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

Oreo Cinnamon Rolls

Super fluffy cookies and cream cinnamon rolls which can be made the night before. Stuffed with crushed Oreo cookies, black cocoa powder and light brown sugar.
Course Breakfast
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 2 hours 45 minutes
Servings 12 rolls
Calories 348kcal
Author Ella


  • 9x13 baking tray


Cinnamon Rolls

  • 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

Oreo Filling

  • 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


Cinnamon Rolls

  • 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.


Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.
Black Cocoa Powder: If you don't have black cocoa powder, substitute in regular cocoa powder. 
Storage: Cover the rolls and keep them in the fridge for up to 5 days. You can warm them up in the microwave or oven.
Freezing: Let the rolls cool completely. Place in a freezer bag or container and freeze for up to 3 months. To serve, take them out of the freezer the night before and let them defrost in the fridge. The next morning, heat your oven to 350 and bake for about 10 minutes. 
Make Ahead: You can prepare the recipe ahead of time. Make the cinnamon rolls up until step 8, when you've placed them in the dish. Let them rise for just 30 minutes, then place in the fridge overnight. Allow them to come to room temperature the next morning for 1 hour before baking. 


Calories: 348kcal | Carbohydrates: 56g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 238mg | Potassium: 143mg | Fiber: 2g | Sugar: 14g | Vitamin A: 521IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 3mg