Oreo Cinnamon Rolls

There’s something incredibly comforting about a freshly baked cinnamon roll, warm from the oven and dripping with glaze. But what if we took that comfort a step further and added a twist that would make any Oreo lover swoon? Today, I’m excited to share a recipe that does just that: Oreo Cinnamon Rolls. Combining the rich, chocolatey goodness of Oreos with the soft, fluffy texture of classic cinnamon rolls, this recipe is bound to become a new favorite in your baking repertoire.

Ingredients

For the Oreo Cinnamon Roll Dough:

• 3 1/2 to 4 cups all-purpose flour (440g-500g)
• 1 packet instant dry yeast (7g or 1/4 oz.)
• 1 tsp salt (6g)
• 1 cup whole milk (240g)
• 1/2 cup granulated sugar (100g)
• 1/4 cup unsalted butter, room temperature (56g)
• 1 large egg, room temperature
• 1/2 cup crushed Oreos (50g)

For the Chocolate Oreo Cinnamon Roll Filling:

• 1/2 cup packed light brown sugar (100g)
• 2 Tbsp black cocoa (12g)
• 1 tsp ground cinnamon (3g)
• 1/4 cup unsalted butter, softened (56g)
• 1/2 cup crushed Oreos (50g)

For the Vanilla Glaze:

• 1 Tbsp unsalted butter, room temperature (8g)
• 1 1/2 cups powdered sugar (188g)
• 2 Tbsp whole milk (30g)
• 1 tsp artificial vanilla extract (4g)

Directions

Dough Preparation:

1. Preheat your oven to 200°F (95°C) just to warm it up; you’ll later turn it off for the dough to rise.
2. Mix 3 1/2 cups of flour with the yeast and salt in a large bowl or stand mixer.
3. Heat the milk, 1/4 cup butter, and sugar in a microwave-safe bowl until warm. Stir well and gradually add to the flour mixture.
4. Mix using a dough hook until the dough forms. Add the egg and continue mixing, gradually adding more flour if necessary, until the dough is elastic but not sticky.
5. Incorporate 1/2 cup crushed Oreos into the dough.
6. Let the dough rest, covered, for 10 minutes.

Assembly:

1. Roll out the dough on a floured surface into a 12×18 inch rectangle.
2. Spread 1/4 cup softened butter over the dough, then sprinkle with the cinnamon roll filling and additional crushed Oreos.
3. Roll up the dough tightly from one end and cut into 9 pieces.
4. Place the rolls in a greased pan and let rise in the warmed, then turned-off, oven.

Baking:

1. Remove the rolls from the oven, heat it to 350°F (175°C), and bake the rolls until golden, about 26-30 minutes.

Glazing:

1. Mix all the glaze ingredients until smooth and drizzle over the warm rolls.
2. Garnish with additional crushed Oreos.

Wrap-Up

These Oreo Cinnamon Rolls take about an hour from start to finish and serve up to 9 people, making them perfect for a family breakfast or a special treat with friends. The blend of fluffy dough, rich cocoa, and the iconic crunch of Oreos topped with a creamy glaze offers a delightful twist on the traditional cinnamon roll. Try baking these, and you may find they disappear quicker than they cool!

Happy baking!

Oreo Cinnamon Rolls

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 9 1x

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Description

Dive into the sumptuous world of Oreo Cinnamon Rolls, a delectable treat that combines the classic comfort of cinnamon rolls with the iconic crunch and flavor of Oreos. This recipe crafts a perfect harmony of sweet, chocolaty filling wrapped in soft, fluffy dough, topped with a creamy vanilla glaze that truly makes each bite heavenly. Ideal for breakfast, brunch, or a decadent snack, these cinnamon rolls promise to be a crowd-pleaser, delighting everyone with their unexpected twist on a beloved classic.Whether you’re a seasoned baker or a novice in the kitchen, these Oreo Cinnamon Rolls offer a fun and rewarding baking experience. With their rich flavors and satisfying textures, they’re perfect for special occasions or as a treat to brighten any day. Follow this straightforward recipe to create a batch of these irresistible rolls that are sure to fetch compliments and requests for more.

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Ingredients

Scale 1x2x3x

Chocolate Oreo Cinnamon Roll Filling:
1/2 cup packed light brown sugar (100g)
2 Tbsp black cocoa (12g)
1 tsp ground cinnamon (3g)
1/4 cup unsalted butter, softened (56g)
1/2 cup crushed Oreos (50g)
Oreo Cinnamon Roll Dough:
3 1/2 cups all-purpose flour + up to 1/2 cup additional flour (440g-500g)
2 tsp or 1 packet instant dry yeast (7g, 1/4 oz.)
1 tsp salt (6g)
1 cup whole milk (240g)
1/2 cup granulated sugar (100g)
1/4 cup unsalted butter, room temperature (56g)
1 large egg, room temperature (56g)
1/2 cup crushed Oreos (50g)
Vanilla Glaze:
1 Tbsp unsalted butter, room temperature (8g)
1 1/2 cups powdered sugar (188g)
2 Tbsp whole milk (30g)
1 tsp artificial vanilla extract (4g)

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Instructions

Dough Preparation:
Preheat your oven to 200 F / 95 C. In a large bowl or the bowl of a stand mixer, mix 3 1/2 cups of flour, yeast, and salt.
Combine milk, 1/4 cup butter, and granulated sugar in a microwave-safe bowl and heat until warm. Stir well and gradually add to the flour mixture. Mix with a dough hook until the dough forms.
Add the egg and continue mixing, adding additional flour if necessary, until the dough is elastic but not sticky. Mix in 1/2 cup crushed Oreos.
Let the dough rest covered for 10 minutes.
Assembly:
5. Roll out the dough on a floured surface to a 12×18 inch rectangle. Spread 1/4 cup softened butter and sprinkle with the cinnamon roll filling and crushed Oreos.
Roll the dough tightly from one end and cut into 9 pieces. Place in a greased pan and let rise in a turned-off oven.
Remove, heat the oven to 350 F (175 C), and bake until golden, about 26-30 minutes.
Glazing:

8. Mix the glaze ingredients until smooth and drizzle over the warm rolls. Garnish with additional crushed Oreos.

• Prep Time: 30 minutes
• Cook Time: 30 minutes