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Homemade Oreo Cinnamon Rolls With Cream Cheese Filling

Do you love Oreos? How about cinnamon rolls? If you answered yes to both of those, then you’re in for a real treat! These Oreo cinnamon rolls with a delicious cream cheese filling are sure to be a hit at your next breakfast or brunch.

homemade Oreo cinnamon rolls with cream cheese filling

Okay, maybe I should be calling these Oreo sticky buns (or sticky rolls) instead of Oreo cinnamon rolls (because they don’t actually have any cinnamon in them).

But regardless of what you call them, if you’re an Oreo cookie lover, you’re going to want to try this recipe.

It’s perfect for any special occasion breakfast or brunch.

And these Oreo stuffed cinnamon rolls can be made ahead of time and frozen.

So all you have to do is bake them when you’re ready to serve them.

Which means you’ll still have that delicious, homemade cinnamon rolls smell in the air. The best of both the make-ahead and bake-fresh worlds!

And don’t be scared off by the yeast. It makes the best light and fluffy rolls, so that’s why we use it. We’ll walk you through exactly how to mix the dough so it will turn out.

Ingredients

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Oreo cinnamon roll dough ingredients - sugar, egg, Oreos, yeast, salt, milk, flour and butter

This recipe makes 9 Oreo cookie cinnamon rolls.

Here is your shopping list for the sticky buns, filling and glaze:

  • baking supplies – 4½ cups all purpose flour, 1 teaspoon salt, 1 (0.25 ounce) packet instant yeast. Instant yeast does not need to be activated and rises much faster so your buns will be done sooner.
  • sugar – 1 cup granulated sugar, 1½ cups powdered sugar
  • dairy – 1 cup + 2 Tablespoons whole milk, ¾ cup + 1 Tablespoon (almost 2 sticks) unsalted butter, 2 8-ounce packages of cream cheese
  • eggs – 1 large
  • flavoring – 2 teaspoons vanilla extract
  • Oreo cookies – about 18 whole cookies (enough to make 1½ cups of crushed cookies)

Substitutions

  • Salted butter will work instead of unsalted butter.

How to make oreo Cinnamon Rolls

Prep work

Take the egg, butter and cream cheese out of the refrigerator a couple of hours ahead of time so they can warm to room temperature.

Grease an 8″ x 8″ square cake pan.

Preheat the oven to 350℉.

Set up your stand mixer with a dough hook attachment.

Oreo cookies being crushed with a tenderizer

Crush the Oreo cookies. To do this, I like to put them in a ziploc bag and hit them with a tenderizer or roll over them with a rolling pin. But you can also chop them with a knife if you prefer.

Melt ¼ cup (½ stick) of butter. You can do this in a small bowl in the microwave (it should take about 30 seconds). Or by heating it in a small saucepan over low heat on the stove.

Heat and combine the milk mixture

Milk, melted butter and sugar being mixed in a bowl

Pour 1 cup of milk and the melted butter into another, microwave-able bowl (glass works best). Heat the mixture in the microwave for 60 seconds.

This helps to denature the whey proteins in the milk, which will make the buns rise better.

Add granulated sugar to the milk mixture and stir until dissolved.

Heat in the microwave for another 30 seconds.

Let the mixture cool until the liquid is warm to the touch but not hot. Yeast likes warmth but is killed by too much heat, so your buns won’t rise at all if the milk is too hot.

Make the dough

Add 3½ cups flour, the packet of yeast and 1 teaspoon of salt to the stand mixer bowl. Stir with a spoon to combine.

Turn the mixer onto low speed. Gradually pour the liquid mixture into the flour mixture.

Then increase the speed to medium and mix until combined.

Reduce the mixer speed back down to low, and add the room temperature egg to the mixture.

If you forgot to take the egg out of the refrigerator ahead of time, put it in a bowl of warm water and let it sit for a few minutes until it warms to room temperature.

Mix on low speed until a sticky ball of dough forms.

Then increase to medium speed and mix (knead) for about 3 minutes until the dough becomes more elastic.

Mix in the last ½ to 1 cup of flour 1 Tablespoon at a time until the dough is no longer sticking to the side of the bowl.

The amount you need will depend on your environmental conditions. If there’s a lot of moisture in the air, you’ll need more flour. If it’s dry, you’ll need to add less.

Finally, add in ½ cup crushed Oreos and mix until combined.

