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The BEST Gooey Homemade Oreo Cinnamon Rolls with Cream Cheese Frosting

Four freshly baked Oreo cinnamon rolls covered in thick white frosting and crushed Oreo pieces, sitting on a white plate.
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Make soft, fluffy Oreo cinnamon rolls that are loaded with crushed cookies in the filling. Top these indulgent cookies and cream sweet rolls with a rich cream cheese frosting for a memorable breakfast or dessert.

Ingredients

  • For the Dough: 1 cup warm milk (105-115°F), 2 1/4 teaspoons active dry yeast, 1/2 cup granulated sugar, 1 large egg, 1/4 cup unsalted butter (melted), 3 1/2 cups all-purpose flour, 1 teaspoon salt
  • For the Filling: 1/2 cup unsalted butter (softened), 1/2 cup packed light brown sugar, 1 tablespoon ground cinnamon, 1 cup crushed Oreo cookies (about 12 cookies)
  • For the Cream Cheese Frosting: 4 ounces cream cheese (softened), 1/2 cup unsalted butter (softened), 2 cups powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoons milk
  • For Topping: 1/2 cup crushed Oreo cookies

Instructions

  1. Prepare the Dough: In a large bowl, combine the warm milk and yeast. Let it sit for 5 minutes until foamy.
  2. Add the sugar, egg, melted butter, flour, and salt to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 5 to 7 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the Filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and 1 cup of crushed Oreos in a small bowl until well combined.
  5. Shape the Rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
  6. Spread the Oreo filling evenly over the dough, leaving a 1-inch border on one long edge.
  7. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  8. Cut the log into 12 equal rolls. Place the rolls into a greased 9×13 inch baking pan.
  9. Second Rise: Cover the pan loosely and let the rolls rise again in a warm spot for 30 to 45 minutes, or until puffy.
  10. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 18 to 22 minutes, or until golden brown.
  11. Prepare the Frosting: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a spreadable consistency.
  12. Frost and Serve: Remove the rolls from the oven and immediately spread the cream cheese frosting over the warm rolls. Sprinkle with the remaining crushed Oreos. Serve warm for the best gooey texture.

Notes

  • For extra gooey results, pour 1/2 cup of heavy cream over the rolls before the second rise, just before baking.
  • If you want a quicker option, you can substitute refrigerated cinnamon roll dough for the homemade dough, sprinkling the crushed Oreos over the dough before rolling.
  • Store leftover rolls tightly covered at room temperature for up to two days. Reheat briefly in the microwave to restore softness.

Nutrition

Find it online: https://juliameal.com/oreo-cinnamon-rolls-gooey-homemade-recipe/