Indulgent Oreo Cinnamon Rolls with Cream Cheese Glaze

Gooey Oreo cinnamon rolls are a decadent twist on classic cinnamon rolls, filled with crushed chocolate sandwich cookies for that irresistible cookies-and-cream flavor. This easy recipe yields soft, tender buns finished with a simple vanilla glaze. There’s also a convenient overnight option so you can prep ahead and bake fresh in the morning.

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These Oreo cinnamon rolls are perfect for anyone who loves cookies and cream. Soft, gooey centers combine with a buttery cinnamon layer and crunchy cookie pieces, all topped with a creamy vanilla icing and extra cookie crumbs.

This recipe is indulgent rather than health-focused, making it ideal for special breakfasts, holiday mornings, or a celebratory brunch.

Why you will love these Oreo-stuffed buns

• Soft and fluffy — the dough uses bread flour, kefir (or milk), and melted butter to create a tender, airy texture.
• Cookies and cream flavor — crushed chocolate sandwich cookies give each bite that familiar Oreo taste.
• Breakfast that doubles as dessert — rich and satisfying enough to enjoy any time of day.
• Overnight prep — assemble the rolls up to the second rise and refrigerate overnight so they bake fresh in the morning.

Ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full ingredient list and detailed directions.

• Kefir — adds a subtle tang, extra protein, and helps keep the rolls tender. Buttermilk, whole milk, or 2% milk are good substitutes.
• Active dry yeast — necessary for a soft, risen dough.
• Granulated sugar — helps activate the yeast and sweetens the dough slightly.
• Bread flour — gives a moist, tender crumb. All-purpose flour can be used if needed; see recipe notes for adjusted weight.
• Kosher salt — if using table salt, reduce the amount by half.
• Large eggs — use room temperature eggs for best texture.
• Unsalted butter — melted in the dough and room temperature for the filling and icing. If using salted butter, reduce or omit added salt.
• Ground cinnamon and brown sugar — classic cinnamon roll filling. For a more chocolate-forward Oreo filling, replace the cinnamon with cocoa powder.
• Oreo cookies — crushed to provide the signature cookies-and-cream filling. Any chocolate sandwich cookie works.
• Confectioners’ sugar, vanilla, and milk — for the vanilla glaze.

Pro tip — to quickly bring eggs to room temperature, place them in warm tap water for 5–10 minutes.

How to make gooey cinnamon rolls

The dough is a simple yeast dough that can be mixed in a stand mixer or made by hand. Start by combining warm kefir, sugar, yeast, and melted (slightly cooled) butter. Let this mixture sit for about 10 minutes until foamy.

Add the eggs, bread flour, and salt, then mix with a dough hook or by hand until a soft, slightly sticky dough forms. If the dough is overly sticky after about 4–5 minutes of kneading, add up to 3 tablespoons more flour, a tablespoon at a time.

Grease the mixing bowl, place the dough back inside, cover, and let it rise in a warm spot until doubled in size, about 1 hour.

How to stuff and shape the Oreo cinnamon rolls

On a lightly floured surface, roll the dough into a rectangle roughly 12 inches by 16–18 inches. Spread the cinnamon-brown sugar butter evenly, leaving a small margin at the edges. Sprinkle crushed Oreos over the filling, then roll tightly from a long side into a log.

Use dental floss or a sharp knife to slice the log into 12 even pieces and arrange them in a prepared 9×13 pan. Return the pan to a warm spot and allow the rolls to rise a second time for 30–45 minutes, until puffy.

Preheat the oven to 350°F while the rolls finish rising. Bake until the edges are lightly golden, about 18–25 minutes. If using a thermometer, the internal temperature should read about 190°F when done.

Make-ahead overnight option

You can prepare the rolls through shaping and place them in the pan, then loosely cover and refrigerate overnight before the second rise. In the morning, let them warm slightly while the oven preheats, then bake. Alternatively, bake the rolls ahead, cool without glazing, store at room temperature up to one day, rewarm wrapped in foil at 300°F for 10–15 minutes, then glaze and serve.

Tips for the best soft and gooey rolls

• Check the liquid temperature with a thermometer — 100–110°F is ideal to activate yeast without killing it.
• Resist adding too much flour. A slightly sticky dough yields a lighter roll; add flour sparingly, a tablespoon at a time.
• Create a warm rising environment if your kitchen is cool. A barely-warm oven (turned on a few minutes at the lowest setting, then turned off) works well.
• Use very soft, room-temperature butter for the filling so it spreads easily without tearing the dough.
• If you prefer finer cookie pieces in the center, pulse Oreos in a food processor; rougher chunks add texture but can make rolling slightly trickier.

Frequently asked questions

How do I know when the dough is done rising?

After the first rise the dough should double in size. Gently press two fingers into the dough; if the indentation remains, the dough is ready. If it springs back quickly, allow more time to rise.

Why did my cinnamon rolls turn out dry?

Too much flour and overbaking are the most common causes. Use a scale when possible for accuracy, and remove the rolls from the oven once the internal temperature reaches about 190°F to avoid drying them out.

