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Oreo Cinnamon Rolls

Classic Cinnamon Rolls with a twist! Oreos are crushed and mixed into the filling plus sprinkled on the cream cheese frosting!

Servings: 12 cinnamon
Calories: 476 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

Dough
  • 1 cup whole milk
  • 2 ¼ teaspoon active dry yeast or 1 packet
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter melted and slightly cooled
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 3 ½ cups all-purpose flour
Filling
  • ½ cup unsalted butter softened
  • ½ cup brown sugar packed
  • 1 Tablespoons cinnamon
  • ⅓ cup crushed Oreo cookies
  • 1 Tablespoon cocoa powder
  • ¼ cup heavy cream room temperature, for pouring over rolls after rising, but before baking
Cream Cheese Frosting
  • ¼ cup unsalted butter softened
  • 4 ounces cream cheese softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • pinch kosher salt
  • ⅓ cup crushed Oreo cookies for sprinkling on the frosting

Instructions

    Cup of Yum
  1. Line a 9”x13” baking dish with parchment paper. Set aside.
  2. In a large microwave-safe bowl, heat milk for 30-40 seconds, until the milk is lukewarm. Add in yeast and sugar and stir with a whisk until dissolved. Cover with a clean dish towel and let the yeast proof for 10 minutes.
  3. While your yeast is proofing, combine the filling ingredients including softened butter, brown sugar, cinnamon, and cocoa powder in a medium mixing bowl. Set aside.
  4. After the yeast has proofed, whisk in melted butter, egg, and vanilla, until fully combined.
  5. Add in salt and flour, 1 cup at a time. Knead it slightly until the dough forms a ball. Cover the bowl with a clean towel or plastic wrap. Rest the dough for 10 minutes.
  6. Lightly flour a surface and a rolling pin. Roll the dough out until it is approximately a 14” × 18” rectangle that is 1/4” thick.
  7. Spread filling over the entire surface of the dough.
  8. Beginning at the short side, roll the dough up.
  9. Use a serrated knife to cut the dough into 12 rolls.
  10. Place cinnamon rolls in the pan, cut-side down. Cover with a clean dish towel and let rise for about 50 minutes.
  11. Preheat the oven to 350 degrees Fahrenheit. Drizzle the tops of the rolls with heavy cream. Bake for 24-26 minutes until the tops are slightly golden brown.
  12. For the frosting, add softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt to a medium-sized bowl. Mix with a hand mixer until combined and smooth.
  13. Frost cinnamon rolls, sprinkle on crushed Oreo cookies and serve warm!

Notes

  • FRIDGE: Place leftover cookies and cream cinnamon rolls into an airtight container. Store in the refrigerator for up to 4 days.
  • FREEZER: You can actually freeze the leftover rolls too! Place them in an airtight container and store for up to 3 months. Allow to thaw before reheating.
  • Reheat the leftovers in the oven or microwave until warmed through. You can reheat them in a toaster oven too!

Nutrition Information

Serving 1roll Calories 476kcal (24%) Carbohydrates 65g (22%) Protein 6g (12%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 66mg (22%) Sodium 180mg (8%) Potassium 141mg (4%) Fiber 2g (8%) Sugar 33g (66%) Vitamin A 655IU (13%) Vitamin C 0.03mg (0%) Calcium 63mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 12cinnamon

Amount Per Serving

Calories 476

% Daily Value*

Serving 1roll
Calories 476kcal 24%
Carbohydrates 65g 22%
Protein 6g 12%
Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 66mg 22%
Sodium 180mg 8%
Potassium 141mg 3%
Fiber 2g 8%
Sugar 33g 66%
Vitamin A 655IU 13%
Vitamin C 0.03mg 0%
Calcium 63mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.