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The Ultimate Gooey Oreo Cinnamon Rolls with Cream Cheese Frosting

A close-up of freshly baked oreo cinnamon rolls covered in thick white frosting and crushed cookie pieces.
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Make these soft, fluffy Oreo Cinnamon Rolls featuring a rich cinnamon-Oreo swirl filling and topped with a dreamy cream cheese glaze. This recipe delivers an indulgent cookies and cream twist on a classic breakfast treat.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1 cup finely crushed Oreo cookies (for filling)
  • 1/2 cup coarsely chopped Oreo cookies (for topping/swirl)
  • 1/4 cup milk (for brushing)
  • 4 ounces cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk or heavy cream (for frosting consistency)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, melted butter, egg, vanilla extract, salt, and 3 cups of the flour to the yeast mixture. Mix until a shaggy dough forms. Add the remaining flour gradually until the dough pulls away from the sides of the bowl.
  3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and finely crushed Oreos in a small bowl until combined into a thick paste.
  5. Roll out the dough: Punch down the risen dough gently. On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches.
  6. Spread the filling: Spread the Oreo-cinnamon filling evenly over the entire surface of the dough, leaving a small border on one long edge. Sprinkle the coarsely chopped Oreos over the filling.
  7. Shape the rolls: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed.
  8. Cut the rolls: Slice the log into 12 equal rolls, about 1.5 inches thick. Place the rolls into a greased 9×13 inch baking dish. Brush the tops lightly with the 1/4 cup of milk.
  9. Second rise: Cover the dish loosely and let the rolls rise again in a warm spot for 30-45 minutes, or until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  10. Bake: Bake for 20-25 minutes, or until the tops are golden brown and the center is cooked through.
  11. Make the frosting: While the rolls bake, beat the softened cream cheese and softened butter together until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk or cream, one teaspoon at a time, until you reach a creamy, spreadable consistency.
  12. Frost and serve: Remove the rolls from the oven and let them cool for about 10 minutes before generously spreading the cream cheese frosting over the warm rolls. Serve immediately for a gooey experience.

Notes

  • For the fluffiest dough, ensure your milk is the correct temperature for activating the yeast.
  • You can substitute the cream cheese frosting with a simple vanilla glaze if preferred.
  • Bake these on a weekend morning for an indulgent brunch treat.

Nutrition

Find it online: https://www.unfoldrecipes.com/oreo-cinnamon-rolls/