each end of the log and give a gentle squeeze to compact the dough a bit - this helps keep your filling from spilling out when you cut.

Step 09

Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls. I like to make small marks first to ensure they're all about the same size. Place the rolls in a greased 9×13 inch baking pan - it's fine if they're touching each other.

Step 10

Cover the pan with a towel and place it in a warm spot to rise again until the rolls have doubled in size and are all puffy and touching each other. This usually takes 45-60 minutes. If your house is cool, you can turn your oven light on (but not the oven itself) and place the pan in there for a warm, draft-free spot.

Step 11

Preheat your oven to 375°F. Bake the rolls for 14-18 minutes, or until the tops are lightly golden brown and the centers are cooked through. While they're baking, your house will fill with the most amazing cookie-meets-cinnamon-roll aroma!

Step 12

While the rolls cool slightly, mix together the softened butter, vanilla, powdered sugar, and enough cream or milk to reach your desired consistency. You want the frosting to be spreadable but not runny. Beat until it's smooth and creamy.

Step 13

When the rolls have cooled for about 10 minutes (still warm but not piping hot), spread or drizzle the vanilla frosting over the top. While the frosting is still soft, sprinkle additional crushed Oreo cookies over the top for that perfect finishing touch and extra Oreo flavor.

Notes

  1. Black cocoa powder is what gives Oreo cookies their distinctive flavor and color - it's different from regular cocoa powder and can be found online or in specialty baking stores.
  2. For overnight rolls, prepare through the cutting step, then cover the pan with plastic wrap and refrigerate. The next morning, let them sit at room temperature for about 45 minutes before baking.
  3. Measuring your flour by weight (grams) gives the most accurate results. If using cups, lightly spoon the flour into your measuring cup rather than scooping directly from the bag.
  4. You can rewarm leftover rolls in a 275°F oven for 8-10 minutes to make them taste freshly baked again.

Tools You'll Need

  • Large mixing bowl
  • Wooden spoon or dough whisk
  • Rolling pin
  • 9×13 inch baking pan
  • Measuring cups and spoons (or kitchen scale)
  • Sharp knife or unflavored dental floss for cutting rolls
  • Kitchen towel for covering dough
  • Electric mixer for frosting (optional but helpful)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (flour)
  • Contains dairy (milk, butter, cream)
  • Contains eggs
  • May contain soy (in Oreo cookies)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 340
  • Total Fat: 12 g
  • Total Carbohydrate: 53 g
  • Protein: 5 g