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:
3½ cups all-purpose flour (plus more if needed)
1 packet instant yeast (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 unsweetened cocoa powder)
1 tsp ground 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)
Instructions
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.
Roll It Out: Roll the dough into a 10×18-inch rectangle on a floured surface.
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.
Roll and Slice: Tightly roll the dough into a log. Slice into 9 rolls using floss or a sharp knife.
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.
Bake: Preheat oven to 350°F and bake rolls for 25–32 minutes.
Glaze: Let rolls cool for 10 minutes. Mix glaze ingredients until smooth and drizzle over rolls. Top with additional crushed Oreos
Notes
You can prepare the rolls the night before and bake them the next morning.
Freeze baked, unglazed rolls for up to 2 months.
For extra flavor, use flavored Oreos (like mocha or peanut butter).
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Cuisine: American