Milk’s best friend just got an upgrade with these Oreo cinnamon rolls. These Oreo rolls are made from soft fluffy milk bread with a filling of crushed Oreos and brown sugar spiced lightly with cinnamon. A simple sugar glaze and more crushed Oreos atop the rolls seal the deal.
Cinnamon rolls are one of my favorite treats because it is perfect for breakfast, snack and dessert! Combine them with Oreos and you’ll have gooey delicious Oreo rolls with a hint of chocolate and a slight crunch thanks to the crushed Oreos.
Table of Contents
Why you’ll love this recipe
- The eggless cinnamon roll dough is super soft and fluffy.
- The cinnamon Oreo filling is made with brown sugar with just a hint of cinnamon and loads of crushed Oreos.
- The simple sugar glaze gives these rolls that cookie and cream flavor and doesn’t overpower the flavor of Oreos while extra crushed Oreos on top add crunch.
Ingredients and substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips for each ingredient:
- Heavy whipping cream – the dough is made with half cream and half milk. Instead of using cream and milk separately, you can substitute with half and half. But leftover cream is always useful for making whipped cream.
- Milk – is used in the dough and the glaze. You can use whole milk or 2% milk here. For the dough, Instead of using cream and milk separately, you can substitute with half and half.
- Granulated sugar – this is used in the dough. You can substitute another type of sugar here, and it should work just fine.
- Brown sugar – this is used in the filling, but if you only have granulated sugar on hand, you can substitute it.
- Powdered sugar – this is used in the glaze. You could try making your own powdered sugar using a food processor but in my experience, you won’t be able to get it to a super fine powder like the store bought powdered sugar.
- Yeast – the recipe calls for active dry yeast but you can use instant yeast in the same quantity and you don’t have to change the method.
- Salt – I use kosher salt in the dough, you can substitute table salt if that’s all you have but if you do make sure to reduce the quantity by half or ⅔ or the dough will be too salty. And just a pinch is used in the glaze to cut through the sweetness.
- Flour – all purpose flour is just fine for this recipe or you can also use bread flour.
- Cinnamon – I use just a small amount of ground cinnamon in the filling so it doesn’t overpower the flavor of Oreos.
- Butter – unsalted butter is used in the filling. I don’t recommend substituting salted butter.
- Vanilla extract – just a splash of vanilla is used in the glaze to enhance the flavor. Make sure to use pure vanilla extract and avoid any sort of artificial flavoring.
- Oreos – these wouldn’t be Oreo cinnamon rolls without the Oreos in the filling as well as on top. I use classic Oreos, but you can use double stuffed or any flavor of your choice for a fun experiment.
Tools you’ll need
- A stand mixer with the dough hook to make the cinnamon roll dough. It is possible to make the dough by hand but using a stand mixer makes it much easier as you may need to knead the dough for 10-20 minutes.
- A 9”x13” cake pan or baking dish to set the rolls in and bake.
- A kitchen scale is always useful to measure the ingredients.
- A thermometer is also useful to check the liquid temperature to ensure you don’t kill the yeast.
How to make Oreo cinnamon rolls
The following instructions, step by step photos and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
Making the cinnamon roll dough
First, activate the yeast in a mixture of warm cream, milk and sugar. Make sure the liquid mixture temperature is below 110°F as the yeast could die at a higher temperature.
Tip: if you are using instant yeast, you can follow this step to hydrate the yeast or you can simply mix it right in with the dry ingredients. I recommend hydrating it first to ensure it is alive and working.
Mix together flour and salt in a separate bowl to distribute evenly, then add it to the liquid mixture. Knead with the dough hook in a stand mixer or by hand until the dough comes together, about 10 minutes and up to 20 minutes.
Dump the dough out onto a lightly floured surface and shape into a ball. Place the dough into an oiled bowl and allow to rise until at least double in size, about 2 hours.
Tip: at this point, the dough will be soft, tacky and may be a bit difficult to handle but refrain from adding too much extra flour when shaping as that will dry it out. It will be less sticky after the first rise.
