Oreo Cinnamon Rolls
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Oreo Cinnamon Rolls are stuffed with a dark chocolate Oreo filling and topped with cream cheese frosting. They’re fluffy, soft, and super easy to make with Rhodes rolls!
*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
Check out these other breakfast treats made with Rhodes dough: Cinnamon Knots, Kolaches, and Raspberry Braided Bread.
Why You’ll Love This Recipe
- Eat Oreos for breakfast! Basic cinnamon rolls are filled with crushed Oreos making it perfectly acceptable to eat cookies for breakfast.
- Pre-made dough — Real yeast bread without the work! Using Rhodes Rolls tastes just as good as homemade, and all you have to do is thaw it out.
- Cream cheese frosting on top — For the ultimate cookies and cream combo!
We all love a classic cinnamon roll, but sometimes it’s fun to add more flavors. We’ve made blueberry cinnamon rolls, apple butter cinnamon rolls, pumpkin pie cinnamon rolls, and now — Oreo Cinnamon Rolls.
The Ultimate Cookies and Cream Combination
It’s hard to beat a cookies and cream flavor combination, and now you can enjoy it in a delicious cinnamon roll!
COOKIE FILLING: Along with traditional butter, brown sugar, and cinnamon in the filling, there’s crushed Oreos and black cocoa powder — for extra chocolatey goodness. After all, black cocoa powder is what makes Oreos dark and have that rich chocolate flavor.
I buy my black cocoa powder on Amazon (affiliate link), but you can also use Hershey’s Special Dark Cocoa Powder which is easily found at most grocery stores.
CREAM TOPPING: Although Oreos have a vanilla cream filling, I prefer cream cheese frosting for topping my sweet rolls, including these Oreo Cinnamon Rolls. It just tastes more creamy! Let’s make them!
How to Make Oreo Cinnamon Rolls
For the dough, simply thaw 18 Rhodes dinner rolls. Nothing beats REAL yeast bread. (No canned biscuits here.)
If you’re not confident in making yeast bread from scratch (or are just lazy like me) then using Rhodes dough is the way to go!
NOTE: Full recipe ingredients, amounts, and instructions are in the recipe card at the end of this post.
- Place the frozen rolls close together on a silicone lined or lightly greased baking sheet. Cover with sprayed plastic wrap and leave at room temperature until thawed but still cold, about 1-2 hours. (Optionally place in refrigerator to thaw overnight.)
- Pinch the dough together where the rolls touch and then roll the dough into a large rectangle about 10×15-inches.
- Spread softened butter thinly over the dough leaving a 1/2-inch bare along the the top edge.
For the Oreo Filling
Crush the Oreos in a food processor until fine crumbs. Set aside 1 heaping Tablespoon of crumbs for sprinkling on top.
- Combine the remaining crushed Oreos, brown sugar, cinnamon, and black cocoa powder in a bowl. Stir to combine.
- Sprinkle the filling over the butter, then gently pat the filling with your hands to help it stick to the butter. (There will be some loose crumbs still.)
- Roll the dough into a log from the long end with the filling towards the long end that was left bare. Once you reach the bare edge, lift it up and fold it over the top of the log. Pinch the seams together.
- Cut the dough into 12 even pieces.
- Place the Oreo cinnamon rolls in a lightly greased 13×9-inch baking dish. Cover with greased plastic wrap and let rise in a warm place for 30 minutes or until plump. (The dough should spring back slowly when touched.)
- Then bake at 350˚F for 25 minutes or until golden brown on top and cooked through. The dough should reach an internal temperature of 190-200˚F.
For the Cream Cheese Frosting
While the rolls are baking, make the cream cheese frosting.
NOTE: If you like a thick layer of frosting — double the recipe.
- Beat the cream cheese and butter together in a bowl with an electric hand mixer until smooth. Add the powdered sugar and vanilla. Mix to combine. Add milk 1 Tablespoon at a time to the desired consistency.
- Spread frosting evenly over the Oreo cinnamon rolls and sprinkle with the leftover crushed Oreos. Enjoy!
NOTE: The warmer the rolls, the more the frosting will melt. I allow the rolls to cool slightly, but add the frosting while still warm so it melts just slightly into the cracks.
Storage and Tips
- Storage: If you have any leftover cookies and cream cinnamon rolls, you can cover the pan tightly with foil or move the rolls to an airtight container and store them at controlled room temperature (68-72˚F) or in the refrigerator up to 3 days.
- Leftovers: Nuke leftovers individually in the microwave for 10-20 seconds.
- Make-Ahead: After cutting the dough, cover the pan tightly with greased plastic wrap and refrigerate the rolls overnight. Remove the rolls from the fridge and bring to room temperature for 15-30 minutes before baking as directed. (Be sure to remove the plastic wrap before baking.)
