Amazing oreo cinnamon rolls 12-pack delight

Hi there, I’m Alex, and I’m so glad you’re here. If you’ve been following along for a while, you know that for me, the kitchen is where I finally found my peace after years spent chasing deadlines in an office. That feeling of creating something truly decadent from scratch? That’s pure joy. And nothing screams both comfort and indulgence like taking a classic like cinnamon rolls and smashing it together with everyone’s favorite cookie. Get ready for the ultimate mashup: **oreo cinnamon rolls**!

These aren’t your average sweet buns. We’re talking about impossibly soft and fluffy dough, a filling packed with rich cocoa and crushed Oreos, and topped off with a homemade, creamy Oreo cream cheese frosting. Trust me, this recipe makes boring weekend baking feel special. You can see how much I love transforming simple comfort food right here in my favorite chocolate cinnamon rolls recipe, but these Oreo versions are something else entirely. Let’s get baking!

Why You Need These Gooey Oreo Cinnamon Rolls

I know, I know, everyone promises the ‘best’ recipe, but these specific oreo cinnamon rolls really deliver that wow factor without demanding you spend all day wrestling with yeast. If you’re looking for a weekend baking project that guarantees happy faces, this recipe is it. They are just ridiculously good, combining everything you love about soft pastries and cookies and cream.

Honestly, what’s not to love? They hit all the right notes:

• They are seriously crowd-pleasing—my friends always snatch these up first at brunch.
• The process is straightforward for anyone who has handled dough once or twice.
• You get that incredible flavor combination we all crave when we talk about Cookies and Cream Cinnamon Rolls.

Soft Dough Guaranteed

The secret to why these rolls are so fluffy comes down to that initial dough process. We aren’t rushing the yeast, and we give that dough plenty of time to relax and rise properly. That extra bit of kneading we do ensures we build the gluten structure needed. It’s that structure that traps the air, resulting in a roll that’s tender and pillowy, not dense or chewy. You can really taste the difference!

The Perfect Oreo Cinnamon Rolls Filling

This is where the cookies come in! We aren’t just sprinkling them on top; we’re folding crushed Oreos right into that rich swirl of butter, brown sugar, and cinnamon. Because we use a bit of cocoa powder in the base, the filling achieves a gorgeous, deep chocolate color that makes every layer look decadent. When you slice the log, you get that stunning swirl of dark chocolate and white cream filling.

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Gathering Ingredients for Your Oreo Cinnamon Rolls Recipe

Okay, let’s talk ingredients! Because these oreo cinnamon rolls shine because of what we put into them, not complicated techniques alone. When I started baking more seriously, I realized that using the right components—especially making sure things like butter and cream cheese are at the perfect temperature—makes all the difference in the final texture. It sounds small, but trust me, don’t try to rush softening that butter!

We’re breaking this down into three easy groups: the dough itself, that incredible filling, and of course, the rich topping. If you’re looking for ways to adjust the topping later, I have a great simple cookie icing recipe that’s fun to play with alongside this one.

For the Fluffy Dough Base

For that signature soft texture, we need a few essentials. Make sure that milk is warm—not hot! We’re aiming for about 110°F so we don’t kill our yeast. A happy yeast makes a happy dough, which equals the fluffiest rolls possible.

• Active dry yeast (don’t skip the bloom test!)
• Warm milk (about 110°F)
• Granulated sugar (a touch for the yeast and most for the dough)
• One large egg, brought up to room temperature
• Unsalted butter, melted for mixing
• All-purpose flour and salt

For the Cookies and Cream Filling

Here’s where the fun starts! We swap out most of the standard cinnamon roll sugar for brown sugar because that molasses gives us a deeper, richer base flavor. And yes, we are crushing up those whole Oreos—the entire cookie—to get the perfect mix of cookie and cream in the swirl. If you want that super dark, dramatic contrast, grab some black cocoa powder; it really makes these look professional!

