Cinnamon Rolls with Oreos

These Cinnamon Rolls with Oreos are a fun twist on classic cinnamon rolls, with soft, fluffy dough rolled up with a sweet cinnamon filling and crushed chocolate sandwich cookies. They’re rich, comforting, and full of that cookies-and-cream flavor everyone loves. Even though they look bakery-style, they’re totally doable in a home kitchen with simple ingredients and clear steps.

Why You’ll Love It

You’ll love these Oreo cinnamon rolls because they’re soft, gooey in the center, and topped with a creamy frosting plus extra cookie crumbs for crunch. The flavor is a mix of classic cinnamon roll and cookies-and-cream dessert, which makes them perfect for weekends, brunch, or a special treat. The dough comes together with basic pantry staples, and most of the time is just letting the dough rise.

What You’ll Need (Ingredients)

For the Dough:

• All-purpose flour – Forms the structure of the dough.
• Granulated sugar – Lightly sweetens the dough and helps with browning.
• Active dry yeast or instant yeast – Makes the dough rise and turn fluffy.
• Warm milk – Hydrates the dough and helps activate the yeast.
• Unsalted butter (melted or very soft) – Adds richness and softness.
• Egg – Adds structure and tenderness to the dough.
• Salt – Balances sweetness and brings out flavor.

For the Filling:

• Unsalted butter, softened – Helps the filling stick to the dough and creates a gooey texture.
• Brown sugar (light or dark) – Sweetens the filling and gives that classic caramel-like flavor.
• Ground cinnamon – The main warm spice for the rolls.
• Crushed chocolate sandwich cookies (like Oreos), cream and cookie together – Adds cookies-and-cream flavor and a bit of crunch.

For the Frosting:

• Cream cheese, softened – For a tangy, creamy frosting that pairs well with the sweet rolls.
• Unsalted butter, softened – Makes the frosting smooth and rich.
• Powdered sugar – Sweetens and thickens the frosting.
• Vanilla extract – Adds flavor and rounds out the sweetness.
• Pinch of salt – Balances the sweetness in the frosting.
• Extra crushed chocolate sandwich cookies – For sprinkling on top as a garnish.

Tools for This Recipe

• Mixing bowls
• Whisk
• Spatula
• Baking pan (9×13-inch or similar)
• Parchment paper
• Knife

How to Make It (Step-by-Step Overview)

Step Block 1 — Prep & Batter (Dough)

• Mix wet ingredients
  • In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit a few minutes until foamy (if using active dry yeast).
  • Add the egg and melted or very soft butter, and whisk until combined.
• Add dry ingredients
  • In another bowl, mix flour and salt.
  • Gradually add the flour mixture to the wet mixture, stirring with a spatula until a soft dough forms.
• Combine to a smooth dough
  • Knead the dough on a lightly floured surface (or in a mixer with a dough hook) until smooth and elastic, about 5–8 minutes.
  • Place in a lightly greased bowl, cover, and let rise in a warm place until doubled in size.
• Prepare filling
  • In a small bowl, stir together softened butter, brown sugar, and cinnamon to form a spreadable paste.
  • Crush the chocolate sandwich cookies into small pieces.
• Shape the rolls
  • Roll out the dough into a rectangle.
  • Spread the cinnamon-sugar butter over the dough in an even layer.
  • Sprinkle the crushed cookies over the filling.
  • Roll up the dough tightly from the long side into a log, then slice into even rolls with a sharp knife.

Step Block 2 — Bake & Cool

• Prepare the pan & arrange the rolls
  • Line a baking pan with parchment paper for easier cleanup and to prevent sticking.
  • Arrange the sliced rolls in the pan, leaving just a little space between them.
  • Cover and let rise again until puffy.
• Bake at correct temperature
  • Bake in a preheated oven at 350°F (about 175°C) until the rolls are lightly golden and cooked through in the center.
• Cool completely
  • Let the pan cool on a rack for a bit so the rolls can set and the frosting won’t melt completely.
• Make frosting & slice/serve
  • Beat cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and a pinch of salt until creamy.
  • Spread the frosting over the warm (not piping hot) rolls.
  • Sprinkle extra crushed cookies on top.
  • Cut or pull apart the rolls and serve.

