Oreo Cinnamon Rolls

5 from 1 vote

Classic Cinnamon Rolls with a twist! Oreos are crushed and mixed into the filling plus sprinkled on the cream cheese frosting!

Course: Breakfast, Dessert

Cuisine: American

Servings: cinnamon rolls

Calories: 476kcal

Author: Julie Evink

Ingredients

Dough

1 cup whole milk
2 ¼ teaspoon active dry yeast or 1 packet
¼ cup granulated sugar
¼ cup unsalted butter melted and slightly cooled
1 large egg room temperature
1 teaspoon vanilla extract
½ teaspoon kosher salt
3 ½ cups all-purpose flour

Filling

½ cup unsalted butter softened
½ cup brown sugar packed
1 Tablespoons cinnamon
⅓ cup crushed Oreo cookies
1 Tablespoon cocoa powder
¼ cup heavy cream room temperature, for pouring over rolls after rising, but before baking

Cream Cheese Frosting

¼ cup unsalted butter softened
4 ounces cream cheese softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
pinch kosher salt
⅓ cup crushed Oreo cookies for sprinkling on the frosting

Instructions

Line a 9”x13” baking dish with parchment paper. Set aside.
In a large microwave-safe bowl, heat milk for 30-40 seconds, until the milk is lukewarm. Add in yeast and sugar and stir with a whisk until dissolved. Cover with a clean dish towel and let the yeast proof for 10 minutes.
While your yeast is proofing, combine the filling ingredients including softened butter, brown sugar, cinnamon, and cocoa powder in a medium mixing bowl. Set aside.
After the yeast has proofed, whisk in melted butter, egg, and vanilla, until fully combined.
Add in salt and flour, 1 cup at a time. Knead it slightly until the dough forms a ball. Cover the bowl with a clean towel or plastic wrap. Rest the dough for 10 minutes.
Lightly flour a surface and a rolling pin. Roll the dough out until it is approximately a 14” × 18” rectangle that is 1/4” thick.
Spread filling over the entire surface of the dough.
Beginning at the short side, roll the dough up.
Use a serrated knife to cut the dough into 12 rolls.
Place cinnamon rolls in the pan, cut-side down. Cover with a clean dish towel and let rise for about 50 minutes.
Preheat the oven to 350 degrees Fahrenheit. Drizzle the tops of the rolls with heavy cream. Bake for 24-26 minutes until the tops are slightly golden brown.
For the frosting, add softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt to a medium-sized bowl. Mix with a hand mixer until combined and smooth.
Frost cinnamon rolls, sprinkle on crushed Oreo cookies and serve warm!

Video

Notes

FRIDGE: Place leftover cookies and cream cinnamon rolls into an airtight container. Store in the refrigerator for up to 4 days.

FREEZER: You can actually freeze the leftover rolls too! Place them in an airtight container and store for up to 3 months. Allow to thaw before reheating.

Reheat the leftovers in the oven or microwave until warmed through. You can reheat them in a toaster oven too!

Nutrition