Print

Gooey Oreo Cinnamon Rolls with Cream Cheese Frosting

A stack of gooey Oreo cinnamon rolls covered in white icing and crushed cookie pieces.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, sweet rolls featuring a chocolatey Oreo filling and a rich cream cheese frosting.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1 cup finely crushed Oreo cookies (filling)
  • 1/2 cup (4 ounces) cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2-4 tablespoons milk (for frosting)
  • 1/2 cup coarsely chopped Oreo cookies (topping)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5-10 minutes until foamy.
  2. Mix the dough: Add the remaining sugar, melted butter, eggs, flour, and salt to the yeast mixture. Mix until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  3. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and finely crushed Oreos in a small bowl until combined into a paste.
  4. Shape the rolls: Punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle. Spread the Oreo filling evenly over the dough, leaving a 1-inch border on one long edge.
  5. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls using unflavored dental floss or a sharp knife.
  6. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover and let rise again for 30-45 minutes. Preheat your oven to 375°F (190°C).
  7. Bake: Bake for 20-25 minutes, or until the tops are golden brown.
  8. Make 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 smooth, spreadable consistency.
  9. Frost and serve: Remove the rolls from the oven and let them cool for 5 minutes. Spread the cream cheese frosting generously over the warm rolls. Sprinkle with coarsely chopped Oreos before serving.

Notes

  • For extra gooey rolls, slightly underbake them by 2-3 minutes.
  • You can use cold butter for the filling if you prefer a thicker layer that is less likely to ooze out during rolling.
  • If you want a chocolate glaze instead of cream cheese, melt 1 cup of chocolate chips with 2 tablespoons of heavy cream.

Nutrition

Find it online: https://tastytipster.com/oreo-cinnamon-rolls-recipe-gooey-sweet-rolls/