The Ultimate Guide to Irresistible Oreo Cookies and Cream Cinnamon Rolls
As a professional pastry chef, my heart belongs to crafting exquisite desserts from scratch. However, I confess to a delightful weakness for store-bought cookies, particularly the classic Oreo. The crunchy chocolate wafers and sweet cream filling hold a special place in my baking inspiration. This affection for Oreos, combined with my love for creating extraordinary baked goods, led me to a culinary experiment that surpassed all expectations. When I first perfected my iconic homemade cinnamon rolls, I knew immediately that I wanted to infuse them with the beloved flavor of these chocolate sandwich cookies. The result? These incredible cookies and cream cinnamon rolls, which turned out even more delightful and indulgent than I could have ever imagined! Picture a soft, cloud-like dough, generously swirled with a rich, decadent Oreo and brown sugar filling, all crowned with a luscious, dreamy cream cheese frosting. Every element works in perfect harmony to create a truly unforgettable treat.
A crucial element in achieving the authentic, deep chocolate flavor that makes these rolls truly taste like an Oreo is my secret ingredient: black cocoa powder. This isn’t your everyday cocoa; black cocoa provides an intense, almost midnight-dark color and a distinct, less bitter, more complex chocolate profile that perfectly mimics the iconic Oreo cookie. Whatever you do, do not skip this ingredient! Trust me, it’s the game-changer that will give these rolls their signature, true Oreo flavor, ensuring you get that deep, rich, and utterly satisfying taste in every single gooey, fluffy bite.
If you’re a true chocolate connoisseur and crave even more richness, then you absolutely must try my Cinnabon-style chocolate rolls! They are incredibly decadent, featuring an indulgent chocolate filling and a glossy chocolate glaze on top, perfect for satisfying the most intense chocolate cravings.
How to Make These Decadent Oreo Cookies and Cream Cinnamon Rolls
Crafting these heavenly Oreo cinnamon rolls is a delightful journey that combines classic pastry techniques with the fun, familiar flavor of America’s favorite cookie. Follow these steps closely to ensure perfect, fluffy rolls every time. From preparing the special tangzhong to generously frosting each warm roll, I’ll guide you through making a treat that’s sure to impress!
1
Make the tangzhong. This is the secret to incredibly soft, moist, and gooey cinnamon rolls that stay fresh for longer. It’s a fundamental technique I mastered in pastry school, essentially a simple roux made by cooking water and a small amount of flour until it forms a paste. This pre-gelatinized starch traps moisture, leading to an exceptionally tender dough.
2
In a stand mixer, combine the wet and dry ingredients. Once your tangzhong has cooled slightly, it’s time to bring the dough together. In the bowl of a stand mixer fitted with a dough hook, combine your dry ingredients (flour, sugar, yeast, salt, and a portion of the crushed Oreos) with the wet ingredients (milk, heavy cream, egg, vanilla, and the prepared tangzhong). Mix on low speed until a shaggy, rough dough ball forms, beginning the gluten development process.
3
Knead the dough, incorporating butter. Continue kneading on low, adding the softened butter one tablespoon at a time, ensuring each piece is fully incorporated before adding the next. This gradual addition helps to create a rich, supple dough. After all the butter is in, continue kneading for another 8-10 minutes until the dough transforms into a smooth, elastic, and slightly tacky ball. It should pass the “windowpane test,” stretching thin enough to see light through it without tearing.
4
Let the dough rest. After kneading, shape the dough into a smooth ball and place it back in the bowl, covered. This resting period is crucial as it allows the gluten to relax, making the dough much easier to roll out evenly without snapping back, and also allows for some initial fermentation, contributing to the flavor and texture of the finished rolls.
5
Cut and fill the cinnamon rolls. Gently roll the rested dough into a large rectangle on a lightly floured surface. Evenly spread the rich Oreo and brown sugar filling, making sure to leave a small border at the top. Using a sharp tool like a pizza wheel or unflavored dental floss, cut the dough into uniform strips. Roll each strip carefully away from you, creating neat spirals, and ensure the clean edge is secured at the end to seal in all that delicious filling.
6
Let the rolls rise until doubled in size. Carefully arrange the rolled cinnamon rolls into your prepared 9×13 baking pan. Cover them loosely with plastic wrap and place them in a warm, draft-free spot. This second rise allows the yeast to work its magic, creating those signature fluffy, light textures. The rolls should visibly expand and become soft and puffy, roughly doubling in size.
