Oreo Cinnamon Roll: A Decadent Twist on a Classic Favorite

The Oreo cinnamon roll combines the beloved, warm, gooey cinnamon roll with the irresistible crunch and flavor of Oreo cookies. This dessert takes the classic cinnamon roll, which is already a crowd-pleaser, and elevates it by adding crushed Oreo cookies into the filling and topping, offering a delightful contrast between soft dough and crunchy, chocolatey sweetness. The rich, sweet aroma of cinnamon wafts through the kitchen as the rolls bake, while the added Oreos give the rolls a fun, unexpected twist. Whether you’re serving them for breakfast, brunch, or as an indulgent dessert, Oreo cinnamon rolls will wow your guests with their delightful fusion of textures and flavors. The smoothness of the cinnamon sugar filling paired with the cookies creates a mouthwatering combination that’s bound to become a new favorite.

The History of the Cinnamon Roll and Oreos

Cinnamon rolls have a long history, with roots dating back to Sweden, where they are called “kanelbullar.” These rolls were traditionally enjoyed as a treat during Swedish coffee breaks, known as “fika,” which have become an important part of the country’s culture. Over time, cinnamon rolls became popular worldwide, with variations emerging in many countries. In the United States, cinnamon rolls evolved with different fillings and frostings, eventually becoming a beloved breakfast pastry or dessert. On the other hand, Oreos were created in 1912 by Nabisco, initially as a chocolate sandwich cookie with a creamy filling, and quickly became one of the most popular cookies in the world. The combination of the two—the soft, spiced cinnamon roll and the beloved, crunchy Oreo cookie—may not have ancient roots, but it certainly merges two timeless treats in a creative way. This Oreo cinnamon roll fusion likely emerged in recent years, driven by the trend of transforming familiar classics into innovative new desserts.

Ingredients Breakdown

To make Oreo cinnamon rolls, you will need several key ingredients to create both the dough and the filling. For the dough, you’ll need all-purpose flour, active dry yeast, sugar, milk, butter, and eggs, which come together to create a rich, soft dough. For the filling, a mixture of brown sugar, cinnamon, and crushed Oreo cookies is used to create a sweet, flavorful base. The Oreo cookies, when crushed, add a delightful chocolate crunch that complements the warm cinnamon. Additionally, butter is spread over the dough to help bind the sugar and Oreo mixture. Finally, for the topping, you’ll need more crushed Oreos and a sweet, creamy glaze made with powdered sugar and milk, which will drizzle over the warm rolls and bring everything together into a decadent treat.

Step-by-Step Recipe:

Prepare the Dough: In a small bowl, warm the milk until it’s lukewarm (around 110°F). Add the active dry yeast and a teaspoon of sugar. Stir gently and let it sit for 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until a dough forms. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Prepare the Filling: While the dough is rising, crush the Oreos into small pieces. In a bowl, combine the crushed Oreos with the brown sugar and cinnamon.
Assemble the Rolls: Once the dough has risen, punch it down and roll it out into a large rectangle on a lightly floured surface. Spread softened butter evenly over the dough, then sprinkle the Oreo-cinnamon mixture over the butter. Starting from one long edge, tightly roll the dough into a log. Slice the log into 12 even rolls and place them in a greased baking dish, ensuring they are close together but not touching.
Second Rise: Cover the baking dish with a clean towel and let the rolls rise for another 30-60 minutes, until they’ve puffed up.
Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
Make the Glaze: While the rolls are baking, whisk together powdered sugar and milk in a bowl to make a glaze. Adjust the milk to get your desired consistency.
Finish and Serve: Once the rolls are baked, remove them from the oven and drizzle the glaze over the top while they are still warm. Optionally, sprinkle additional crushed Oreos on top for an extra touch of flavor. Serve the rolls warm and enjoy!

Tips for the Perfect Oreo Cinnamon Roll

Proper Dough Rising: Make sure your dough rises in a warm, draft-free area to ensure it doubles in size. If your kitchen is cold, you can preheat the oven for a minute, turn it off, and then place the dough inside to rise.
Crush Oreos Well: For the best texture, crush the Oreos into fine pieces so they distribute evenly throughout the filling and provide a pleasant crunch. You can use a food processor or a rolling pin to crush them.
Don’t Overbake: Keep a close eye on the rolls as they bake. They should be golden brown but not too dark. Overbaking can dry them out.
Make-Ahead Option: You can prepare the rolls the night before by assembling them, covering the baking dish tightly with plastic wrap, and letting them rise overnight in the fridge. In the morning, simply bake them as directed.
Adjust the Glaze: If you prefer a thicker glaze, add more powdered sugar. If you like it thinner, simply add a little more milk.

Variations and Customizations

Feel free to experiment with different variations of the Oreo cinnamon rolls. For a more decadent treat, you could add a layer of cream cheese frosting or a chocolate ganache drizzle on top of the glaze. If you’re a fan of other cookies, you could substitute Oreos with other sandwich cookies, like Golden Oreos or even peanut butter cookies. You can also mix in nuts such as chopped pecans or walnuts into the filling for added texture. If you want to make a smaller batch, simply cut the recipe in half and adjust the baking time accordingly. For a twist on the traditional cinnamon flavor, try adding a bit of cocoa powder or instant coffee granules to the filling for a mocha-inspired flavor.

