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These Oreo cinnamon rolls are so soft, pillowy brioche dough rolled around a rich Oreo cookie filling, baked until puffy, then finished with a glaze made with just enough cream cheese to keep things interesting. If you love Oreos and you love cinnamon rolls, this is the recipe where those two things stop being separate snacks.
I’ve made a lot of cinnamon roll variations on this blog (if you’ve made my S’mores Cinnamon Rolls, you already know the dough), and this one might be my favorite twist yet. The filling uses black cocoa powder, the same ingredient that gives Oreo wafers their almost-black color and deep flavor, so these don’t just taste vaguely chocolatey. They taste like Oreos.
Don’t worry if you’ve never worked with a tangzhong dough before. It sounds fancy, but it’s really just a quick flour and milk paste you cook on the stove for a couple of minutes, and it’s the reason this dough stays so soft. You’ve got this.
Let’s Chit Chat
I have to be honest with you about this one. The first time I tested this filling, I went a little overboard on the Oreos. It tasted incredible, but it stayed thick and almost paste-like even after baking, instead of melting into that gooey layer you want between the swirls. My kitchen counter, and my patience, told me it needed a fix.
So I pulled back the amount of blended Oreo just slightly and added a bit more butter to loosen it up. That small change made a big difference. The filling still tastes intensely like an Oreo, but now it actually melts and settles into the rolls the way a cinnamon roll filling should, instead of sitting there like fudge. Sometimes the best version of a recipe is the one where you catch yourself getting a little too excited and dial it back just a touch.
Why You’ll Love This Recipe
- The filling tastes like an actual Oreo, not just a chocolate swirl. Black cocoa powder plus blended Oreo cookies gives you that unmistakable flavor and color.
- The dough is the same soft, fluffy brioche I use across my cinnamon roll recipes, so if you’ve made one of mine before, you already know how good this crumb is.
- The glaze is more of a pourable icing than a thick frosting, so it soaks into the cracks and pools around the base instead of sitting on top like a heavy layer.
- Crushed Oreos on top make these look as good as they taste, which never hurts when you’re trying to decide what to bake for a crowd.
Key Ingredients and Notes
Black cocoa powder. This is the ingredient that makes these taste like Oreos instead of just chocolate cinnamon rolls. It’s darker and more intense than regular cocoa powder. Don’t swap in natural or Dutch process cocoa here, the flavor and color won’t be the same.
Oreos, blended fine. Blend or pulse them until they’re a fine powder, cream filling and all. If you leave them chunky, the filling won’t spread evenly and can tear the dough when you roll it up.
A little cream cheese in the glaze, not a lot. This isn’t a full cream cheese frosting. It’s a glaze first, with just enough cream cheese to round out the sweetness, so it stays pourable instead of thick and spreadable.
Bread flour plus all-purpose. The bread flour gives the dough a little more structure and chew, which helps it hold up around a filling this rich.
How to Make Oreo Cinnamon Rolls
Make the Tangzhong
Whisk the flour and milk together in a small saucepan until smooth. Cook over medium heat, whisking the whole time, until it thickens into a paste that leaves visible lines when you stir it, about 2 to 4 minutes. Let it cool to room temperature before using.
Make the Dough
Whisk the warm milk and sugar together until the sugar dissolves, then sprinkle the yeast over the top and let it sit for 5 minutes until foamy.
In a stand mixer fitted with the dough hook, combine the cooled tangzhong, the yeast mixture, melted butter, eggs, vanilla, salt, and both flours. Mix on low until a soft dough comes together, then knead on medium for 5 to 8 minutes until smooth and elastic.
Add the softened butter one tablespoon at a time, letting each addition fully incorporate before adding the next. The dough will be soft and a little sticky, and that’s exactly what you want.
Cover and let rise in a warm spot for 1 to 2 hours, until doubled. For easier shaping, pop it in the fridge for 2 to 8 hours (or overnight) after this first rise.
Make the Oreo Filling
Cream the softened butter, brown sugar, black cocoa, and cinnamon together until smooth. Fold in the blended Oreo powder last, until you have a spreadable, paste-like filling.
Assemble and Rise
Roll the chilled dough into a 16×12-inch rectangle. Spread the Oreo filling evenly over the surface, going all the way to the edges.
Cut into 12 strips and roll each one individually into a spiral. Arrange the rolls on a parchment-lined baking sheet, spaced about 2 inches apart.
Cover loosely and let rise for 50 to 70 minutes, until puffy. If you’re baking the next day, cover and refrigerate the shaped rolls overnight, then bake straight from the fridge, adding a couple of extra minutes.
Bake
Preheat the oven to 325°F (165°C). Bake for 22 to 26 minutes, until the rolls are set and spring back when touched. You also want the internal temperature to be at 190°F-200°F. Let them cool for about 10 minutes, until warm but not hot, before glazing.
Make the Glaze
Beat the butter and cream cheese together until smooth, then add the vanilla. Alternate adding the powdered sugar and milk, mixing until you reach a pourable, ribbon-like glaze.
Finish
Pour the glaze over the warm rolls, letting it drip into all the cracks. Sprinkle crushed Oreos over the top right away, while the glaze is still wet, so they stick.
Tips for Success when Making these Oreo Cinnamon Rolls
- Blend the Oreos as fine as possible. A powdery texture spreads smoothly and keeps the filling from tearing the dough.
- Chill the dough after the first rise. It’s much easier to roll and shape when it’s cold.
