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Gooey Homemade Oreo Cinnamon Rolls with Cream Cheese Frosting

Three stacked, gooey Oreo cinnamon rolls covered in white icing and crushed cookie pieces.
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Make these indulgent Oreo Cinnamon Rolls, featuring soft, fluffy dough swirled with chocolate and crushed Oreos, topped with a rich cream cheese glaze. This recipe delivers a perfect cookies and cream twist on a classic favorite, suitable for brunch or dessert.

Ingredients

Scale
  • 1 package (13.8 ounces) refrigerated pizza dough or 1 batch homemade sweet roll dough
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup unsweetened cocoa powder
  • 1 cup finely crushed Oreo cookies (about 12 cookies)
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk, plus more if needed
  • 1/4 cup crushed Oreo cookies, for topping

Instructions

  1. Prepare the dough: If using refrigerated dough, let it sit at room temperature for 30 minutes. If making from scratch, prepare the dough according to your preferred recipe and allow it to complete its first rise.
  2. Make the filling: In a medium bowl, combine the softened butter, brown sugar, cinnamon, and cocoa powder until smooth. Stir in the 1 cup of finely crushed Oreos.
  3. Roll out the dough: On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches.
  4. Spread the filling: Evenly spread the Oreo filling mixture over the entire surface of the dough, leaving a small half-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. Slice the log into 12 equal rolls.
  6. Second rise: Place the rolls in a greased 9×13 inch baking dish. Cover the dish loosely with plastic wrap and let the rolls rise in a warm place for 30 to 45 minutes, or until puffy.
  7. Bake the rolls: Preheat your oven to 375 degrees Fahrenheit. Bake the rolls for 20 to 25 minutes, or until the tops are golden brown and the center is cooked through.
  8. Make the frosting: While the rolls bake, beat the softened cream cheese and 1/4 cup softened butter together until smooth. Gradually beat in 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 to 10 minutes. Spread the cream cheese frosting generously over the warm rolls. Sprinkle with the remaining 1/4 cup of crushed Oreos. Serve warm for the best gooey texture.

Notes

  • For extra gooey cinnamon rolls, slightly underbake them by about 2 minutes. The residual heat will finish the cooking process as they cool under the frosting.
  • If you want a darker chocolate swirl, substitute dark cocoa powder for regular cocoa powder in the filling.
  • You can use store-bought cinnamon roll dough to save time on this weekend baking project, though homemade dough yields fluffier results.

Nutrition

Find it online: https://kingscook.com/oreo-cinnamon-rolls-recipe/