Oreo Cinnamon Rolls

If you’re looking for a bakery-worthy treat that’s soft, gooey, and totally irresistible, look no further than the Oreo Cinnamon Rolls, a chocolatey twist on the classic pull-apart cinnamon bread you already know.

Soft, yeasted rolls are more approachable than they look, especially if you’ve already mastered our homemade glazed orange rolls.

Did you know black cocoa is the ultra-dark cocoa that gives Oreos their signature color and deep, smooth flavor? With a few simple ingredients and a little planning, you can bake a breakfast treat as impressive as these chocolate coffee whoopie pies that will impress your family and friends.

Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!

Ingredients for Oreo Cinnamon Rolls

To create the perfect Oreo Cinnamon Rolls, you’ll need the following ingredients:

Essential Ingredients

• 2 tablespoons all-purpose flour cooked with the milk to make the tangzhong
• 1/2 cup whole milk for the tangzhong
• 3/4 cup whole milk warmed to 100-110°F
• 2 1/4 teaspoons active dry or instant yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter melted or very soft
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract (5 ml)
• 1 1/4 teaspoons salt
• 2 1/2 cups all-purpose flour
• 1 cup bread flour for a chewier, bakery-style texture
• 5 tablespoons unsalted butter softened, added after kneading
• 1/2 cup unsalted butter softened, for the filling
• 1/2 cup packed brown sugar for the filling
• 1 tablespoon black cocoa powder for the filling
• 1/2 teaspoon cinnamon for the filling
• 20 Oreos (about 230-270 g, cream included) blended to a fine powder
• 3 tablespoons unsalted butter softened, for the frosting
• 2 ounces cream cheese at room temperature
• 1 teaspoon vanilla extract for the frosting
• 1 1/2 to 2 cups powdered sugar
• 3 to 5 tablespoons milk to thin the frosting
• Crushed Oreos for sprinkling on top

Optional Ingredients

• Flaky sea salt a light pinch over the frosting for a sweet and salty finish
• Extra crushed Oreos for a thicker, crunchier topping

How to Prepare the Dough

Here’s how to make the soft, pillowy dough:

1. Cook the Tangzhong: In a small saucepan over medium-low heat, whisk the 2 tablespoons flour with the 1/2 cup whole milk until a thick, smooth paste forms, about 2-3 minutes. Transfer it to a bowl and let it cool to lukewarm, about 10 minutes.
2. Activate the Yeast: In a large bowl, combine the warm milk, yeast, and 1/4 cup granulated sugar. Let it sit for 5 minutes until foamy.
3. Mix the Dough: Add the cooled tangzhong, eggs, melted butter, vanilla, and salt to the yeast mixture, then stir in the flours until a shaggy dough forms.
4. Knead and Add Butter: Knead for 5 minutes, then add the softened butter 1 tablespoon at a time and knead 8-10 minutes more until smooth, elastic, and no longer sticky.
5. First Rise: Cover the dough and let it rise in a warm spot for 1 hour, until doubled in size.

Making the Oreo Cinnamon Filling

While the dough rises, you can prepare the filling:

1. Blend the Oreos: Pulse the 20 Oreos, cream included, in a food processor until they form a fine powder, about 30 seconds.
2. Mix the Filling: Beat the softened butter, brown sugar, black cocoa, cinnamon, and Oreo powder until thick and spreadable, about 2 minutes.

Shaping and Baking the Rolls

Once the dough has doubled, it’s time to shape your rolls:

1. Roll Out the Dough: On a lightly floured surface, roll the dough into a 16 by 12 inch rectangle, about 1/4 inch thick.
2. Spread the Filling: Spread the filling evenly over the dough, leaving a 1/2 inch border along one long edge.
3. Roll and Slice: Roll the dough tightly from the opposite long edge, pinch the seam, and cut it into 12 equal rolls with a sharp knife or dental floss.
4. Second Rise: Arrange the rolls cut side up in a greased 9×13 inch pan, cover, and let them rise for 45 minutes, until puffy.
5. Bake: Bake in a 350°F (175°C) oven for 22-25 minutes until golden on top and cooked through, then cool for 10 minutes.

Making the Cream Cheese Frosting

While the rolls bake, you can whip up the frosting:

1. Beat the Base: Beat the softened butter and cream cheese with the vanilla until smooth and fluffy, about 2 minutes.
2. Add Sugar and Milk: Gradually add the powdered sugar, then drizzle in 3 to 5 tablespoons milk until the frosting is smooth and spreadable.

Assembly: Bringing It All Together

Once your rolls are baked and slightly cooled, it’s time to assemble them!

1. Frost the Rolls: Spread the frosting over the slightly warm rolls.
2. Sprinkle the Crunch: Scatter the crushed Oreos over the top, plus a light pinch of flaky sea salt if you like.
3. Serve: Let the rolls sit for about 10 minutes so the frosting sets slightly, then pull them apart and enjoy.

Serving Suggestions

For a weekend brunch spread, pair these rolls with cinnamon brown sugar waffles and a bowl of fresh strawberries.

A cold glass of whole milk or a hot cup of coffee balances the sweetness beautifully.

Conclusion

In just a few steps, you’ve created a gooey, chocolate-swirled roll that is sure to become a family favorite.

Keep this recipe in your back pocket for lazy weekend mornings, holiday brunches, or a special dessert.

Don’t hesitate to get creative with your toppings and fillings, because there’s no limit to how you can customize these rolls!

Try it today and experience the deliciousness for yourself!

Recipe FAQ’s

Can I use regular cocoa powder instead of black cocoa?

Yes, unsweetened natural cocoa powder works, though the filling will be lighter in color and slightly less deep in flavor.

Can I make the dough ahead of time?

Yes, cover the dough after its first rise and refrigerate it for up to 24 hours. Let it sit at room temperature for 30 minutes before rolling.

How should I store leftover rolls?

Store them covered at room temperature for up to 2 days, or refrigerate for up to 5 days and warm briefly before serving.

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