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Oreo Cinnamon Rolls

Soft homemade Oreo cinnamon rolls topped with Oreo cream cheese frosting in a white baking dish with crushed Oreo cookies sprinkled over the top.
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Soft homemade Oreo cinnamon rolls made with all-purpose flour, crushed Oreos in the filling, warm heavy cream before baking, and a rich Oreo cream cheese frosting.

Ingredients

Dough

  • ¾ cup whole milk, warmed to 110°F
  • 2¼ tsp instant yeast (1 packet)
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup salted butter, melted
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 3 – 3½ cups all-purpose flour, divided

Oreo Filling

  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • 1 cup finely crushed Oreo cookies (about 12-15 cookies)
  • 1 tbsp cocoa powder
  • 2 tsp cinnamon
  • Pinch of salt

Before Baking

  • ¼ cup warm heavy cream

Choose your frosting option:

Oreo Cream Cheese Frosting 

  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 3 cups sifted powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2–3 TBSP heavy cream
  • 8 Oreo cookies, finely cruhed

Vanilla Buttercream Frosting

  • 4 tbsp softened butter
  • 2 tsp vanilla extract
  • pinch of salt
  • 3 cups sifted powdered sugar
  • 2 TBSP heavy cream (or milk)
  • 8 Oreo cookies, finely cruhed

Instructions

  1. In a large mixing bowl, or the bowl of your stand mixer, combine the warm milk, yeast, and sugar. Let sit for about 5 minutes.
  2. Add the eggs, melted butter, vanilla, and salt. Mix until combined.
  3. Add the flour gradually, starting with 2 ½ cups, adding up to ½ cup more flour as needed, a little at a time, until a soft, slightly tacky dough forms.
  4. Knead for 5–7 minutes with your dough hook, or 8-10 minutes by hand or until the dough is smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let rise until doubled, about 1–1½ hours.
    1. To speed up the rise, preheat your oven to 200°F for 2 minutes, then turn it off. Place the covered dough in the warm (not hot) oven and let it rise for 30–45 minutes, or until doubled. This trick works well anytime you’re making yeast dough.
  6. In a small bowl, mix the softened butter, brown sugar, cocoa powder, crushed Oreos, cinnamon, and salt until combined.
  7. Roll the dough into a large rectangle, about 12×18 inches.
  8. Spread the Oreo filling evenly over the dough.
  9. Roll the dough up tightly and cut into 12 rolls.
    1. I like to use unflavored dental floss to mark the dough into 12 equal rolls, then use the floss to slice through the dough without squashing it. (See the video in the post.)
  10. Place the rolls in a greased 9×13 baking dish. Cover and let rise for 45–60 minutes, or until puffy.
  11. Preheat the oven to 350°F.
  12. Slowly drizzle the warm heavy cream over and between the rolls.
  13. Bake for 16-20 minutes, or until the centers reach 190–192°F.
  14. Let the rolls cool for 10–15 minutes before frosting.
  15. For the Cream Cheese frosting, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and heavy cream as needed. Fold in the crushed Oreos.
  16. For the Vanilla Buttercream frosting, Beat the butter until light and creamy. Mix in the vanilla, powdered sugar, salt, and heavy cream until smooth. Fold in the crushed Oreos.
  17. Spread the frosting over the warm rolls and serve.

Notes

Do not add all of the flour at once. Add slowly – the dough should be soft and slightly tacky, not dry.

For the cleanest slices, use unflavored dental floss to cut the rolls. (See video in this blog post)

The heavy cream should be warm, not hot, before pouring over the rolls.

For a smoother frosting, crush the Oreos very finely

Overnight Cinnamon Rolls

To make these ahead of time, prepare the rolls through shaping and place them in the greased baking dish. Cover tightly with plastic wrap or a lid and refrigerate overnight (up to 12–16 hours). The next morning, remove the rolls from the refrigerator and let them sit at room temperature for 45–60 minutes, or until puffy. Drizzle the warm heavy cream over the rolls just before baking, then bake as directed. This is a great option for holiday mornings, brunches, or busy weekends.

Storage

Cream Cheese Frosting: Cover and refrigerate for up to 5 days. For the best texture, warm individual rolls in the microwave for 15–20 seconds before serving.

Vanilla Buttercream Frosting: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual rolls in the microwave for 10–15 seconds if desired.

Freezing

Freeze unfrosted cinnamon rolls for up to 3 months. Thaw overnight in the refrigerator, warm until heated through, then frost before serving.

If freezing frosted rolls, freeze individually until firm, then wrap well and store for up to 2 months. Thaw overnight in the refrigerator.

Find it online: https://ourgratefulkitchen.com/oreo-cinnamon-rolls/