If you love Oreos, you need to try these homemade Oreo cinnamon rolls! Made with chocolate dough, a cinnamon Oreo filling, and cream cheese glaze with crushed Oreos! Like most of my recipes, this cookies and cream cinnamon rolls recipe is made entirely from scratch (except for the Oreos, of course!).
Published: November 10, 2026 by Pamela
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Lately, I’ve been making one cinnamon roll recipe after another, but I think I’ll be taking a break after this one! After making my S’mores Cinnamon Rolls, Chocolate Chip Cookie Cinnamon Rolls, and Apple Crumble Cinnamon Rolls, I thought, why not try an Oreo version?
I wanted these cinnamon rolls to look as much like Oreos as possible, so I went with a chocolate dough, a lighter filling, and, of course, a cream cheese glaze topped with crushed Oreos! I even mixed crushed Oreos into the dough. I really wanted the dough to be black, but I decided not to use any food coloring, although you absolutely can if you want that classic Oreo look!
You can make these Oreo cinnamon rolls all year long, of course! They’re great for a weekend breakfast or brunch, and if you’re an Oreo fan, you really don’t need a special occasion to make them.
They would also make a fun addition to your Thanksgiving brunch or Christmas morning breakfast. And if you’re looking for something different to serve during the holidays, you can even enjoy them as a dessert!
And if you’re looking for more cinnamon roll recipes, here are a few of my other favorites to try!
Ingredients You’ll Need for Oreo Cinnamon Rolls
These Oreo cinnamon rolls have three main parts: the chocolate dough, the cinnamon Oreo filling, and the cream cheese glaze. Here’s what I used and a few things to keep in mind when choosing your ingredients.
For the Chocolate Oreo Dough
- Flour: I used all-purpose flour, but bread flour works too. I wouldn’t recommend cake flour for this recipe.
- Cocoa powder: Use unsweetened cocoa powder. Regular cocoa will give you a brown dough, but you can use black cocoa powder for a darker, more Oreo-like color.
- Oreos: I crushed 5 Oreo cookies into a fine powder, including the cream filling, and mixed them directly into the dough.
- Sugar: Regular white granulated sugar is all you need.
- Yeast: I used active dry yeast, but instant yeast should work too.
- Milk: I use whole milk. Make sure it’s warm, not hot, I just heat it in the microwave for 30 seconds and it’s good to go (from cold).
- Butter: Use unsalted butter at room temperature.
- Egg: One large egg, preferably at room temperature.
- Salt: Just a pinch to balance everything out.
For the Cinnamon Oreo Filling
- Butter: Use softened, unsalted butter.
- Powdered sugar: Also called icing sugar, to imitate the Oreo filling.
- Cinnamon: Regular ground cinnamon works perfectly, you can also skip cinnamon and call them Oreo rolls instead!
- Vanilla extract: Use pure vanilla extract or vanilla bean paste.
- Salt: A small pinch is enough.
For the Cream Cheese Glaze
- Cream cheese: I recommend full-fat cream cheese if you want a thicker glaze, I use low fat spread because this is what I have!
- Powdered sugar: Use icing sugar, granulated won’t work here.
- Vanilla extract: A little vanilla is all you need.
- Milk: Optional, if you prefer a thinner glaze.
Of course more Oreo cookies to garnish and decorate!
How to Make Oreo Cinnamon Rolls
Step 1: Make the cinnamon roll dough
Add the flour, cocoa powder, sugar, yeast, egg, warm milk, salt, and 5 finely crushed Oreos to the bowl of a stand mixer fitted with a dough hook. If you’re using a black food dye, add it here. Mix until the ingredients come together and form a dough.
💡TIP: Adjust the milk accordingly. Start with half a cup, and if the dough looks too dry or is struggling to come together, add a Tbsp of milk at a time (I ended up adding 2 in total). There shouldn’t be any dry flour left, and the dough shouldn’t stick to the sides of the bowl.
Add the room-temperature butter and continue mixing until incorporated. Increase the speed slightly and knead for at least 5 minutes, until the dough looks smooth.
NOTE: The dough might look like it’s sticking to the bowl at some point, keep kneading on high, it will come together. If it doesn’t, this is where you add a bit more flour.
Transfer to a lightly greased bowl, cover, and let rise at room temperature for about 2 hours, or until doubled in size.
Step 2: Make the Oreo roll filling
While the dough is rising, add the softened butter, powdered sugar, vanilla extract, cinnamon, and a pinch of salt to a bowl. Whip everything together until smooth and creamy, then set aside.
Crush the Oreos for the filling separately. I recommend leaving some small pieces rather than turning them into a fine powder.
Step 3: Roll and fill the Oreo cinnamon roll dough
Once the dough has risen, transfer it to a lightly floured surface without kneading it again. Using a rolling pin, roll it into a large rectangle, approximately 26 × 43 cm (10 × 17 inches). Add a little flour if the dough starts sticking.
Spread the whipped cinnamon filling evenly over the dough, then sprinkle the crushed Oreos on top. Cut the dough horizontally into 6 equal strips and roll each strip into a cinnamon roll. You can also cut vertically if you prefer more, smaller rolls.