7
Make the cream cheese frosting. While your irresistible Oreo cinnamon rolls are baking to golden perfection, whip up the dreamy cream cheese frosting. This tangy, sweet topping is the perfect counterpoint to the rich chocolate filling. Ensure your butter and cream cheese are softened to room temperature for the smoothest, most lump-free frosting.
8
Spoon the frosting on top. Once the cinnamon rolls emerge from the oven, allow them to cool just slightly—enough so they’re warm but not piping hot. Then, generously spoon the prepared cream cheese icing over the tops. The residual warmth from the rolls will gently melt the frosting, allowing it to beautifully seep into every crevice, creating an irresistible gooey layer that truly completes these cookies and cream cinnamon rolls.
Tips for Baking the Perfect Oreo Cinnamon Rolls
For an even more amazing experience with your homemade Oreo cinnamon rolls, here are a few extra tips from my professional kitchen:
- Achieving the Fluffiest Dough: Beyond the tangzhong, ensure all your dairy ingredients and eggs are at room temperature. This helps them incorporate smoothly into the dough and allows the yeast to activate optimally, leading to a lighter, airier texture. Don’t rush the kneading process; the extra few minutes of developing the gluten truly make a difference in the final chewiness and softness.
- Perfect Filling Distribution: When spreading the Oreo filling, aim for an even layer from edge to edge, leaving just a small margin at the very top. This ensures every bite of your cookie and cream cinnamon roll is packed with flavor. For easy spreading, ensure your butter for the filling is very soft.
- Proofing for Success: A warm, humid environment is ideal for rising dough. If your kitchen is cool, you can place the covered pan in a turned-off oven with just the light on, or in a microwave with a cup of hot water. The rolls are ready when they look visibly puffy and light.
- Knowing When They’re Done: Don’t rely solely on visual cues. The best way to tell if your cinnamon rolls are perfectly baked is to use an instant-read thermometer. The internal temperature of the center rolls should reach around 185°F (85°C) for optimal doneness without overbaking, which can dry them out.
- Customizing Your Oreo Crunch: Feel free to experiment with the texture of your Oreo crumbs. For a finer, smoother filling, process the cookies until they’re like fine sand. If you prefer a bit more crunch and texture, leave some larger pieces of Oreo in the crumbs you add to the filling and sprinkle on top.
If you tried this recipe for Oreo Cookies and Cream Cinnamon Rolls or any other delightful creation on my website, I would absolutely love to hear about your experience! Please let me know how it went in the comments section below; your feedback truly brightens my day! While you’re there, please consider leaving a ⭐ star rating – it helps other bakers discover these fantastic recipes. You can also share your creations and tag me on Instagram or Facebook so I can see your amazing work!
Oreo Cookies and Cream Cinnamon Rolls
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Ingredients
For the Tangzhong
- 3/4 cup water
- 1/4 cup all-purpose flour
For the Dough
- 8 Oreo cookies
- 3 2/3 cups bread flour, *see notes for measuring below*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milk , room temperature
- 1/3 cup heavy cream, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Tangzhong from recipe above
- 6 tablespoons unsalted butter, room temperature
For the Filling
- 4 tablespoons unsalted butter, room temperature
- 2/3 cup dark brown sugar or light brown sugar
- 1/3 cup Oreo cookie crumbs
- 1 tablespoon black cocoa powder
- 1/4 teaspoon ground cinnamon
For the Icing
- 4 tablespoons unsalted butter, softened
- 1 ounce cream cheese, softened
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- Oreo crumbs or chopped oreos , for topping
Instructions
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Line a 9×13 baking pan with parchment paper, allowing some overhang on the sides for easy lifting. Set aside.
