Description

These Oreo cinnamon rolls are truly scrumptious! They’re made with a dark chocolate Oreo filling & are topped with a delicious vanilla glaze!!

Ingredients

Scale

Chocolate Oreo Cinnamon Roll Filling

1/2 cup packed light brown sugar (100g)

2 Tbsp black cocoa powder (12g)

1 tsp ground cinnamon (3g)

1/4 cup unsalted butter, softened – to be spread on the dough (56g)

1/2 cup crushed Oreos (50g)

Oreo Cinnamon Roll Dough

3 1/2 cups all-purpose flour + up to 1/2 cup additional flour to be added later in process (440g-500g)

2 tsp or 1 packet instant dry yeast (7g, 1/4 oz.)

1 tsp fine salt (6g)

1 cup whole milk (240g)

1/2 cup granulated sugar (100g)

1/4 cup unsalted butter, room temperature (56g)

1 large egg, room temperature (56g)

1/2 cup crushed Oreos (50g)

Vanilla Glaze

1 Tbsp unsalted butter, room temperature (8g)

1 1/2 cups powdered sugar (188g)

2 Tbsp whole milk (30g)

1 tsp artificial vanilla extract (4g)

Instructions

In a medium sized bowl, mix together 1/2 cup packed light brown sugar, 2 tablespoons of black cocoa, and 1 teaspoon of ground cinnamon and set aside.
Preheat your oven to 200°F / 95°C.
In a large bowl or the bowl of a stand mixer, combine 3 1/2 cups of flour, 1 packet instant dry yeast (or about 2 teaspoons), and 1 teaspoon salt.
In a separate bowl, add 1 cup milk, 1/4 cup softened butter, and 1/2 cup granulated sugar into a microwave safe bowl. Heat on high power for 60-90 seconds, until the mixture is warm to the touch and the butter is melted. Stir to combine the ingredients.
Gradually add the warm milk mixture into the flour mixture and mix on medium speed with a dough hook until the dough comes together.
Add in the egg and mix on a low speed until a sticky dough ball forms. Continue to mix on a medium low speed for 2-3 minutes, until the dough becomes more elastic.
As the dough mixes, add in additional flour 1 Tbsp at a time until the dough begins to leave the sides of the bowl. Dough should feel tacky but not sticky.
Once dough is ready, mix in 1/2 cup of crushed Oreos on a medium speed until incorporated.
Cover your bowl with plastic wrap and let rest for 10 minutes.
Flour your counter and roll the dough into a 12×18 inch rectangle, about 1/2 cm thick.
Spread 1/4 cup of softened butter over the dough, leaving 1/2 inch on the long edge.
Sprinkle the cinnamon roll filling evenly and top with 1/2 cup crushed Oreos.
Roll tightly and slice into 9 rolls. Place in greased 8×8 pan.
Turn off the oven. Cover pan with foil and proof inside oven for 30 minutes.
Remove foil, preheat oven to 350°F (175°C). Bake for 26-30 minutes until golden brown, rotating halfway through.
Make glaze: Mix 1 Tbsp butter, 1 1/2 cups powdered sugar, 2 Tbsp milk, and 1 tsp vanilla until smooth.
Cool cinnamon rolls 10–20 minutes, then drizzle glaze and garnish with extra Oreos. Serve warm.

Notes

For extra softness, ensure the dough is slightly tacky but not sticky before resting.
Rotate pan halfway through baking to ensure even browning.
Use dental floss for clean cuts when slicing rolls.

Prep Time: 20 minutes
Cook Time: 30 minutes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 430
Sugar: 26g
Sodium: 240mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg

Keywords: Oreo cinnamon rolls, chocolate cinnamon rolls, Oreo breakfast rolls