Oreo-Stuffed Cinnamon Rolls | Soft, Gooey, and Loaded with Cookies

What happens when your favorite breakfast treat meets the world’s most iconic cookie?
Imagine peeling apart a warm cinnamon roll only to find a melty, creamy Oreo hidden in the center—wrapped in buttery cinnamon sugar and drizzled with cream cheese glaze.
Welcome to Oreo-Stuffed Cinnamon Rolls, the next-level mashup you didn’t know your weekend needed.

Overview

These from-scratch cinnamon rolls feature a fluffy yeast dough, sweetened brown sugar-cinnamon filling, and surprise Oreo centers that soften into molten bites during baking. Finished with a rich cream cheese glaze (plus crushed cookie topping if you’re feeling wild), they’re perfect for brunch, dessert, or just impressing your entire household.

• Total time: ~2.5 hours (includes rise time)
• Hands-on time: 35–40 minutes
• Yield: 9–12 rolls
• Skill level: Moderate (great for beginners with a stand mixer)

Essential Ingredients

Dough

Ingredient	Role	Substitution Tip
All-purpose flour (3 cups)	Base structure of the dough	Bread flour for extra chew; spoon & level when measuring.
Granulated sugar (¼ cup)	Feeds yeast and lightly sweetens	Can sub honey or maple syrup (use 3 Tbsp).
Instant yeast (2¼ tsp / 1 packet)	Provides rise	Use active dry—bloom in warm milk first.
Salt (1 tsp)	Balances sweetness	Don’t skip! Helps control yeast fermentation.
Warm milk (½ cup, ~110°F)	Hydrates dough and activates yeast	Whole milk for richness; plant-based okay.
Warm water (¼ cup)	Adds moisture	All milk can be used for softer rolls.
Large egg (1)	Enriches dough and binds	Room temp works best for even mix.
Melted butter (¼ cup)	Tenderizes and flavors	Unsalted preferred; sub oil if needed.

Filling

Ingredient	Role	Notes
Softened butter (¼ cup)	Helps sugar stick and adds richness	Spreadable consistency is key.
Brown sugar (½ cup)	Sweetness with depth	Dark brown = more molasses flavor.
Cinnamon (1½ Tbsp)	Warmth and classic roll spice	Adjust to taste.
Oreo cookies (9–12 whole)	Hidden surprise center	Use Double Stuf for max impact.

Glaze

Ingredient	Function	Notes
Cream cheese (4 oz)	Adds tang and thickness	Soften for smooth blending.
Butter (¼ cup)	Smooths and sweetens	Use room temp.
Powdered sugar (1 cup)	Sweetens and thickens	Sift to prevent lumps.
Vanilla extract (1 tsp)	Boosts frosting flavor	Real extract preferred.
Milk (1–2 Tbsp)	Adjusts consistency	Add slowly to reach drizzle texture.

Step-by-Step Instructions

Step 1: Make the Dough

1. In a large bowl (or stand mixer), combine flour, sugar, instant yeast, and salt.
2. Add warm milk, warm water, egg, and melted butter.
3. Mix with dough hook (or wooden spoon) until shaggy dough forms.
4. Knead 5–7 minutes until smooth and elastic (by hand or machine). Dough should be soft but not sticky.
5. Cover bowl with a towel or plastic wrap. Let rise in warm spot for 1 hour, or until doubled in size.

Step 2: Roll & Fill

1. Punch dough down and roll into a 12×9-inch rectangle on floured surface.
2. Spread softened butter all over surface.
3. In small bowl, mix brown sugar and cinnamon; sprinkle evenly across dough.
4. Place whole Oreos in a row along one long edge, spaced about 1 inch apart.
5. Tightly roll dough over Oreos to form a log; pinch seam closed.

Step 3: Slice & Second Rise

1. Cut log into 1.5-inch slices using serrated knife or unflavored dental floss. You should get 9–12 rolls.
2. Arrange in a greased 9×13 or round baking dish, cut-side up.
3. Cover loosely and let rise 30 minutes or until puffy and touching.

Step 4: Bake

1. Preheat oven to 350°F (175°C).
2. Bake rolls for 20–25 minutes, until golden and centers set (internal temp 190°F).
3. Let cool slightly before glazing—about 10 minutes.

Step 5: Glaze & Garnish

1. Beat cream cheese and butter until creamy.
2. Gradually mix in powdered sugar, vanilla, and 1–2 Tbsp milk until smooth and pourable.
3. Drizzle generously over warm rolls.
4. Optional: Sprinkle crushed Oreos and chocolate chips on top for added texture and flair.

Presentation Ideas

• Bakery Board Brunch – Serve rolls warm on a wooden board with extra glaze and crushed Oreos in bowls for dipping.
• Mini Muffin Versions – Divide dough into 12 mini rolls in a muffin tin, using mini Oreos.
• Dessert Sundae Stack – Halve roll, stack with vanilla ice cream, drizzle with chocolate sauce and more Oreos.

Storage & Make-Ahead Tips

• Room Temp (unfrosted): Store covered for up to 2 days.
• Fridge (frosted): Store airtight 3–4 days; warm slightly before serving.
• Freeze (unbaked): After slicing, freeze rolls in pan before second rise. When ready, thaw overnight, let rise, bake as directed.
• Freeze (baked): Wrap tightly and freeze up to 1 month. Glaze after reheating.

Recipe Variations

1. Cookies & Cream Cheesecake Rolls – Mix crushed Oreos + 2 oz cream cheese into filling layer.
2. Peanut Butter Oreo Rolls – Add 2 Tbsp peanut butter to cinnamon-sugar filling; top with peanut drizzle.
3. Birthday Party Rolls – Use Golden Oreos + rainbow sprinkles inside, glaze with vanilla frosting.
4. Chocolate Overload – Add mini chocolate chips to dough and top with chocolate ganache glaze.

Troubleshooting Guide

Problem	Cause	Fix
Dough too sticky	Too much liquid or under-kneaded	Add 1–2 Tbsp flour at a time during kneading.
Rolls unbaked in center	Oven temp low or rolls too thick	Check with thermometer (190°F center); extend bake time 5 mins.
Glaze too runny	Too much milk	Add 1 Tbsp powdered sugar to thicken.
Rolls not rising	Yeast inactive	Ensure liquids < 115°F and yeast is not expired.

Nutrition (Per Roll w/ Glaze, est.)

Calories: 370 kcal
Fat: 18 g
Carbs: 45 g
Sugar: 22 g
Protein: 5 g

Conclusion

Oreo-Stuffed Cinnamon Rolls bring together two all-time favorites into one unforgettable treat. From the pillowy homemade dough to the hidden cookie centers and rich glaze finish, every bite is loaded with texture, flavor, and fun. Perfect for birthdays, brunches, or anytime you need to blow minds (and taste buds). Customize with crushed toppings, swap in your favorite cookie, or double the batch—you won’t regret it.

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FAQs

Can I use store-bought dough?
Yes! Use refrigerated crescent or cinnamon roll dough to save time. Just roll, stuff, slice, and bake.

Do I need to crush the Oreos?
Nope—leave them whole for surprise centers, but feel free to crumble if you’d rather mix them into the filling.

Can I make these gluten-free?
Use a 1:1 gluten-free flour blend with xanthan gum. Also sub in gluten-free sandwich cookies.

Can I make them the night before?
Yes! Assemble and slice the rolls, then refrigerate overnight. Let them come to room temp and rise before baking.

Why are my rolls dense?
Over-floured dough or under-proofing can lead to dense rolls. Always allow proper rise time and keep dough soft.