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Oreo cinnamon roll

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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
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 14x18 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 9x13-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.