• Packed light brown sugar for depth
• Granulated sugar and ground cinnamon
• Unsalted butter, softened completely
• Crushed Oreo cookies (about 8 cookies worth)
• Black cocoa powder (optional, but super cool!)

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For the Cream Cheese Frosting for Cinnamon Rolls

We need a glaze that’s sturdy enough to hold up to the cookies but creamy enough to melt beautifully over the warm rolls. That means the cream cheese and the other half-cup of butter must be perfectly softened. Beat them until they are completely smooth before adding your sugar; nobody wants lumps in their delicious Cream Cheese Frosting for Cinnamon Rolls!

• Cream cheese, softened
• More unsalted butter, softened
• Powdered sugar, sifted for smoothness
• Vanilla extract and a splash of milk or cream
• Extra crushed Oreos for sprinkling on top

Step-by-Step Guide to Making Fluffy Oreo Cinnamon Rolls

Alright, this is the fun part! Turning that shaggy dough into these glorious, chocolatey swirls takes a little time, but zero stress. If you’re settling in for a great Weekend Baking Projects situation, this is the perfect recipe to follow because every step leads directly to gooey success. Remember, baking from scratch is incredibly rewarding, just like when I first mastered that tough sourdough loaf! If you want to dive deeper into dough work in general, check out my guide on how to perfect basic bread baking.

Activating Yeast and Preparing the Dough

First things first, we wake up the yeast for Step 1. Pour your warm milk into the bowl—and I cannot stress this enough—test the temperature! If it’s too hot, it kills the yeast, and your rolls won’t rise. We are looking for that sweet spot right around 110°F, just warm to the touch. Mix in that tiny bit of sugar and the yeast and let it get foamy. That foam is magic, showing you it’s ready to work its fluffiness into the dough.

Once foamy, move on to Step 2. Add in all those other dough ingredients—the rest of the sugar, the melted butter, the egg, flour, and salt. Mix it until it just comes together, and then we knead. If you’re using a stand mixer, 5 to 7 minutes on medium speed is plenty. If you’re using elbow grease like I often do, work it for that full time until it’s smooth and elastic. It should feel soft and slightly bouncy under your hands.

The First Rise and Filling Preparation

Now, we let the dough rest. Lightly oil a clean bowl, drop the dough in, and turn it over so it’s coated. Cover that bowl tightly—plastic wrap works great—and find the warmest spot in your kitchen. This rise takes about an hour to an hour and a half. Keep an eye on it; you want it totally doubled in size. Nothing feels better than seeing that dough puff up! If you ever need inspiration while you wait, come hang out with me over on my Facebook page!

While it’s doing its thing, mix up that fantastic filling (Step 4). Just combine the brown sugar, the remaining sugar, cinnamon, softened butter, and those crushed Oreos. If you’re using the black cocoa, throw it in now! Mix it all until you honestly have a dark, spreadable paste. It should smell incredible already.

Shaping and Cutting Your Oreo Cinnamon Rolls

Once the dough is doubled, gently punch it down—don’t be shy! Turn it out onto a lightly floured counter. Roll it into that nice big 12 by 18-inch rectangle. For Step 6, spread that thick Oreo filling all over, but seriously remember that 1-inch border on that one long edge. That clean strip is what seals the deal later!

For Step 7, start rolling tightly from the side opposite the clean border. You want that roll to be as tight as possible so you don’t get those sad hollow gaps in your finished oreo cinnamon rolls. Pinch that seam shut really well, flip the seam-side down, and grab your sharp knife or floss to cut those 12 beautiful rolls. Slice them evenly; that ensures they bake uniformly.

Baking and Glazing the Gooey Oreo Rolls

Arrange the cut rolls neatly in your greased 9×13 dish (Step 8). Cover them again for that final, quick 30-to-45-minute second rise. They should look puffy and almost touching when they’re ready to go into the oven. Keep that oven preheated to 375°F!