Health Considerations and Nutritional Value

While Oreo cinnamon rolls are undeniably delicious, they are a rich and indulgent dessert that should be enjoyed in moderation. These rolls are high in calories, sugar, and fat, making them more of a treat than a regular part of your diet. However, they do provide some energy from carbohydrates and protein from the flour, eggs, and butter. If you’re looking to make a slightly lighter version, you could substitute some of the butter with Greek yogurt or opt for a sugar substitute in the glaze. You could also try using whole wheat flour instead of all-purpose flour to increase the fiber content. Keep in mind, though, that these changes might slightly alter the flavor and texture of the final product.

FAQ

Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it overnight. Simply cover it tightly and let it rise the next day before continuing with the recipe.
Can I use a different type of cookie? Absolutely! You can swap Oreos with other cookies like chocolate chip, peanut butter, or even homemade cookie crumbles for a unique twist.
How do I store leftovers? Store any leftover Oreo cinnamon rolls in an airtight container at room temperature for up to 2 days. If you’d like to store them longer, refrigerate them for up to a week or freeze them for up to 3 months.
Can I freeze the unbaked rolls? Yes, you can freeze the assembled rolls before baking. Place them on a baking sheet to freeze individually, then transfer them to a freezer bag. When ready to bake, let them thaw and rise before baking.
Can I make a glaze without powdered sugar? While powdered sugar is typically used to make a smooth glaze, you can make a glaze with milk and chocolate chips or cocoa powder for a different take.

Oreo cinnamon roll

Oreo cinnamon rolls combine the soft, spiced goodness of cinnamon rolls with the crunch of Oreo cookies, creating a delicious, indulgent treat. Perfect for breakfast or dessert, they are sure to become a favorite in your recipe collection.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 1 30

Servings 12

Ingredients

Cinnamon Roll Dough

½ cup 122g warm milk
¼ cup 50g granulated sugar
1 tablespoon active dry yeast
2 large eggs room temperature
6 tablespoons butter softened
¾ teaspoon salt
2½ – 3 cups 343.75g bread flour (I use about 360g, all-purpose flour can also be used)

For the Filling

2 tablespoons butter softened
½ cup 73.33g light brown sugar
1 tablespoon black cocoa powder
2 teaspoons 0.5 teaspoons cinnamon
⅓ cup 40g crushed Oreos

Vanilla Frosting

2 tablespoons butter softened
1 teaspoon vanilla extract
1½ cups 180g powdered sugar
2 tablespoons cream or milk
Crushed Oreos for topping

Instructions

In a large mixing bowl, combine the milk, sugar, and yeast. Stir with a wooden spoon or dough whisk, then let it sit for 10-15 minutes, or until the yeast becomes bubbly.
Add the butter and eggs to the mixture and stir again.
Next, add the salt and 2 cups of flour, mixing well. Gradually add more flour, ½ cup at a time, until the dough begins to form a ball and pulls away from the sides of the bowl.
Turn the dough out onto a floured surface and knead for 3-5 minutes, adding more flour if necessary. The dough should feel soft and slightly tacky, but not sticky.
Place the dough in a greased bowl, cover with a cloth, and let it rise until it has doubled in size, about 1½ hours.
Once the dough has risen, punch it down and roll it out onto a floured surface. Aim for a rectangle shape, about 14×18 inches.
Spread the room temperature butter evenly over the dough, leaving about ½ inch along the bottom edge free to help seal the roll.
Sprinkle the brown sugar evenly over the butter, taking care not to tear the dough. Then, sprinkle the cinnamon, black cocoa powder, and crushed Oreo cookie crumbs on top.
Starting from the long 18-inch edge, carefully roll the dough up into a log. Once rolled, gently squeeze both ends to compact the dough. This helps bring the dough back together if it stretches out during rolling.
Cut the dough into 12 rolls. For even-sized rolls, make small markings along the dough first as a guide.
Place the rolls in a greased 9×13-inch pan (or two 9-inch round pans, with 6 rolls in each). It’s fine if the rolls are touching. If you plan to bake the rolls the following day, refer to the notes below for instructions.
Cover the rolls and let them rise in a warm spot until they double in size, about 45-60 minutes. If needed, place them in the oven with the light on to help with warmth, but remember to remove them before preheating the oven.
Preheat the oven to 375°F.
Bake the rolls for 14-18 minutes, or until the tops are golden brown. While they cool, prepare the frosting.
To make the frosting:
In a bowl, mix together all frosting ingredients until smooth and creamy. Adjust the consistency by adding more powdered sugar or milk, as needed.
Allow the rolls to cool slightly before frosting them. Once frosted, sprinkle with additional crushed Oreo cookie crumbs.

Notes

Black cocoa powder is distinct from regular cocoa powder. It has a sweeter flavor and tastes similar to an Oreo cookie. I typically find mine on Amazon.

I’ve also used water instead of milk in the dough before, and it works well too. While it won’t be as rich as with milk, it still produces great results.

Both cup and gram measurements are provided, with grams offering more precision, especially when measuring flour. If you don’t have a kitchen scale, no worries! Just lightly spoon the flour into your measuring cup to avoid packing it down. The key is to keep the flour light and fluffy.

Overnight Oreo Cinnamon Rolls – After cutting and placing the rolls in the pan, cover them with plastic wrap and refrigerate overnight. The next day, before baking, let the rolls rest at room temperature (covered) for about 45 minutes. They may not puff up much, but that’s fine. Follow the same baking instructions. I love preparing these the night before holidays for fresh rolls in the morning.
If you prefer to bake the rolls the night before you want to eat them, simply rewarm them in the oven at 275°F for about 8-10 minutes.

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