Oreo cinnamon rolls

Oreo cinnamon rolls are the ultimate mashup of soft, buttery brioche and rich Oreo flavor. With a gooey cinnamon and crushed Oreo filling plus a creamy Oreo glaze, they’re pure comfort. If you're into melty, indulgent treats like these Oreo Brookies, you’ll love every bite of these swirled rolls.

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• Ingredients you need
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• Oreo Cinnamon Rolls

I’m obsessed with these Oreo cinnamon rolls—they’re like classic cinnamon buns but with a cookies-and-cream twist that makes them even more irresistible. If you’ve already tried my cinnamon rolls, this version takes it to the next level with a gooey Oreo filling.

The dough is super soft and fluffy, filled with cinnamon sugar and crushed Oreos, then topped with a rich cream cheese frosting mixed with even more Oreo crumbs—basically the dream combo.

We love making them on lazy weekends or for a sweet brunch treat, and you can prep them ahead so they’re oven-ready in the morning. They never last long in our house!

Ingredients you need

To make these soft and gooey Oreo sweet rolls, here’s what you’ll need:

• All-purpose flour – all-purpose or bread flour also works.
• Active dry yeast – or use instant yeast or fresh yeast (adjust rising time accordingly).
• Milk – whole milk is best, but semi-skimmed works too.
• Unsalted butter – used in both the dough and the Oreo filling.
• Eggs – they add richness and help bind the dough.
• Granulated sugar – for just the right amount of sweetness.
• Salt – enhances all the flavors.
• Brown sugar – perfect for that gooey cinnamon filling.
• Ground cinnamon – pairs perfectly with the Oreos in the filling.
• Oreo cookies – crushed into the filling and the glaze.
• Cream cheese – for a rich and tangy frosting base.
• Powdered sugar – adds sweetness and helps create a smooth glaze.
• Vanilla extract – boosts flavor in the glaze and filling.

How To Make Oreo Cinnamon Rolls

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Start by adding all the dry ingredients to the bowl of a stand mixer fitted with the dough hook: flour, sugar, salt, and instant dry yeast. Pour in the milk, add the egg and softened butter, then knead on medium speed for about 7 to 10 minutes until the dough is smooth and elastic.

Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for about 2 hours, or until it doubles in size.

While the dough is rising, prepare the Oreo filling. In a bowl, mix together the softened butter, brown sugar, ground cinnamon, vanilla extract, and finely crushed Oreo cookies until well combined and spreadable.

Once the dough has doubled in size, roll it out on a floured surface into a large rectangle about 40 x 30 cm (16 x 12 inches). Spread the Oreo filling evenly over the entire surface of the dough using a spatula or the back of a spoon.

Roll up the dough tightly starting from the long edge to form a log. Slice into 12 equal rolls using a sharp knife or unflavored dental floss for clean cuts. Place the rolls in a greased baking dish, cover with a clean towel, and let them rise for about 1 hour at room temperature until puffy.

reheat your oven to 180°C (350°F). Bake the Oreo cinnamon rolls for about 25 minutes, or until golden brown and cooked through. Let them cool slightly in the pan before adding the glaze.

In a medium bowl, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract using an electric mixer until smooth, creamy, and pale. Gently fold in the crushed Oreo cookies until fully combined.

Spread the frosting generously over the warm Oreo cinnamon rolls, let it melt slightly into the swirls… then enjoy every bite while they’re still soft and gooey!

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I hope you love these Oreo cinnamon rolls. If you make them, be sure to leave a comment and a rating so I know how you liked it. Happy baking!

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