Bake them for about 20 to 25 minutes until they’re golden brown (Step 9). Here’s the critical part for those Gooey Oreo Rolls: the glaze needs to be ready to go! While they bake, whip up that cream cheese frosting. As soon as they come out of the oven, spread that frosting generously over the warm tops. The heat makes the frosting melt perfectly into all those crevices. Finish by sprinkling on your remaining crushed Oreos. Serve them warm—it’s non-negotiable!

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Tips for the Best Homemade Oreo Buns

When you’re aiming for that perfect bakery-style texture, especially with these sweeter breads, a few little tricks can save you from disappointment. It’s honestly the small details that separate a good roll from the absolute best Homemade Oreo Buns. I’ve learned a lot over the years testing recipes, and I want to pass on the wisdom from my own early bumps!

First, let’s circle back to the temperature. If your dough isn’t rising right, 9 times out of 10, it’s that yeast. Make sure your milk is in that sweet spot—not lukewarm, but definitely not steaming hot. Too hot, and you’ve just made sweet, warm milk, not fluffy rolls!

Also, don’t skip the soaking trick if you decide to add raisins! Even though this Oreo recipe doesn’t call for them, I always apply that rule to high-sugar doughs. If you use any fruit or even extra crushed Oreos, pre-soak them if they seem dry. This stops them from stealing moisture during the bake. If you’re interested in other ways to make easy, moist baked goods, you might enjoy my easy condensed milk cake recipe!

Finally, for your glaze consistency: If you seem to have too much milk, don’t panic! Just keep whisking in powdered sugar, a tablespoon at a time, until it feels perfectly spreadable but still thick enough to hug the sides of the warm rolls. A runny glaze just melts away, and we want that rich, creamy layer!

Variations for Your Cookies and Cream Cinnamon Rolls

Even though this Easy, Gooey Oreo Cinnamon Rolls recipe is pretty much perfect as it is—I mean, it’s right there in the name, cookies and cream!—I always encourage you to play around a bit in the kitchen. That’s where the real joy of cooking comes from, right? You can easily tweak these to make them even more over-the-top decadent for a special occasion or just because you feel like it.

If you’re someone who loves adding extra chocolate layers, you can certainly toss a handful of mini chocolate chips right into the filling mixture when you’re stirring in the crushed Oreos. Or, if you want to skip the cream cheese frosting, a simple drizzle of melted dark chocolate or even a thin vanilla glaze will work beautifully. If you want some inspiration for other rich, layered sweets, my red velvet cheesecake brownies take that layered concept and apply it to the fudge world!

Oreo Stuffed Pastries Twist

You mentioned the idea of Oreo Stuffed Pastries, and that’s a fantastic next step for these rolls! If you really want to load them up, you can try stuffing them before you roll them up. After you spread that rich filling over your 12×18 rectangle of dough, instead of just having the filling on top, you can place a second layer of crushed Oreos—maybe keep the cream filling tucked away inside those cookies—right down the middle third of the dough.

Then, when you roll it up tight, you’re essentially encasing a whole extra pocket of cookie goodness. It makes the spiral look a little different when you slice it, but when you bite into it, oh boy, it’s an extra burst of that cookies and cream flavor! Just be gentle when slicing them after you’ve stuffed them; you want to keep that lovely filling inside the log.

Serving Suggestions for These Indulgent Breakfast Treats

These oreo cinnamon rolls are definitely rich, so they don’t really need much else on the plate—they are a meal unto themselves! But if you’re serving them up for a big gathering or brunch, keeping the sides simple lets the rolls shine. They are the definition of Indulgent Breakfast Treats, so balance that sweetness with something fresh.

I always serve mine alongside a big bowl of fresh, tart fruit—maybe raspberries or sliced oranges. That bright acidity cuts through all that buttery frosting perfectly. For drinks, skip the fancy syrups! A strong, hot black coffee is my absolute favorite pairing. If you’re looking for ways to serve something equally comforting but maybe a touch lighter another day, check out my chocolate pudding cake recipe for an easy dessert alternative.

