These Oreo Cinnamon Rolls are the perfect blend of a classic cinnamon roll and an oreo cookie. Filled with brown sugar, black cocoa powder, crushed oreo cookies and frosted with a sweet vanilla frosting.
Oreo cinnamon rolls are the perfect blend of two of my favorite things! They're gooey and sweet with the usual hints of cinnamon and sugar, but an added bit of chocolate and cookie. Now the question is do you have them for breakfast or dessert, or I say both.
If you're a cinnamon lover like I am make sure you try my Mom's famous cinnamon rolls too. Or if you're looking for something less time consuming you should try my cinnamon swirl bread, or my cinnamon streusel coffee cake.
WHY YOU WILL LOVE THESE
OREO COOKIES- Oreo's are always a crowd pleaser, and it adds a little something extra to the usual cinnamon rolls.
CHOCOLATE AND VANILLA- You've got the perfect combo of the best loved flavors.
GOOEY & SOFT- These cinnamon rolls are so pillowy soft with the perfect gooey center.
INGREDIENT NOTES
- Milk- You want it to be warm, but not too hot or it will kill the yeast.
- Yeast- I always use active dry.
- Bread Flour- All-purpose is fine if that's what you have.
- Black Cocoa Powder- This is different than regular or dark cocoa powder. I buy mine on Amazon.
- Crushed Oreo's- The smaller they are crushed the better the cinnamon roll will stay together when rolling it up. Using a food processor or blender is helpful for this.
STEP BY STEP INSTRUCTIONS
STEP ONE: Pour milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly. Add butter and eggs and mix together again. Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.
STEP TWO: Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
STEP THREE:Place dough in greased bowl, cover with a cloth and let rise until doubled in size, anout 1½ hours. Punch dough down and roll onto a floured surface. I try for a rectangle that is about 14x18.
STEP FOUR: Spread the room temperature butter into a thin and even layer, leaving about ½ inch on the bottom of the dough untouched so it can hold together. Sprinkle with the brown sugar, being careful not to tear the dough while you spread it. Then sprinkle with cinnamon, black cocoa powder and oreo cookie crumbs.
STEP FIVE: Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together. Cut the dough into 12 rolls total. I like to make little markings first to help make sure they are all about the same size.
STEP SIX: Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s okay if all of the rolls are touching. *If wanting to bake the following day read notes down below for instructions. Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
STEP SEVEN: Preheat oven to 375. Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.
STEP EIGHT: Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or milk to get your desired consistency. Allow the rolls to cool. Frost the rolls and sprinkle with more oreo cookie crumbs.
OVERNIGHT OPTION
After cutting and placing the rolls in the pan, cover in plastic wrap and place in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions. I love doing this to have fresh rolls the morning of a holiday.
FAQ
You can tell if you're dough is done rising if when you lightly tough the dough with your finger, the dough springs back, then you know it is ready.
The usual reason for a dry cinnamon roll is too much flour. You want to make sure your dough stays sticky before letting it rise the first time.
I prefer when my cinnamon rolls are close together after the second rise and touch once they have baked. This keeps them less dry with less air space. If you want to keep them totally separate, use a larger pan such as a cookie sheet to rise and bake them.
STORING AND FREEZING
Oreo cinnamon rolls can be stored in an airtight container at room temperature for 2-3 days while remaining fresh. Refrigerating them will make them dry out quicker.
FREEZING
You can freeze freshly baked cinnamon rolls in an airtight container for 3 months to keep fresh. I will individually wrap them in saran wrap and then pull them out one at a time when needed for a quick breakfast. You can also freeze the whole pan, just allow to come to room temperature before serving.
OTHER POPULAR BRUNCH RECIPES
Blueberry Chocolate Chip Muffins
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
And please make sure to leave a star review below!
Oreo Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- ½ cup milk warm
- ¼ cup granulated sugar
- 1 tablespoon yeast I use active dry yeast
- 2 large eggs room temp
- 6 tablespoon butter softened
- ¾ teaspoon salt
- 2¾-4 cups bread flour (I use about 360g) all-purpose can be used also
For the Filling
- 2 tablespoon butter softened
- ½ cup light brown sugar
- 1 tablespoon black cocoa powder
- 2 teaspoon cinnamon
- ⅓ cup crushed oreo's
Vanilla Frosting
- 2 tablespoon butter softened
- 1 teaspoon vanilla
- 1½ cups powdered sugar
- 2 tablespoon cream or milk
- crushed oreo's for topping
Instructions
- Pour milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly.
- Add butter and eggs and mix together again.
- Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.
- Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
- Place dough in greased bowl, cover with a cloth and let rise until doubled in size, anout 1½ hours.
- Punch dough down and roll onto a floured surface. I try for a rectangle that is about 14x18.
- Spread the room temperature butter into a thin and even layer, leaving about ½ inch on the bottom of the dough untouched so it can hold together.
- Sprinkle with the brown sugar, being careful not to tear the dough while you spread it. Then sprinkle with the cinnamon, black cocoa powder and oreo cookie crumbs.
- Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together.
- Cut the dough into 12 rolls total. I like to make little marking first to help make sure they are all about the same size.
- Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching. *If wanting to bake the following day read notes down below for instructions.
- Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
- Preheat oven to 375 F.
- Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.
To make the frosting:
- Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or milk to get your desired consistency.
- Allow the rolls to cool. Frost the rolls and sprinkle with more oreo cookie crumbs.
Maurice
I baked these two ways with flour and with cake flour.The vote here was hands down all purpose flour better rise and not so dry. Great recipe.
brooke
Thanks so much for trying them! Bread flour is always my go to if available, but AP works great too!
Daniel Vore
This is a winner. Not as sweet as you think and filling combo is delicious. The black cocoa powder works with the cinnamon and brings it all together. This is also an easy dough if you are intimidated by yeast doughs.
brooke
Thank you so much!! Glad they were a success all around!
Imee
Same measurement if using instant dry yeast?
brooke
Yes.