These Oreo Cinnamon Rolls are soft, fluffy, and filled with a rich Oreo butter filling and topped with silky cream cheese icing and crushed Oreo cookies.

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I keep asking myself if Oreo cinnamon rolls can really be called cinnamon rolls if there's no cinnamon in it? What do you think? Oreo sweet rolls just doesn't work the same.

This is for all the oreo lovers, these Oreo Cinnamon Rolls are about to become your new favorite homemade cinnamon roll recipe. Every bite is filled with soft, buttery dough, a rich cookies and cream filling, delicious cream cheese glaze, and plenty of crushed Oreo cookies. They're bakery worthy, incredibly fluffy, and surprisingly easy to make at home.

Like all of my cinnamon roll recipes, these begin with an overnight dough that creates an incredibly soft texture and develops so much flavor while you sleep. The next morning, all that's left is shaping, baking, and frosting your rolls.

If you're new here, make sure to check out my Blueberry Crumble Cinnamon Rolls, loaded with homemade blueberry filling and buttery streusel topping, or my Peach Cobbler Cinnamon Rolls, filled with cinnamon peaches, brown sugar, and finished with a buttery crumble. Both recipes use the same incredibly soft overnight dough that will give you the classic bakery style cinnamon rolls.

Why you'll love these oreo cinnamon rolls

These cinnamon rolls are unbelievably soft because of the enriched overnight dough.
The Oreo filling is simple! Crushed Oreos and a drizzle of butter
Cream cheese frosting melts over the warm rolls and perfectly balances the sweetness of the Oreo filling.
The dough is made the night before, making fresh homemade cinnamon rolls much easier to bake the next morning.
And if you don't like cinnamon rolls you will love these!

Oreo Cinnamon Roll Ingredients and substitutions:

Bread flour gives these cinnamon rolls their signature chewy yet fluffy texture. If you substitute bread flour you can use all purpose flour and it should work but the texture will be slightly different.
Whole milk hydrates the dough while adding richness and extra fat to the dough. Any percentage of milk is fine.
Active dry yeast needs to be bloomed in warm milk. Instant yeast can be added straight into the ingredients.
Granulated sugar sweetens the dough, provides moisture and the golden brown color of the cinnamon rolls.
Eggs enrich the dough and create a soft texture.
Unsalted butter- don't substitute with margarine.
Salt balances the sweetness

Oreo Filling

Unsalted butter
Crushed Oreo cookies

Cream Cheese Frosting

Cream cheese
Unsalted butter
Powdered sugar
Vanilla extract
Heavy cream
Pinch of salt
Extra crushed Oreo cookies for topping

Full Measurements with recipe card are below

How to Make Oreo Cinnamon Rolls

Oreo Cinnamon Roll Dough

Start by combining warm milk and active dry yeast in the bowl of your stand mixer. Allow the yeast to bloom until it becomes foamy before adding the sugar and eggs. If your using instant yeast then add it with the flour.

Mix in the bread flour and salt until a shaggy dough forms. Slowly add the softened butter one tablespoon at a time while the mixer continues kneading. Continue mixing until the dough becomes smooth, elastic, and passes the windowpane test.

Transfer the dough to a greased bowl, cover tightly plastic wrap, and refrigerate overnight if time allows. Or you can let it rise on the counter for one hour or until doubled.

In a food processor add your Oreos and crush them into medium sized pieces.

Roll Out Oreo Cinnamon Roll Dough

Once your dough has doubled, or if it's the next morning, work on a lightly floured surface. With a rolling pin roll the dough into a rectangle 12 x 20 and evenly spread the melted butter and add the crushed oreos across the dough.

Measure and cut the dough into 2-inch strips. Roll each strip tightly into a spiral, then place the cinnamon rolls into the prepared baking pan, leaving a little space between each roll for proofing.

Arrange the rolls inside a parchment paper lined baking dish, cover, and allow them to rise until doubled in size. Before baking pour on the heavy cream.

Time to Bake Oreo Cinnamon Rolls

Bake Oreo cinnamon rolls at 325F for convection and 350F for an electric oven.

Bake until golden brown and the centers reaches 195F to 200F.

While the cinnamon rolls cool for about 10 minutes, prepare the cream cheese frosting.

In a medium sized bowl combine the room temperature cream cheese, unsalted butter and mix until it's smooth. Add in the powdered sugar, vanilla extract. Once combined add the heavy cream until it's smooth.

Spread it over the warm rolls and top generously with crushed Oreo cookies.

Oreo Cinnamon Rolls Baking Tips:

Don't add oreos into the dough while mixing, you'll end up with grey colored dough

Allow the dough to rise until doubled in size. This creates soft, fluffy cinnamon rolls instead of dense ones.

Bake just until lightly golden. Overbaking can dry out the rolls, they should have an internal temperature of 200F

Don't skip the heavy cream

For best results don't substitute the bread flour

If the tops of the oreo cinnamon rolls brown too fast, tear off some aluminum foil and place over cinnamon rolls in the oven to prevent them from browning even more.

No skipping the second rise.

Oreo Cinnamon rolls Storage:

Store leftovers in an airtight container. Place in fridge for 4 to 5 days. Warm roll in microwave for 15 to 20 seconds or until the cinnamon rolls are soft again.

Can these oreo cinnamon rolls be prepared ahead of time?

Absolutely. This method is the best way, after shaping the cinnamon rolls, place them in your baking pan, cover tightly, and refrigerate overnight. The next morning, let them sit at room temperature for about 45 to 60 minutes before baking.

This makes them perfect for holidays, birthdays, Father's Day, or weekend breakfasts when you want most of the work done ahead of time.

Active Dry Yeast Vs Instant

Active Dry Yeast	Instant Dry Yeast
Needs warm liquid between 100–110°F (38–43°C) to activate.	Works faster because the granules dissolve more quickly in the dough.
Many recipes call for mixing it with warm milk or water and a little sugar for 5–10 minutes until yeast mixture is foamy.	Can be added directly to the flour.
If it doesn't foam, the yeast may be expired or the liquid was too hot or too cold	Doesn't need to be proofed, although you still can if you want to check that it's alive.