Oreo Stuffed Cinnamon Rolls take the classic cinnamon roll to a whole new level with a sweet twist! These soft, gooey rolls are stuffed with crushed Oreo cookies and cinnamon sugar, creating a rich, chocolatey filling that pairs perfectly with the warm dough. Topped with a creamy, indulgent icing made from powdered sugar, cream cheese, and butter, these cinnamon rolls are a must-try for breakfast, brunch, or dessert. Whether you’re serving them for a special occasion, holiday treat, or just a sweet indulgence, these Oreo cinnamon rolls will surely impress everyone at the table!
Ingredients
- Warm milk: 1 cup (110°F/45°C)
- Active dry yeast: 2¼ tsp (1 packet)
- Granulated sugar: ¼ cup
- Eggs: 2 large, room temperature
- Unsalted butter: 6 tbsp, melted
- Salt: 1 tsp
- All-purpose flour: 4 cups
- Crushed Oreo cookies: 1 cup (about 12 cookies)
- Granulated sugar (for filling): ½ cup
- Ground cinnamon: 2 tbsp
- Cream cheese: 4 tbsp, softened (for icing)
- Powdered sugar: 1 cup (for icing)
- Vanilla extract: ½ tsp (for icing)
- Milk: 2-4 tbsp (for icing consistency)
Instructions
- Activate the yeast: Warm the milk to 110°F (45°C) and stir in yeast and 1 tbsp sugar. Let it sit for 5-10 minutes until it becomes frothy.
- Prepare the dough: In a large bowl, mix the remaining sugar, eggs, melted butter, and salt. Add the yeast mixture and stir to combine. Gradually add flour, 1 cup at a time, until the dough comes together. Knead the dough for 5-7 minutes until smooth and elastic. Let it rise in a greased bowl for 1 hour or until doubled in size.
- Prepare the filling: In a medium bowl, mix softened butter, sugar, and cinnamon until well combined. Stir in the crushed Oreo cookies.
- Assemble the rolls: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 18×12 inches. Spread the cinnamon sugar mixture evenly over the dough, then sprinkle the crushed Oreos on top.
- Roll and slice: Roll the dough tightly from the long edge into a log. Slice the log into 12 equal rolls and place them in a greased 9×13-inch baking dish. Cover with a towel and let them rise for 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through. Let them cool slightly before icing.
- Prepare the icing: Beat together powdered sugar, cream cheese, butter, and vanilla until smooth. Gradually add milk to reach the desired consistency.
- Drizzle the icing: Once the rolls are slightly cooled, drizzle the cream cheese icing over the warm rolls and enjoy!
Serving and Storage Tips
- These Oreo Stuffed Cinnamon Rolls are best enjoyed warm out of the oven.
- Store leftovers in an airtight container for up to 2 days.
- For an extra crunch, top the rolls with additional chopped Oreo cookies before baking.
Make-Ahead Tips
- You can prepare the rolls the night before and refrigerate them. Let them come to room temperature before baking in the morning.
- The rolls can also be frozen after baking. Wrap them tightly and freeze for up to 2 months.
Why You’ll Love These Oreo Stuffed Cinnamon Rolls
These rolls combine the beloved flavors of cinnamon rolls with the indulgent sweetness of Oreos, creating an irresistible treat perfect for any occasion. The soft, pillowy dough, gooey filling, and creamy icing make these rolls a decadent breakfast, dessert, or sweet snack. Whether you’re treating yourself or impressing guests, these Oreo-stuffed cinnamon rolls will definitely be a hit!
Nutrition Facts (per serving, approximate):
- Calories: 400-450
- Carbs: 55g
- Protein: 5g
- Fat: 20g