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Gooey Homemade Oreo Cinnamon Rolls with Cream Cheese Frosting

Four freshly baked Oreo cinnamon rolls covered in white icing and crushed chocolate cookies.
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Make soft, fluffy homemade cinnamon rolls swirled with crushed Oreos and a rich chocolate-cinnamon filling. Top these indulgent cookies and cream buns with a tangy cream cheese glaze for a perfect brunch or dessert treat.

Ingredients

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  • 1 package active dry yeast
  • 1 cup warm milk (about 110°F)
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, melted, plus more for greasing
  • 1 large egg
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/4 cup unsweetened cocoa powder (for filling)
  • 1/2 cup (1 stick) unsalted butter, softened (for filling)
  • 1 cup crushed Oreo cookies (about 12 cookies)
  • 1/2 cup (4 ounces) cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons milk or cream (for frosting)
  • 1/4 cup crushed Oreo cookies (for topping)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Add the 1/4 cup granulated sugar, 1/2 cup melted butter, egg, flour, and salt to the yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
  3. First rise: Place the dough in a lightly buttered bowl, turning to coat. Cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the brown sugar, cinnamon, cocoa powder, softened butter, and 1 cup of crushed Oreos in a small bowl until combined into a thick paste.
  5. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches. Spread the Oreo filling evenly over the dough, leaving a small border on one long edge.
  6. Roll and cut: Tightly roll the dough up starting from the long edge opposite the border. Pinch the seam closed. Cut the log into 12 equal rolls.
  7. Second rise: Place the rolls in a greased 9×13 inch baking dish. Cover and let rise again in a warm place for 30 to 45 minutes until puffy.
  8. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, or until golden brown.
  9. Make the frosting: While the rolls bake, beat the softened cream cheese and 1/4 cup softened butter until smooth. Gradually beat in the powdered sugar, vanilla extract, and milk until the frosting is creamy.
  10. Frost and serve: Remove the rolls from the oven and immediately spread the cream cheese frosting over the warm rolls. Sprinkle with the remaining crushed Oreos. Serve warm.

Notes

  • For extra gooey rolls, let the dough proof in a slightly warmer spot during the second rise.
  • If you are short on time, you can substitute store-bought refrigerated cinnamon roll dough, but skip steps 1 through 3.
  • Use dark cocoa powder for a deeper chocolate flavor that mimics the Oreo cookie color.

Nutrition

Find it online: https://delishsymphony.com/oreo-cinnamon-rolls-recipe-gooey-frosting/