Place the rolls in a greased baking dish, leaving some space between them. Cover and let rise for another 30–60 minutes, until noticeably puffy.
Step 4: Bake the Oreo Cinnamon Rolls
Preheat your oven to 180°C (350°F).
Bake the cinnamon rolls for approximately 20–25 minutes, or until the dough is cooked through. Since the dough is chocolate-colored, don’t rely on its color alone to tell when it’s ready.
While the rolls are baking, prepare the cream cheese glaze by combining all the ingredients together in a bowl. If you want a thinner icing, add a bit of milk until you’re happy with the consistency.
When the rolls are fully baked, remove them from the over, and let them rest at room temperature for a few minutes. Add the cream cheese glaze, decorate however you want, and enjoy!
✨ If you want an extra Oreo flavor, check out my Oreo spread recipe and use it as a filling! 👇🏻
Tips for Making Soft Oreo Cinnamon Rolls
- Don’t add too much flour: The dough should be soft and smooth without sticking to the sides of the bowl. If it’s too dry, add a splash of milk at a time until it comes together.
- Knead the dough properly: I recommend kneading for at least 5 minutes using a stand mixer. The dough should look smooth and elastic before you let it rise.
- Give the dough enough time to rise: I usually let mine rest for about 2 hours at room temperature. If your kitchen is cold, it might take a little longer. I don’t use as much yeast as other recipes because I feel it gives an aftertaste at some point, so give it the time to rise!
- Don’t overbake: Chocolate dough makes it harder to tell when the cinnamon rolls are ready, so check the center rather than relying on the color.
How to Store and Reheat Oreo Cinnamon Rolls
Since these Oreo cinnamon rolls have a cream cheese glaze, I recommend storing them in an airtight container in the refrigerator for up to 3–4 days.
To reheat: Microwave individual cinnamon rolls for about 15–20 seconds, or until warm. Keep in mind that the Oreo pieces on top might soften after refrigeration.
To freeze: I recommend freezing the cinnamon rolls without the glaze. Once completely cooled, place them in an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator, reheat, and add the cream cheese glaze and crushed Oreos before serving.
💬 Tried this Oreo Cinnamon Rolls Recipe? I’d love to know what you think! Leave a quick comment or tap the ⭐️ to rate, your feedback helps me keep improving recipes.
Oreo Cinnamon Rolls with Cream Cheese Glaze
Ingredients
Chocolate Oreo Dough
- 2¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 egg
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- 5 Oreo cookies finely crushed into a powder
- ½ cup warm milk + 2 Tbsp more if needed
- Pinch of salt
- 2 tablespoons unsalted butter room temperature
Cinnamon Oreo Filling
- ¼ cup unsalted butter softened
- 50 g powdered sugar
- ½ to 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Pinch of salt
- Crushed Oreo cookies (to sprinkle over filling)
Cream Cheese Glaze
- 70 g cream cheese
- 25 g powdered sugar
- 1 teaspoon vanilla extract
- Milk optional, to thin the glaze
- Crushed Oreo cookies for topping
Instructions
Prepare the Chocolate Oreo Dough
- Add all the dough ingredients except the butter to a stand mixer fitted with a dough hook. If you're using hair dye, add it here. Mix until a dough forms. If it's too dry or shaggy, add a splash of milk at a time until combined, with no dry flour remaining. (Start with ½ cup of warm milk, and add more if needed.)Add the softened butter and mix until incorporated. Increase the speed slightly and knead for at least 5 minutes, until smooth and pulling away from the sides of the bowl.Transfer to a greased bowl, cover, and let rise at room temperature for about 2 hours, or until doubled in size.
Make the Cinnamon Oreo Filling
- Whip the softened butter, powdered sugar, cinnamon, vanilla extract, and salt until smooth and creamy. Set aside. Crush the Oreos separately, leaving some small pieces for texture.
Roll & fill the dough
- Transfer the risen dough to a lightly floured surface without kneading it again. Roll into a rectangle, approximately 26 × 43 cm (10 × 17 inches), adding a little flour if needed.Spread the whipped cinnamon filling evenly over the dough, then sprinkle with the crushed Oreos.Cut the dough horizontally into 6 equal strips and roll each into a cinnamon roll. Alternatively, cut vertically for more, smaller rolls.Place in a baking dish, cover, and let rise for another 30–60 minutes, until puffy.
Bake & serve
- Preheat the oven to 180°C (350°F). Bake for 20–25 minutes, or until the centers are cooked through. Since the dough is dark, don't rely on color alone to check if they're ready.While the rolls bake, mix the cream cheese, powdered sugar, and vanilla until smooth. Add a splash of milk if you prefer a thinner glaze.Let the baked cinnamon rolls cool for approximately 10 minutes, then spread the glaze over them and finish with crushed Oreos.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- For darker dough: Regular cocoa powder produces brown rolls. For a more classic Oreo look, use black cocoa powder or add a little black gel food coloring to the dough.
Nutrition
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