If you love cookies and cream, these Oreo Cinnamon Rolls will absolutely steal your heart. They’re soft, buttery, and swirled with layers of chocolate-cinnamon filling and crushed Oreos, then topped with a luscious Oreo cream cheese glaze. Every bite is gooey, sweet, and packed with rich cookies-and-cream flavor.

These rolls are a show-stopping breakfast, brunch, or dessert. Perfect for holidays, cozy weekends, or any day you want to bake something unforgettable!

Why You’ll Love This Recipe

Oreo flavor in every bite: Oreo crumbs in the dough, Oreo pieces in the filling, and Oreo glaze on top!
Soft, fluffy texture: The dough is perfectly pillowy, rich, and tender.
Perfect for brunch or dessert: Looks fancy but is totally doable for home bakers.
Make-ahead friendly: You can prep the night before and bake fresh in the morning!

Time Needed

Prep Time: 40 minutes
Cook Time: 20 minutes
Resting Time: 1 hour 35 minutes
Total Time: 2 hours 35 minutes
Servings: 12 rolls

Ingredients

Dough

1 cup milk, warmed to 110°F
2 packets active rise yeast (4½ tsp)
2 large eggs, room temperature
4¼ cups all-purpose flour
1 tsp salt
¼ cup granulated sugar
10 tbsp unsalted butter, room temperature
⅓ cup Oreo crumbs

Oreo Filling

½ cup unsalted butter, room temperature
½ cup packed brown sugar
1 tbsp ground cinnamon
1 tbsp cocoa powder (Dutch process or natural)
⅛ tsp salt
1 cup chopped Oreo pieces

Oreo Cream Cheese Glaze

4 oz cream cheese, room temperature
4 tbsp unsalted butter, room temperature
1¼ cups powdered sugar, sifted
¼ cup Oreo crumbs
2 tsp pure vanilla extract

Instructions

Make the doughWarm milk to 110°F and sprinkle yeast on top. Let sit 10 minutes to activate. In a large bowl, mix flour, salt, and sugar. Cut in butter until crumbly, then add the milk mixture, eggs, and Oreo crumbs. Knead 5 minutes until soft and slightly tacky. Let rise in a warm oven (turned off) for 1 hour.
Prepare the fillingBeat butter, brown sugar, cinnamon, cocoa powder, and salt until smooth. Roll dough into a large rectangle, spread filling evenly, and sprinkle Oreo pieces on top. Roll tightly and cut into 12 rolls.
Second risePlace rolls in a greased 9×13 pan. Let rise for 35 minutes while preheating oven to 375°F.
BakeBake 19–22 minutes until lightly golden. Don’t overbake — you want them soft and gooey!
GlazeBeat cream cheese and butter until smooth. Add powdered sugar, Oreo crumbs, and vanilla. Spread over warm rolls so the glaze melts into every swirl.

Chef Emma’s Tips

Measure flour carefully — too much can make the rolls dense.
Use room temperature dairy for the softest dough and smoothest glaze.
For extra Oreo goodness, sprinkle crushed cookies on top just before serving.
These freeze beautifully — reheat with a drizzle of cream or milk before serving.

Storage

Store at room temperature for up to 2 days or refrigerate for up to 5. Warm gently in the microwave or oven before serving. You can also freeze unglazed rolls for up to 2 months.

Nutrition Info (Per Roll)

Calories: 448
Carbohydrates: 62g
Fat: 25g
Protein: 6g
Sugar: 15g
Sodium: 265mg

Final Thoughts

These Oreo Cinnamon Rolls take a classic comfort bake and give it the ultimate cookies-and-cream twist. Soft, fluffy, and full of chocolatey goodness — they’re pure happiness in every bite. Bake them for your next brunch, weekend treat, or special breakfast — and don’t forget a tall glass of milk!