If the dough has not formed into a ball add some flour to your hands and take the dough out of the mixer. Gently form it into a ball and return it to the bowl.

The dough should not be super sticky. If it is, you need to mix in a little more flour.

Cover the bowl with plastic wrap or a warm, damp towel and let the dough rest for 10 minutes.

Make the Oreo cream cheese filling

Oreo cheesecake filling in a bowl

While the dough is resting, you can make the cinnamon roll filling.

To do this:

  • In a large bowl, mix 2 softened 8-ounce packages of cream cheese and 1/2 cup softened butter until light and fluffy.
  • Add in 1/2 cup granulated sugar and mix until well combined.
  • Stir in 1 cup crushed Oreo cookies.

Roll out the dough

Now we need to roll out the dough.

Spread a generous amount of flour on the countertop.

Then flatten the sticky bun dough somewhat with your hands.

Roll it out into a large rectangle that is about 12 inches wide and 18 inches long.

You may need to sprinkle a little bit of flour on top of the dough as well to keep the rolling pin from sticking.

Put the rolls together

Spread the filling out on top of the rolled-out dough completely covering the surface.

Roll the dough as tight as you can lengthwise. In other words, roll starting from one of the long sides.

Cut the roll into 9 equal pieces that are about 2 inches wide each. Using a really sharp knife will help to prevent them from squishing as you cut.

Place the sections into the greased 8″ x 8″ baking pan.

Cover the pan with a warm, damp towel and rest in a warm location (near the oven works) for 30 minutes.

Bake at 350℉ for 25 to 30 minutes or until the rolls are golden brown.

Remove from the oven and let cool for 10 to 15 minutes before serving.

Add the glaze

oreo cinnamon roll glaze with mixer in a bowl

While you are waiting for the Oreo cinnamon rolls to cool, you can make the glaze.

To do this, combine 1 Tablespoon butter, 1½ cups powdered sugar, 2 Tablespoons milk and 2 teaspoons vanilla extract in a bowl. Mix until smooth.

Serve

Spread the glaze over the rolls and garnish with extra crushed Oreos if desired.

I like them best served warm.

But they still taste good after they have cooled.

Oreo cinnamon roll with cream cheese filling and vanilla glaze on a plate beside a baking dish full of Oreo cinnamon rolls

How to store cinnamon rolls

Cinnamon rolls can be stored in an airtight container at room temperature for 2 to 3 days or in the refrigerator for 4 to 5 days.

Reheat them for a few seconds in the microwave to warm them up before serving.

Overhead picture of an Oreo cinnamon roll on a plate beside a pan of cinnamon rolls with Oreo cookies on the icing

Can you freeze cinnamon rolls?

While you can freeze the finished cinnamon rolls, I think they turn out better if you freeze the dough and then bake them fresh when you need them.

To do this, freeze the uncooked rolls in the pan after they have been allowed to sit for 30 minutes. In other words, follow all of the steps in the recipe up to the point of putting them in the oven. Then put them in the freezer instead, wrapped tightly with plastic wrap.

When you want to serve them, take them out of the freezer a couple of hours ahead of time and let them thaw at room temperature. Then bake as instructed in the recipe.

Oreo cinnamon rolls in a baking dish with Oreos and vanilla glaze on top

Why didn’t my Cinnamon Rolls rise?

If your rolls didn’t rise as expected, there are a few possible causes:

  • Your yeast is more than 2 years old, was previously opened, or stored in a warm, damp location. Yeast is a living microorganism and will die off after a while or if stored incorrectly.
  • The milk mixture was too hot when it was added to the flour and yeast mixture. The heat will kill off the yeast.
  • You used regular active yeast instead of instant yeast. Regular yeast needs to be activated and takes longer to rise than this recipe calls for.

Why are my cinnamon rolls tough?

Cinnamon rolls usually turn out tough because they have been overmixed or have had too much flour added.

When making the dough, mix (or knead) it until it is springy but still soft. And only add as much flour as is needed to take away the stickiness.

