There’s a certain thrill that comes from transforming a classic treat into something truly spectacular. I was in my kitchen one rainy afternoon, searching for a sweet remedy to lift my spirits, when the idea of Oreo Cookies and Cream Cinnamon Rolls popped into my mind. Imagine fluffy, warm rolls bursting with the rich flavors of Oreo cookies, topped with a creamy frosting that would make anyone’s heart sing.
Whether you’re a seasoned chef or simply someone tired of the same old desserts, these delightful rolls bring a nostalgic charm that’s perfect for sharing with loved ones or indulging on your own. The blend of rich chocolate and sweet cream complements the soft, pillowy dough, creating a treat that’s as inviting as it is delicious.
Join me on this culinary adventure as we whip up these Oreo-infused delights that will have your taste buds dancing and your kitchen filled with irresistible aromas! Perfect for brunch or an afternoon pick-me-up, this recipe is about to become a favorite in your household. Let’s get started!
Why are Oreo Cookies and Cream Cinnamon Rolls irresistible?
Irresistible flavor: The combination of Oreo cookies and creamy frosting creates a dessert experience like no other!
Fluffy texture: Soft, pillowy dough melts in your mouth, making each bite a delight.
Easy preparation: Simple steps and common ingredients mean you can whip these up without a fuss, ideal for home cooks of all skill levels.
Versatile treat: Perfect for breakfast, brunch, or dessert, these rolls shine at any occasion!
Crowd-pleaser: Friends and family won’t be able to resist this comforting, sweet treat—watch them disappear quickly!
If you’re looking for more delicious inspiration, check out our mouthwatering cinnamon roll collection!
Oreo Cookies and Cream Cinnamon Rolls Ingredients
For the Dough
• 3/4 cup water – This helps activate the yeast for fluffy rolls.
• 1/4 cup all-purpose flour – Used for making the tangzhong that enhances texture.
• 3 2/3 cups bread flour – Bread flour gives these rolls their delightful chew.
• 1/3 cup granulated sugar – Adds just the right amount of sweetness to the dough.
• 2 teaspoons instant yeast – Ensures the dough rises quickly and effectively.
• 1 teaspoon fine sea salt – Elevates the overall flavor, balancing sweetness.
• 1/3 cup whole milk – Contributes to the rich, creamy texture.
• 1/3 cup heavy cream – Makes the dough wonderfully tender.
• 1 large egg – Acts as a binding agent, creating a richer flavor.
• 1 teaspoon vanilla extract – Infuses a lovely aromatic touch into the dough.
• Tangzhong from recipe above – Preserves moisture for an exquisitely soft texture.
• 6 tablespoons unsalted butter – Contributes richness, giving the rolls a buttery taste.
For the Filling
• 4 tablespoons unsalted butter – Softened for easy spreading on the dough.
• 2/3 cup dark brown sugar or light brown sugar – Offers a deep, caramel-like sweetness.
• 1/3 cup Oreo cookie crumbs – Gives a delightful crunch and Oreo flavor to the filling.
• 1 tablespoon black cocoa powder – Enhances the chocolatey richness of the rolls.
• 1/4 teaspoon ground cinnamon – Adds warmth and a hint of spice to balance sweetness.
For the Frosting
• 4 tablespoons unsalted butter – Provides a creamy base for the frosting.
• 1 ounce cream cheese – Adds tanginess and depth, making it irresistibly creamy.
• 1 cup powdered sugar – Sweetens the frosting to the perfect degree.
• 3 tablespoons heavy cream – Ensures a smooth, spreadable consistency.
• Oreo crumbs or chopped Oreos, for topping – Sprinkling on top makes for a delightful finishing touch.
These Oreo Cookies and Cream Cinnamon Rolls will awaken your taste buds and warm your heart!
How to Make Oreo Cookies and Cream Cinnamon Rolls
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Prepare your pan: Line a 9×13 baking pan with parchment paper and set it aside. This will make it easier to lift the rolls out later!
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Crush Oreos: Process the 8 Oreo cookies in a food processor until they become fine crumbs. Set these aside for later use, adding delicious texture and flavor.
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Make the tangzhong: In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for about 4-5 minutes until you achieve a paste-like slurry. Scrape it into a bowl and set aside to cool.
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Mix the dough: In a stand mixer, combine the bread flour, granulated sugar, instant yeast, 1/4 cup of your crushed Oreos, and salt. Add in the heavy cream, whole milk, egg, vanilla, and the cooled tangzhong. Knead on low speed with the dough hook for 2 minutes until a rough dough ball forms.
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Knead the dough: With the mixer still on low, gradually add the softened butter, one tablespoon at a time. Allow it to incorporate fully before adding more. Keep kneading for about 8-10 minutes until the dough is smooth and elastic.
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Rest the dough: Remove the dough from the mixing bowl, pulling the sides to the bottom to form a smooth round ball. Place it seam-side down back into the bowl. Cover it with plastic wrap and let it rest for 30 minutes.
