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Gooey Homemade Oreo Cinnamon Rolls with Cream Cheese Glaze

A close-up of a single serving of oreo cinnamon rolls, dripping with white glaze and topped with crushed chocolate cookies.
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Make these indulgent, soft, and gooey homemade Oreo Cinnamon Rolls. This recipe combines classic cinnamon roll dough with a rich chocolate-Oreo filling and tops it all with a creamy, tangy cream cheese frosting for the ultimate cookies and cream breakfast treat.

Ingredients

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  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened, for filling
  • 1/2 cup packed light brown sugar, for filling
  • 1 tablespoon ground cinnamon
  • 1/4 cup unsweetened cocoa powder
  • 1 cup finely crushed Oreo cookies (about 10 cookies), for filling
  • 1/2 cup heavy cream, for brushing
  • 1 cup powdered sugar, for glaze
  • 4 ounces cream cheese, softened, for glaze
  • 2 tablespoons unsalted butter, softened, for glaze
  • 1 teaspoon vanilla extract, for glaze
  • 1–2 tablespoons milk, for glaze
  • 1/2 cup coarsely crushed Oreo cookies, for topping

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, melted butter, egg, and salt to the yeast mixture. Gradually mix in the flour until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, cocoa powder, and 1 cup of finely crushed Oreos in a small bowl until combined into a spreadable paste.
  5. Roll and fill: Punch down the risen dough gently. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches. Spread the Oreo filling evenly over the dough, leaving a 1-inch border on one long edge.
  6. Shape the rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  7. Second rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover the pan loosely and let the rolls rise again in a warm spot for 30 to 45 minutes, or until puffy.
  8. Bake the rolls: Preheat your oven to 375°F (190°C). Brush the tops of the rolls lightly with heavy cream. Bake for 20 to 25 minutes, or until golden brown.
  9. Make the glaze: While the rolls bake, beat the powdered sugar, softened cream cheese, softened butter, and vanilla extract together until smooth. Add milk one tablespoon at a time until you reach a thick, pourable consistency.
  10. Finish the rolls: Remove the rolls from the oven. Immediately spread the cream cheese glaze evenly over the warm rolls. Sprinkle the tops with the remaining coarsely crushed Oreos. Serve warm for the best gooey texture.

Notes

  • For extra soft rolls, cover the pan with foil for the first 15 minutes of baking, then remove the foil to allow the tops to brown.
  • If you prefer a stronger chocolate flavor in the dough itself, substitute 1/4 cup of the flour with dark cocoa powder when mixing the main dough.
  • You can use store-bought cinnamon roll dough to save time, but you will need to roll it out and add the Oreo filling manually.

Nutrition

Find it online: https://rosatasty.com/oreo-cinnamon-rolls-recipe-gooey-buns/