Oreo Stuffed Cinnamon Rolls Recipe

Indulge in the ultimate cookies-and-cream breakfast with these fluffy cinnamon rolls. Stuffed with crushed Oreos and enhanced with deep black cocoa and nutty brown butter, they deliver a rich bakery experience at home.

Prep Time 15

Cook Time 26

Resting and Proofing 40

Total Time 1 21

Equipment

Stand mixer with dough hook
Small saucepan
8x8 inch square baking pan
Dental floss (unflavored)
Rolling Pin

Ingredients

Chocolate Oreo Cinnamon Roll Filling:

▢ 1/2 cup packed light brown sugar 100g
▢ 2 Tbsp black cocoa powder 12g
▢ 1 tsp ground cinnamon 3g
▢ 1/4 cup unsalted butter, softened – to be spread on the dough 56g
▢ 1/2 cup crushed Oreos 50g

Oreo Cinnamon Roll Dough:

▢ 3 1/2 cups all-purpose flour + up to 1/2 cup addition flour to be added later in process 440g-500g
▢ 2 tsp or 1 packet instant dry yeast 7g, 1/4 oz.
▢ 1 tsp fine salt 6g
▢ 1 cup whole milk 240g
▢ 1/2 cup granulated sugar 100g
▢ 1/4 cup unsalted butter, room temperature 56g
▢ 1 large egg, room temperature 56g
▢ 1/2 cup crushed Oreos 50g

Vanilla Glaze:

▢ 1 Tbsp unsalted butter, room temperature 8g
▢ 1 1/2 cups powdered sugar 188g
▢ 2 Tbsp whole milk 30g
▢ 1 tsp artificial vanilla extract 4g

Instructions

Build the flavor base and warm the oven

In a medium sized bowl, mix together the brown sugar, black cocoa powder, and ground cinnamon, then set it aside.
Preheat your oven to 200 F / 95 C to create a cozy proofing spot, then turn it completely off before you are ready to proof.
For an extra flavor twist, brown the 1/4 cup of butter for the filling in a small saucepan until toasted and nutty, then let it cool until spreadable.

Mix the dough until tacky, not sticky

In a large bowl or stand mixer bowl, combine the flour, instant dry yeast, and fine salt.
In a microwave-safe bowl, heat the milk, 1/4 cup butter, and granulated sugar for 60-90 seconds until the butter is melted and the mixture is warm to the touch.
Gradually add the warm milk mixture to the flour and mix with a dough hook until combined. Add the egg and mix on medium-low for 2-3 minutes until elastic.
Add additional flour 1 tablespoon at a time until the dough is tacky but no longer sticks to your finger. Mix in the crushed Oreos until a marbled pattern forms.

Rest, roll, fill, cut, proof, bake, and glaze

Cover the dough with plastic wrap and let it rest for 10 minutes until the bowl fogs slightly.
On a floured surface, roll the dough into a 12x18 inch rectangle. Spread the softened (or browned) butter over the surface, leaving a small margin at the edge.
Sprinkle the cocoa-sugar filling and additional crushed Oreos evenly over the butter. Roll the dough tightly into a log.
Cut the log into 9 pieces using unflavored dental floss for clean spirals. Place them in a greased 8x8 inch square pan.
Cover the pan with foil and place in the warm (turned off) oven for 30 minutes to rise. Remove the pan and preheat the oven to 350 F / 175 C.
Bake the rolls for 26-30 minutes until golden brown, rotating the pan halfway through for even coloring.
Whisk together the glaze ingredients. Let the rolls cool for 10-20 minutes before drizzling the glaze over the top.

Notes

Safety Tip: Always ensure the oven is turned completely off before placing the dough inside for the 30-minute proofing stage to prevent killing the yeast.

Texture Tip: Use unflavored dental floss instead of a knife to slice your rolls. This prevents squishing the dough and keeps the cookies-and-cream spirals looking sharp and professional.

Storage Tip: Store leftovers in an airtight container for up to 3 days. To revive the soft texture, microwave for 15-20 seconds with a small cup of water next to the roll to create steam.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword black cocoa, cookies and cream rolls, oreo cinnamon rolls

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