Oreo Cinnamon Rolls
These cinnamon rolls have a soft, pillowy dough that's marbled with Oreo cookie crumbs. The filling is a classic mix of butter, brown sugar, and cocoa, with even more crushed Oreos for texture. A simple vanilla glaze finishes them off.
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour plus more for kneading
- 2 1/4 tsp instant yeast 1 standard packet
- 1/4 cup granulated sugar
- 1 tsp kosher salt
- 3/4 cup whole milk at room temperature
- 1 large egg at room temperature
- 1/4 cup unsalted butter 4 tbsp, melted and cooled
- 5 Oreo cookies filling removed, crushed into crumbs
For the Filling
- 1/4 cup unsalted butter 4 tbsp, softened
- 2/3 cup dark brown sugar
- 1 tbsp Dutch-processed cocoa powder
- 9 Oreo cookies crushed into crumbs
For the Egg Wash
- 1 large egg lightly beaten
For the Glaze
- 2 cups powdered sugar
- 2 tbsp unsalted butter melted
- 1/2 tsp vanilla extract
- 3-4 tbsp heavy cream
Instructions
- Remove cream filling from 5 Oreos and crush cookies into crumbs for dough.
- Mix flour, yeast, sugar, and salt in stand mixer bowl.
- Add milk, egg, and melted butter; mix with dough hook until shaggy dough forms.
- Knead on medium speed 8-9 minutes until smooth and slightly sticky.
- Incorporate Oreo crumbs in 4 batches by folding and kneading.
- Place in oiled bowl, cover and rise 1.5 hours until doubled.
- Mix brown sugar and cocoa powder for filling. Crush 9 Oreos separately.
- Roll dough into 12x16 inch rectangle on floured surface.
- Spread softened butter to edges, add brown sugar-cocoa mixture, top with Oreo crumbs.
- Roll tightly from long side, cut into 9 pieces.
- Place in greased 9-inch pan, cover and rise 35-40 minutes until puffy.
- Heat oven to 350°F.
- Brush rolls with beaten egg.
- Bake 25-30 minutes until golden brown.
- Whisk powdered sugar, melted butter, vanilla, and cream for glaze.
- Pour glaze over warm rolls.
Notes
Use dental floss or sharp knife for clean cuts. Adjust glaze consistency with extra cream if needed.
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