Other brunch recipes you might like

Oreo cinnamon roll with cream cheese filling on a plate

Homemade Oreo Cinnamon Rolls With Cream Cheese Filling

Wanda Simone
If you love Oreos, cheesecake and cinnamon rolls, then this is the recipe for you. With Oreo cookies baked into the dough and mixed with cream cheese for the filling, these are the best homemade Oreo cinnamon rolls ever.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Resting time 40 mins
Total Time 1 hr 20 mins
Course Breakfast, Brunch
Cuisine American
Servings 9 cinnamon rolls
Calories 856 kcal

Equipment

  • measuring cups and spoons
  • 3 Mixing bowls
  • Stand mixer with dough attachment
  • Plastic wrap or towels
  • rolling pin
  • 8" X 8" baking dish

Ingredients
  

Oreo Cheesecake Filling

  • 2 8-oz packages cream cheese at room temperature
  • ½ cup (1 stick) unsalted butter at room temperature
  • ½ cup granulated sugar
  • 1 cup crushed Oreo cookies

Cinnamon Roll Dough

  • 1 cup whole milk
  • ¼ cup (½ stick) unsalted butter melted
  • ½ cup granulated sugar
  • cups all purpose flour divided
  • 1 (¼-oz) packet instant yeast
  • 1 teaspoon salt
  • 1 large egg at room temperature
  • ½ cup crushed Oreos

Glaze

  • 1 Tablespoon unsalted butter at room temperature
  • cups powdered sugar
  • 2 Tablespoons milk or heavy cream
  • 2 teaspoons vanilla extract

Instructions
 

  • Preheat the oven to 350℉.

Oreo cheesecake filling

  • With a mixer, combine 2 softened 8-ounce packages of cream cheese and 1/2 cup softened butter until light and fluffy.
  • Add in 1/2 cup granulated sugar and mix until well combined.
  • Stir in 1 cup crushed Oreo cookies. Set aside.

Cinnamon roll dough

  • Pour 1 cup of milk and ¼ cup melted butter into a microwave-able bowl. Heat the mixture in the microwave for 60 seconds.
  • This helps to denature the whey proteins in the milk, which will make the buns rise better.
  • Add granulated sugar to the milk mixture and stir until dissolved.
  • Heat in the microwave for another 30 seconds.
  • Let the mixture cool until the liquid is warm to the touch but not hot.
  • Add 3½ cups flour, the packet of yeast and 1 teaspoon of salt to the stand mixer bowl.
  • While mixing on low speed, gradually pour the milk mixture into the flour mixture.
  • Increase the speed to medium and mix until combined.
  • Add the egg.
  • Mix on low speed until a sticky ball of dough forms.
  • Knead for about 3 minutes on medium speed until the dough becomes more elastic.
  • Mix in the last ½ to 1 cup of flour 1 Tablespoon at a time until the dough is no longer sticking to the side of the bowl.
  • Add in ½ cup crushed Oreos and mix until combined.
  • If the dough has not formed into a ball, add some flour to your hands and take the dough out of the mixer. Gently form it into a ball and return it to the bowl. The dough should not be super sticky. If it is, you need to mix in a little more flour.
  • Cover the bowl with plastic wrap or a warm, damp towel and let the dough rest for 10 minutes.
  • Spread a generous amount of flour on the countertop.
  • Use a rolling pin to roll the dough out into a large rectangle that is about 12 inches wide and 18 inches long.
  • Spread the filling out on top of the rolled-out dough completely covering the surface.
  • Roll up the dough as tight as you can lengthwise.
  • Cut the roll into 9 equal sections that are about 2 inches wide each.
  • Place the sections into a greased 8" x 8" baking pan.
  • Cover the pan with a warm, damp towel and rest in a warm location (near the oven works) for 30 minutes.
  • Bake at 350℉ for 25 to 30 minutes or until the rolls are golden brown.
  • Remove from the oven and let cool for 10 to 15 minutes before serving.

Glaze

  • Combine 1 Tablespoon butter, 1½ cups powdered sugar, 2 Tablespoons milk and 2 teaspoons vanilla extract in a bowl. Mix until smooth.
  • Spread the glaze over the rolls and garnish with extra crushed Oreos if desired.

Notes

  • Cinnamon rolls can be stored in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
  • To freeze the uncooked rolls, make the recipe up to the point of putting them in the oven (including the last resting step). Then wrap with plastic wrap and freeze for up to a month. To serve, let thaw at room temperature for 2 hours before baking as instructed.

Nutrition

Serving: 1 rollCalories: 856 kcalCarbohydrates: 112 gProtein: 13 gFat: 41 gSaturated Fat: 23 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 12 gTrans Fat: 1 gCholesterol: 119 mgSodium: 653 mgPotassium: 257 mgFiber: 3 gSugar: 55 gVitamin A: 1266 IUVitamin C: 1 mgCalcium: 110 mgIron: 6 mg
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