Oreo cinnamon rolls with soft, fluffy brioche, a gooey cinnamon-Oreo filling, and a creamy cookies-and-cream glaze that melts into every swirl.
I’ve tested this Oreo cinnamon rolls recipe again and again to get that soft, fluffy brioche texture with a filling that stays rich and melty.
If you love cookies and cream desserts, these cinnamon rolls with Oreos taste like bakery-style cinnamon buns with an Oreo twist—perfect for weekend brunch or make-ahead mornings.
Why you'll love this recipe
- Soft, fluffy rolls with a true brioche-style crumb
- Gooey cinnamon filling packed with crushed Oreos
- Creamy Oreo glaze that melts into every swirl
Ingredients For Oreo Cinnamon Rolls
- Flour: All-purpose flour for soft rolls, or bread flour if you prefer a slightly chewier texture
- Yeast: Active dry, instant, or fresh yeast — use what you have
- Milk: Whole milk for richer rolls, or 2% milk
- Butter: Unsalted and very soft, used in both the dough and the filling
- Eggs: At room temperature for a smooth, well-mixed dough
- Sugar: Use granulated sugar and powdered sugar
- Cinnamon: Ground cinnamon for classic cinnamon roll flavor
- Oreos: Finely crushed for the filling and the glaze
- Cream cheese: Full-fat and softened for a thick, creamy frosting
- Vanilla & salt: Added for balance and overall flavor
Tips for this recipe
- Use room-temperature ingredients so the dough mixes smoothly and rises evenly
- Knead until the dough is elastic and slightly sticky (don’t add lots of extra flour)
- Crush Oreos finely so they blend into the filling and frosting without lumps
- Chill the rolled log 15–20 minutes if it feels too soft to slice cleanly
- Bake just until lightly golden to keep the centers soft and gooey
How To make Oreo cinnamon rolls
All my cinnamon roll variations start from this classic cinnamon rolls recipe.
Add flour, sugar, salt, yeast, milk, egg, and softened butter to the bowl of a stand mixer fitted with the dough hook.
Knead on medium speed for 7–10 minutes until the dough is smooth, soft, and elastic.
Cover and let rise at room temperature for about 2 hours, until doubled in size.
While the dough rises, prepare the Oreo filling by mixing softened butter, brown sugar, cinnamon, vanilla, and finely crushed Oreos until smooth and spreadable.
Once risen, roll out the dough on a lightly floured surface into a large rectangle (about 40 × 30 cm / 16 × 12 inches).
Spread the Oreo filling evenly over the dough.
Roll up tightly from the long side, then slice into 12 equal rolls using a sharp knife or dental floss.
Arrange the rolls in a greased baking dish, cover, and let rise again for about 1 hour, until puffy.
Bake at 180°C (350°F) for about 25 minutes, until lightly golden and cooked through. Cool slightly in the pan.
I use my cream cheese frosting for cinnamon rolls to frost the rolls.
Meanwhile, beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy, then fold in the crushed Oreos.
Spread the frosting over the warm rolls, let it melt into the swirls, and serve while soft and gooey.
Serving Suggestions
- Serve these Oreo cinnamon rolls warm so the frosting melts into the swirls.
- They’re perfect for a cozy weekend breakfast, brunch, or an indulgent dessert with coffee or milk.
Storage
Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
Reheat briefly in the microwave to soften the rolls and refresh the frosting.
Recipe Variations
- Overnight rolls: Refrigerate the shaped rolls before the second rise and bake the next morning.
- Extra Oreo flavor: Add more crushed Oreos on top of the glaze.
- Chocolate version: Use chocolate dough or cocoa in the filling for a richer twist.
If you love chocolate, try my chocolate cinnamon rolls for a richer, extra-indulgent twist on the classic.
Recipe Questions
Can I make Oreo cinnamon rolls ahead of time?
Yes, you can prepare them the night before and bake them fresh in the morning.
Why are my cinnamon rolls dry?
They were likely overbaked or the dough didn’t rise long enough.
Can I freeze Oreo cinnamon rolls?
Yes, freeze baked rolls without frosting, then thaw and frost before serving.
More Cinnamon Rolls Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Oreo Cinnamon Rolls
- Total Time: 55 minutes
- Yield: 12 rolls
Description
These Oreo cinnamon rolls are soft, gooey, and packed with cookies-and-cream flavor. Made with fluffy brioche dough, a cinnamon Oreo filling, and a creamy Oreo cream cheese frosting, they’re perfect for breakfast, brunch, or dessert.
Ingredients
Brioche dough
- 260 ml (1 cup + 1 tbsp) whole milk – warm, not hot
- 10 g (1 tbsp) instant dry yeast – or active dry yeast
- 520 g (4 ¼ cups) all-purpose flour – or bread flour
- 65 g (⅓ cup) granulated sugar
- 1 tsp salt
- 1 large egg – room temperature
- 85 g (6 tbsp) unsalted butter – softened
Oreo cinnamon filling
- 8–10 Oreo cookies – finely crushed
- 100 g (7 tbsp) unsalted butter – softened
- 100 g (½ cup) brown sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
Oreo cream cheese frosting
- 100 g (3.5 oz) cream cheese – full-fat, softened
- 40 g (3 tbsp) unsalted butter – softened
- 60 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- 2 Oreo cookies – finely crushed
Instructions
Make the brioche dough
- Add the flour, sugar, salt, and instant yeast to the bowl of a stand mixer fitted with the dough hook.
- Pour in the warm milk, add the egg and softened butter, then knead for 7–10 minutes until the dough is smooth and elastic.
- Cover the bowl with a clean towel and let the dough rise at room temperature for about 2 hours, until doubled in size.
Prepare the filling and shape the rolls
- Mix the softened butter, brown sugar, cinnamon, vanilla, and crushed Oreos until smooth.
- Roll the dough into a large rectangle (40 × 30 cm / 16 × 12 inches) and spread the filling evenly over the surface.
- Roll up tightly from the long side, cut into 12 equal rolls, and place them in a greased baking dish.
- Cover and let rise for 1 hour, until puffy.
Bake and make the Oreo frosting
- Preheat the oven to 180°C (350°F). Bake the rolls for about 25 minutes, until lightly golden. Let cool slightly.
- Beat the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy, then fold in the crushed Oreos.
- Spread the frosting over the warm rolls and serve.
Notes
Storage: Store your Oreo cinnamon rolls in an airtight container at room temperature for 1–2 days, or in the fridge for up to 4 days. Warm slightly before serving for the best texture.
Tips:
- Always measure ingredients in grams for best accuracy.
- Let the dough rise in a warm spot to speed up the proofing time.
- If the dough is too soft, chill it for 20–30 minutes before slicing.
- Use unflavored dental floss to cut clean rolls without squishing them.
- Don’t overbake—remove from the oven once golden and set.
- Frost while the rolls are still warm so it melts into every swirl.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Brioches, breads
- Method: baking
- Cuisine: American
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