These Oreo cinnamon rolls are a combination of cinnamon rolls and Oreos! It has a soft Oreo dough, a chocolate cinnamon filling with Oreo pieces, and an Oreo cream cheese icing on top!

Oreo cinnamon rolls baked in a pan.

There is nothing better than Oreo cinnamon rolls. This is the type of recipes that will impress everyone!
These are soft cinnamon rolls loaded with Oreos. They taste like chocolate cinnamon rolls with Oreos. When you take a bite, you will get one of the Oreo pieces.

I have tips and tricks and process photos to easily help you make this recipe! If you love Oreo desserts, you have to try my Oreo cheesecake.

Bite missing from roll.

Tips for making cinnamon rolls

Here are my tips, so yours turns out like this recipe!

  • Tip 1: For shorter, fatter cinnamon rolls make sure to roll your dough out into a more square shape. If you roll it into a more elongated rectangle your rolls will end up taller and skinnier.
  • Tip 2: Make sure the flour is scooped and then leveled. If you put your whole measuring cup into the flour, it will compact the flour. The result is a drier dough.
  • Tip 3: For all parts of the recipe that uses Oreos, use the whole Oreo.
  • Tip 4: For extra soft and gooey rolls, pour heavy cream around the edges of the rolls. The cream will bake into the rolls and make them softer.
Dough in a bowl.
Your dough will be this brown color because of the Oreo crumbs.
Rolling out the dough.
Roll your dough into a rectangle. I like to roll it to a 18X21 inch rectangle.
Oreo filling on top of the dough.
To easily spread the filling, beat the butter and brown sugar on high speed for a minute. Like cookie dough, the filling needs to be whipped to easily spread it. Sprinkle the Oreo pieces on top.
Raw cinnamon rolls in a pan.
Pour the cream around the edges of the rolls.
Baked rolls in a pan.
After baking, spread the Oreo icing on top. Then, the icing will melt into the cracks of the rolls.
Top view of Oreo cinnamon rolls.

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For more Oreo recipes, try my Oreo cake and Oreo cheesecake cookies.

Pulling out a roll from the pan.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Oreo cinnamon rolls baked in a pan.
5 from 25 reviews

Oreo Cinnamon Rolls

Stephanie Rutherford
These gooey oreo cinnamon rolls has Oreos in every layer! The dough is very soft and full of Oreo crumbs. The filling is a chocolate cinnamon filling with Oreo pieces. The rolls are topped with an Oreo cream cheese glaze.
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Prep Time: 40 minutes
Cook Time: 20 minutes
Resting Time: 1 hour 35 minutes
Total Time: 2 hours 35 minutes
Servings: 12 rolls

Ingredients
 
 

Dough

  • 1 cup Milk, warmed to 110°F
  • 2 packets Active rise yeast, or 4 1/2 teaspoons
  • 2 Large eggs, room temperature slightly beaten
  • 4 1/4 cup All-purpose flour
  • 1 tsp Salt
  • 1/4 cup White granulated sugar
  • 10 TBSP Unsalted butter, room temperature
  • 1/3 cup Oreo crumbs

Oreo Filling

  • 1/2 cup Unsalted butter, room temperature
  • 1/2 cup Brown sugar, packed light or dark
  • 1 TBSP Ground cinnamon
  • 1 TBSP Dutch process cocoa powder, natural cocoa powder is also fine
  • 1/8 tsp Salt
  • 1 cup Oreo pieces

Oreo Cream Cheese Glaze

  • 4 oz Cream cheese, room temperature
  • 4 TBSP Unsalted butter, room temperature
  • 1 1/4 cup Powdered sugar, sifted
  • 1/4 cup Oreo crumbs
  • 2 tsp Pure vanilla extract

Instructions
 

Dough

  • Heat the milk in the microwave until around 110F. Sprinkle the 2 packets of yeast on top. Let it sit for 10 minutes for the yeast to activate.
    1 cup Milk, 2 packets Active rise yeast
  • While you wait, sift the flour in a large mixing bowl. Mix in salt and sugar. Cut the butter into cubes and add to the dry ingredients. Use a pastry cutter or your hands to cut the butter into the dry ingredients. Do this until the butter is the size of a pea.
    4 1/4 cup All-purpose flour, 1 tsp Salt, 1/4 cup White granulated sugar, 10 TBSP Unsalted butter
  • Add in the milk/yeast, lightly beaten eggs, and Oreo crumbs. You a stand mixer with a dough hook (instructed to mix by hand is in the notes) Mix on low until dough starts to form. Switch to medium and knead for 5 minutes. It will be soft and slightly tacky.
    2 Large eggs, 1/3 cup Oreo crumbs
  • Preheat the oven to 200F. Spray a large mixing bowl with cooking nonstick spray. Form the dough into a ball and place in the mixing bowl. Cover with a kitchen towel. Place the bowl in the oven. Turn off the oven and prop the oven door.
  • Let it rise for 1 hour.

Oreo Filling

  • Use a hand mixer or a fork to beat the softened butter, brown sugar, cinnamon, salt, and cocoa powder.
    1/2 cup Unsalted butter, 1/2 cup Brown sugar, 1 TBSP Ground cinnamon, 1 TBSP Dutch process cocoa powder, 1/8 tsp Salt
  • Roll the dough out to 1/4 inch thick. Cut the edges of the rectangle to form an even rectangle. Spread the filling over the dough. Sprinkle the Oreo pieces evenly across the dough.
    1 cup Oreo pieces
  • Roll the dough starting on the short side (the goal is to get as many swirls as we can). Roll tightly into a log. Use a serrated knife and cut off the uneven sides.
  • Cut the log into 12 rolls. Spray a 9X13 pan with baking nonstick spray. Place the rolls inside the pan.
  • Let rise for 35 minutes. Preheat the oven to 375°F.
  • Bake for 19-22 minutes. Bake until the rolls are lightly golden on top.

Oreo Cream Cheese Glaze

  • In a small bowl and using a hand mixer, beat the cream cheese and softened butter on high. Beat until smooth.
    4 oz Cream cheese, 4 TBSP Unsalted butter
  • Add in sifted powdered sugar and Oreo crumbs. Mix until combined. Add in vanilla. Mix until you reach the desired thickness. It should be thick enough to spread, but not too thick.
    1 1/4 cup Powdered sugar, 1/4 cup Oreo crumbs, 2 tsp Pure vanilla extract
  • Spread glaze over hot cinnamon rolls. Let the cinnamon rolls cool slightly. The glaze will melt into the rolls. Top with extra Oreo pieces or crumbs.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Calories: 448kcal, Carbohydrates: 62g, Protein: 6g, Fat: 25g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 265mg, Potassium: 119mg, Fiber: 2g, Sugar: 15g, Vitamin A: 810IU, Vitamin C: 1mg, Calcium: 63mg, Iron: 2mg
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