Although I’m a professional pastry chef, I’ll admit I have a soft spot for store-bought cookies—especially Oreos. When I first developed my signature homemade cinnamon rolls, I knew Oreo cookies would make an incredible filling, and these cookies-and-cream cinnamon rolls exceeded my expectations. The dough is tender and pillowy, filled with a deep, chocolatey Oreo and brown sugar mixture, then finished with a smooth cream cheese frosting.
Don’t skip the black cocoa powder — it’s the secret element that gives these rolls an authentic Oreo flavor. A small amount adds a rich, almost velvety chocolate note that comes through in every gooey bite.
If you love rich, chocolate-forward rolls, you might also enjoy my Cinnabon-style chocolate rolls, which are filled and glazed with chocolate for an extra-intense treat.
How to Make Them
1
Make the tangzhong. This cooked flour-and-water roux is essential for producing a soft, moist, and slightly gooey roll—one of the techniques I rely on from pastry school.
2
Combine the wet and dry ingredients in a stand mixer. Mix until a rough dough forms before adding butter.
3
Knead the dough. Add softened butter one tablespoon at a time, and continue kneading until the dough is smooth, elastic, and slightly tacky.
4
Let the dough rest. A short rest relaxes the gluten and makes rolling easier.
5
Cut and fill the rolls. Roll the dough into a rectangle and spread the Oreo filling evenly, leaving a small border. Cut into 12 equal strips, roll each strip away from you, and seal the edge to keep the filling inside.
6
Allow the rolls to rise until doubled. Arrange them in a prepared 9×13 pan, cover, and let rise in a warm spot until puffy.
7
Make the cream cheese frosting. While the rolls bake and cool slightly, whip together softened cream cheese, butter, powdered sugar, and a little cream until silky smooth.
8
Top with frosting. Let the rolls cool briefly, then spoon the cream cheese frosting over the warm tops so it melts into the centers. Finish with extra Oreo crumbs if you like.
If you make this recipe, I’d love to hear how it turns out—please leave a comment and a star rating. You can also tag me on Instagram or Facebook to share your photos.
Oreo Cookies and Cream Cinnamon Rolls
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Ingredients
For the Tangzhong
- 2/3 cup water
- 1/4 cup all-purpose flour
For the Dough
- 8 Oreo cookies
- 3 2/3 cups bread flour*see notes for measuring below*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milkroom temperature
- 1/3 cup heavy creamroom temperature
- 1 large eggroom temperature
- 1 teaspoon vanilla extract
- Tangzhong from recipe above
- 6 tablespoons unsalted butterroom temperature
For the Filling
- 4 tablespoons unsalted butterroom temperature
- 2/3 cup dark brown sugar or light brown sugar
- 1/3 cup Oreo cookie crumbs
- 1 tablespoon black cocoa powder
- 1/4 teaspoon ground cinnamon
For the Icing
- 4 tablespoons unsalted buttersoftened
- 1 ounce cream cheesesoftened
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- Oreo crumbs or chopped Oreosfor topping
Instructions
-
Line a 9×13 baking pan with parchment paper and set aside.
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Process the Oreo cookies in a food processor until they become fine crumbs. Reserve for the filling and topping.
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In a small saucepan, whisk the water and all-purpose flour together. Cook over medium heat, whisking constantly for 4–5 minutes, until the mixture becomes a paste. Transfer to a bowl and cool; this is your tangzhong.
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In a stand mixer, combine bread flour, sugar, yeast, 1/4 cup of the Oreo crumbs, and salt. Add cream, milk, egg, vanilla, and the tangzhong. Mix on low with the dough hook for about 2 minutes until a rough dough forms.
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With the mixer running on low, add the softened butter one tablespoon at a time, letting each piece incorporate. Continue kneading for 8–10 minutes until the dough is smooth and elastic.
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Form the dough into a smooth ball by tucking the edges underneath, place seam-side down in the bowl, cover with plastic wrap, and rest for 30 minutes.
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Prepare the filling by combining softened butter, brown sugar, Oreo crumbs, black cocoa powder, and cinnamon until smooth.
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Roll the rested dough into a 15×21-inch rectangle, with the long side facing you. Spread the Oreo filling evenly, leaving a 1/2-inch clean border at the top.
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Use a pizza cutter to slice the dough into twelve 1¾-inch strips. Roll each strip away from you and transfer them to the prepared 9×13 pan.
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Cover with plastic wrap and let rise for 1–2 hours, or until doubled. Preheat the oven to 325°F (162°C) while they rise.
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Bake for 25–35 minutes, or until the center rolls reach an internal temperature of about 185°F.
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While the rolls cool briefly, make the frosting by beating softened cream cheese and butter together, then adding powdered sugar. Whisk in heavy cream until smooth.
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Spread the frosting over the warm rolls and sprinkle with extra Oreo crumbs if desired. Serve and enjoy.
Notes
Store the cinnamon rolls at room temperature in an airtight container or covered in the pan for 3–4 days.
Reheating: Warm rolls in the microwave until heated through or reheat in a 350°F oven.
The calorie information provided is an estimate and not guaranteed to be exact.
This recipe was created and tested by a real person
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