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 1/4 cups) all-purpose flour – or bread flour
- 65 g (1/3 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 (1/2 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 (1/2 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