This recipe is the beautiful love child between my classic fluffy homemade cinnamon rolls and milk’s favorite cookie… and boy oh boy, I could not be more obsessed. These Oreo Cinnamon Rolls are everything I want in a dessert: soft, gooey, chocolatey, and topped with the dreamiest cookies & cream frosting.
I made them for my October Mornings by Mallory home café, and honestly, they were gone in seconds. The Oreo filling adds this rich, cocoa depth that balances perfectly with the sweet cream cheese icing. And yes, they look as good as they taste—dark, dramatic, and perfect for any occasion (but especially spooky season 👻).
Ingredients:
Milk: Warm milk activates the yeast and helps create a rich, tender dough. The fat in the milk gives your rolls that soft, fluffy, melt-in-your-mouth texture.
Yeast: The key to fluffy rolls! Active dry yeast gives the dough a beautiful rise and airy crumb. Make sure your milk isn’t too hot—it should feel like a warm bath.
Butter: Melted butter adds flavor, moisture, and richness to the dough, making every bite buttery and soft. It also helps create that bakery-style golden color.
Sugar: The sweetness in the dough feeds the yeast and enhances flavor. It also adds that subtle sweetness to balance the rich filling.
Eggs: Eggs give structure and richness to the dough, helping it stay pillowy soft while adding beautiful color.
Vanilla Extract: A must for flavor depth—it enhances every element of the dough and frosting.
Bread Flour: The higher protein content makes the dough stretchier and more elastic, perfect for holding all that gooey filling.
Salt: Don’t skip it! It balances the sweetness and strengthens the gluten structure in your dough.
Brown Sugar: Deep molasses flavor that caramelizes while baking, giving that gooey center we all crave.
Cinnamon: Adds warmth and depth to the filling—yes, even with chocolate, it’s essential.
Oreos: The star of the show! Finely crushed Oreos bring that iconic flavor and texture to the filling and frosting.
Dark Cocoa Powder: Enhances that “cookies and cream” vibe. I use black cocoa from Amazon—it’s the closest flavor match to Oreo’s signature taste.
Cream Cheese: Adds tanginess and creaminess to balance the sweet frosting.
Powdered Sugar: The base of your frosting—it sweetens while keeping the texture light and smooth.
Milk: Helps achieve your desired frosting consistency—start with a little and add more as needed.
Why You’ll Love This Recipe
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Fluffy Bakery-Style Texture: These rolls rise sky-high and bake up perfectly soft and pillowy.
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Chocolate Twist: The Oreo filling gives each bite rich, fudgy flavor.
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Cookies & Cream Frosting: Sweet, tangy, and perfectly speckled with Oreo crumbs.
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Show-Stopping Look: The dark swirl with white icing is chef’s kiss.
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Perfect for Any Occasion: Breakfast, dessert, or a weekend baking project—you can’t go wrong.
Equipment Needed
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Stand Mixer with Dough Hook: Makes kneading effortless and consistent.
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Mixing Bowls: For combining wet and dry ingredients.
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Rolling Pin: To roll the dough into a perfect rectangle.
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9×13 Baking Pan: Holds the rolls snugly for even baking.
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Instant-Read Thermometer: Ensures your milk is at the right temperature.
Substitutions & Modifications
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Flour: You can use all-purpose flour if you don’t have bread flour; the texture will just be slightly softer.
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Cocoa Powder: Regular or Dutch-process cocoa works too.
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Butter: Swap for plant-based butter for a dairy-free version.
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Oreos: Use gluten-free Oreos or any chocolate sandwich cookie.
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Frosting: You can make a simple vanilla glaze if you want something lighter.
