I’ve been called a lot of things in the kitchen, but “Cinnamon Roll Queen” might be my favorite. And honestly, it’s earned. These Oreo Cinnamon Rolls, aka Cookies and Cream Cinnamon Rolls, are my latest obsession: soft, sweet, loaded with crushed Oreos, and topped with dreamy cream cheese frosting that’ll have you licking the spoon!
Why you’ll love this Oreo Cinnamon Rolls Recipe
Cinnamon rolls are kinda my jam, or roll, or whatever. My Copycat Cinnabon Cinnamon Rolls were one of the first recipes on the blog, and they’ve always been a reader favorite. Soft, fluffy, and filled with that gooey cinnamon-sugar magic, they’ve set the bar pretty high.
So I thought, why not make an Oreo version? Think cookies and cream meets breakfast pastry. Even though I love baking from scratch and keeping things wholesome most days, sometimes you’ve just gotta indulge, and my family’s love for Oreos made this one a no-brainer!
While I love whole foods, if I’m honest, an Oreo cookie is kind of my kryptonite. Try a few family favorites: Mud Pie, Oreo Delight, or just simple Oreo Fluff. Balance!
Oreo Cinnamon Roll Ingredients
For the Dough
- Instant Yeast: Gives the rolls their signature rise and pillowy texture.
- Sea Salt: You need salt to add flavor to the dough!
- Whole Milk: Warm milk will activate the yeast and add a rich tenderness to the dough.
- Granulated Sugar: Feeds the yeast and adds a touch of sweetness!
- Salted Butter: Adds richness and flavor to the dough. Unsalted butter will also work just fine! Just add ¼ teaspoon more salt.
- All-Purpose Flour: Creates the structure for a soft, tender roll (add a little extra if baking at high altitude). I love using organic, unbleached flour.
Filling
- Salted Butter: Make sure it is softened to room temperature!
- Light Brown Sugar: Creates that gooey, caramel-like filling which is essential for cinnamon rolls.
- Salt: To keep things balanced!
- Dark Cocoa Powder: I used black cocoa powder here for that deep, Oreo-inspired color and flavor. I tested both Dutch Process and regular, and liked the black the best.
- Oreos: Crushed and sprinkled inside for that cookies and cream swirl. Or your favorite sandwich cookies.
Icing
- Cream Cheese: Makes the frosting creamy and slightly tangy, room temp.
- Butter: Gives the frosting structure and smoothness, just make sure it is softened to room temperature!
- Powdered Sugar: For sweetness and that dreamy texture.
- Vanilla Extract: For a depth of flavor!
- Salt: A pinch of salt is necessary to keep the sweetness in check.
- Milk: Thin to your desired drizzling consistency.
- More Oreos: Crushed over the top for the perfect finishing touch.
Get the full recipe in the recipe card below.
How to Make Oreo Cinnamon Rolls
Step 1 – Make the Dough
In the bowl of a stand mixer, combine yeast, warm milk, and sugar. Stir in melted (cooled) butter. Add 1 cup of flour and salt, mix, and let rest 5 minutes. Gradually add the remaining flour until the dough pulls away from the sides but is still tacky.
Knead (by hand or with a dough hook for about 5-8 minutes, then cover and let rise in a warm spot for 90 minutes, or until doubled in size.
Step 2 – Make the Filling
Mix softened butter, brown sugar, salt, and cocoa powder into a smooth paste. Crush 7 Oreos and set aside.
Step 3 – Assemble the Rolls
Roll the dough into a 12×18-inch rectangle. Spread the filling evenly to the edges and sprinkle with crushed Oreos.
- Option 1: Cut into long strips and roll each one individually (my favorite for this version), because the cookie bits are a bit hard to slice through, and this way makes it easier.
- Option 2: Roll into a log and slice into 12 even rolls.
Arrange in a parchment-lined 9×13-inch pan. Cover and let rise 30 minutes.
Step 4 – Bake
Preheat oven to 350°F (180°C). Bake uncovered for 25–35 minutes, until golden brown. Let cool for about 15 minutes before frosting.
