Oreo-Stuffed Cinnamon Rolls with Cream Cheese Glaze

Why You’ll Love This Recipe

• Cookie for breakfast — Crushed Oreos inside the rolls make a cookies-and-cream morning treat.
• Convenient dough — Using thawed Rhodes dinner rolls gives you real yeast bread texture without the work.
• Cream cheese frosting — A silky topping that complements the chocolate filling perfectly.

Classic cinnamon rolls are great, but adding new flavors keeps breakfast fun. After blueberry, apple butter, and pumpkin variations, these Oreo Cinnamon Rolls bring cookies and cream to your morning or brunch spread.

Cookies and Cream in a Roll

This recipe layers familiar filling ingredients—butter, brown sugar, and cinnamon—with crushed Oreos and a bit of black cocoa powder for extra depth. Black cocoa enhances the deep color and chocolate flavor that mirror Oreo cookies.

For the topping, a simple cream cheese frosting adds richness and a slightly tangy balance to the sweet, chocolatey filling.

How to Make Oreo Cinnamon Rolls

Dough: Thaw 18 Rhodes dinner rolls until they are soft but still cold. They provide a reliable yeast-based dough without the fuss of making dough from scratch.

Note: full quantities and step-by-step instructions are available in the recipe card below.

• Thaw the rolls: Arrange frozen rolls close together on a silicone-lined or lightly greased sheet. Cover with lightly greased plastic wrap and leave at room temperature until thawed but still cool, about 1–2 hours. You can also thaw them in the refrigerator overnight.

• Pinch the seams where the individual rolls meet, then roll the combined dough into a roughly 10×15-inch rectangle.
• Spread softened butter thinly over the dough, leaving a 1/2-inch strip bare along the top edge to help seal the roll.

For the Oreo Filling

Use a food processor to grind Oreos to fine crumbs and reserve a tablespoon for sprinkling on top.

• Mix the crushed Oreos with light brown sugar, ground cinnamon, and black cocoa powder until combined.
• Sprinkle the filling evenly over the butter and lightly press it so the crumbs adhere.
• Roll the dough from the long side toward the bare edge, fold that strip over to seal, and pinch the seam. Cut the log into 12 even rolls.

• Place the rolls in a lightly greased 9×13-inch (13×9) baking dish. Cover with lightly greased plastic wrap and let rise in a warm spot for about 30 minutes, until puffed.
• Bake at 350°F for about 25 minutes, or until golden and cooked through (internal temperature 190–200°F). Let cool slightly before frosting.

For the Cream Cheese Frosting

While the rolls bake, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then thin with milk a tablespoon at a time until you reach the desired consistency. If you prefer a thicker layer of frosting, double the frosting recipe.

• Spread the frosting over the warm rolls so it melts slightly into the crevices, then sprinkle with the reserved Oreo crumbs. Serve warm.

Tip: Apply frosting while the rolls are still warm for a slightly melted effect, or wait until they cool more if you prefer a thicker frosting layer.

Storage and Tips

• Storage: Store leftover rolls in an airtight container or cover the pan tightly with foil. Keep at controlled room temperature (68–72°F) or refrigerate for up to 3 days.
• Reheat: Warm individual rolls in the microwave for 10–20 seconds before serving.
• Make-ahead: After slicing, cover the pan with greased plastic wrap and refrigerate overnight. Bring to room temperature 15–30 minutes before baking, then bake as directed.
• Alternate dough: You can make this with 12 Rhodes dinner rolls or a 1-pound Rhodes white bread loaf, though the rolls may be slightly shorter.

More Cookies and Cream Desserts

• Cookies and Cream Monkey Bread
• Oreo Dessert Pizza
• Cookies and Cream Donuts

If you make this recipe, please leave a rating and a comment — thanks!

4.67 from 3 ratings

Oreo Cinnamon Rolls

Created by Amber Brady

Prep: 30 mins

Cook: 25 mins

Additional Time 1 hr 30 mins

Total: 2 hrs 25 mins

Butter, brown sugar, cinnamon, crushed Oreos, and black cocoa powder fill these fluffy sweet rolls, finished with cream cheese frosting for the ultimate cookies-and-cream flavor.

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Yields12 rolls

Ingredients

Oreo Cinnamon Rolls:

• 18 Rhodes Dinner Rolls, thawed but still cold
• 4 Tbsp unsalted butter, softened
• 5 Oreo cookies, finely crushed
• ½ cup light brown sugar, gently packed
• 1 tsp ground cinnamon
• 2 Tbsp black cocoa powder (or substitute Hershey’s Special Dark)

Cream Cheese Frosting:

• 2 oz cream cheese, room temperature
• 2 Tbsp unsalted butter, room temperature
• ½ cup powdered sugar
• ¼ tsp vanilla extract
• 2 Tbsp milk or non-dairy milk

Equipment

• Food processor or sturdy bag for crushing cookies
• Rolling pin
• 9×13-inch (13×9) baking dish
• Electric hand mixer

Instructions

 

• FOR THE ROLLS: Place frozen rolls close together on a lined or greased baking sheet. Cover with lightly greased plastic wrap and thaw at room temperature until soft but still cool, about 1–2 hours.
• Pinch seams where rolls meet, then roll the combined dough into a 10×15-inch rectangle.
• Spread softened butter evenly over the dough, leaving a 1/2-inch bare strip along the top edge.
• Crush Oreos to fine crumbs and set aside 1 heaping tablespoon for topping.
• Combine remaining Oreo crumbs with brown sugar, cinnamon, and black cocoa powder. Sprinkle over the butter and gently press to adhere.
• Roll the dough into a log from the long side, seal the bare edge over the seam, and pinch closed. Cut into 12 even pieces.
• Arrange rolls in a greased 9×13-inch pan, cover with lightly greased plastic wrap, and let rise in a warm spot for 30 minutes until puffy.
• Preheat oven to 350°F. Bake rolls for 25 minutes or until golden and cooked through (190–200°F internal). Let cool slightly.
• FOR THE FROSTING: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then thin with milk a tablespoon at a time until desired consistency is reached.
• Spread frosting over warm rolls, sprinkle with reserved Oreo crumbs, and serve.

Notes

• Black Cocoa: Substitute Hershey’s Special Dark or another Dutch-processed cocoa if needed.
• Frosting: Double the frosting for a thicker layer.
• Storage: Store rolls covered at room temperature or refrigerated up to 3 days.
• Reheat: Microwave individual rolls for 10–20 seconds to warm.
• Make-Ahead: After slicing, refrigerate the covered pan overnight. Bring to room temperature 15–30 minutes before baking.
• Alternate Rhodes options: This can be made with 12 Rhodes rolls or a 1-pound Rhodes white bread loaf, though results will vary slightly in height.

Nutrition

Serving: 1 roll | Calories: 258kcal | Carbohydrates: 36g

Disclaimer: Nutritional values are estimates provided by a third-party tool.

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