Oreo Stuffed Cinnamon Rolls take everything you love about classic cinnamon rolls and make them even more irresistible! These soft, gooey rolls are filled with crushed Oreo cookies and cinnamon sugar for a rich, chocolatey twist. Topped with a smooth cream cheese icing, they’re the ultimate sweet treat—perfect for breakfast, brunch, or dessert.
Whether you’re celebrating a special occasion or just indulging in a cozy morning at home, these Oreo cinnamon rolls are guaranteed to be a hit!
🖤 Why You’ll Love Them
- A fun and decadent mashup of Oreos and cinnamon rolls
- Perfectly gooey centers with melty cookie filling
- Easy to make ahead for holidays or brunch
- Topped with a luscious cream cheese icing
🧾 Ingredients
For the Dough:
- 1 cup warm milk (110°F/45°C)
- 2¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- 2 large eggs (room temperature)
- 6 tbsp unsalted butter (melted)
- 1 tsp salt
- 4 cups all-purpose flour
For the Filling:
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 tbsp ground cinnamon
- 1 cup crushed Oreo cookies (about 12 cookies)
For the Icing:
- 1 cup powdered sugar
- 4 tbsp cream cheese (softened)
- 2 tbsp unsalted butter (softened)
- ½ tsp vanilla extract
- 2–4 tbsp milk (adjust for consistency)
🍪 How to Make Oreo Cinnamon Rolls
Step 1: Activate the Yeast
Warm the milk to 110°F (45°C). Stir in the yeast and 1 tablespoon of sugar. Let it sit for 5–10 minutes until it becomes foamy.
Step 2: Make the Dough
In a large bowl, mix the remaining sugar, eggs, melted butter, and salt. Add the yeast mixture and stir to combine. Gradually mix in flour, 1 cup at a time, until a dough forms.
Step 3: Knead and Rise
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Step 4: Prepare the Filling
In a small bowl, mix the softened butter, sugar, and cinnamon. Crush Oreos into coarse crumbs.
Step 5: Fill and Roll
Roll the dough into an 18×12-inch rectangle. Spread the cinnamon butter mixture over the surface, then sprinkle with crushed Oreos.
Step 6: Slice and Second Rise
Roll the dough up tightly from the long edge into a log. Slice into 12 even rolls and place them in a greased 9×13-inch baking dish. Cover and let rise for another 30 minutes.
Step 7: Bake
Preheat oven to 350°F (175°C). Bake for 25–30 minutes, or until golden brown and fully cooked through.
Step 8: Make the Icing
In a medium bowl, beat together cream cheese, powdered sugar, butter, and vanilla extract. Add milk a little at a time until the icing reaches your desired consistency.
Step 9: Ice and Serve
Drizzle the icing generously over warm cinnamon rolls and serve immediately.
💡 Tips & Variations
- Add extra Oreos on top before baking for a crunchy finish.
- Want it gooier? Try adding chocolate chips to the filling.
- Make ahead: Assemble the night before, refrigerate, then bake in the morning after letting rolls come to room temperature.
- Freezing: Baked and cooled rolls can be frozen for up to 2 months. Wrap tightly and reheat before serving.
🍽 Serving & Storage
- Serve warm with a glass of milk or cup of coffee.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5.
❓ FAQs
Can I make these ahead of time?
Yes! Prepare and refrigerate the rolls overnight. Let them sit at room temperature for 30–45 minutes before baking.
Can I freeze Oreo cinnamon rolls?
Absolutely. Let them cool completely, wrap individually or as a batch, and freeze for up to 2 months.
🧁 Final Thoughts
These Oreo Stuffed Cinnamon Rolls are an unforgettable combination of soft, fluffy dough, gooey cinnamon filling, and crunchy Oreo goodness—all topped with rich cream cheese icing. Whether you’re making them for brunch, dessert, or just a weekend treat, they’re guaranteed to impress.
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