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
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