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Ultimate Gooey, Bakery-Style Oreo Cinnamon Rolls (Made From Scratch)

Three decadent oreo cinnamon rolls covered in white icing and crushed dark cookie pieces, served on a white plate.
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You can create bakery-style Oreo cinnamon rolls that are incredibly soft and gooey right in your home kitchen. This recipe takes the classic cinnamon roll and swirls in crushed chocolate sandwich cookies for a decadent cookies and cream experience, finished with a rich cream cheese frosting.

Ingredients

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  • For the Dough: 3 cups all-purpose flour, plus extra for dusting
  • ¼ cup granulated sugar
  • 1 packet (2¼ tsp) instant yeast
  • ½ tsp salt
  • ¾ cup warm milk (110°F/45°C)
  • 1 large egg, room temperature
  • ¼ cup unsalted butter, melted
  • For the Filling: ½ cup unsalted butter, softened
  • ½ cup packed brown sugar
  • 1 tbsp ground cinnamon
  • 12 Oreo cookies, coarsely crushed
  • 4 oz cream cheese, softened
  • For the Cream Cheese Glaze: 1 cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract
  • Extra Oreo crumbs for garnish

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, a pinch of sugar, and the yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together the flour, remaining sugar, and salt. Pour in the yeast mixture, melted butter, and egg. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until the dough is smooth and elastic. Place it in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, beat the softened butter, brown sugar, cinnamon, and softened cream cheese together until well combined. Stir in the coarsely crushed Oreo cookies.
  5. Shape the rolls: Punch down the risen dough and roll it out into a large rectangle, about 12×18 inches. Spread the Oreo filling evenly over the dough, leaving a small border on one long edge.
  6. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Use unflavored dental floss or a sharp knife to cut the log into 12 equal rolls.
  7. Second rise: Place the rolls snugly in a greased 9×13 inch baking pan. Cover the pan loosely and let the rolls rise again for 30 to 45 minutes until puffy.
  8. Bake the rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until they are golden brown. If the tops brown too quickly, lightly tent them with foil.
  9. Make the glaze: While the rolls cool slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  10. Frost and serve: Pour the glaze evenly over the warm rolls. Sprinkle with extra Oreo crumbs immediately. Serve these gooey cinnamon rolls warm.

Notes

  • To achieve a truly bakery-style soft texture, make sure your milk is warm, not hot, to avoid killing the yeast.
  • For an extra chocolatey swirl, you can add 1 tablespoon of black cocoa powder to the filling mixture.
  • If you prefer a thicker, creamier frosting, reduce the milk in the glaze to 1 tablespoon.

Nutrition

Find it online: https://mdlatdmm.com/oreo-cinnamon-rolls-recipe-gooey-buns/