These Oreo Cinnamon Rolls are a rich, bakery-style indulgence that combines soft, fluffy rolls with a deep chocolate Oreo filling and a smooth cream cheese frosting. Decadent, gooey, and packed with cookies-and-cream flavor, this elevated twist on classic cinnamon rolls delivers premium dessert appeal with every bite.
Oreo Cinnamon Rolls Recipe – Sweet, Creamy & Irresistible
Made using soft Rhodes dinner rolls as a shortcut dough, these rolls rise into tender, pillowy layers filled with crushed Oreos, brown sugar, and black cocoa for an intense chocolate profile. Finished with a silky cream cheese glaze, they strike the perfect balance between sweet, creamy, and indulgent.
Why These Oreo Cinnamon Rolls Are a High-Impact Recipe
- Bakery-Quality Texture: Soft, fluffy rolls with gooey, layered filling.
- Rich Chocolate Flavor: Oreo cookies and black cocoa create deep, premium taste.
- Time-Saving Dough Shortcut: Rhodes rolls simplify the process without sacrificing quality.
- Crowd-Pleasing Dessert: A unique twist on classic cinnamon rolls.
- Perfect Frosting Finish: Cream cheese glaze adds smooth, tangy balance.
- High Visual Appeal: Dark chocolate swirls with glossy frosting look stunning.
Perfect for Any Occasion
Oreo Cinnamon Rolls are perfect for brunch, holidays, weekend baking, or dessert tables. They are especially popular for special breakfasts, celebrations, or whenever you want a standout sweet treat. Serve warm for the best texture and flavor.
Oreo Cinnamon Rolls Recipe – Sweet, Creamy & Irresistible
Ingredient Notes
Oreo Cinnamon Roll Filling
- Rhodes dinner rolls: Thawed but still cold, these form the soft dough base.
- Unsalted butter: Softened butter helps bind the filling and adds richness.
- Crushed Oreo cookies: Provide signature cookies-and-cream flavor.
- Light brown sugar: Adds sweetness and a slight caramel note.
- Ground cinnamon: Enhances warmth and complements the chocolate.
- Black cocoa powder: Deepens the chocolate flavor and gives a dramatic color.
Cream Cheese Frosting
- Cream cheese: Adds tangy richness to balance the sweetness.
- Unsalted butter: Creates a smooth, creamy base.
- Powdered sugar: Sweetens and thickens the frosting.
- Vanilla extract: Enhances overall flavor.
- Milk: Adjusts consistency for a pourable glaze.
Oreo Cinnamon Rolls Recipe – Sweet, Creamy & Irresistible
Tips for the Best Oreo Cinnamon Rolls
- Thaw Dough Properly: Rolls should be soft but still slightly cold for easy handling.
- Roll Evenly: Ensures consistent layers and even baking.
- Do Not Overfill: Prevents the filling from leaking during baking.
- Bake Until Golden: Ensures soft centers and lightly crisp edges.
- Frost While Warm: Allows the glaze to melt slightly into the rolls.
- Serve Fresh: Best enjoyed warm for maximum softness and flavor.
Serving Suggestions
- Classic Warm Rolls: Serve fresh from the oven with melted frosting.
- Extra Oreo Crumble: Sprinkle crushed Oreos on top for texture.
- Dessert Upgrade: Pair with a scoop of vanilla ice cream.
- Brunch Centerpiece: Add to a breakfast spread with coffee.
- Chocolate Drizzle: Finish with melted chocolate for a premium look.
Oreo Cinnamon Rolls Recipe – Sweet, Creamy & Irresistible
A Must Try
These Oreo Cinnamon Rolls are soft, gooey, and packed with rich chocolate flavor, delivering a bold upgrade to a classic favorite. With their tender layers, cookies-and-cream filling, and smooth frosting, they are a high-performing recipe that combines comfort and indulgence in every bite. Perfect for impressing guests or treating yourself, these rolls are guaranteed to stand out.
Oreo Cinnamon Rolls Recipe – Sweet, Creamy & Irresistible
Instructions
Oreo Cinnamon Rolls:
- 18 Rhodes Dinner Rolls, thawed but cold
- 4 tablespoons unsalted butter, softened to room temperature
- 5 Oreo cookies, finely crushed
- 1/2 cup light brown sugar, gently packed
- 1 tsp ground cinnamon
- 2 tablespoon black cocoa powder*
Cream Cheese Frosting:
- 2 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 2 tablespoon milk
FOR THE ROLLS:
- Place the frozen rolls close together on a baking sheet lined with silicone or lightly greased. Cover them with plastic wrap that has been sprayed with cooking spray and let them sit at room temperature until they thaw but are still cold, which usually takes about 1-2 hours. Alternatively, you can put them in the refrigerator to thaw overnight.
- Once the rolls are thawed, pinch the dough together where the rolls touch and then roll the dough out into a large rectangle that's about 10×15 inches.
- Thinly spread softened butter over the dough, making sure to leave a 1/2-inch bare space along the top edge.
- To make Oreo crumbs, use a food processor to crush the Oreos until they are fine crumbs. Save 1 heaping tablespoon of these crumbs to sprinkle on top.
- Mix the remaining crushed Oreos, brown sugar, cinnamon, and black cocoa powder in a bowl. Stir them together.
- Sprinkle this mixture over the butter on the rolled-out dough, then gently press it with your hands to make it stick (there might be some loose crumbs).
- Roll the dough into a log starting from the long end where the filling is. When you get to the bare edge, lift it and fold it over the top of the log. Pinch the seams together. Now, cut the dough into 12 even pieces.
- Put these Oreo cinnamon rolls in a lightly greased 13×9-inch baking dish. Cover them with plastic wrap that has been greased, and let them rise in a warm place for 30 minutes or until they look plump (the dough should slowly spring back when touched).
- Preheat the oven to 350 degrees Fahrenheit. Bake the rolls at 350˚F for 25 minutes or until they are golden brown on top and fully cooked. The internal temperature of the dough should reach 190-200˚F. Let the rolls cool a bit before serving.
FOR THE FROSTING:
- In a bowl, use an electric hand mixer to beat together the cream cheese and butter until the mixture is smooth. Add the powdered sugar and vanilla, and mix them together. If you need to adjust the consistency, add milk one tablespoon at a time until it reaches the desired thickness.
- Once the Oreo cinnamon rolls are out of the oven and still warm, spread the frosting evenly over them. Sprinkle the leftover crushed Oreos on top, and then you're ready to enjoy!
Notes
- Black Cocoa Substitute: If you don't have black cocoa powder, you can use Hershey's Special Dark or another Dutch-processed cocoa powder as an alternative.
- Frosting Thickness: If you prefer a thicker layer of frosting, double the cream cheese frosting recipe.
- Storage: If you have any leftover cookies and cream cinnamon rolls, you can cover the pan tightly with foil or transfer the rolls to an airtight container. Store them at a controlled room temperature (68-72˚F) or in the refrigerator for up to 3 days.
- Make-Ahead Option: After cutting the dough, cover the pan tightly with greased plastic wrap and refrigerate the rolls overnight. When ready to bake, take the rolls out of the fridge and let them come to room temperature for 15-30 minutes before baking as directed. Make sure to remove the plastic wrap before baking.
- Using Rhodes Dough: Alternatively, you can make this recipe with only 12 Rhodes Dinner Rolls or 1 Loaf of Rhodes White Bread (1 pound of dough). Keep in mind that the rolls may not be as tall with this option.
Oreo Cinnamon Rolls Recipe – Sweet, Creamy & Irresistible