The Ultimate Decadent Oreo-Stuffed Cinnamon Rolls
By Jason Griffith
There are mornings when a standard bowl of cereal just won’t cut it. You know the ones—where you wake up craving something warm, gooey, and perhaps a little bit “extra.” As a food writer, I’ve tasted my fair share of pastries, but these Oreo-Stuffed Cinnamon Rolls are in a league of their own. We’re taking the classic, nostalgic comfort of a homemade cinnamon roll and marrying it with the chocolatey, crunchy soul of an Oreo cookie.
If you’ve ever found yourself digging into this no-bake Oreo cream pie and thought, “I wish I could have this for breakfast,” this recipe is your dream come true.
Why I Love This Recipe
What makes this recipe a standout on ChefManiac is the contrast. You have the pillowy, soft yeast dough that melts in your mouth, contrasted by the gritty, deep cocoa flavor of crushed Oreos hidden in every spiral.
Most people think putting cookies inside a bread roll might make it too crunchy, but something magical happens in the oven. The Oreo filling softens slightly into the cinnamon sugar, creating a fudge-like texture that is absolutely addictive. It’s a fun, modern twist on a classic that never fails to impress at brunch or holiday mornings.
Ingredients You’ll Need
For the Dough:
- Warm Milk (2 cups): Aim for about 110°F to keep the yeast happy.
- Granulated Sugar (1/2 cup): To feed the yeast and sweeten the bread.
- Melted Butter (1/2 cup): For that rich, brioche-like finish.
- Active Dry Yeast (2 1/4 teaspoons): One standard packet.
- All-Purpose Flour (5 cups): The sturdy base of our rolls.
- Salt (1 teaspoon): To balance the sweetness.
For the Filling:
- Softened Butter (1/2 cup): Easy to spread is key here.
- Crushed Oreo Cookies (1 cup): Pulse them in a food processor until they are fine crumbs.
- Brown Sugar (1/2 cup): For a deep, molasses-like sweetness.
- Granulated Sugar (1/4 cup): For extra crystalline texture.
- Ground Cinnamon (2 teaspoons): Because it wouldn’t be a cinnamon roll without it!
For the Glaze:
- Powdered Sugar (1 cup): Sifted for smoothness.
- Milk (2-3 tablespoons): Adjust for your preferred thickness.
- Vanilla Extract (1 teaspoon): Enhances the cream-filling flavor of the Oreos.
Swaps and Notes
- The Flour: If you want an even chewier roll, you can substitute the all-purpose flour for bread flour.
- The Cookies: While I use classic Oreos, Golden Oreos or even Mint Oreos make for a fantastic seasonal variation.
- The Yeast: If you are using Instant Yeast instead of Active Dry, you can skip the frothing step and mix it directly with the dry ingredients.
Step-by-Step Instructions
1. Bloom the Yeast
In a large mixing bowl, combine your warm milk, sugar, and melted butter. Ensure the milk isn’t too hot, or it will kill the yeast! Sprinkle the yeast on top. Let it sit for 5–10 minutes. When you see a “frothy” or bubbly layer on top, you’re ready to go.
2. Mix and Knead
Add the flour and salt to the wet mixture. Stir until a shaggy dough forms. Turn it out onto a floured surface. Knead the dough for 5–7 minutes. You’re looking for a smooth, elastic texture that bounces back when poked.
3. The First Rise
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free spot for about 1 hour. It should double in size.
4. Roll and Fill
Punch the dough down to release air. On a floured surface, roll it into a large rectangle (roughly 12×18 inches). Spread that softened butter from edge to edge. In a small bowl, mix your crushed Oreos, sugars, and cinnamon, then sprinkle it generously over the butter.
5. Cut and Second Rise
Starting from the long side, roll the dough into a tight log. Cut into 12 even slices. Place them in a greased 9×13 baking dish. Cover and let them rise again for 30 minutes. Pro Tip: Use unflavored dental floss to cut the rolls for a clean, non-squished edge!
6. Bake to Perfection
Preheat your oven to 350°F (175°C). Bake for 25–30 minutes until the tops are a beautiful golden brown.
7. Glaze and Serve
Whisk your glaze ingredients together. Drizzle it over the rolls while they are still warm so the icing seeps into those Oreo-filled cracks.
Tips for Success
- Don’t Over-Flour: When kneading, add just enough flour so the dough doesn’t stick to your hands. Too much flour leads to a dry, tough roll.
- Room Temperature Butter: Make sure your filling butter is truly soft. If it’s too cold, you’ll tear the delicate dough while trying to spread it.
- Check Your Yeast: If your yeast doesn’t foam in Step 1, stop! It’s likely expired, and your rolls won’t rise.
Serving Suggestions and Pairings
These rolls are a showstopper on their own, but if you’re hosting a full spread, they pair beautifully with a salty protein like crispy bacon or a savory breakfast casserole.
For the ultimate “Cookies and Cream” experience, serve these alongside a hot cup of coffee or even these hot chocolate cookie cups during the winter months. If you’re looking for a fruitier balance, a slice of this chocolate chip banana breadon the side provides a nice texture contrast.
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Total Fat: 14g
- Carbohydrates: 52g
- Protein: 5g
- Sugar: 28g
Storage and Leftover Tips
- Room Temp: Keep in an airtight container for up to 2 days.
- Reheating: To get that “fresh out of the oven” feel, microwave a single roll for 15–20 seconds.
- Freezing: You can freeze the baked rolls (un-iced) for up to 3 months. Thaw overnight and warm before glazing.
More Recipes You Will Love
If you enjoyed the indulgence of this recipe, you have to try these other fan-favorites:
Final Thoughts
These Oreo-Stuffed Cinnamon Rolls are more than just a recipe; they are a weekend core memory in the making. There is something so satisfying about pulling these apart and seeing those dark chocolate crumbs swirled into the sweet dough.
Did you make these? I’d love to hear how they turned out! Leave a comment below, give us a rating, and be sure to follow ChefManiac on social media for more decadent treats.
Leave a Reply