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The Ultimate Gooey Oreo Cinnamon Rolls: Fluffy Dough, Rich Chocolate Filling & Dreamy Cream Cheese Glaze

A gooey oreo cinnamon roll cut in half, showing the creamy filling and crushed cookie topping.
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Make these indulgent Oreo Cinnamon Rolls for a sweet breakfast or dessert. You get soft, fluffy dough swirled with cinnamon, brown sugar, and crushed Oreos, topped with a creamy Oreo cream cheese frosting. This recipe delivers a total cookies and cream experience.

Ingredients

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  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 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 unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1 cup finely crushed Oreo cookies (for filling)
  • 1/2 cup whole Oreo cookies, roughly chopped (for filling)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 4 ounces cream cheese, softened (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1/4 cup crushed Oreo cookies (for topping)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let this sit for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, egg, melted butter, flour, and salt to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until it is smooth and elastic. 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. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and finely crushed Oreos in a small bowl until combined into a paste.
  5. Roll out the dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
  6. Spread the filling: Spread the Oreo filling evenly over the entire surface of the dough, leaving a small border on one long edge. Sprinkle the roughly chopped Oreo pieces over the filling.
  7. Shape the rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  8. Slice the rolls: Cut the log into 12 equal pieces, about 1 1/2 inches thick. Place the rolls cut-side up in a greased 9×13 inch baking dish.
  9. Second rise: Cover the dish loosely and let the rolls rise again in a warm spot for 30 to 45 minutes, or until puffy.
  10. Bake the rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, or until golden brown.
  11. Make the frosting: While the rolls bake, beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar, vanilla extract, and milk until you reach a thick, spreadable consistency.
  12. Frost and serve: Remove the rolls from the oven and let them cool for 5 minutes. Spread the cream cheese frosting generously over the warm rolls. Sprinkle with the reserved crushed Oreos. Serve warm for the best gooey texture.

Notes

  • If you want a darker chocolate swirl, add 1 tablespoon of black cocoa powder to the filling mixture.
  • For extra soft rolls, cover the pan with foil for the first 15 minutes of baking, then remove the foil to brown the tops.
  • You can use store-bought dough to save time, but you will still need to prepare the special Oreo filling and frosting.

Nutrition

Find it online: https://yumdrizzle.com/oreo-cinnamon-rolls-recipe-gooey-treat/