Step 5 – Make the Frosting
Beat cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and salt. Thin with milk as needed.
Frost warm rolls generously and sprinkle with crushed Oreos.
How to make Oreo cinnamon rolls ahead of time
Want to prep these the night before? After assembling the rolls, but before the second rise, cover them tightly and refrigerate overnight. In the morning, bring the dish to room temperature for an hour before baking (cold dishes + hot ovens = no bueno). Bake as directed, adding a few extra minutes if needed.
You can also make the frosting in advance, just store it in the fridge and let it soften before spreading!
Oreo Cinnamon Rolls Recipe Tips
- Rolling Technique: Because of the cookie pieces, I prefer cutting the dough into strips and rolling each one individually; it’s easier and less messy! But if you’re a classic roll-up-and-slice type, that works too. You might just lose a few cookie pieces in the process, but just tuck them back in.
- Yeast Check: Make sure your yeast is fresh. If using active dry yeast, proof it first in warm milk with sugar for 5–10 minutes. I like using Instant dry yeast, which can be added directly to the flour.
- Temperature Matters: Warm milk should be around 100–110°F. Any hotter can kill your yeast. The same goes for butter, cooled, not hot!
- Use Black Cocoa (if you can): It’s what gives Oreos that signature flavor and deep color.
Oreo Cinnamon Bun FAQs
Nope! Bake them uncovered so the tops can get beautifully golden and slightly crisp. Covering them can trap too much steam, making them soggy.
Once frosted, store them in an airtight container in the fridge for up to 5 days. If unfrosted, they can sit at room temperature. Rewarm gently in the microwave for about 15 seconds before serving.
Variations & Substitutions
- You can use any sandwich cookie you want! It doesn’t matter which brand; just go with your favorite cookies-and-cream sandwich cookie.
- If you still want a cinnamon roll flavor, add up to 2 teaspoons of cinnamon to the filling. In my testing, I found the flavors were better with just cocoa powder, but it is totally up to you!
- Prefer not to use cream cheese frosting? You can make a simple powdered sugar glaze by adding 2 tablespoons of melted butter, 1 teaspoon of vanilla, 1 ½ cups of powdered sugar, and 2 tablespoons of cream or milk. Stir until thick and pourable. Or try a half batch of my vanilla buttercream glaze.
- In testing, I used Dutch process cocoa powder and black cocoa powder. I liked the flavor and look of the black cocoa powder (keeping with the Oreo theme). But it’s your preference. Don’t go buying black cocoa powder if you don’t want to.
- Vegan Oreo Cinnamon Rolls: Use your favorite plant-based butter and cream cheese. Since this recipe doesn’t use eggs, no need to replace.
High Altitude Notes:
I bake at about 5,800 feet above sea level. For high-altitude bakers, reduce the yeast slightly and add just a touch more flour until the dough is tacky (not sticky). Bake only until lightly golden, don’t overbake or they’ll dry out! Details in the recipe card.
Storage Tips (Countertop, freezing, rewarming)
- Countertop: Store unfrosted rolls in an airtight container for up to 2 days.
- Fridge: Frosted rolls keep up to 5 days. Let it sit 15 to 20 minutes at room temperature before serving. Though the refrigerator is not my fave, it tends to dry them out. Opt to freeze them instead.
- Freezer: Freeze unfrosted rolls for up to 3 months, wrapped tightly, whole or individually. Thaw overnight in the fridge and frost after reheating.
- Rewarm: Microwave a single roll for 15 seconds, or warm in a covered pan in the oven at 300°F for 10 to 15 minutes.
More cinnamon roll recipes to try!
