Oreo Cinnamon Rolls with Cream Cheese Glaze
Homemade Oreo cinnamon rolls! Made with chocolate dough, a cinnamon Oreo filling, and cream cheese glaze with crushed Oreos! Everything is made from scratch!
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.
NOTE: After adding the butter, the dough might look like it's sticking to the bowl, keep kneading on medium, it will come together. If it doesn't, this is where you add a bit more flour.
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
Calories: 525kcalCarbohydrates: 73gProtein: 9gFat: 23gSaturated Fat: 12gFiber: 4gSugar: 35g
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