Assemble the Oreo rolls
First, mix together brown sugar, cinnamon and chopped Oreos in a bowl to make the filling mixture.
Once the dough completes its first rise, scrape it out of the bowl and roll it into a rectangle about 20”x13” on a floured surface.
Brush melted butter over the surface of the dough.
Add the Oreo cinnamon sugar mixture on top. Use your hand to spread the sugar mixture evenly and lightly press it into the dough leaving about a 1” border on the top.
Roll the dough into a log, starting at the bottom, longer edge.
Then divide into 12 equal portions using a sharp serrated knife or using thread.
Second rise and bake
Place the rolls into a 9”x13” buttered baking dish or cake pan and allow them to double in size again in a warm spot, about an hour. The second rise will be shorter than the first. When they are puffy, they are ready to bake.
Tip: you don’t need to line the baking dish, the rolls don’t stick that much when you buttered it well. However, if you want even easier clean up, you can opt to line it with parchment paper.
Prepare the glaze while the rolls are in the oven by whisking together powdered sugar, salt, milk, and vanilla extract and set aside.
Bake the rolls until golden brown, then remove from the oven and separate them with a knife. Drizzle them with the prepared glaze, then top with extra chopped Oreos.
Making ahead overnight
If you are needing some delicious cinnamon rolls with Oreos for breakfast, you can prepare the dough ahead of time, shape the rolls and let them ferment in the refrigerator overnight.
Here’s how you want to break down this recipe over the course of 2 days:
- Day 1: make the dough and form the rolls. Once the rolls are shaped and placed into the baking dish, let the rolls rise and ferment overnight in the fridge.
- Day 2: in the early morning, ideally a few hours before you need to serve them, take the rolls out of the fridge and allow them to come to room temperature, 30 mins to an hour, and longer as needed to let them finish their second rise – you’ll want them to look supple before baking. Then bake and serve fresh rolls for breakfast.
If you need to make these even further in advance, you can make the bread dough 2 – 3 days ahead and let it rise slowly under refrigeration. When ready to shape the rolls, let the dough come to room temperature before rolling. Then follow the recipe as is or make it overnight.
More baker’s tips
- Don’t add extra flour to make the dough “less sticky” – the dough should be slack and slightly tacky when you first form it. Softer dough will yield softer bread in the end. Once it completes its first rise, it will become a lot less sticky and much easier to handle.
- Use just enough flour for rolling but not too much – again, try to avoid adding too much flour to the dough while rolling. The more flour you add, the dryer the dough and the rolls will become.
- Higher fat content yields richer bread – the liquid content in this recipe is made up of half heavy cream and half milk. The heavy cream has higher fat content which helps yield softer dough, without needing to add butter to the dough. You can use all heavy cream and skip the milk, this will result in a much richer bread.
- Don’t replace heavy cream with milk – whole milk or 2% milk can be used along with heavy cream in this recipe, but I don’t recommend replacing heavy cream with milk because milk has less fat content and will change the texture of the dough.
Oreo cinnamon rolls can be kept at room temperature for up to 3 days. You should be able to just close the lid on the glass baking dish, or wrap the baking container tightly in plastic. You could also store them in the refrigerator for up to a week.
I also love freezing these, they keep well in the freezer for up to 3 months. I would wrap them individually in plastic and keep them in a freezer bag. They can easily be thawed and reheated one at a time whenever you have a hankering for an Oreo roll.
Cold rolls can be reheated in the microwave, just 20 – 30 seconds will make them soft and gooey like freshly baked again. If frozen, thaw and then microwave to warm them.
Absolutely! This recipe makes 12 small rolls. You can easily double to make 24 rolls or cut this recipe in half, even a third to make just 6 or 4 rolls. Scaling down is especially easy since these are eggless cinnamon rolls and you don’t have to fuss with dividing an egg.