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Equipment
Ingredients
For the dough:
- 2 ¼ teaspoons instant yeast 7 g (High altitude reduce to 2 teaspoons, see notes for using active dry yeast)
- ½ teaspoon sea salt 3 g
- 1 cup whole milk warmed to 100-110° F (240 g)
- ¼ cup granulated sugar 50 g
- ¼ cup salted butter melted and cooled (58 g)
- 3 ½ cups all-purpose flour 420 g (+ extra for rolling), I used organic unbleached a little extra might be needed for high altitude)
For the filling
- ¼ cup salted butter room temperature (58 g) If using unsalted, just add additional ⅛ teaspoon salt
- ⅓ cup light brown sugar packed (70 g)
- ¼ teaspoon salt
- 2 tablespoons black cocoa powder 15 g (or your favorite cocoa powder)
- 7 Oreos crushed
For the icing
- 4 ounces cream cheese room temperature half a brick (60 g)
- ¼ cup butter room temperature (58 g)
- 2 ½ cups powdered sugar 280 g, aka confectioners sugar
- 1 teaspoon vanilla extract 5 g
- ¼ teaspoon salt
- 1-2 Tablespoons whole milk as needed to thin out the icing
- 4 Oreos crushed (used for topping)
Instructions
- In the bowl of a stand mixer, combine yeast, warmed milk (not hot), and sugar.2 ¼ teaspoons instant yeast, 1 cup whole milk, ¼ cup granulated sugar
- Stir in melted butter.¼ cup salted butter
- Add 1 cup of flour and salt mix well. Let the mixture rest for 5 minutes; this helps activate the yeast for a softer dough.3 ½ cups all-purpose flour, ½ teaspoon sea salt
- Add another cup of flour and mix again (the dough will still be wet).
- Switch to the dough hook attachment. Gradually add the remaining flour, about ⅓ cup at a time, until the dough pulls away from the sides of the bowl but remains slightly sticky or tacky.
- Knead on medium speed for about 5 minutes.
- Cover the bowl and let the dough rise in a warm spot for 90 minutes, or until doubled in size.
Make the Filling
- In a medium bowl, stir together softened butter, brown sugar, salt, and cocoa powder until it forms a smooth paste. Set aside.¼ cup salted butter, ⅓ cup light brown sugar, ¼ teaspoon salt, 2 tablespoons black cocoa powder
- Place 7 Oreos in a zip-top bag and crush them into small pieces. Set aside.7 Oreos
Assemble the Rolls
- Line a 9×13-inch baking dish with parchment paper and lightly spray with baking spray.
- Turn the risen dough onto a lightly floured surface. Roll into a rectangle about 12×18 inches and ½ inch thick.
- Spread the filling mixture evenly over the dough, leaving about ½ inch at the edges.
- Sprinkle with crushed Oreos.
- Cut and Roll Option 1 (Twist Strips): Cut the dough into 12 long strips using a pizza cutter (first cut in half, then quarters, then each quarter into thirds).
- Roll each strip into a cinnamon roll shape and place in the prepared pan. OR
- Option 2 (Traditional): Roll the dough from the long side into a log and slice into 12 even rolls. Cover the pan and let the rolls rise for 30 minutes. See notes for making the night before and proofing overnight.
- About 30 minutes before baking, preheat oven to 350°F (180°C).
- Bake uncovered for 20–35 minutes, or until the rolls are golden brown. We like our rolls softer, so tend to be more about the 20-22 minute mark.
- Cool for about 15 minutes before frosting.
Make the Frosting
- In a stand mixer, beat cream cheese and butter together until smooth and creamy.4 ounces cream cheese, ¼ cup butter
- Add 1 cup powdered sugar, salt, and vanilla; mix well.
- Gradually add the remaining powdered sugar, mixing between additions.
- Thin the frosting with milk, 1 tablespoon at a time, until you reach your desired consistency.1-2 Tablespoons whole milk
- Crush 4 Oreos and sprinkle them over the frosted rolls. Serve warm and enjoy!4 Oreos
Notes
- This recipe was tested three times using cocoa powder, Dutch cocoa, and black cocoa powder. My favorite was the black Cocoa powder, but it’s a specialty ingredient, so you can certainly use regular cocoa powder or Dutch process.
- 7 Oreos in the filling gave the best texture and sweetness.
- Using too much filling can lengthen baking time.
- Swaps tested:
- Coconut sugar (yields slightly darker dough), but still works
- Almond milk or oat milk (no difference in texture)
- Not tested with gluten-free flour.
- If using unsalted butter, increase salt by ¼ teaspoon
Nutrition
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