Oreo-Stuffed Cinnamon Rolls

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Oreo-Stuffed Cinnamon Rolls

Summary: If you’re looking for a breakfast treat that combines the classic, comforting flavors of cinnamon rolls with the indulgence of Oreo cookies, then Oreo-Stuffed Cinnamon Rolls is exactly what you need! These soft, fluffy rolls are filled with a rich Oreo cookie center, giving them a delightful crunch and sweetness that perfectly complements the warm, spiced cinnamon. Topped with a luscious glaze and optional whipped cream, this treat is a total game-changer for your morning routine or any occasion that calls for a little indulgence. Prepare yourself for the sweet surprise of an Oreo in every bite of these mouthwatering rolls!
Prep Time: 45 minutesCook Time: 25-30 minutesTotal Time: 1 hour 15 minutesServings: 12 rollsCalories: 380 per roll (with glaze)
Courses: Breakfast, DessertCuisines: American, Breakfast Treats, Comfort Food

Ingredients:

For the Cinnamon Roll Dough:

  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 cup warm milk (110°F / 45°C)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour (plus extra for rolling)
  • ¼ tsp ground cinnamon (optional, to add a deeper cinnamon flavor to the dough)

For the Oreo Filling:

  • 20 Oreo cookies (crushed)
  • 4 tbsp unsalted butter, softened
  • 2 tbsp granulated sugar
  • 2 tsp ground cinnamon

For the Glaze:

  • 1 ½ cups powdered sugar
  • 2 tbsp milk (or heavy cream for a richer glaze)
  • 1 tsp vanilla extract
  • Pinch of salt

Optional Toppings:

  • Whipped cream
  • Extra crushed Oreos for garnish

 

Equipment:

  • Stand mixer with dough hook attachment (optional, but helpful)
  • Rolling pin
  • 9×13-inch baking pan
  • Mixing bowls
  • Measuring cups and spoons
  • Pastry brush (for applying butter)
  • Small bowl for glaze
  • Cooling rack

Instructions:

1. Activate the Yeast:

  • In a small bowl, combine warm milk and sugar. Stir to dissolve the sugar, then sprinkle the yeast over the milk. Let it sit for 5-10 minutes, or until the mixture is foamy. This step ensures that the yeast is activated and ready to help the dough rise.

2. Make the Dough:

  • In a large mixing bowl (or in the bowl of a stand mixer), combine the yeast mixture, melted butter, eggs, salt, and cinnamon (if using). Mix until everything is well combined.
  • Gradually add the flour, one cup at a time, mixing between additions. After adding about 3 ½ cups of flour, you may need to switch to using your hands or a dough hook attachment on the mixer. Continue adding flour until the dough comes together into a soft, slightly sticky ball.
  • Knead the dough for 5-7 minutes by hand or with the dough hook on medium speed, until it becomes smooth and elastic.
  • Once the dough is ready, place it in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 hour, or until it has doubled in size.

3. Prepare the Oreo Filling:

  • While the dough is rising, prepare the Oreo filling. Place the Oreo cookies in a large resealable bag and crush them with a rolling pin until you have small, coarse crumbs. Alternatively, you can pulse the Oreos in a food processor for a finer texture.
  • In a small bowl, mix the crushed Oreos with softened butter, sugar, and cinnamon until the mixture is well-combined and has a crumbly texture. Set aside.

4. Roll Out the Dough:

  • After the dough has risen, punch it down to release any air bubbles. Transfer the dough to a lightly floured surface and roll it out into a 12×18-inch rectangle.
  • Use a pastry brush to spread the softened butter evenly over the dough, leaving a small border along the edges.
  • Sprinkle the prepared Oreo filling mixture evenly over the buttered dough.

5. Form the Rolls:

  • Starting from one long edge of the dough, carefully roll it up into a tight log. Pinch the seam closed to seal the roll.
  • Using a sharp knife or unflavored dental floss, slice the log into 12 even rolls. If you’re using dental floss, slide a piece of floss under the dough, pull both ends around the dough, and pull tightly to cut through the dough without squashing it.
  • Place the rolls into a greased 9×13-inch baking pan, spacing them closely together to help them rise.

6. Let the Rolls Rise:

  • Cover the pan with a clean kitchen towel and let the rolls rise for an additional 30 minutes, or until they’ve puffed up and are touching each other.

7. Bake the Rolls:

  • Preheat the oven to 350°F (175°C).
  • Once the rolls have risen, bake them for 25-30 minutes, or until they’re golden brown on top and cooked through in the center. Keep an eye on them to avoid overbaking, as the rolls can dry out if left too long.
  • Once baked, remove the rolls from the oven and let them cool for about 10 minutes before adding the glaze.

8. Make the Glaze:

  • While the rolls are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, milk (or cream), vanilla extract, and salt until smooth and pourable.
  • Drizzle the glaze over the warm rolls. You can use a spoon to drizzle it or pour it into a small squeeze bottle for more control.

9. Serve and Enjoy:

  • For an extra indulgent touch, serve the Oreo-stuffed cinnamon rolls with whipped cream and a sprinkle of crushed Oreos. These rolls are best enjoyed warm, but they’re still delicious at room temperature!

Recipe Variations:

  • Chocolate Chip Oreo Rolls: Add mini chocolate chips to the Oreo filling for an extra chocolatey treat.
  • Nutty Oreo Rolls: Mix crushed nuts (like walnuts or pecans) into the Oreo filling for added texture and flavor.
  • Caramel Oreo Stuffed Rolls: Drizzle caramel sauce over the rolls before serving for an additional layer of sweetness.
  • Vegan Oreo-Stuffed Cinnamon Rolls: Substitute dairy-free butter, milk, and egg replacers (such as flax eggs) for a vegan-friendly version of these cinnamon rolls.

Notes:

  • Be sure to not overbake the rolls, as they will become dry. They should be golden brown on top but still soft in the middle.
  • The glaze can be adjusted to your liking. For a thinner glaze, add more milk; for a thicker one, use less.

Nutritional Info (per roll, with glaze):

  • Calories: 380
  • Total Fat: 18g
  • Saturated Fat: 8g
  • Cholesterol: 30mg
  • Sodium: 180mg
  • Carbohydrates: 54g
  • Fiber: 2g
  • Sugars: 34g
  • Protein: 4g

Conclusion:

  1. Oreo-Stuffed Cinnamon Rolls are a must-try treat for anyone who loves the combination of warm, soft cinnamon rolls and the delicious crunch of Oreo cookies. With their irresistible filling and decadent glaze, these rolls are perfect for a weekend brunch, a family gathering, or any occasion where you want to impress your guests with something extraordinary. Whether you enjoy them as a sweet breakfast or as a dessert, they’re sure to become a new favorite in your baking repertoire. Get ready to indulge in this sweet breakfast surprise!

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