Can Oreo cinnamon rolls be made without a mixer?

Yes. The dough mixes easily by hand and can be kneaded on a work surface. No special equipment is required.

How to store

Store cooled rolls in an airtight container at room temperature for 2–3 days or in the refrigerator for up to 5 days.

To freeze, wrap tightly or place in an airtight container for up to 2 months. Thaw overnight in the refrigerator and rewarm wrapped in foil at 300°F for 10–15 minutes. If freezing, consider adding the icing after reheating for best texture.

How to rewarm cinnamon rolls

Rewarm wrapped in foil at 300°F for 10–15 minutes until heated through. This works for rolls baked with or without icing.

Remember to snap a picture and tag me on Instagram if you make these Oreo cinnamon rolls — it warms my heart to see your creations! Thank you and happy baking.

More breakfast options

• Funfetti Cinnamon Rolls
• Chocolate Swirl Bread Rolls
• Cherry Almond Scones
• Healthy Breakfast Cookies
• Cherry Pop Tarts

If you try this recipe (or any recipe from this site), please come back and leave a review and a star rating — I read every comment and love hearing from you!

Yield: 12 Cinnamon Rolls

Oreo Cinnamon Rolls

Gooey Oreo cinnamon rolls are classic cinnamon rolls filled with chocolate sandwich cookies. The easy recipe has that cookies and cream taste you love and is iced with a simple vanilla glaze.

Prep Time
25 minutes

Bake Time
20 minutes

Rise Time
1 hour 45 minutes

Total Time
2 hours 30 minutes

Ingredients

Sweet bread rolls

• ¾ cup warm kefir*, 100–110°F (180 mL)
• ¼ cup granulated sugar (50 g)
• 1 tablespoon active dry yeast (10 g)
• ¼ cup unsalted butter, melted and slightly cooled (56 g)
• 2 large eggs, room temperature
• 3 cups bread flour** (390 g)
• 1 teaspoon kosher salt

Oreo cinnamon filling

• 6 tablespoons unsalted butter, room temperature (85 g)
• 2 teaspoons ground cinnamon***
• ⅓ cup packed brown sugar (67 g)
• 16 Oreo cookies, crushed (~220 g)

Vanilla frosting

• ¼ cup unsalted butter, room temperature (56 g)
• 1 teaspoon pure vanilla extract
• 1½ cups confectioners’ sugar (180 g)
• 1–2 tablespoons half-and-half or milk
• 1–2 crushed Oreo cookies, for garnish

Instructions

1. Optionally warm your oven briefly to create a slightly warm spot for rising (under 200°F), then turn it off and close the door.
2. In a mixer bowl combine warm kefir, sugar, yeast, and melted butter. Stir and let sit 10 minutes until foamy.
3. Add eggs, bread flour, and kosher salt. Mix with a dough hook at medium speed until a soft dough forms, about 8 minutes. If sticky after 4–5 minutes, add up to 3 tablespoons additional flour.
4. Grease the mixing bowl, place dough inside, cover, and let rise until doubled, about 1 hour.
5. Prepare the filling by mixing room-temperature butter, cinnamon, and brown sugar until combined. Crush the Oreos by hand or in a food processor.
6. Grease or line a 9×13 pan and set aside.
7. Roll the dough into a rectangle roughly 12 by 16–18 inches on a lightly floured surface.
8. Spread the filling over the dough, leaving a small edge. Sprinkle crushed Oreos across the surface. Roll tightly from a long side into a log. Cut into 12 pieces with dental floss or a sharp knife and place in the prepared pan.
9. Cover and let rise a second time until puffy, about 30–45 minutes. Preheat oven to 350°F as the rolls finish rising.
10. Bake 18–25 minutes until edges are lightly brown or internal temperature reaches 190°F.
11. Remove from oven and cool a few minutes on a wire rack while preparing the frosting.
12. Make the frosting by creaming butter and vanilla, then mixing in confectioners’ sugar to form a thick paste. Add 1–2 tablespoons half-and-half or milk to reach a spreadable consistency.
13. Spread frosting over warm rolls and top with extra crushed Oreos if desired. Serve warm.

Notes

Store leftovers at room temperature up to 3 days or in the refrigerator up to 5 days. Reheat wrapped in foil at 300°F for 10–15 minutes. Freeze tightly wrapped for up to 2 months; thaw overnight in the refrigerator before reheating. If freezing, add icing after reheating for best texture.

*This recipe also works with buttermilk, 2% or whole milk.

**All-purpose flour can be used; 3 cups AP is about 375 g. Bread flour gives a lighter, fluffier roll.

***To emphasize Oreo flavor, omit cinnamon and replace with cocoa powder.

Using dental floss to slice the rolled log helps keep each roll intact and neat.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 452Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 70mgSodium: 232mgCarbohydrates: 63gFiber: 2gSugar: 32gProtein: 8g

The nutrition information is an estimate only and may not be entirely accurate.

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