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Storage and Reheating of Your Oreo Cinnamon Rolls

So, what happens when you actually have leftovers? Because these rolls are so soft and gooey, proper storage is key if you want them to taste great the next day. Honestly, I find they are best eaten the day they are made, but they keep surprisingly well when treated right. We want to protect that fluffy dough!

If you didn’t devour the entire pan, cover the dish tightly with plastic wrap or transfer any remaining oreo cinnamon rolls into an airtight container. At room temperature, they should hold up just fine for a day, especially if you leave the frosting on. If it’s really warm in your kitchen, slipping them into the fridge is safer, but the cold can stiffen the dough a bit.

Restoring Gooeyness with Reheating

Reheating is crucial to bring back that fresh-from-the-oven magic. Microwaving is the fastest way to soften things up, but you have to be careful not to turn them rubbery!

1. Pop a single roll onto a microwave-safe plate.
2. Heat on high for about 10 to 15 seconds. This is usually enough to get the butter and cream cheese in the frosting melting just a little bit, making the roll soft and warm again.

If you’re reheating a whole batch—maybe you baked them yesterday morning and want them perfect for a Sunday brunch—the oven is your friend. Wrap the rolls tightly in foil first. Heat them in a low oven, around 300°F, for about 10 minutes. The foil keeps the moisture in while the gentle heat warms them through evenly. It’s the best way to make them taste like you just pulled them out moments ago. For reference on keeping specialized doughs fresh, you know I always recommend checking out my sweet potato rolls recipe notes; the dough handling principles are basically the same!

Frequently Asked Questions About Oreo Cinnamon Rolls Recipe

It’s totally natural to have questions when you’re trying a new baking project, especially one as fun and indulgent as this! I’ve tried to make these oreo cinnamon rolls as foolproof as possible, but sometimes the little details matter a lot. I always want you to feel fully confident when you walk into the kitchen, so here are the most common things folks ask me about this recipe.

Can I make the dough for these oreo cinnamon rolls ahead of time?

Yes, you absolutely can, and this is a great tip if you want to have these fresh for a weekend brunch without waking up at 4 AM! After you knead the dough (Step 2), instead of letting it rise on the counter, you can place the oiled, covered bowl right into the refrigerator. I let mine chill overnight—up to 18 hours is my limit. Just make sure you pull it out about an hour before you plan to roll it out so it warms up slightly. A cold dough is a beast to roll!

What if I don’t have black cocoa powder for my oreo cinnamon rolls?

Don’t worry if your pantry doesn’t stock black cocoa powder. That ingredient is purely for aesthetics—it gives that super dark, almost Oreo-looking chocolate layer in the filling, mimicking the cookie color perfectly. If you skip it, your filling will look lighter, more traditional brown, but I promise you, the flavor of the Oreos, butter, and cinnamon will still be absolutely delicious. You might just want to add an extra half teaspoon of regular cocoa powder if you have it lying around, just to keep that nice chocolate note stronger.

Are these the **Best Oreo Cinnamon Roll Recipe** if I use store-bought dough?

That’s a question I get a lot! Look, if you are short on time, using store-bought dough (like the refrigerated tubes) is totally fine for a quick fix. It saves you that 90-minute rise time, which is huge! However, I need to be straight with you—these are absolutely the Best Oreo Cinnamon Roll Recipe when made from scratch because the homemade dough is tangibly fluffier. If you cheat with store-bought dough, you’ll need to use slightly less of my homemade filling, maybe cutting it by about a quarter, just because the canned doughs are often a bit smaller than what we make from scratch here.

If you’re looking for more general help and tips on all things baking, feel free to browse my full collection of articles over on the Pure Cooking Joy blog!

Estimated Nutritional Information for Oreo Cinnamon Rolls

Now, I always want to give you a ballpark idea of what you’re getting into when you devour one of these incredible oreo cinnamon rolls. But and I mean this sincerely—these numbers are just estimates for you! When you bake something loaded with homemade butter, cream cheese, and those crunchy cookies, the exact count changes based on how thick you scoop the filling or how much extra frosting you sneak onto your plate.