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Prepare the filling: While the dough rests, beat together the softened butter, brown sugar, remaining Oreo cookie crumbs, black cocoa powder, and cinnamon until well combined and smooth.
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Roll out the dough: Lightly flour your surface, then roll the rested dough into a rectangle measuring approximately 15×21 inches, with the longest side facing you. Spread the Oreo filling across the dough, leaving a 1/2-inch clean border at the top.
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Slice the rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Carefully roll each strip away from you, and then transfer them to the prepared parchment-lined baking pan.
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Let the rolls rise: Cover the pan with plastic wrap and allow the rolls to rise for 1-2 hours or until they double in size. Meanwhile, preheat the oven to 325°F.
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Prepare for baking: Once the rolls have risen, combine the crumb topping ingredients until crumbly. Sprinkle this mixture generously on top of the rolls before placing them in the oven.
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Bake the rolls: Bake for 25-35 minutes or until the internal temperature of the center rolls reaches 185°F and the tops are golden brown.
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Make the frosting: While the rolls cool slightly, mix the softened cream cheese with the butter. Gradually add in the powdered sugar and whisk in the heavy cream until smooth and fluffy.
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Frost the rolls: Spread the creamy frosting over the warm cinnamon rolls and finish with a sprinkle of extra Oreo crumbs if desired for an added crunch!
Optional: Drizzle a little melted chocolate for an extra indulgence!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Oreo Cookies and Cream Cinnamon Rolls
Room Temperature: Keep leftover rolls in an airtight container at room temperature for up to 3 days to maintain their soft texture and flavor.
Fridge: For longer freshness, store these treats in the fridge, wrapped tightly, for up to a week. Reheat gently before serving to revive their deliciousness.
Freezer: Freeze unbaked rolls individually wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw and let rise before baking for fresh, warm rolls.
Reheating: To reheat baked Oreo Cookies and Cream Cinnamon Rolls, microwave them for 10-15 seconds or warm in the oven at 350°F for 5-10 minutes. Enjoy their gooey goodness!
What to Serve with Oreo Cookies and Cream Cinnamon Rolls?
These delightful treats are perfect for a cozy gathering or a sweet brunch.
- Fresh Fruit Salad: Bright, juicy fruits add a refreshing contrast to the rich sweetness of the rolls. It’s the perfect way to balance flavors.
- Coffee or Espresso: The bold flavors of coffee complement the sweet indulgence of the rolls, making each bite even more enjoyable.
- Whipped Cream: A dollop of fluffy whipped cream on top enhances the creaminess while adding an airy texture that’s simply irresistible.
- Vanilla Ice Cream: Serve warm rolls with a scoop of vanilla ice cream; the melting creaminess mingles beautifully with the chocolatey Oreo goodness.
- Chocolate Milk: A nostalgic drink choice, chocolate milk pairs wonderfully with the cinnamon rolls for a comforting vibe that recalls childhood memories.
- Nutty Granola: A sprinkle of granola on the side adds crunch and a wholesome touch, creating a delightful interplay of textures.
- Classic Pancake Syrup: Drizzle warm syrup over the rolls for a decadent treat that sweetens every mouthful, taking indulgence to a whole new level!
- Hot Chocolate: For a cozy twist, serve these rolls alongside a rich hot cocoa, creating a blissful dessert experience that warms the heart.
- Mini Cheesecakes: A small cheesecake provides a creamy, tangy balance to the rolls’ sweetness—perfect for sharing with friends!
Expert Tips for Oreo Cookies and Cream Cinnamon Rolls
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Perfect Dough Texture: Ensure your dough is kneaded enough until it’s smooth and elastic; this makes for fluffy rolls that rise beautifully.
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Avoid Over-Rising: Keep an eye on the rolls as they rise; letting them double in size is ideal. Over-rising can lead to dense centers instead of the fluffy texture we love.
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Even Filling Distribution: Spread the Oreo filling evenly up to the clean border to prevent spillage while rolling, which keeps your rolls neat and delicious.
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Monitor Baking Time: Check your rolls a few minutes early to ensure they don’t over-bake. A gentle golden-brown color is the goal for that perfect soft center.
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Greasing Pans: If you want easy removal after baking, lightly grease your parchment paper. This way, you can enjoy every last bite of your Oreo Cookies and Cream Cinnamon Rolls!
Make Ahead Options
These Oreo Cookies and Cream Cinnamon Rolls are perfect for busy home cooks looking to save time! You can prepare the dough and filling up to 24 hours in advance. Simply follow the recipe up to the point of rolling out the dough—then wrap the rolls tightly in plastic wrap and refrigerate. This method keeps the dough fresh and the flavors intact. When you’re ready to bake, just let the rolls rise at room temperature for about 1-2 hours until doubled in size before baking. This way, you’ll enjoy freshly baked rolls with minimal morning effort while still delivering that delightful, warm treat your family loves!
Oreo Cookies and Cream Cinnamon Rolls Variations
Feel free to let your creativity shine by customizing these delightful rolls in ways that excite your taste buds!
