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Easy, Gooey Oreo Cinnamon Rolls with Cream Cheese Glaze

A close-up of a single, decadent Oreo cinnamon roll slice covered in white icing and dark chocolate drizzle.
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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.

Ingredients

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  • 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

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

Find it online: https://www.purecookingjoy.com/oreo-cinnamon-rolls-recipe-gooey-buns/

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