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lifting an oreo cinnamon roll from the pan

Oreo Cinnamon Rolls

Oreo Cinnamon Rolls are filled with creamy and crunchy Oreos and cinnamon and topped with a sweet and gooey vanilla glaze.
Course Breakfast, Dessert
Cuisine American
Keyword Oreo Cinnamon Rolls
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Servings 9 rolls
Calories 795kcal
Author Catalina Castravet



  • 3 1/2 - 4 cups all-purpose flour
  • 1 teaspoon salt
  • 3 teaspoons instant dry yeast
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter room temperature
  • 1 large egg room temperature
  • 1 cup finely crushed oreos

Chocolate Oreo Cinnamon Roll Filling:

  • 1/2 cup brown sugar packed
  • 2 tablespoons black cocoa unsweetened
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/3 cup unsalted butter softened - to spread on the dough
  • 1 1/2 cup finely crushed oreos

Vanilla Glaze:

  • 1 tablespoon unsalted butter room temperature
  • 1 1/2 cups powdered sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract


Chocolate Oreo Cinnamon Roll Filling:

  • In a medium-sized bowl, mix together packed brown sugar, cocoa powder, nutmeg, and ground cinnamon and set aside.


  • Preheat oven to 200 degrees F.
  • In a large bowl or the bowl of a stand mixer, add 3 1/2 cups of flour, instant dry yeast, and salt.
  • In a separate bowl, add the milk, softened butter, and granulated sugar into a microwave-safe bowl.
  • Heat on high power for 60-90 seconds, until the mixture is warm. Stir to combine.
  • Gradually, with the mixer on medium speed and fitted with the dough hook, add the warm milk mixture into the flour mixture and mix until the dough comes together.
  • Add in the egg and mix at low speed until a sticky dough ball is formed. Mix on a medium-low speed for 2-3 minutes, until the dough becomes elastic.
  • Add additional flour, 1 tablespoon at a time until the dough begins to pull from the sides of the bowl.
  • Once you're done adding the additional flour, mix in 1/2 cup of the crushed Oreos. Mix until incorporated evenly throughout the dough.
  • Cover the bowl with plastic wrap, and set it aside to allow the dough to rest for 10-15 minutes.


  • Flour the counter and roll the dough into a large rectangle 12 inches x 18 inches.
  • Spread 1/4 cup of softened butter evenly over the dough, leaving 1/2 inch on the long side of the rectangle uncovered.
  • Sprinkle the cinnamon roll filling evenly over the buttered area, and sprinkle the 1/2 cup of remaining crushed Oreos on top.
  • Tightly roll the dough toward the uncovered strip. After that, slice the log into 9 equal pieces.
  • Arrange them in a greased 8x8 inches square pan.
  • At this point, TURN OFF the oven. Cover the pan with foil and place in the oven for 30 minutes, or until the rolls have risen.
  • Remove the pan from the oven and take off the foil.
  • Turn the oven back on, and heat it to 350 degrees F.
  • Once preheated, bake the rolls for 26-30 minutes or until the rolls are golden brown.

Vanilla Cinnamon Roll Glaze:

  • Add unsalted butter to a medium-sized bowl with 1 1/2 cups of powdered sugar, 2 tablespoons of whole milk, and 1 teaspoon vanilla extract. Mix together until smooth.
  • Let the cinnamon rolls cool for 5-10 minutes, then drizzle the glaze over the still warm cinnamon rolls.
  • Garnish with oreo crumbs and serve warm.



Calories: 795kcal | Carbohydrates: 152g | Protein: 15g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 625mg | Potassium: 482mg | Fiber: 10g | Sugar: 62g | Vitamin A: 753IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 12mg