Oreo Cinnamon Rolls

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OREO CINNAMON ROLLS

Oreo Cinnamon Rolls are a delightful treat filled with a rich chocolate Oreo filling and generously topped with cream cheese frosting.

prep time: 30 MINUTES
cook time: 25 MINUTES
additional time: 1 HOUR 30 MINUTES
total time: 2 HOURS 25 MINUTES
YIELD: 12 SERVINGS

INGREDIENTS

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

INSTRUCTIONS

FOR THE ROLLS:

  1. 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.
  2. 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.
  3. Thinly spread softened butter over the dough, making sure to leave a 1/2-inch bare space along the top edge.
  4. 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.
  5. Mix the remaining crushed Oreos, brown sugar, cinnamon, and black cocoa powder in a bowl. Stir them together.
  6. 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).
  7. 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.
  8. 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).
  9. 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:

  1. 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.
  2. 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.
  • Reheating Leftovers: Warm up individual leftovers in the microwave for 10-20 seconds.
  • 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.

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Delicious Oreo Cinnamon Rolls that put a delightful twist on the classic cinnamon roll by incorporating the iconic flavor of Oreo cookies. These rolls are perfect for those who enjoy a combination of chocolatey goodness and the warm, comforting aroma of cinnamon rolls. The cinnamon roll dough is typically made with flour, sugar, yeast, milk, and butter. Crushed Oreo cookies or Oreo cookie crumbs are incorporated into the dough, infusing it with that distinctive Oreo flavor. The dough is rolled out and generously spread with a mixture of cinnamon, sugar, and sometimes additional crushed Oreos. Once rolled and sliced, the Oreo cinnamon rolls are baked to a golden perfection. They can be topped with a cream cheese frosting that may also include a hint of Oreo crumbs, adding extra richness and flavor. These Oreo Cinnamon Rolls offer a delightful and unexpected twist that's sure to please any Oreo cookie enthusiast, making them a fun and indulgent treat for breakfast or brunch.