Soft, fluffy cinnamon rolls swirled with rich cocoa, warm cinnamon, and crushed Oreo cookies, then topped with silky cream cheese frosting and an extra sprinkle of Oreo crumbs. These bakery-style rolls are the perfect dessert breakfast or weekend treat.
Recipe Details
Prep Time: 25 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 25 minutes
Total Time: 2 hours 20 minutes
Servings: 12 rolls
Ingredients
For the Dough
- 1 cup whole milk, warmed to 110°F (43°C)
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 3½ cups all-purpose flour
For the Oreo Cinnamon Filling
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon unsweetened cocoa powder
- ⅓ cup crushed Oreo cookies
- ¼ cup heavy cream
For the Cream Cheese Frosting
- ¼ cup unsalted butter, softened
- 4 oz (113g) cream cheese, softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- ⅓ cup crushed Oreo cookies for topping
Instructions
Step 1: Prepare the Dough
In a large bowl, combine the warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
Add the melted butter, egg, vanilla extract, and salt. Mix well.
Gradually add the flour, one cup at a time, until a soft dough forms.
Knead the dough for 8–10 minutes until smooth and elastic.
Transfer to a lightly greased bowl, cover, and allow it to rise in a warm place for about 1 hour or until doubled in size.
Step 2: Make the Filling
In a small bowl, combine the softened butter, brown sugar, cinnamon, cocoa powder, and crushed Oreo cookies until evenly mixed.
Step 3: Shape the Rolls
Roll the dough into a large rectangle approximately 14×18 inches.
Spread the Oreo filling evenly over the surface.
Starting from the long side, roll the dough tightly into a log.
Cut into 12 equal rolls using a sharp knife or dental floss.
Arrange the rolls in a greased 9×13-inch baking dish.
Pour the heavy cream evenly around the rolls to create an extra soft and gooey texture.
Cover and let rise again for 30–40 minutes.
Step 4: Bake
Preheat the oven to 350°F (175°C).
Bake the rolls for 22–25 minutes, or until lightly golden on top and fully cooked in the center.
Allow the rolls to cool for 10 minutes before frosting.
Step 5: Prepare the Frosting
Beat together the butter and cream cheese until smooth and creamy.
Gradually add the powdered sugar, vanilla extract, and salt, beating until fluffy.
Spread generously over the warm cinnamon rolls.
Finish with the remaining crushed Oreo cookies.
Nutrition Information
Per Roll (Based on 12 servings)
- Calories: 425 kcal
- Protein: 6g
- Carbohydrates: 53g
- Fat: 21g
- Fiber: 1g
- Sugar: 28g
Nutrition values are approximate and may vary depending on ingredients used.
Storage
- Store covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Warm for 15–20 seconds in the microwave before serving for the best texture.
Tips for Perfect Rolls
- Use warm milk, not hot milk, to avoid killing the yeast.
- Pouring heavy cream over the rolls before baking makes them exceptionally soft and gooey.
- For extra chocolate flavor, add mini chocolate chips to the filling.
- Serve warm for the ultimate cookies-and-cream experience.