This breakdown is based on serving one roll out of the 12 in the batch. Think of it less as strict calorie counting and more as understanding that this is a rich, indulgent treat meant for enjoying, not everyday eating! If you are curious about other indulgent treats that turn out surprisingly balanced, you might check out my easy peanut butter fudge recipe for comparison.

• Calories: Around 450 per roll
• Sugar: Approximately 45g
• Fat: Roughly 22g
• Carbohydrates: About 60g
• Protein: Near 6g

Don’t sweat the numbers too much, though! The real nutrition here is the pure joy you get from that first warm, gooey bite. Just know that these are meant to be enjoyed generously, perhaps alongside a cup of coffee, and certainly not worrying about the macros. That’s my cooking philosophy, after all—make it delicious, share it warmly, and don’t stress the small stuff!

Easy, Gooey Oreo Cinnamon Rolls with Cream Cheese Glaze

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Make soft, fluffy Oreo Cinnamon Rolls swirled with a rich cocoa filling and crushed cookies. This recipe provides clear steps for a cookies and cream twist on a classic treat, topped with a creamy frosting.

• Author: purejoyalex
• Prep Time: 45 min
• Cook Time: 25 min
• Total Time: 145 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 package active dry yeast
• 1 cup warm milk (about 110°F)
• 1/4 cup granulated sugar, plus 1 teaspoon for yeast
• 1 large egg, room temperature
• 1/4 cup unsalted butter, melted
• 3 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1/2 cup packed light brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
• 1/4 cup unsalted butter, softened
• 1/2 cup crushed Oreo cookies (about 8 cookies)
• 1/4 cup black cocoa powder (optional, for darker color)
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2 tablespoons milk or heavy cream
• 1/2 cup crushed Oreo cookies, for topping

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Instructions

1. Activate the yeast: In a large bowl, mix the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
2. Prepare the dough: Add the remaining 1/4 cup sugar, melted butter, egg, flour, and salt to the yeast mixture. Mix until a shaggy dough forms. Knead by hand or with a stand mixer for 5 to 7 minutes until the dough is smooth and elastic.
3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Make the filling: While the dough rises, mix the brown sugar, 2 tablespoons of sugar, cinnamon, softened butter, 1/2 cup crushed Oreos, and cocoa powder (if using) in a small bowl until combined into a thick paste.
5. Shape the rolls: Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12 by 18 inches.
6. Spread the filling: Spread the Oreo cinnamon filling evenly over the dough, leaving a 1-inch border on one long edge.
7. Roll and cut: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
8. Second rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover loosely and let them rise again in a warm spot for 30 to 45 minutes, until puffy.
9. Bake the rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, or until golden brown.
10. Make the glaze: While the rolls bake, beat the softened cream cheese and 1/2 cup softened butter until smooth. Gradually beat in the powdered sugar, vanilla extract, and milk until the frosting is creamy and spreadable.
11. Frost and serve: Remove the rolls from the oven. Immediately spread the cream cheese frosting over the warm rolls. Sprinkle with the remaining crushed Oreos. Serve warm for the best gooey texture.

Notes

• For an extra soft dough, ensure your milk is the correct temperature for activating the yeast.
• If you do not have black cocoa powder, you can omit it, but the filling will be lighter in color.
• You can use store-bought cinnamon roll dough to save time, but adjust the filling amounts slightly.
• If you prefer a thinner glaze, add a little more milk to the frosting mixture, one teaspoon at a time.

Nutrition

• Serving Size: 1 roll
• Calories: 450
• Sugar: 45
• Sodium: 350
• Fat: 22
• Saturated Fat: 12
• Unsaturated Fat: 10
• Trans Fat: 0.5
• Carbohydrates: 60
• Fiber: 2
• Protein: 6
• Cholesterol: 55