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.
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.
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.
- 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
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.
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.
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.
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
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.
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.
While black cocoa powder gives the cinnamon rolls that cookies and cream taste, feel free to use regular cocoa powder.
Try these breakfast recipes next!
Oreo Cinnamon Rolls
- 9x13 baking tray
- ¾ cup whole milk
- 2 ¼ teaspoon active dry yeast
- 1 egg room temperature
- 1 egg yolk room temperature
- 3 ½ cups all purpose flour
- ¼ cup granulated sugar
- 1 teaspoon fine sea salt
- 4 tablespoon 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 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoon water
- Warm up your milk in a small saucepan over medium-low heat, you just want it to be lukewarm. Too hot and it will kill the yeast! Pour the milk into a medium bowl and add the yeast, stirring to combine. Leave for 5-10 minutes until it has foamed and there are bubbles
- In the bowl of a stand mixer with the dough hook attachment, add the flour, salt, and sugar and mix to combine.
- Pour the milk, butter and eggs into the stand mixer bowl bowl, and mix on low speed for 2-3 minutes. Raise the speed to medium and mix for another 3 minutes. Your dough should be smooth and not too sticky.
- Take the dough out of the bowl and oil it, then scrape the dough back into it. Cover it loosely with clingfilm and let it rise at room temperature until it has doubled in size, about an hour to an hour and a half.
- Butter a 9x13 baking dish.
- Turn your dough onto a floured work surface and use a floured rolling pin to roll it into a large rectangle, measuring 18 inches (46cm) long, and 12 inches wide (30.5cm).
- Mix together the cinnamon, black cocoa powder, light brown sgar sugar, and salt in a small bowl. Use a pastry brush to brush over the softened butter, leaving a ¼ inch margin, then sprinkle over the cinnamon mixture. Sprinkle over your crushed Oreo cookies.
- From the long side, roll it into a tight spiral. Cut it into 12 pieces using either unflavored dental floss or a serrated knife. Place them into your buttered dish.
- Cover loosely with clingfilm and let rise for about an hour. You’ll know the dough is ready when you poke it, it bounces back but leaves a bit of a dent. If the indentation doesn’t stay, it needs longer. You can also do this all the night before, allow them to rise for just 30 minutes (instead of 1 hour), put them in the fridge (covered with clingfilm) at this point and the next morning let them come to room temperature before baking (for about 1 hour)
- Preheat your oven to 350°F/180°C. Warm the heavy cream in a small saucepan. Just before putting it into the oven, pour your warm heavy cream on top of the rolls, and in the spaces between the rolls. Bake for 25-30 minutes until golden brown.
- In a medium bowl, whisk together all of the glaze ingredients until it is the consistency you want. If it is too thick, add a bit more heavy cream or water. If it is too thin, sprinkle over more confectioners' sugar.