Oreo Cinnamon Rolls

Ever since I discovered the joy of quick yeast cinnamon rolls, they’ve become a staple in our weekend breakfast rotation. Recently, I decided to experiment with flavors and created these indulgent Oreo Cinnamon Rolls – a delicious twist that essentially gives you permission to enjoy cookies for breakfast!

The combination of a rich chocolate filling with crushed Oreo cookies and a generous drizzle of sweet vanilla glaze makes for an irresistible morning treat that’s perfect for special occasions or simply making an ordinary weekend feel extraordinary.

The Secret Behind These Oreo Cinnamon Rolls

What makes an Oreo cookie instantly recognizable is its distinctive chocolatey flavor and signature dark color. To capture both these elements in these Oreo Cinnamon Rolls, I’ve incorporated black cocoa powder into the filling.

Black cocoa powder has a slightly higher pH than Dutch-processed cocoa (approximately 8 versus 7) and is less acidic than natural baking cocoa (which typically has a pH of 5-6). This unique chemistry creates that distinctive bittersweet chocolate flavor that’s unmistakably reminiscent of an Oreo cookie!

The flavor profile is absolutely divine and pairs wonderfully with the hints of brown sugar and cinnamon in the filling. It’s this combination that elevates these rolls from a simple breakfast pastry to a memorable treat.

Can’t find black cocoa? No worries! Dark cocoa powder works wonderfully as a substitute. Hershey’s offers a popular version that’s readily available in most grocery stores.

Understanding Flour Measurements

One aspect of this recipe that might seem intimidating is the variable flour amount. You’ll notice on the recipe card that it isn’t specified as a fixed quantity.

Despite my best efforts to determine the “perfect” amount, the reality is that it will vary from batch to batch and kitchen to kitchen. Environmental factors like humidity and altitude can significantly impact how much flour your dough requires.

I’ve made these Oreo Cinnamon Rolls by hand, with a stand mixer, in my New York City apartment, and in my childhood home in Seattle. Each time, I’ve needed to adjust the flour slightly.

The recipe starts with a base of 3½ cups of all-purpose flour. As you incorporate the wet ingredients and a sticky dough forms, you’ll gradually add additional flour as needed.

I recommend adding flour one tablespoon at a time while kneading the dough until you achieve an elastic, workable consistency that can be rolled out properly. However, be cautious not to add too much, as excess flour can result in dense, chewy cinnamon rolls rather than light, fluffy ones.

When using my stand mixer, I typically add between 4-6 additional tablespoons during the kneading process. Some batches might require less, while others might need the full additional ½ cup of flour mentioned in the recipe.

Hand Mixing vs. Stand Mixer

The first few times I made cinnamon rolls was during holiday visits home, where I didn’t have access to a stand mixer. This recipe is versatile enough to be prepared either by hand or with a dough hook attachment on a stand mixer.

Regardless of your method, the key is to knead or mix the dough until it develops an elastic texture and pulls away from the bowl or counter. The dough should feel tacky but not sticky when it’s ready for resting.

A simple test I use is pressing my finger into the dough – it should feel slightly tacky to the touch but shouldn’t leave residue on your finger when you pull away.

Once the dough reaches this consistency, stop working it and allow it to rest for 10-15 minutes. Continuing to knead beyond this point can cause the gluten strands to become too tight, which, like adding too much flour, can result in dense cinnamon rolls.

If you’re kneading by hand, you’ll likely develop an intuitive sense of when the dough is ready. When using a stand mixer, keep a watchful eye on your dough to prevent overworking it accidentally.

The Perfect Topping

No cinnamon roll is complete without a delicious topping to finish it off!

While traditional options like cream cheese frosting or American buttercream would work beautifully with these Oreo Cinnamon Rolls, I found that a simple vanilla glaze provides the perfect complement to the rich chocolate filling.

If you prefer a more traditional frosting, feel free to use your favorite! The versatility of these rolls means they pair well with various toppings.

For those who opt for the vanilla glaze like I did, achieving the right consistency is key. The glaze should be thick enough to drizzle over your finger and maintain its shape without being too runny. I demonstrate this test in the video accompanying this recipe post.

Substitutions and Swaps

I love this recipe as written, but I understand that you might not have all the ingredients on hand or may have specific dietary needs. Here are some tested substitutions:

• All-Purpose Flour: While I haven’t personally tested this recipe with gluten-free flour, a quality blend like King Arthur’s GF flour should work well. Just be prepared to knead the dough a bit longer to help develop structure.
• Unsalted Butter: Salted butter can be substituted if that’s what you have available. Simply omit the salt called for in the recipe. Vegan butter also works as a direct replacement.
• Whole Milk: Most alternative milks perform well in this recipe, including soy, oat, and almond varieties.
• Instant/Rapid Rise Yeast: Active dry yeast can be used instead of instant, but you’ll need to activate it before adding it to the dough and allow for longer rising times, as active yeast works more slowly than instant.
• Large Egg: For an eggless or vegan version, a flaxseed egg makes an excellent substitute in this enriched dough.

Tips for Making the Best Oreo Cinnamon Rolls

• Use a ruler when rolling out your dough to ensure it reaches the proper dimensions (12 in x 18 in) and can be cut into even pieces.
• Dental floss makes cutting each roll clean and easy, much better than using a knife which can compress the dough.
• Allow the rolls to cool for 5-10 minutes before adding the glaze. This timing allows the glaze to melt perfectly over your cinnamon rolls without completely dissolving.
• Cut only 9 rolls from your log to create tall, fluffy cinnamon rolls. More rolls will result in smaller, less impressive pastries.
• Use a square baking pan (approximately 8 in x 8 in) for best results.

Make-Ahead Instructions

One of the best features of these Oreo Cinnamon Rolls is that they can be prepared in advance, making your morning routine much simpler.

To prepare them the night before:

1. Follow the recipe through the point of cutting and placing the rolls in a greased or lined pan
2. Cover the pan tightly with plastic wrap, ensuring an airtight seal to prevent the dough from drying out
3. Refrigerate overnight
4. The next morning, remove the rolls from the refrigerator about an hour before you plan to bake them
5. Follow the remaining instructions for baking

Alternatively, you can bake the cinnamon rolls completely, allow them to cool, and then freeze them individually:

1. Leave the rolls unfrosted
2. Wrap each roll tightly in a layer of plastic wrap followed by foil
3. Transfer frozen rolls to the refrigerator the night before you want to enjoy them
4. The next morning, unwrap the roll and microwave until warm and gooey (typically about 30 seconds)

Let Me Know What You Think!

If you try this Oreo Cinnamon Rolls recipe, I’d love to hear your thoughts! Please leave a rating and comment below.

You can also tag me on social media or use #oreocinnamon so I can see your delicious creations!

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