- Don’t skip letting the rolls cool slightly before glazing. Glaze poured over rolls that are too hot will melt and run off instead of settling into the layers.
- Add the Oreo topping immediately after glazing. Once the glaze sets, the crumbs won’t stick anymore.
Storage and Reheating
Store leftover rolls covered at room temperature for up to 2 days, or in the fridge for up to 5 days. Warm individual rolls in the microwave for 15 to 20 seconds before serving to bring back that fresh-baked softness.
To freeze, wrap baked and cooled rolls (unglazed) tightly and freeze for up to 2 months. Thaw at room temperature, then glaze and top with crushed Oreos before serving.
Frequently Asked Questions About these Oreo Cinnamon Rolls
Yes. Shape the rolls, cover them tightly, and refrigerate overnight instead of doing the second rise right away. The next morning, let them sit at room temperature while the oven preheats, then bake as directed.
Yes, baked and unglazed rolls freeze well for up to 2 months. Thaw, then glaze fresh before serving.
This usually means the filling was spread too close to the edges or the dough was rolled too loosely. Leave a small border free of filling around the edges and roll the dough up snugly.
You can, though the black cocoa in the filling is really what ties everything together with the classic Oreo flavor. If you swap cookies, you may want to adjust or skip the black cocoa depending on the flavor you’re going for.
Oreo Cinnamon Rolls
Ingredients
Tangzhong:
- 2 tbsp all-purpose flour
- 1/2 cup whole milk
Brioche Dough:
- 3/4 cup whole milk warmed to 100-110°F
- 2 1/4 tsp active dry or instant yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted or very soft
- 2 large eggs room temperature
- 1 tsp 5ml vanilla extract
- 1 1/4 tsp salt
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 5 tbsp unsalted butter softened (added after kneading)
Oreo Filling:
- 1/2 cup unsalted butter softened
- 1/2 cup packed brown sugar
- 1 tbsp black cocoa powder
- 1/2 tsp cinnamon
- 20 Oreos about 230-270g, cream included, blended to a fine powder
Glaze:
- 3 tbsp unsalted butter softened
- 2 oz cream cheese
- 1 tsp vanilla extract
- 1 1/2 – 2 cups powdered sugar
- 3-5 tbsp milk
Topping:
- Crushed Oreos for sprinkling
Instructions
Make the tangzhong
- In a small saucepan, whisk together the flour and milk until smooth. Cook over medium heat, whisking constantly, until thickened into a paste that leaves visible lines when stirred, about 2 to 4 minutes. Transfer to a bowl and let cool to room temperature.2 tbsp all-purpose flour, 1/2 cup whole milk
Make the dough
- In a small bowl, whisk the warm milk and sugar until dissolved. Sprinkle the yeast over top and let sit 5 minutes, until foamy.3/4 cup whole milk, 2 1/4 tsp active dry or instant yeast, 1/4 cup granulated sugar
- In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, yeast mixture, melted butter, eggs, vanilla, salt, and both flours. Mix on low speed until a soft dough forms.1/4 cup unsalted butter, 2 large eggs, 1 tsp 5ml vanilla extract, 1 1/4 tsp salt, 2 1/2 cups all-purpose flour, 1 cup bread flour
- Knead on medium speed for 5 to 8 minutes, until smooth and elastic. Gradually add the softened butter one tablespoon at a time until fully incorporated. The dough will be soft and slightly sticky.
- Transfer to a greased bowl, cover, and let rise in a warm place for 1 to 2 hours, until doubled. For easier shaping, refrigerate 2 to 8 hours or overnight after the first rise.5 tbsp unsalted butter
Make the filling
- Cream the softened butter, brown sugar, black cocoa, and cinnamon together until smooth. Fold in the blended Oreo powder until you have a spreadable paste.1/2 cup unsalted butter, 1/2 cup packed brown sugar, 1 tbsp black cocoa powder, 1/2 tsp cinnamon, 20 Oreos
Shape the rolls
- Line a large rimmed baking sheet with parchment and grease lightly. Roll the chilled dough into a 16×12-inch rectangle. Spread the Oreo filling evenly over the dough, all the way to the edges.
- Cut into 12 strips and roll each strip individually into a spiral. Place the rolls on the sheet, spacing about 2 inches apart.
- Cover loosely and let rise for 50 to 70 minutes, until puffy. (To bake the next day, refrigerate the shaped rolls overnight and bake straight from the fridge, adding a couple of minutes to the bake time.)
Bake
- Preheat the oven to 325°F (165°C). Bake for 22 to 26 minutes, until set and springy. Let cool about 10 minutes, warm but not hot, before glazing.
Make the glaze
- Beat the butter and cream cheese together until smooth. Add the vanilla, then alternate adding powdered sugar and milk until you reach a pourable, ribbon-like glaze consistency.3 tbsp unsalted butter, 2 oz cream cheese, 1 tsp vanilla extract, 1 1/2 – 2 cups powdered sugar, 3-5 tbsp milk
Finish
- Pour the glaze over the warm rolls. Immediately sprinkle crushed Oreos on top while the glaze is still wet so they stick.Crushed Oreos
Notes
Blend the Oreos as fine as possible for the filling so it spreads smoothly and doesn’t tear the dough when rolling.
Chilling the dough after the first rise makes shaping much easier.
Add the Oreo topping while the glaze is still tacky, or it won’t stick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
