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Ultimate Gooey, Bakery-Style Oreo Cinnamon Rolls From Scratch

A close-up shot of a single, gooey oreo cinnamon rolls covered in thick white icing and cookie crumbles.
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Create incredibly soft, bakery-style Oreo Cinnamon Rolls with a rich chocolate-cinnamon swirl. This recipe guides you through making fluffy dough filled with crushed Oreos, topped with a thick, decadent cookies-and-cream cream cheese frosting.

Ingredients

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  • For the Dough: 3 cups all-purpose flour, plus extra for dusting
  • ¼ cup granulated sugar
  • 1 packet (2¼ tsp) instant yeast
  • ½ tsp salt
  • ¾ cup warm milk (110°F)
  • 1 large egg, room temperature
  • ¼ cup unsalted butter, melted
  • For the Filling: ½ cup unsalted butter, softened
  • ¾ cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup Oreo cookies, coarsely crushed (about 12 cookies)
  • For the Cream Cheese Frosting: 4 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk
  • ½ cup Oreo cookies, crushed for topping

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, mix the warm milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Knead on a lightly floured surface for 6 to 8 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  2. Make the Filling: While the dough rises, beat the softened butter and brown sugar together until creamy. Mix in the cinnamon and the 1 cup of crushed Oreos until combined. Set aside.
  3. Shape the Rolls: Punch down the risen dough and roll it out into a large rectangle, approximately 12×18 inches. Spread the Oreo filling evenly over the dough, leaving a small border on one long edge.
  4. Roll and Cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Use unflavored dental floss or a sharp knife to cut the log into 12 equal rolls.
  5. Second Rise: Arrange the rolls cut-side up in a lightly greased 9×13 inch baking dish. Cover the dish loosely and let the rolls rise again in a warm spot for 30 to 45 minutes until puffy.
  6. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until they are golden brown and cooked through. If the tops brown too quickly, lightly tent them with foil.
  7. Prepare the Frosting: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a thick, spreadable consistency.
  8. Frost and Serve: Spread the cream cheese frosting generously over the warm rolls. Sprinkle the reserved crushed Oreos on top. Serve immediately for the best gooey texture.

Notes

  • To keep your rolls soft for days, pour 2 tablespoons of heavy cream over the rolls right after they come out of the oven, before frosting.
  • If you prefer a darker, more authentic Oreo flavor in your filling, substitute 1 tablespoon of the flour in the dough with dark cocoa powder.
  • You can assemble these rolls the night before. Cover the pan and refrigerate for up to 12 hours. Before baking, let them sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes to the bake time.

Nutrition

Find it online: https://hearthbite.com/oreo-cinnamon-rolls-gooey-bakery-style-recipe/