Fluffy Oreo Cinnamon Rolls with Cookies & Cream Frosting
Ingredients
For the Dough
- 1 cup warm milk 100–110°F
- 2 tsp active dry yeast
- ⅓ cup melted unsalted butter
- ⅓ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 4 cups bread flour
- 11/2 tsp fine-grain salt
For the Filling
- 3 tbsp melted unsalted butter
- ½ cup light brown sugar
- 1 tsp ground cinnamon
- ½ cup finely crushed Oreos
- 2 tbsp black or dark cocoa powder
For the Frosting
- 8 oz cream cheese, room temperature
- 8 tbsp unsalted butter, room temperature 1 stick
- 2 cups powdered sugar
- 1 tbsp milk more or less for consistency
- 1 tsp vanilla extract
- 2 crushed Oreos
Instructions
- Activate the Yeast:Warm milk to 100–110°F. Stir in yeast and let sit 5–10 minutes until foamy.
- Make the Dough:Add melted butter, sugar, eggs, and vanilla. Mix well. Add flour and salt, kneading for 8–10 minutes until smooth and elastic.
- First Rise:Place dough in a greased bowl, cover, and let rise 60–90 minutes or until doubled in size.
- Prepare Filling:Mix melted butter, brown sugar, cinnamon, cocoa powder, and crushed Oreos until combined.
- Roll & Fill:Roll dough into a 12×18-inch rectangle. Spread filling evenly over the dough.
- Slice & Roll:Cut into 12 equal strips, roll each individually, and place in a greased 9×13 pan. (Save a little filling to spread on the bottom for extra gooeyness!)
- Second Rise:Cover and let rise for 30 minutes.
- Bake:(Optional) Pour ¼ cup heavy cream over the rolls before baking for maximum softness. Bake at 350°F for 20–25 minutes until golden.
- Make Frosting:Beat cream cheese, butter, and vanilla until smooth. Add powdered sugar, milk, and crushed Oreos. Mix just until incorporated.
- Frost & Serve:Spread frosting on warm rolls. Garnish with extra Oreo crumbs if you’re feeling fancy.
Video
Tips & Tricks
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Make sure your milk is warm, not hot—around 100°F is perfect.
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Knead your dough for at least 8–10 minutes until smooth and elastic.
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Use finely crushed Oreos in the filling to prevent clumps.
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Drizzle heavy cream over the rolls before baking for extra fluffiness.
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Let your frosting sit at room temperature so it spreads easily on warm rolls.
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Don’t overmix the frosting after adding Oreos—you want those little cookie flecks!
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes! Just skip the proofing step and mix it directly into the flour.
Can I make these ahead of time?
Absolutely. See the overnight instructions below—they’re perfect for prepping the night before.
How do I know when they’re done baking?
The tops should be lightly golden and the centers should feel set (not doughy).
Can I freeze them?
Yes! Freeze baked rolls (without frosting) for up to 3 months. Thaw and reheat before adding icing.
Storage Instructions
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Store leftovers in an airtight container at room temp for 2 days or in the fridge for up to 5 days.
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Reheat in the microwave for 20–30 seconds or in a 300°F oven for 5–10 minutes.
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Freeze baked rolls (without icing) for up to 3 months; thaw overnight and frost before serving.
More of my recipes
Do you LOVE Cinnamon Rolls?! Check Out More of my FAV Cinnamon Roll Recipes:It is safe to say that I am obsessed with making cinnamon rolls so I have a lot of amazing recipes on my blog. These are just a few, so if you want to see more please utilize the search bar function on the top of the page & type “cinnamon rolls.” Salted Caramel Espresso Cinnamon Rolls Recipe Brown Butter Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting Tiramisu Cinnamon RollsConclusion
These Oreo Cinnamon Rolls are soft, fluffy, and packed with rich, chocolatey goodness. Every bite tastes like a warm hug from your favorite cookie. Whether you make them for brunch, dessert, or a weekend baking session, I promise they’ll be the first thing gone from the table.
If you make these Fluffy Oreo Cinnamon Rolls, tag me on Instagram or TikTok at @munchiesbymallory! I love seeing your recreations 🖤 And while you’re there, check out my other cozy bakes like my Brown Butter Pumpkin Coffee Cake or Banana Bread Cinnamon Rolls.
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