Short Description
Oreo-Stuffed Cinnamon Rolls are a delicious twist on a classic breakfast treat, featuring soft, fluffy cinnamon rolls filled with crushed Oreo cookies and cream cheese. Topped with a sweet vanilla glaze and extra Oreo crumbs, these rolls combine cinnamon spice and chocolate cookie goodness for an indulgent start to your day.
Why You’ll Love This Recipe
This recipe elevates traditional cinnamon rolls by adding a surprising and delightful Oreo filling that provides texture and rich chocolate flavor. The cream cheese enhances the filling’s creaminess, while the vanilla glaze adds a perfect sweet finish. These rolls are soft, gooey, and packed with flavor, making them perfect for special breakfasts, brunches, or dessert.
Ingredients
For the Dough:
3 cups all-purpose flour, plus extra for dusting
¼ cup granulated sugar
1 packet (2¼ tsp) instant yeast
½ tsp salt
¾ cup warm milk (110°F/45°C)
1 egg, room temperature
¼ cup unsalted butter, melted
For the Filling:
¼ cup unsalted butter, softened
½ cup packed brown sugar
1 tbsp ground cinnamon
12 Oreo cookies, coarsely crushed
4 oz cream cheese, softened
For the Glaze:
1 cup powdered sugar
2 tbsp milk
½ tsp vanilla extract
Extra Oreo crumbs for garnish
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Make the Dough: In a large bowl, whisk together flour, sugar, instant yeast, and salt. Add warm milk, egg, and melted butter, stirring until a shaggy dough forms. Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling: In a medium bowl, mix softened butter, brown sugar, and cinnamon until well combined. Stir in the crushed Oreo cookies and softened cream cheese until evenly distributed.
Assemble the Rolls: After the dough has risen, roll it out on a floured surface into a 16×12-inch rectangle. Spread the filling evenly over the dough, leaving a small border around the edges. Starting at the long edge, tightly roll the dough into a log. Cut the log into 12 equal slices and place them cut side up in a greased 9×13-inch baking pan.
Second Rise: Cover the pan with a towel and allow the rolls to rise for another 30–45 minutes until puffy.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown and cooked through.
Make the Glaze: While the rolls bake, whisk together powdered sugar, milk, and vanilla extract until smooth.
Finish: Drizzle the glaze over the warm cinnamon rolls and sprinkle extra Oreo crumbs on top for garnish. Serve warm.
Servings and Timing
This recipe makes 12 cinnamon rolls. Total preparation and rising time is about 2 hours, with 25–30 minutes of baking time.
Variations
Use chocolate sandwich cookies other than Oreos for different flavors.
Add chopped nuts such as pecans or walnuts to the filling for crunch.
Substitute cream cheese with mascarpone for a milder, creamier filling.
Drizzle with chocolate or caramel sauce instead of vanilla glaze.
Make mini rolls by cutting smaller slices for bite-sized treats.
Storage/Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for 15-20 seconds or warm in a 300°F (150°C) oven for 10 minutes to refresh softness and warmth.
FAQs
Can I prepare the dough the night before?
Yes, after the first rise, punch down the dough, cover it tightly, and refrigerate overnight. Allow it to come to room temperature before rolling out.
What if I don’t have instant yeast?
You can use active dry yeast, but dissolve it in warm milk and let it sit for 5–10 minutes until foamy before mixing into the dry ingredients.
Can I use frozen Oreos for the filling?
Frozen Oreos should be thawed and patted dry before crushing to avoid excess moisture in the filling.
How do I prevent the rolls from drying out?
Cover the rolls tightly with foil or plastic wrap after baking and while cooling to retain moisture.
Can I freeze the assembled rolls before baking?
Yes, assemble the rolls in the baking pan, cover tightly, and freeze. Bake from frozen, adding extra baking time as needed.
Is cream cheese necessary in the filling?
Cream cheese adds creaminess and balances the sweetness but can be omitted for a simpler filling.
Can I make these gluten-free?
Yes, use a gluten-free all-purpose flour blend formulated for yeast baking, but texture may vary slightly.
How do I get soft rolls?
Ensure the dough is well-kneaded and allowed to rise fully in a warm environment. Using warm milk helps activate the yeast.
Can I make the glaze thicker or thinner?
Adjust the milk quantity to reach your desired glaze consistency; less milk for thicker glaze, more for thinner.
What is the best way to store glazed rolls?
Store glazed rolls in an airtight container at room temperature to keep them soft and fresh.
Conclusion
Oreo-Stuffed Cinnamon Rolls bring a fun and indulgent twist to a beloved classic, combining cinnamon, cream cheese, and Oreo cookies in a soft, fluffy roll. Perfect for breakfast, brunch, or dessert, these rolls are sure to impress with their unique flavor and delightful texture. Simple to prepare and irresistible to eat, they are a perfect treat for family, friends, or special occasions.
Oreo-Stuffed Cinnamon Rolls
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: Approximately 2 hours 30 minutes
- Yield: 12 cinnamon rolls
- Category: Dessert
- Method: Yeast dough, baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate sweet treat with these Oreo-Stuffed Cinnamon Rolls. Fluffy, soft cinnamon rolls are filled with a luscious mix of crushed Oreos and cream cheese for a gooey, decadent surprise in every bite, finished with a smooth vanilla glaze and extra Oreo crumbs.
Ingredients
For the Dough:
-
3 cups all-purpose flour, plus extra for dusting
-
1/4 cup granulated sugar
-
1 packet (2 1/4 tsp) instant yeast
-
1/2 tsp salt
-
3/4 cup warm milk (110°F/45°C)
-
1 egg, room temperature
-
1/4 cup unsalted butter, melted
For the Filling:
-
1/4 cup unsalted butter, softened
-
1/2 cup packed brown sugar
-
1 tbsp ground cinnamon
-
12 Oreo cookies, coarsely crushed
-
4 oz cream cheese, softened
For the Glaze:
-
1 cup powdered sugar
-
2 tbsp milk
-
1/2 tsp vanilla extract
-
Extra Oreo crumbs for garnish
Instructions
-
Make the Dough: In a large bowl, whisk together flour, sugar, yeast, and salt. Add warm milk, egg, and melted butter. Mix until a shaggy dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
-
Prepare the Filling: In a bowl, mix softened butter, brown sugar, and cinnamon until combined. Fold in the crushed Oreo cookies and softened cream cheese.
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Assemble Rolls: Roll the dough out into a 12×18-inch rectangle. Spread the Oreo-cinnamon filling evenly over the dough. Starting at one long edge, tightly roll the dough into a log. Cut into 12 equal slices. Place slices cut-side up in a greased 9×13-inch baking pan. Cover and let rise for 30–45 minutes until puffy.
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Bake: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown and cooked through.
-
Make the Glaze: Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm rolls and garnish with extra Oreo crumbs.
Notes
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For best results, use room temperature ingredients.
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These rolls are best enjoyed fresh but can be stored covered at room temperature for up to 2 days.
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Reheat gently before serving to refresh softness.
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