Description
A fun, indulgent twist on classic cinnamon rolls—fluffy homemade dough swirled with brown sugar, cinnamon, black cocoa, and plenty of crushed Oreos, then finished with a rich vanilla glaze.
Ingredients
For the Dough:
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3½ cups all-purpose flour (plus more if needed)
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1 packet instant yeast (2¼ tsp)
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1 tsp salt
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1 cup whole milk
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½ cup granulated sugar
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¼ cup unsalted butter
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1 large egg, room temperature
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½ cup crushed Oreos
For the Filling:
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¼ cup unsalted butter, softened
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½ cup packed light brown sugar
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2 tbsp black cocoa powder (or unsweetened cocoa powder)
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1 tsp ground cinnamon
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½ cup crushed Oreos
For the Glaze:
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1½ cups powdered sugar
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2 tbsp milk
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1 tbsp unsalted butter, melted
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1 tsp vanilla extract
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Extra crushed Oreos (for topping)
Instructions
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Mix the Dough: Combine flour, yeast, and salt in a stand mixer. Heat the milk, sugar, and butter together, then add to dry ingredients. Mix until combined, then beat in the egg. Add flour 1 tbsp at a time until the dough pulls from the bowl. Mix in crushed Oreos. Let dough rest for 5 minutes.
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Roll It Out: Roll the dough into a 10×18-inch rectangle on a floured surface.
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Make the Filling: Mix brown sugar, cocoa, and cinnamon. Spread butter over the dough, leaving a 1-inch border. Sprinkle filling and crushed Oreos evenly.
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Roll and Slice: Tightly roll the dough into a log. Slice into 9 rolls using floss or a sharp knife.
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Proof: Place in a greased 8×8-inch pan. Let rise in a warm oven (preheated to 200°F then turned off) for 30 minutes.
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Bake: Preheat oven to 350°F and bake rolls for 25–32 minutes.
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Glaze: Let rolls cool for 10 minutes. Mix glaze ingredients until smooth and drizzle over rolls. Top with additional crushed Oreos
Notes
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You can prepare the rolls the night before and bake them the next morning.
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Freeze baked, unglazed rolls for up to 2 months.
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For extra flavor, use flavored Oreos (like mocha or peanut butter).
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Cuisine: American