If you’re obsessed with both Oreos and cinnamon rolls, you’re about to meet your new favorite sweet treat: Oreo Cinnamon Rolls! These are the kind of soft, gooey, and ultra-decadent rolls that make breakfast feel like dessert (and honestly, dessert feel even better). The first time I combined crushed Oreo cookies with pillowy cinnamon-sugar swirls, my kitchen smelled like a dream, and my family couldn’t stop asking for more.

This Oreo Cinnamon Rolls recipe is the perfect fusion of classic comfort and playful cookie flavor. The dough is soft and buttery, the filling is sweet and chocolatey, and the topping? A rich cookies-and-cream glaze that you might want to eat by the spoonful. Whether you’re planning a cozy brunch, a special birthday breakfast, or you just want to indulge your sweet tooth, these rolls will deliver every time.

Oreo Cinnamon Rolls are surprisingly easy to make at home, even if you’re new to baking. You only need a few pantry staples, plus a generous handful of crushed Oreos. Let’s dive into why these rolls are so special and how you can bake them to perfection!

What Makes This Oreo Cinnamon Rolls Recipe Special?

Irresistible Cookies and Cream Flavor: Each roll is swirled with crushed Oreos and a cinnamon-sugar filling that makes every bite unforgettable.
Soft, Pillowy Texture: The dough is light and fluffy, with just the right amount of chew.
Simple to Make: No fancy equipment needed! Just your hands, a rolling pin, and a baking dish.
Perfect for Any Occasion: Whether it’s brunch, dessert, or a holiday breakfast, these rolls are always a hit.
Make-Ahead Friendly: You can prep the rolls the night before and bake them fresh in the morning.

These Oreo Cinnamon Rolls are more than just a twist on the classic. They’re a fun and easy way to turn two crowd-pleasers—Oreos and cinnamon rolls—into one irresistible dish!

Ingredient Notes

All-Purpose Flour: Essential for the dough’s structure. You can swap for bread flour for chewier rolls.
Active Dry Yeast: Helps the rolls rise beautifully. Instant yeast also works with minor adjustments.
Granulated Sugar: Sweetens both the dough and filling. Light brown sugar can be used for deeper flavor.
Milk: Adds moisture to the dough. Whole milk gives the best richness.
Butter: For flavor and tender texture. Use unsalted so you can control the salt level.
Eggs: Bind the dough and create that classic soft cinnamon roll texture.
Oreos: Crushed for both the filling and the topping. You can use store-brand cookies if needed.
Powdered Sugar: For the sweet cookies-and-cream glaze.
Cream Cheese: Adds tangy richness to the frosting. Optional, but highly recommended!

How To Make Oreo Cinnamon Rolls

Warm the milk to about 110°F and dissolve the yeast with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, eggs, and melted butter. Knead until smooth and elastic (about 8-10 minutes by hand).
Cover the dough and let it rise in a warm place until doubled, about 1 hour.
Roll out the dough on a floured surface into a 12×18-inch rectangle.
Spread softened butter over the dough. Sprinkle evenly with cinnamon-sugar and crushed Oreos.
Roll the dough tightly from the long edge and slice into 12 equal rolls.
Place the rolls into a greased baking dish. Cover and let rise again until puffy, about 30-45 minutes.
Preheat the oven to 350°F (175°C). Bake for 25-30 minutes or until golden brown and cooked through.
While baking, prepare the glaze by mixing powdered sugar, cream cheese, and a bit of milk until smooth.
Let the rolls cool for 10 minutes, then drizzle generously with the cookies-and-cream glaze and sprinkle with extra crushed Oreos.

Storage Options

Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keep in the fridge for up to 5 days. Warm before serving.
Freezing: Freeze baked rolls without glaze for up to 2 months. Thaw and reheat before glazing.
Reheating: Microwave for 15-20 seconds for a soft, fresh-baked feel.

Variations and Substitutions

Swap Oreos for chocolate chip cookies or graham crackers for a different twist.
Make it vegan by using plant-based butter and milk and a flax egg.
Add chopped nuts like pecans or walnuts to the filling for extra crunch.
Use different Oreo flavors (Golden Oreos, Peanut Butter Oreos) to customize the rolls.
Swap the glaze for chocolate ganache for a richer topping.

Frequently Asked Questions

Can I make Oreo Cinnamon Rolls ahead of time? Yes! Assemble the rolls and refrigerate overnight. Let them come to room temperature before baking.
Can I use instant yeast instead of active dry yeast? Yes, just skip the proofing step and mix it directly with dry ingredients.
Why is my dough not rising? Your yeast may be expired or the milk might have been too hot or too cold.
Can I make these without eggs? Yes, replace each egg with 1/4 cup unsweetened applesauce for a similar texture.
Can I freeze Oreo Cinnamon Rolls after baking? Definitely! Freeze them unglazed, then reheat and frost once thawed.
How do I crush Oreos for the filling? Place them in a zip-top bag and crush with a rolling pin. Some chunks are okay!

Conclusion

There you have it—your new favorite way to enjoy two classics in one bite: Oreo Cinnamon Rolls! These soft, gooey, cookies-and-cream swirled beauties are simple enough for a cozy weekend breakfast but fancy enough to impress guests. I hope you love them as much as we do at my house. Give them a try and don’t forget to share your baking adventure with me in the comments!

Oreo Cinnamon Rolls Recipe

Author: Sofia
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 rolls 1x

Print Recipe

Ingredients

Scale

3 1/2 cups all-purpose flour
1 packet active dry yeast
1 cup warm milk
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
1/2 teaspoon salt
15 Oreo cookies, crushed
1/2 cup brown sugar
2 teaspoons cinnamon
4 tablespoons softened butter
1 cup powdered sugar
3 ounces cream cheese
2–3 tablespoons milk

Instructions

Mix warm milk, yeast, and a pinch of sugar. Let sit until foamy.
Combine flour, sugar, salt, egg, melted butter, and yeast mixture. Knead until smooth.
Let dough rise until doubled, about 1 hour.
Roll dough into a rectangle, spread butter, sprinkle cinnamon-sugar and crushed Oreos.
Roll up, cut into 12 rolls, and let rise 30-45 minutes.
Bake at 350°F for 25-30 minutes.
Mix glaze ingredients and drizzle over cooled rolls. Sprinkle extra Oreos on top.

Nutrition

Sugar: 25g
Fat: 12g
Carbohydrates: 45g
Protein: 5g