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Process the 8 Oreo cookies in a food processor until they form fine, even crumbs. Reserve these crumbs as you’ll need them for both the dough and the filling.8 Oreo cookies
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To prepare the tangzhong, whisk together the water and all-purpose flour in a small saucepan until smooth. Cook this mixture over medium heat, whisking constantly, for approximately 4-5 minutes. It will thicken into a paste-like slurry. Once thickened, scrape it into a clean bowl and set it aside to cool slightly before incorporating into the dough.3/4 cup (155 g) water, 1/4 cup (32 g) all-purpose flour
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In the bowl of a stand mixer, combine the bread flour, granulated sugar, instant yeast, 1/4 cup of the reserved Oreo crumbs, and fine sea salt. Add the room temperature heavy cream, whole milk, large egg, vanilla extract, and the prepared tangzhong to the dry ingredients. Attach the dough hook and knead on low speed for about 2 minutes, until all the ingredients are just combined and form a rough dough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (63 g) granulated sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup (78 g) whole milk, 1/3 cup (78 g) heavy cream, 1 (50 g) large egg, 1 teaspoon vanilla extract, Tangzhong from recipe above
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With the mixer still running on low speed, add the softened unsalted butter one tablespoon at a time. Wait for each piece to be fully absorbed into the dough before adding the next. Once all the butter is incorporated, increase the speed slightly and continue kneading for an additional 8-10 minutes, or until the dough becomes smooth, elastic, and slightly tacky to the touch.6 tablespoons (84 g) unsalted butter
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Remove the dough from the mixing bowl and gently pull the sides underneath to create a smooth, round ball. Place the dough ball seam-side down back into the clean mixing bowl. Cover the bowl tightly with plastic wrap and set it aside to rest in a warm place for 30 minutes. This initial rest period allows the gluten to relax, making the dough easier to roll out.
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While the dough is resting, prepare the rich Oreo filling. In a medium bowl, combine the softened unsalted butter, dark brown sugar (or light brown sugar), the remaining Oreo cookie crumbs, black cocoa powder, and ground cinnamon. Mix until all ingredients are well combined and the mixture is smooth and spreadable.4 tablespoons (56 g) unsalted butter, 2/3 cup (90 g) dark brown sugar or light brown sugar, 1/3 cup (33 g) Oreo cookie crumbs, 1 tablespoon black cocoa powder, 1/4 teaspoon ground cinnamon
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Lightly flour a clean work surface. Roll out the rested dough into a large 15×21-inch rectangle, positioning the longest side closest to you. Evenly spread the prepared Oreo filling across the entire surface of the dough, leaving a clear 1/2-inch border at the very top edge.
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Starting from the long edge closest to you, tightly roll the dough into a log. Once rolled, use a pizza cutter or a sharp knife to cut the log into twelve, 1 3/4-inch strips. Carefully transfer these individual cinnamon rolls to the prepared parchment-lined 9×13 baking pan, arranging them with a little space between each one.
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Cover the pan loosely with plastic wrap and let the cinnamon rolls rise in a warm, draft-free place for 1-2 hours, or until they have visibly doubled in size and look puffy. While they are rising, preheat your oven to 325 F (162 C).
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Once the rolls have risen, remove the plastic wrap. If you wish to add a crumb topping (not listed in original ingredients but mentioned in step, so assuming it’s an optional choice or pre-prepared crumb mix), gently sprinkle it on top. Bake the cinnamon rolls for 25-35 minutes, or until the tops are golden brown and the internal temperature of the center rolls reaches 185°F (85°C), indicating they are fully cooked.
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While the baked rolls are briefly cooling (they should still be warm), prepare the decadent cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and unsalted butter until light and fluffy. Gradually add the powdered sugar and mix until fully combined and smooth. Finally, whisk in the heavy cream until the frosting reaches a perfectly spreadable consistency.4 tablespoons (56 g) unsalted butter, 1 ounce (1 oz) cream cheese, 1 cup (100 g) powdered sugar
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Generously spread the warm cream cheese icing over the still-warm cinnamon rolls. The warmth will allow the frosting to melt slightly and create an even gooier experience. For an extra touch of Oreo goodness, sprinkle with additional Oreo crumbs or chopped Oreos if desired. Serve immediately and enjoy these irresistible cookies and cream cinnamon rolls!3 tablespoons heavy cream, Oreo crumbs or chopped oreos
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup directly into your flour, as this common mistake always leads to using too much flour, resulting in dense or dry baked goods. Instead, use the spoon-level method: first fluff the flour in its container, then spoon it into your measuring cup/spoon, and finally level it off with a straight edge. For the ABSOLUTE BEST and most consistent results, invest in a good kitchen scale and measure your ingredients by weight!*
Storage: To keep your Oreo Cookies and Cream Cinnamon Rolls fresh and soft, store them at room temperature in an airtight container or simply wrapped securely in the pan with plastic wrap. They will remain delicious for 3-4 days.
Reheating: For that fresh-baked warmth and gooey texture, reheat individual cinnamon rolls in the microwave for 20-30 seconds until warmed through. Alternatively, you can place the entire pan (covered with foil) in a 350 F (175 C) oven for 10-15 minutes, or until the rolls are heated through the center.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.