Helpful Tips

• Make sure your milk is warm, not hot. Too hot liquid can kill the yeast; aim for about body temperature (just warm to the touch).
• If the dough is too sticky, add a little flour at a time while kneading, but don’t overdo it—slightly soft dough makes the best rolls.
• Let the dough rise in a warm, draft-free place. Inside a turned-off oven with the light on can work well.
• When rolling the dough, try to keep it an even thickness so all the rolls bake evenly.
• Don’t crush the cookies into dust—small chunks are best so you get little pockets of crunchy cookie in the rolls.
• Let the rolls cool for 10–15 minutes before frosting so the frosting doesn’t completely melt and run off.

Substitutions & Variations

• Flour – You can use bread flour instead of all-purpose for a slightly chewier roll.
• Sugar – White sugar in the dough and brown sugar in the filling work best, but you can use all white sugar if needed.
• Butter – If you only have salted butter, reduce the added salt slightly in the dough and frosting.
• Cookies – Use any similar chocolate sandwich cookie or flavored version (chocolate, double-stuffed, etc.).
• Less cinnamon – If you prefer a milder cinnamon flavor, reduce the cinnamon in the filling.
• Extra chocolate – Add mini chocolate chips in the filling along with the crushed cookies for a richer dessert roll.
• Glaze instead of frosting – Skip the cream cheese frosting and drizzle with a simple powdered sugar and milk glaze if you want something lighter.

What to Serve With It

These Oreo cinnamon rolls are perfect with a hot drink like coffee, tea, or hot chocolate. They also go well with a cold glass of milk or a simple fruit smoothie. Serve them for weekend breakfast, brunch gatherings, birthdays, sleepovers, or as a special dessert after a casual family meal.

Leftovers & Storage

• Room temperature:
• Store frosted rolls tightly covered at room temperature for up to 1 day if your kitchen is cool.
• Fridge:
• For longer storage, keep the rolls in an airtight container in the refrigerator for 3–4 days. Rewarm slightly before serving for the best texture.
• Freezer:
• You can freeze baked, unfrosted rolls. Wrap well and freeze up to 2 months. Thaw in the fridge overnight, warm in a low oven, then frost before serving.
• Reheating:
• Warm single portions in the microwave for about 15–25 seconds or reheat in a low oven until just warm and soft again.

FAQs

1. Can I make these cinnamon rolls ahead of time?

Yes. You can prepare the rolls up to the point of slicing and placing them in the pan. Cover tightly and refrigerate overnight. The next day, let them sit at room temperature until puffy, then bake and frost.

2. How do I know when the rolls are done baking?

They should be lightly golden on top, and the center roll should look set, not doughy. If you gently pull a roll to the side, the inside should look baked through and not raw.

3. Can I use instant yeast instead of active dry yeast?

Yes. With instant yeast, you can mix it directly with the flour and other dry ingredients. The rising times may be a bit shorter, so keep an eye on the dough rather than the clock.

4. Can I reduce the sweetness?

You can reduce the sugar slightly in the filling and use a thinner layer of frosting. The cookies add sweetness, so the rolls will still taste like a treat.

5. Can I use gluten-free flour?

These rolls are traditionally made with wheat flour. Some gluten-free all-purpose blends designed for yeast baking may work, but the texture will be different. Follow any specific yeast-dough guidance on your gluten-free flour package.

6. Can I bake them in a different pan?

Yes, you can use a round cake pan, two smaller pans, or even a large oven-safe skillet. Just make sure the rolls have some room to expand and adjust the baking time slightly if your pan is smaller or deeper.

Conclusion

These Cinnamon Rolls with Oreos are the kind of treat that makes everyone stop and smile—soft, warm, and full of cookies-and-cream goodness. With simple ingredients and clear steps, you can bring a bakery-style pan of rolls right out of your own oven. Try them for your next relaxed weekend or special occasion and watch how fast they disappear.

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