How to Make Oreo-Stuffed Cinnamon Rolls From Scratch

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There’s something wonderfully nostalgic about the smell of cinnamon rolls baking in the oven. It instantly takes me back to Saturday mornings at my grandmother’s house in Ohio. She always made her cinnamon rolls from scratch—rolling out that dough with love, never measuring a thing, yet they always turned out perfect. Today, we’re putting a deliciously modern twist on her classic recipe with something my grandkids can’t get enough of: Oreo-Stuffed Cinnamon Rolls.

This recipe is more than just a dessert—it’s a way to bridge generations in the kitchen. Whether you’re baking for your grandkids, hosting brunch with girlfriends, or simply treating yourself, these rolls combine the cozy comfort of cinnamon rolls with the chocolatey crunch of Oreos for a treat that’s unforgettable.

Why You’ll Love These Oreo-Stuffed Cinnamon Rolls

The classic cinnamon roll gets an exciting update with crushed Oreos layered into both the dough and the filling. Imagine fluffy, pull-apart rolls bursting with warm cinnamon, velvety vanilla glaze, and that signature cookies-and-cream flavor we all secretly love.

These Oreo cinnamon rolls are:

Easy enough for beginner bakers
Perfect for brunch, holidays, or even as a cozy winter dessert
A hit with both kids and adults
Freezer-friendly and reheat beautifully

Ingredients You’ll Need

For the Dough:

3½ cups all-purpose flour (plus more as needed)
1 packet instant yeast (about 2¼ tsp)
1 tsp salt
1 cup whole milk
½ cup granulated sugar
¼ cup unsalted butter
1 large egg, room temperature
½ cup crushed Oreos

For the Filling:

¼ cup unsalted butter, softened
½ cup packed light brown sugar
2 tbsp black cocoa powder (or regular unsweetened cocoa powder)
1 tsp cinnamon
½ cup crushed Oreos

For the Glaze:

1½ cups powdered sugar
2 tbsp milk
1 tbsp unsalted butter, melted
1 tsp vanilla extract
Extra crushed Oreos for topping

Step-by-Step Instructions

1. Make the Dough

In your stand mixer, combine flour, yeast, and salt. In a separate bowl, heat the milk, sugar, and butter until warm (about 90 seconds in the microwave), then whisk to combine. Slowly add the warm milk mixture to the flour and mix on medium speed. Add the egg and continue mixing until the dough becomes sticky. Add more flour, 1 tablespoon at a time, until the dough pulls away from the bowl. Fold in ½ cup crushed Oreos. Let rest for 5 minutes.

2. Roll It Out

Flour your counter and roll the dough into a 10×18-inch rectangle. This step always reminds me of rolling out pie crusts with my mother—carefully and lovingly.

3. Prepare the Filling

Mix together brown sugar, cocoa, and cinnamon. Spread softened butter across the dough, leaving a one-inch border at the top. Sprinkle the filling evenly over the buttered area. Add ½ cup crushed Oreos and gently pat them in.

4. Roll and Slice

Roll the dough tightly into a log, starting from the bottom. Use dental floss or a sharp knife to slice into 9 even rolls. Arrange them in a greased 8×8-inch pan.

5. Proof and Bake

Let the rolls proof in a warm oven (preheated to 200°F, then turned off) for 30 minutes. Then bake at 350°F for 25–32 minutes, until golden brown and puffy.

6. Glaze and Garnish

While the rolls cool for 10 minutes, whisk together glaze ingredients. Drizzle over warm rolls and top with more crushed Oreos.

Seasonal & Cultural Connections

These rolls are cozy enough for winter mornings and indulgent enough for a holiday dessert table. During the holiday season, I love to serve them alongside spiced tea or mulled wine for guests. They’re also fantastic for Mother’s Day brunches or bake sales—trust me, they vanish quickly.

Creative Twists & Pro Tips

Add Cream Cheese: Mix a few tablespoons of softened cream cheese into your glaze for a tangy twist.
Mocha Flavor: Swap half the milk in the glaze for brewed coffee to create a mocha drizzle.
Mini Rolls: Roll the dough tighter and slice into 12 mini rolls—great for portion control or entertaining.
Freeze & Reheat: You can freeze baked rolls. Just reheat in the oven at 325°F for 10 minutes and glaze fresh.

Regional & Global Takes

In Sweden, cinnamon buns (kanelbullar) are a beloved fika treat—but imagine adding Oreos to those! In the American South, sticky buns take the spotlight. This Oreo version bridges the two, adding American cookie culture to a classic European baking tradition.

When I first made these for my ladies’ book club, I’ll admit, I was a little skeptical. Oreos in cinnamon rolls? But the smiles and “Mmm”s around the table were all the confirmation I needed. Now, these rolls have earned a permanent spot in my recipe binder under “crowd pleasers.”

So next time you’re looking for a warm, sweet treat to share—or keep all to yourself—try these Oreo cinnamon rolls. You might just start a new family tradition.

FAQs: Oreo-Stuffed Cinnamon Rolls

1: Can I use pre-made dough?

Yes, store-bought dough works in a pinch, but homemade makes all the difference in texture and taste.

2: Can I make these ahead of time?

Absolutely! Prep the night before, cover, and refrigerate. Let them come to room temp and proof in the morning before baking.

3: How do I crush the Oreos?

Place them in a zip-top bag and crush with a rolling pin. You want small pieces, not dust.

4: Can I reduce the sugar?

You can slightly reduce the sugar in the filling, but the glaze needs the full amount for proper consistency.

5: Are they freezer-friendly?

Yes! Freeze after baking (without glaze). Thaw and reheat before glazing and serving.