- Rhodes Dough: This recipe can alternately be made with only 12 Rhodes Dinner Rolls or 1 Loaf of Rhodes White Bread (1 pound of dough), but they won’t be quite as tall.
More Cookies and Cream Desserts
If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!
Oreo Cinnamon Rolls
Ingredients
Oreo Cinnamon Rolls:
- 18 Rhodes Dinner Rolls, thawed but still cold
- 4 Tbsp (57 g) unsalted butter, softened to room temperature
- 5 Oreo cookies, finely crushed
- ½ cup (100 g) light brown sugar, gently packed
- 1 tsp ground cinnamon
- 2 Tbsp black cocoa powder, See NOTES
Cream Cheese Frosting:
- 2 ounces (57 g) cream cheese, room temperature
- 2 Tbsp unsalted butter, room temperature
- ½ cup (60 g) powdered sugar
- ¼ tsp vanilla extract
- 2 Tbsp milk, or non-dairy milk
Equipment
- Black Cocoa Powder this is an unsweetened Dutch processed cocoa powder that is DARKER than traditional Dutch processed cocoa
Instructions
- FOR THE ROLLS: Place the frozen rolls close together on a silicone lined or lightly greased baking sheet. Cover with sprayed plastic wrap and leave at room temperature until thawed but still cold, about 1-2 hours. (Optionally place in refrigerator to thaw overnight.)
- Pinch the dough together where the rolls touch and then roll the dough into a large rectangle about 10×15-inches.
- Spread softened butter thinly over the dough leaving a 1/2-inch bare along the the top edge.
- Crush the Oreos in a food processor until fine crumbs. Set aside 1 heaping Tablespoon of crumbs for sprinkling on top.
- Combine the remaining crushed Oreos, brown sugar, cinnamon, and black cocoa powder in a bowl. Stir to combine.
- Sprinkle the filling over the butter, then gently pat the filling with your hands to help it stick to the butter. (There will be some loose crumbs still.)
- Roll the dough into a log from the long end with the filling towards the long end that was left bare. Once you reach the bare edge, lift it up and fold it over the top of the log. Pinch the seams together. Cut the dough into 12 even pieces.
- Place the Oreo cinnamon rolls in a lightly greased 13×9-inch baking dish. Cover with greased plastic wrap and let rise in a warm place for 30 minutes or until plump. (The dough should spring back slowly when touched.)
- Preheat oven to 350 degrees Fahrenheit. Bake rolls at 350˚F for 25 minutes or until golden brown on top and cooked through. The dough should reach an internal temperature of 190-200˚F. Allow rolls to cool slightly.
- FOR THE FROSTING: Beat the cream cheese and butter together in a bowl with an electric hand mixer until smooth. Add the powdered sugar and vanilla. Mix to combine. Add milk 1 Tablespoon at a time to the desired consistency.
- Spread frosting evenly over the Oreo cinnamon rolls while still warm, and sprinkle with the leftover crushed Oreos. Enjoy!
Notes
- Black Cocoa: May substitute black cocoa powder with Hershey's Special Dark or another Dutch processed cocoa powder.
- Frosting: If you like a thick layer of frosting, double the cream cheese frosting recipe.
- Storage: If you have any leftover cookies and cream cinnamon rolls, you can cover the pan tightly with foil or move the rolls to an airtight container and store them at controlled room temperature (68-72˚F) or in the refrigerator up to 3 days.
- Leftovers: Nuke leftovers individually in the microwave for 10-20 seconds.
- Make-Ahead: After cutting the dough, cover the pan tightly with greased plastic wrap and refrigerate the rolls overnight. Remove the rolls from the fridge and bring to room temperature for 15-30 minutes before baking as directed. (Be sure to remove the plastic wrap before baking.)
- Rhodes Dough: This recipe can alternately be made with only 12 Rhodes Dinner Rolls or 1 Loaf of Rhodes White Bread (1 pound of dough), but they won’t be quite as tall.
2 Comments on “Oreo Cinnamon Rolls”
Hi!
These look delicious! A few questions…sorry! Can I make these in a disposable tin pan? (They’re for work). What’s a warm place? Would that be my oven? Turned on and to what temp or off? And do you leave the cream in the middle of the oreos when you crush them?
I think that’s all my questions…lol.
Thank you!
Hi Michelle,
Yes, you can make them in a disposable pan. The bake time should remain the same. If you’re worried, you can check them a couple minutes early. A “warm place” can be anywhere in your home where it will help the rolls rise faster, just not in the oven yet. Near a window that gets sun is a great spot. Definitely leave the cream inside the Oreos. That would be a lot of work to remove it, plus it tastes good and helps bind the filling together. Enjoy!