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Oreo Cinnamon Rolls

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Prep Time 30 minutes
Cook Time 30 minutes
Proof Time 1 hour
Course Breakfast, Dessert
Servings 10 rolls

Equipment

Ingredients
  

Espresso Mocha Dough

  • 1 cup warm milk 110–115°F
  • 2 ½ teaspoons instant dry yeast
  • 2 large eggs room temperature
  • ½ cup salted butter softened
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour

Mocha Coffee Filling

  • ½ cup salted butter softened
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 15 Oreos blended to crumbs

Cream Topping

  • ¼ cup warm heavy cream

Oreo Frosting

  • 8 ounces cream cheese softened
  • ½ cup salted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Crushed Oreos

Instructions
 

Activate the Yeast

  • Warm the milk to 110–115°F (about as warm as a hot bath — not steaming).
  • Sprinkle the yeast over the milk along with 1 tablespoon of sugar and whisk gently.
  • Let it sit for 5 minutes, or until the top looks foamy and bubbly.
  • If it doesn’t foam, your milk may have been too hot or too cold — start over for best results.

Mix the Dough

  • Add the eggs, softened butter, granulated sugar, and salt into the bowl with the yeast mixture.
  • Mix until mostly combined — it’s okay if the butter stays a little lumpy at this stage.
  • Add 3 1/2 cups of the flour and fold into the wet ingredients.
  • Let the dough rest for 5 minutes (this helps the flour hydrate and makes kneading easier).

Knead the Dough

  • Knead by hand or with a mixer for 5–7 minutes with the hook attachment, adding the last cup of flour to the dough.
  • The dough should become soft, smooth, and slightly tacky but not overly sticky.
  • If it sticks heavily to your hands, sprinkle in 1 tablespoon of flour at a time until it’s manageable.
  • Shape into a ball and place it back in the bowl.

First Rise

  • Cover the bowl with a clean towel or plastic wrap.
  • Let the dough rise for 30 minutes, or until noticeably puffier (it may not double yet — that’s okay).
  • Place the bowl somewhere warm, like on top of the oven while it preheats or near a sunny window.

Make the Mocha Filling

  • In a small bowl, mix the softened butter, brown sugar, blended oreos, and vanilla.
  • Stir until it becomes a smooth, spreadable paste.

Roll Out the Dough

  • Lightly flour your counter.
  • Roll the dough into a large rectangle (about 12×18 inches).
  • Spread the oreo filling evenly all over the dough, reaching all the way to the edges for even flavor.

Shape the Rolls

  • Starting from the long side, roll the dough tightly into a log.
  • Use a sharp knife or unflavored dental floss to slice into 12 large rolls.
  • Place the rolls into a greased 9×13-inch baking dish.
  • Alternatively, use a pizza or pastry cutter, to make 2 inch strips of dough, slicing vertically lengthwise, then roll each individual roll for a cleaner swirl.

Second Rise

  • Cover the rolls and let them rise for 20 minutes.
  • They should look puffier and fill more of the pan.

Cream Pour + Bake

  • Gently pour it over and around the rolls — this helps them bake extra soft and gooey.
  • Bake at 375°F for 25–30 minutes, or until the tops are lightly golden but still soft.
  • Don’t overbake or they’ll lose their gooey texture.

Make the Oreo Frosting

  • Beat the cream cheese and softened butter until creamy.
  • Add the powdered sugar and mix until smooth.
  • Add the vanilla and crushed Oreos, blending until combined.

Frost the Rolls

  • Spread the frosting over the warm rolls.
  • Top with extra crushed Oreos if desired and enjoy while warm!
Keyword cinnamon rolls, oreo, oreo cinnamon rolls
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