Oreo Cinnamon Rolls

Name: Oreo Cinnamon Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 165 min
Ingredients: ¾ cup whole milk; 2 ¼ tsp active dry yeast; 1 egg (room temperature); 1 egg yolk (room temperature); 3 ½ cups all purpose flour; ¼ cup granulated sugar; 1 tsp fine sea salt; 4 tbsp unsalted butter (room temperature, cut into squares); ½ cup heavy cream; ⅓ cup light brown sugar; 1 ½ teaspoon ground cinnamon; pinch salt; 2 tablespoons black cocoa powder; 6 Oreos (crushed); ¼ cup unsalted butter (room temperature); 1 cup confectioners' sugar; 4 tbsp heavy cream; 1 tsp vanilla extract; 2 tbsp water

These soft and gooey oreo cinnamon rolls have a delicious cookies and cream filling! They're stuffed with black cocoa powder and crushed oreos. If you want oreos for breakfast, this is the recipe for you! They take just 25 minutes to prepare and you can make them the night before to have fresh cinnamon buns in the morning.

a close up of an oreo cinnamon rolls drizzled with a white glaze.

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I absolutely love having homemade cinnamon rolls as a special weekend breakfast treat! These cookies and cream cinnamon rolls are based off of my brioche cinnamon roll recipe. The filling has cinnamon and light brown sugar, but also cocoa powder and crushed up Oreo cookies.

If you're an Oreo lover, you have to try my Oreo drip cake, Oreo peanut butter pie, rice krispie treats with Oreos and Oreo chocolate chip cookies!

Tell me about this recipe!

This is a fairly easy recipe, but it'll be made even easier if you have a stand mixer with a dough hook attachment. You'll need the dough to get it nice and soft before letting it rise.
This recipe can be made the night before, so you can prep most of it and in the morning just let it come to room temperature before baking!
These rolls are filled with black cocoa powder to give you that Oreo taste, but you can use regular cocoa powder too.
I drizzled over a simple vanilla glaze made with powdered sugar and milk, but you could also cover them with the cream cheese frosting from my brioche cinnamon rolls.

Ingredient Notes

ingredients for cinnamon rolls weighed out into small bowls.

ingredients for oreo filling weighed out into small bowls.

Flour: I'm using all purpose flour for these cinnamon rolls.
Unsalted Butter: I always use European style butter for my recipes. The butter has a higher butterfat content so it'll make your buns so much richer!
Heavy Cream: just before baking I pour over warm heavy cream, this will give you soft and fluffy cinnamon rolls.
Black Cocoa Powder: If you don't have black cocoa powder, feel free to use regular cocoa powder!
Oreos: crush up Oreos in a food processor or place in a ziplock bag and crush with a rolling pin.

How to make this recipe

steps 1 and 2 to make oreo cinnamon rolls.

Step 1: Warm up your milk in the microwave or in a small saucepan over medium low heat. You want it to be lukewarm. Pour it into a jug or bowl and sprinkle your yeast over the warm milk. Let it sit for 5-10 minutes until you have bubbles. If the milk is too hot it can kill the yeast!

Step 2: Mix together your dry ingredients in the bowl of a stand mixer, make sure it is fitted with the dough hook attachment. Pour the yeast mixture, egg, egg yolk and butter and mix on low speed for 2-3 minutes.

steps 3 and 4 to make oreo cinnamon rolls.

Step 3: On medium speed, mix for another 3 minutes. Your dough should be soft and not too sticky! Take the dough out and grease the bottom and sides of the bowl using vegetable oil, then place the dough back in, and cover it with clingfilm. Let the dough rest for 1 hour to 1 hour and 30 minutes, until ti has doubled in size.

Step 4: In a small bowl, whisk together your black cocoa powder, cinnamon and light brown sugar.

steps 5 and 6 to make oreo cinnamon rolls.

Step 5: Roll out your dough on a lightly floured surface into a large rectangle, measuring 18x12 inches. Use a pastry brush to brush the room temperature butter all over the surface, leaving about a half an inch border all along the rectangle. Sprinkle your filling on top of the dough then your crushed oreos.

Step 6: Butter a 9x13 inch baking pan. Tightly roll up your cinnamon rolls from the long side. Use a long serrated knife or unflavored dental floss to cut the log into 12 rolls that are equal pieces.Place rolls in your pan and cover with clingfilm for 1 hour. Preheat your oven to 350 degrees and warm your heavy cream in the microwave. Pour the cream over the rolls and bake for 25-30 minutes until golden brown.

a white hand reaching in to take a cookies and cream cinnamon roll.

Recipe Tips & Tricks

I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
If you are using cups to measure your ingredients, be sure to measure your flour properly. Fluff the flour in the bag with a spoon or fork, then sprinkle flour into your measuring cup. If you just go and scoop the flour with the cup the flour will be very compact and you might be adding more flour than needed leading to a dry cinnamon roll!
Make sure all of your ingredients are at room temperature. Pull out your ingredients about 2 hours before you start baking
When adding your yeast to the milk, make sure the milk isn't too hot. You want the milk to be lukewarm, otherwise it can kill the yeast.
Don't use melted butter for the filling, but use softened butter instead. I've found that using melted butter leads to the filling leaking out during the second rise.
If you want to make these in advance, get to the stage where the rolls are in the dish and let them rise for just 30 minutes instead of an hour. Place in the fridge overnight. The next morning, take them out an hour before baking to come to room temperature.

Frequently Asked Questions

Can I make these ahead of time?

Yes! When you're at the second rise, just let them rise for 30 minutes and then put them in the fridge overnight. The next morning, let them come to room temperature for an hour before baking them.

Can I freeze these cinnamon rolls?

You definitely can. Once the cinnamon rolls have cooled, wrap them in plastic wrap tightly and place in the freezer for up to 2 months. Either let them defrost overnight in the fridge or defrost them in the microwave.

What do I do if I don't have black cocoa powder?

While black cocoa powder gives the cinnamon rolls that cookies and cream taste, feel free to use regular cocoa powder.

a close up of a cookies and cream cinnamon roll on a small plate.

Try these breakfast recipes next!

Have you made this recipe? Make sure to tag me on Instagram @alpineella and leave a review below if you have! If you want more baking ideas, you can follow me on Pinterest.