I don’t have a bread maker so I have not tried this but you should be able to make the bread dough in the bread maker. Some readers have successfully made my milk bread dough in the bread maker. This Oreo cinnamon roll dough is the same.
More Oreo recipes
- Oreo Chocolate Chip Cookies
- Chocolate Oreo Cupcakes
- Oreo Cake
- Vanilla Oreo Cupcakes
- Ice Cream Pie with Oreo Crust
📖 Recipe card
Oreo cinnamon rolls
- 9”x13” Baking Dish
- 1 cup heavy whipping cream (240 g)
- 1 cup milk (whole milk preferred, but 2% will work, 240 g)
- ½ cup granulated sugar (90 g)
- 2 teaspoon active dry yeast (or instant yeast)
- 1 ½ teaspoon kosher salt
- 4 cup all-purpose flour (520 g)
- Additional flour for rolling
- Melted butter for baking dish
- ½ cup brown sugar (light or dark brown, 90 g)
- ½ teaspoon cinnamon
- 15 Oreos (finely chopped)
- 2 oz unsalted butter (melted, 57 g)
- 1 cup powdered sugar (100 g)
- 2 tablespoon milk
- A pinch of kosher salt
- A splash of pure vanilla extract
- 5 Oreos (coarsely chopped, more if desired)
- Add cream, milk and granulated sugar to a small saucepan and bring to a simmer over medium heat, stirring constantly, about 5 minutes. Transfer to the stand mixer bowl and allow the mixture to cool down to below 110°F, check with a thermometer.
- Sprinkle active dry yeast over the top of the milk mixture, stir and let it bloom for about 10 – 20 minutes. The mixture should visibly puff up.
- In another mixing bowl, sift the flour and stir in the salt. Add the flour mixture to the liquid mixture and knead with the dough hook on low speed until everything is incorporated and a soft dough forms, 10 – 20 minutes.
- Scrape the dough out onto a floured countertop and knead a few times to form a ball. Place the dough ball into an oiled large bowl, cover with plastic, and allow it to rise in a warm spot until doubled in size, about 2 hours.
- Melt a tablespoon of butter and brush it all over your baking dish and set aside.
- When the dough is ready, dump it out onto a floured countertop. Roll and stretch it out to a rectangle 20”x13” with the longer edge facing you.
- Melt 2 oz of unsalted butter in the microwave for about 30 seconds, it doesn’t need to be completely melted, but it should be spreadable. Spread the softened or melted butter all over the dough, leaving about an inch untouched at the top.
- Mix the brown sugar, cinnamon, and chopped Oreos together in a mixing bowl, sprinkle the mixture evenly over the buttered surface of the dough. Use your hand to even it out and lightly press it to adhere.
- Roll the dough up starting from the bottom edge closest to you. When you get to the end, tuck the seam under. If the roll looks uneven, lift it up and stretch it out to make the entire roll about the same diameter. At this point, the roll could stretch out to about 23” – 24”.
- Divide the roll into 12 equal portions with a serrated knife. Place them into the buttered 9”x13” baking dish and allow them to rise for another hour until double in size.
- Preheat the oven to 375°F and bake for 25 minutes.
- While the rolls are baking, make the glaze by whisking together powdered sugar, milk, salt and vanilla. Set aside.
- Take the rolls out of the oven, use a knife to separate them, drizzle glaze over the rolls and sprinkle chopped Oreos on top. Serve warm.
- The dough can be made without a stand mixer, just mix the flour into the liquid with a spatula or wooden spoon and knead by hand.
- This dough is very soft and sticky when it first comes out from the mixing bowl. Try not to add too much flour when handling it. After the first rise, it will be much less sticky and easier to handle.
- After you roll up the dough with the filling inside, if some parts of the roll seem thicker than others. You can gently lift it and stretch it out to make the entire roll as even as possible. It’s okay if the roll stretches out longer.
- You can use a ruler to measure while rolling and cutting, but if you don’t have one long enough, just eyeball it and cut the roll into 12 portions as evenly as possible.
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