Oreo Stuffed Cinnamon Rolls

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If you’re ready to take your sweet tooth on an unforgettable ride, these Oreo Stuffed Cinnamon Rolls are about to become your next baking obsession. Imagine the soft, pillowy texture of a classic cinnamon roll, now layered with crushed Oreo cookies, melty white chocolate, and topped with a luscious vanilla glaze. Each bite is a dreamy swirl of cookie-and-cream magic that’s gooey, rich, and perfectly indulgent.

This fun twist on a beloved classic is perfect for weekend baking, birthdays, brunch spreads, or just because you deserve something decadent. Oreo lovers will swoon over the bold chocolatey crunch tucked into the soft cinnamon dough, and even the most loyal cinnamon roll purists won’t be able to resist the way that iconic Oreo flavor melts into every layer.

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Ingredients for Oreo Stuffed Cinnamon Rolls

For the Dough:

• 2 ¼ teaspoons active dry yeast
• ¾ cup warm milk (about 110°F)
• ¼ cup granulated sugar
• 1 large egg
• 1 egg yolk
• ¼ cup unsalted butter, melted
• 3 cups all-purpose flour
• ½ teaspoon salt

For the Filling:

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 1 tablespoon ground cinnamon
• 12 Oreo cookies, crushed (reserve 3 for topping)
• ⅓ cup white chocolate chips (optional but dreamy)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 2 tablespoons butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (to thin as needed)
• Reserved crushed Oreos for garnish

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Step 1: Make the Dough

In a large mixing bowl, combine warm milk and yeast. Let it sit for about 5–10 minutes until the mixture becomes foamy. Add sugar, egg, egg yolk, and melted butter. Mix until smooth. Gradually add flour and salt, stirring until a soft dough forms. Knead the dough for 8–10 minutes by hand or using a stand mixer with a dough hook until it’s elastic and slightly tacky. Cover the bowl with a clean towel and let the dough rise in a warm place for 1–1.5 hours, or until it doubles in size.

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Step 2: Roll and Fill

Once risen, punch down the dough and roll it out on a lightly floured surface into a large rectangle, about 14×9 inches. Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon mixture all over, followed by crushed Oreo cookies and white chocolate chips (if using). Gently press the toppings into the dough so they stick.

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Step 3: Roll and Slice

Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or dental floss to slice the roll into 9 equal pieces. Place each roll in a greased 9-inch baking dish, spacing them slightly apart. Cover and let them rise again for 30–45 minutes until puffy.

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Step 4: Bake

Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until they’re golden brown and cooked through. Don’t overbake—soft and gooey is the goal!

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Step 5: Glaze and Serve

While the rolls bake, whisk together the cream cheese, butter, powdered sugar, vanilla, and enough milk to reach a pourable consistency. Spread the glaze over the warm rolls right after baking. Sprinkle with reserved crushed Oreos and serve warm for ultimate deliciousness.

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Storage Instructions

To keep your Oreo Stuffed Cinnamon Rolls fresh and gooey, store any leftovers in an airtight container at room temperature for up to 2 days. If you’d like them to last longer, refrigerate them for up to 5 days. When ready to enjoy, pop one in the microwave for about 15–20 seconds to bring back that warm, bakery-fresh softness.

You can also freeze these! Wrap individual rolls tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge and warm before serving.

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Estimated Nutrition

Per 1 roll (based on 9 servings):

• Calories: ~390
• Carbohydrates: 50g
• Sugar: 28g
• Fat: 18g
• Saturated Fat: 10g
• Protein: 6g
• Fiber: 1g
• Sodium: 180mg

Note: These values are estimates and may vary based on exact ingredients and serving sizes.

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Frequently Asked Questions

What type of Oreos work best for this recipe?

Classic Oreos are perfect, but feel free to use Double Stuf, Golden, or flavored ones for a twist.

Can I make these cinnamon rolls the night before?

Yes! Assemble the rolls, cover tightly, and refrigerate overnight. Let them come to room temperature before baking the next day.

Can I use store-bought dough?

Definitely. If you’re short on time, use pre-made cinnamon roll dough and add the Oreo filling for a quicker version.

How do I make the rolls extra gooey?

Bake just until golden and no longer doughy—don’t overbake! And be generous with the glaze while they’re still warm.

Can I make them without white chocolate chips?

Yes, the white chocolate is optional. The crushed Oreos and brown sugar-cinnamon combo are delicious on their own.

What can I use instead of cream cheese in the glaze?

Try a simple vanilla glaze made with butter, powdered sugar, milk, and a splash of vanilla extract.

Are these good for breakfast or dessert?

Both! They’re sweet enough to be dessert but indulgent enough to make a special weekend breakfast.

How do I reheat them without drying them out?

Microwave for 15–20 seconds with a damp paper towel over the top, or warm in the oven at 300°F for 8–10 minutes.

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