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Nutty Delight: Add 1/2 cup of chopped walnuts or pecans to the filling for a crunchy contrast. The nuts bring a rich flavor that complements the chocolate perfectly.
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Gluten-Free: Substitute the bread flour with a 1:1 gluten-free blend. This keeps the texture intact while making the rolls suitable for those avoiding gluten.
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Mint Chocolate: Mix in 1/2 teaspoon of peppermint extract to the frosting for a refreshing twist. Mint complements the chocolate so well, creating a delightful seasonal treat!
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Spicy Kick: Add a pinch of cayenne pepper to the filling for a surprising warmth. This spicy touch will create a unique flavor experience that leaves everyone guessing!
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Creamy White Chocolate: Substitute half of the regular frosting with white chocolate ganache. This sweet swap offers a luscious, creamy topping that takes these rolls to the next level.
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Fruit Fusion: Fold in 1/2 cup of mini chocolate chips or dried cherries into the filling. This fruity addition creates bursts of flavor that pair wonderfully with the Oreos.
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S’mores Style: Layer crushed graham crackers on top of the frosting before sprinkling with chocolate chips. It adds a campfire-inspired twist that’s perfect for summer celebrations.
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Lemon Zest: Add 1 teaspoon of lemon zest to the frosting for a bright, zesty flavor. This refreshing hint balances out the sweetness, making each bite vibrant and uplifting.
With these variations, each batch can be a new adventure, ensuring your homemade treats never grow boring!
Oreo Cookies and Cream Cinnamon Rolls Recipe FAQs
How do I select the best Oreos for this recipe?
Absolutely! Choose fresh Oreos without any dark spots or signs of staleness. These cues can indicate age or poor storage. For the best flavor, go with classic Oreos, or get adventurous and experiment with flavored varieties like peanut butter or mint!
What is the best way to store leftover Oreo Cookies and Cream Cinnamon Rolls?
To keep your rolls delicious, store them in an airtight container at room temperature for up to 3 days. If keeping them longer, wrap them tightly and refrigerate for up to a week. Reheat gently in the microwave or oven to bring back their original softness!
Can I freeze Oreo Cookies and Cream Cinnamon Rolls?
The more the merrier! You can absolutely freeze these delights. Before baking, wrap each unbaked roll in plastic wrap followed by aluminum foil. Store in the freezer for up to 2 months. When you’re ready to enjoy, thaw them in the fridge overnight, let them rise for 1-2 hours, then bake as directed for fresh, warm rolls.
What should I do if my dough isn’t rising?
Very often, this can happen if your yeast is old or the dough is too cold. Make sure to check the expiration date on your yeast, and try placing the dough in a warm, draft-free area, around 75-80°F. If it’s still not rising after 1 hour, consider adding warm water or milk to the dough next time to encourage yeast activity.
Can I modify this recipe for dietary allergies?
Definitely! If you need to substitute for allergies, consider using gluten-free flour blends to replace the bread and all-purpose flour. For dairy-free options, try plant-based milk and butter, and omit the cream cheese frosting or substitute it with a dairy-free cream cheese alternative. Just remember to adjust baking times and watch for doneness!
Indulge in Oreo Cookies and Cream Cinnamon Rolls Today
Ingredients
Equipment
Method
- Prepare your pan: Line a 9×13 baking pan with parchment paper and set it aside.
- Crush Oreos: Process the 8 Oreo cookies in a food processor until they become fine crumbs.
- Make the tangzhong: In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat for about 4-5 minutes until you achieve a paste-like slurry.
- Mix the dough: In a stand mixer, combine the bread flour, granulated sugar, instant yeast, 1/4 cup of your crushed Oreos, and salt. Add in the heavy cream, whole milk, egg, vanilla, and the cooled tangzhong.
- Knead the dough: Gradually add the softened butter, one tablespoon at a time, while kneading for about 8-10 minutes until the dough is smooth and elastic.
- Rest the dough: Remove the dough from the mixing bowl, shape it into a ball, and let it rest for 30 minutes.
- Prepare the filling: Beat together the softened butter, brown sugar, remaining Oreo cookie crumbs, black cocoa powder, and cinnamon until well combined.
- Roll out the dough: Lightly flour your surface, then roll the rested dough into a rectangle measuring approximately 15×21 inches.
- Slice the rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips and roll each strip away from you.
- Let the rolls rise: Cover the pan with plastic wrap and allow the rolls to rise for 1-2 hours or until they double in size. Meanwhile, preheat the oven to 325°F.
- Prepare for baking: Once the rolls have risen, combine the crumb topping ingredients until crumbly and sprinkle generously on top.
- Bake the rolls: Bake for 25-35 minutes or until the internal temperature of the center rolls reaches 185°F.
- Make the frosting: Mix the softened cream cheese with the butter, gradually adding in the powdered sugar and whisking in the heavy cream until smooth.
- Frost the rolls: Spread the creamy frosting over the warm cinnamon rolls and finish with a sprinkle of extra Oreo crumbs.