Oreo Cinnamon Rolls

Why You’ll Love This Recipe

I love how these rolls bring a surprising twist to a familiar favorite. The tender cinnamon roll dough pairs perfectly with the rich chocolate cookie center, and the result is a gooey, creamy, crunchy treat. Whether I’m baking them for a crowd or treating myself, these never disappoint. Plus, the frosting makes them even more decadent, but they’re just as good warm and bare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• 2 ¾ cups all-purpose flour, plus extra for dusting

• ¼ cup granulated sugar

• 1 teaspoon salt

• 2 ¼ teaspoons (1 packet) instant yeast

• ¾ cup warm whole milk (about 110°F)

• ¼ cup unsalted butter, melted

• 1 large egg, at room temperature

For the Filling & Assembly:

• ⅓ cup unsalted butter, very soft

• ½ cup packed light brown sugar

• 1 ½ tablespoons ground cinnamon

• 12 whole chocolate cream sandwich cookies (like Oreos)

For the Frosting (Optional):

• 4 ounces cream cheese, softened

• ¼ cup unsalted butter, softened

• 1 cup powdered sugar

• 1 teaspoon pure vanilla extract

• 1–2 tablespoons milk or heavy cream

Directions

Prepare the Dough
In the bowl of a stand mixer fitted with a dough hook, I combine flour, sugar, salt, and instant yeast. I pour in warm milk, melted butter, and the egg, and mix on low until it comes together. Then I knead it on medium speed for 5–7 minutes until the dough is soft, smooth, and elastic. If it’s sticky, I add flour 1 tablespoon at a time. I place the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for 60–90 minutes until doubled in size.

Shape the Buns
After the dough rises, I punch it down and roll it into a 12×16-inch rectangle on a floured surface. I spread the soft butter evenly over the dough, then sprinkle the cinnamon and brown sugar mixture all over. I roll it tightly from the long side into a log and cut it into 12 equal pieces.

Add the Oreo Surprise
I take each piece, flatten it in my palm, place a whole cookie in the center, and wrap the dough around it, sealing it well. Then I arrange the buns seam-side down in a greased 9×13-inch baking dish.

Second Rise & Bake
I let the shaped rolls rise again for 30–45 minutes, until puffy. Meanwhile, I preheat the oven to 350°F (175°C). Once risen, I bake the buns for 22–27 minutes until golden brown and fully cooked.

Frost (Optional)
While the rolls cool slightly, I make the frosting by beating softened cream cheese and butter until smooth. I add powdered sugar and vanilla, then thin it with milk or cream to a drizzling consistency. I spread or drizzle it over the warm buns before serving.

Servings and Timing

This recipe makes 12 rolls. Prep time is about 25 minutes (plus rise time), and baking takes 22–27 minutes. Total time with rising is around 2.5 hours. Each roll is about 320–350 calories depending on frosting.

Variations

• Stuffed with Mini Oreos: For a smaller version, I use mini cookies and roll smaller pieces of dough.

• Chocolate Drizzle: Instead of cream cheese frosting, I sometimes drizzle melted chocolate over the warm rolls.

• Crushed Cookie Topping: I crumble extra cookies on top of the frosted buns for crunch and decoration.

• Cookie Butter Filling: I swap the cinnamon-butter filling with cookie butter spread for a spiced alternative.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. To reheat, I warm them in the microwave for 15–20 seconds until soft. If I want to freeze them, I do so before frosting and thaw overnight in the fridge before reheating and adding the topping.

FAQs

Can I make these ahead of time?

Yes. I prepare them up to the second rise, cover, and refrigerate overnight. In the morning, I let them sit at room temperature for about 30–45 minutes before baking.

Do I need a stand mixer?

No. I’ve made the dough by hand—it just takes a bit more kneading (about 10 minutes) until it’s smooth and stretchy.

Can I use double-stuffed or flavored Oreos?

Absolutely. I’ve tried them with mint and peanut butter Oreos and they’re delicious. Just make sure they’re whole and not crushed.

What if I don’t want to use frosting?

They’re sweet and flavorful enough without frosting, especially with the cookie inside. Sometimes I just dust them with powdered sugar instead.

Can I freeze them?

Yes. I freeze the unbaked, shaped rolls on a tray until solid, then transfer them to a bag. I thaw them in the fridge overnight and let them rise before baking.

Conclusion

These Oreo Cinnamon Rolls are the kind of indulgent treat I love to share (or keep all to myself). With a soft, buttery dough and that gooey, cookie-stuffed surprise inside, they’re perfect for a sweet brunch or special breakfast. Whether frosted or not, they deliver nostalgic flavor with a fun twist.

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