These Decadent Oreo Stuffed Cinnamon Rolls take a beloved classic and elevate it to an extraordinary level of indulgence, transforming a simple sweet roll into a truly unforgettable dessert or breakfast treat. Imagine the soft, fluffy spirals of a traditional cinnamon roll, generously filled with a rich, dark mixture of crushed Oreo cookies and creamy butter, then baked to golden perfection. As if that weren’t enough, each roll is then crowned with a luscious, tangy cream cheese glaze that drips down the sides, mingling with the dark chocolatey filling. The result is a harmonious symphony of textures and flavors: the tender, slightly chewy dough, the crunchy-yet-soft Oreo crumb filling, and the smooth, sweet glaze.
What makes these rolls so incredibly special is the unexpected twist of the Oreo stuffing. The iconic chocolate cookie, with its distinct flavor and texture, adds a new dimension to the familiar cinnamon roll, creating a richer, more complex profile that is both comforting and exciting. This recipe is designed to deliver maximum flavor and gooeyness, ensuring that every bite is filled with that delightful blend of cinnamon spice and chocolatey goodness. While they might seem elaborate, the process is surprisingly straightforward, involving making a soft yeast dough, spreading it with a buttery Oreo filling, rolling, slicing, baking, and finally, glazing. The aroma that permeates your kitchen as these rolls bake is utterly intoxicating, a blend of warm cinnamon, sweet vanilla, and rich chocolate that signals a truly special treat is on its way. Perfect for a show-stopping brunch, a celebratory dessert, or simply to satisfy a serious sweet craving, these Oreo Stuffed Cinnamon Rolls are sure to become a new favorite, guaranteeing rave reviews and empty plates. They offer all the satisfying qualities of a classic cinnamon roll, but with an irresistible, playful twist that makes them truly unique.
Ingredients:
For the Dough:
- 1 cup warm milk (105-115°F / 40-46°C)
- 2 1/4 teaspoons active dry yeast (one standard packet)
- 1/2 cup granulated sugar, divided
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 4-4 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
For the Oreo Filling:
- 1 1/2 cups (about 15-18 full Oreo cookies, crushed) Oreo cookie crumbs (crush whole cookies, including the cream)
- 1/2 cup (1 stick) unsalted butter, softened at room temperature
- 1/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze:
- 4 oz (1/2 block) cream cheese, softened at room temperature
- 1/4 cup (1/2 stick) unsalted butter, softened at room temperature
- 2 cups powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or heavy cream, as needed for consistency
- Pinch of salt
Instructions:
- Activate the Yeast: In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the warm milk and yeast. Sprinkle 1 tablespoon of the granulated sugar over the top. Let it sit for 5-10 minutes, or until the mixture is foamy, indicating the yeast is active.
- Make the Dough: Add the remaining granulated sugar, melted and cooled butter, egg, vanilla extract, and salt to the yeast mixture. Mix on low speed until combined. Gradually add 4 cups of the all-purpose flour, one cup at a time, mixing until a shaggy dough forms. Increase the speed to medium-low and knead for 5-7 minutes, adding more flour (up to 1/2 cup) a tablespoon at a time if the dough is too sticky, until it’s smooth, elastic, and pulls away from the sides of the bowl.
- First Rise: Lightly grease a large clean bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1-1.5 hours, or until it has doubled in size.
- Prepare the Oreo Filling: While the dough is rising, prepare the Oreo filling. In a medium bowl, combine the softened unsalted butter, packed light brown sugar, and ground cinnamon. Mix until well combined and creamy. Stir in the crushed Oreo cookie crumbs until everything is thoroughly mixed and forms a thick, spreadable paste.
- Assemble the Rolls:
- Once the dough has doubled, gently punch it down to release the air.
- Lightly flour a clean work surface. Turn the dough out onto the floured surface and roll it into a large rectangle, approximately 18×12 inches.
- Evenly spread the entire Oreo filling mixture over the rolled-out dough, leaving a small 1/2-inch border along one of the long edges clean.
- Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam gently to seal.
- Using a sharp, un-serrated knife or unflavored dental floss, cut the log into 12-15 even slices, each about 1 to 1.5 inches thick.
- Second Rise: Lightly grease a 9×13-inch baking dish. Arrange the sliced cinnamon rolls snugly in the prepared baking dish. Cover the dish with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm, draft-free place for another 30-45 minutes, or until they look puffy and have nearly doubled in size.
- Bake the Rolls: Preheat your oven to 375°F (190°C). Remove the cover from the baking dish. Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top and cooked through. If the tops start to brown too quickly, you can loosely tent the dish with aluminum foil.
- Make the Cream Cheese Glaze: While the rolls are baking, prepare the glaze. In a medium bowl, using an electric mixer or a whisk, beat the softened cream cheese and softened unsalted butter together until smooth and creamy. Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth. Add milk or heavy cream, 1 tablespoon at a time, until you reach a smooth, pourable, yet thick consistency for the glaze.
- Glaze and Serve: As soon as the cinnamon rolls come out of the oven, while they are still warm, spread or drizzle the cream cheese glaze generously over the tops. The warmth of the rolls will help the glaze melt slightly and seep into the nooks and crannies.
- Serve the Decadent Oreo Stuffed Cinnamon Rolls warm. They are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2-3 days, or refrigerated for up to 5 days. Reheat gently in the microwave or a low oven for a fresh-baked experience. Enjoy this truly indulgent treat!