Description
These Homemade Oreo Cinnamon Rolls are the ultimate cookies-and-cream twist on a classic bakery favorite. Soft, fluffy yeast dough is swirled with buttery cinnamon sugar and crushed Oreo cookies, creating rich chocolatey ribbons in every bite. Once baked to golden perfection, they’re topped with a luscious cream cheese glaze that melts into the warm rolls for that irresistible gooey finish.
Perfect for weekend brunch, holidays, or when you want to impress with something extra indulgent, these rolls are soft, sweet, and packed with nostalgic Oreo flavor.
🧈 Ingredients
For the Dough
1 cup whole milk, warmed to 110°F (45°C)
2 ¼ teaspoons (1 packet) active dry yeast
¼ cup granulated sugar
2 large eggs, room temperature
6 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon fine sea salt
4 cups all-purpose flour, plus extra for dusting
For the Filling
½ cup unsalted butter, very soft
½ cup packed light brown sugar
2 tablespoons ground cinnamon
1 cup finely crushed Oreo cookies (10–12 cookies, filling included)
For the Cream Cheese Glaze
4 ounces full-fat cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar, sifted
1 teaspoon vanilla bean paste or pure vanilla extract
2–4 tablespoons milk, as needed
👩🍳 Instructions
1. Activate the Yeast
In a stand mixer bowl (or large mixing bowl), combine warm milk, yeast, and 1 tablespoon of the sugar. Stir gently and let sit for 5–10 minutes until frothy and bubbly. This confirms the yeast is active.
2. Form the Dough
Add the remaining sugar, eggs, melted butter, and salt to the yeast mixture. Whisk to combine. Gradually add flour, one cup at a time, mixing with a dough hook or wooden spoon until a shaggy dough forms.
3. Knead & First Rise
Knead the dough on a lightly floured surface for 5–7 minutes (or 4–5 minutes in a mixer on low speed) until smooth, elastic, and slightly tacky.
Place in a lightly greased bowl, cover, and let rise in a warm spot for 1–1½ hours until doubled in size.
4. Prepare the Filling & Shape
Mix crushed Oreos, brown sugar, and cinnamon in a bowl.
Roll the risen dough into an 18×12-inch rectangle. Spread the softened butter evenly across the surface. Sprinkle the Oreo-cinnamon mixture evenly over the butter.
5. Roll, Cut & Second Rise
Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
Cut into 12 equal rolls using unflavored dental floss or a sharp serrated knife.
Arrange in a greased 9×13-inch baking dish. Cover and let rise again for 30–45 minutes until puffy.
6. Bake
Preheat oven to 350°F (175°C).
Bake for 25–30 minutes until golden brown and centers are fully cooked. Cool for 10 minutes in the pan.
7. Make the Glaze & Finish
Beat cream cheese and butter until smooth and fluffy. Gradually mix in powdered sugar and vanilla. Add milk 1 tablespoon at a time until the glaze reaches a smooth, pourable consistency.
Drizzle generously over warm rolls so it melts into every swirl.
✨ Texture & Flavor Notes
- Ultra-soft, fluffy dough
- Rich cinnamon sugar warmth
- Chocolate cookie crunch in every swirl
- Creamy, sweet glaze that melts beautifully
🍽 Serving Suggestions
Best served warm with a cold glass of milk or hot coffee. For extra indulgence, sprinkle additional crushed Oreos on top of the glaze before serving.
⏱ Details
Prep Time: 25 minutes
Rise Time: 2 hours
Bake Time: 25–30 minutes
Servings: 12 rolls