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Home » Recipes » Bread & Rolls

Oreo Cinnamon Rolls

May 9, 2022 by brooke 6 Comments

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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.

close up of single oreo cinnamon roll on a white plate with frosting dripping down.

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.

oreo cinnamon rolls in a white baking dish.

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.
frosting the oreo cinnamon rolls.

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.

yeast before active
yeast after active
adding butter and eggs

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.

dough before rise.
dough after rise.
punching down the dough.

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.

roll dough with butter.
adding the filling.

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.

rolled up.
cutting the rolls with a bench cutter.

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.

before the second rise in the pan.
after the second rise before baking.
after baking.

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.

topping rolls with frosting
after the oreo cinnamon rolls have been frosted.
after the oreo cookies have been sprinkled on the top.

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

How can you tell if cinnamon roll dough is done rising?

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.

Why did my cinnamon rolls turn out dry?

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.

Can cinnamon rolls be touching before baking?

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.

oreo cinnamon roll with a fork scooping a bite.

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.

pan or oreo cinnaon rolls with a napkin to the side.

OTHER POPULAR BRUNCH RECIPES

Blueberry Chocolate Chip Muffins

Blackberry Lemon Bread

Banana Carrot 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!

close up of single oreo cinnamon roll on a white plate with frosting dripping down.

Oreo Cinnamon Rolls

brooke
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 buttercream.
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 15 mins
1 hr 30 mins
Course Breakfast, Dessert
Cuisine American
Servings 12
Calories 340 kcal

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.

Notes

Black cocoa powder is different that regular cocoa powder. It is sweeter and tastes like an oreo. I find mine on Amazon.
I have used water instead of milk before and it works too. Not as rich of a dough, but great none the less.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
OVERNIGHT OREO CINNAMON ROLLS – 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. 
If you want to bake the rolls the night before you want to eat them, rewarm in the oven at 275 F for about 8-10 minutes.
 

Nutrition

Calories: 340kcalCarbohydrates: 53gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 58mgSodium: 258mgPotassium: 96mgFiber: 1gSugar: 30gVitamin A: 359IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Keyword Cinnamon rolls, oreo cinnamon rolls, vanilla buttercream
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Maurice

    May 14, 2022 at 5:36 pm

    4 stars
    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.

    Reply
    • brooke

      May 15, 2022 at 8:41 pm

      Thanks so much for trying them! Bread flour is always my go to if available, but AP works great too!

      Reply
  2. Daniel Vore

    May 16, 2022 at 9:31 am

    5 stars
    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.

    Reply
    • brooke

      May 16, 2022 at 5:39 pm

      Thank you so much!! Glad they were a success all around!

      Reply
  3. Imee

    September 12, 2022 at 3:02 am

    Same measurement if using instant dry yeast?

    Reply
    • brooke

      September 12, 2022 at 7:37 am

      Yes.

      Reply

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