Oreo Cinnamon Rolls – Fluffy dough is stuffed with crushed cookies and cream cookies and smothered with a powdered sugar glaze. It’s an easy recipe and fun way to start the day.
Little did I know when I was dreaming about these, that there were already similar recipes. 🤷♀️(Does it seem right to you that I think about making desserts when I’m running?) Well, it was a good idea, after all, someone just beat me to it. 😝My recipe using a shortcut so there’s no waiting around for yeast to rise.
OREO CINNAMON ROLLS
Who doesn’t love Oreos?
This tender dough is smothered with butter, cinnamon, and crushed Oreo cookies. It’s rolled up and baked to golden brown with a soft swirled center.
Make a quick frosting with heavy cream and powdered sugar and drizzle it abundantly over the sweet rolls.
- Dough – I used a premade pizza dough for the dough. It’s ready when you are with no wait time. You can make this with any kind of pizza dough. I’ve used thick crust, thin crust, and regular. They all turn out great. However, I wanted to really showcase the Oreos in this recipe, so I chose the thin crust. Furthermore, you can make traditional Cinnamon Roll dough or use my one-hour cinnamon roll dough.
- Filling – I chose to include a classic cinnamon roll filling as well as the Oreos for more flavor. The filling has butter, granulated sugar, brown sugar, cinnamon, and Oreos.
- Frosting – You can leave these rolls plain or top with a basic glaze, cream cheese glaze, or chocolate glaze. I mixed powdered sugar and heavy whipping cream for the glaze. I used 2 cups of sifted powdered sugar and two to three tablespoons of heavy whipping cream. Sifting the powdered sugar is necessary, otherwise, you’ll have lumps that are impossible to whisk out. I much prefer heavy whipping cream over whole milk for a glaze. It’s creamier and, frankly, tastes better in my opinion. However, if you don’t have heavy whipping cream use whole milk and add 1/2 teaspoon of vanilla extract.
HOW TO MAKE OREO CINNAMON ROLLS
- Preheat your oven.
- Next, open the pizza dough and stretch it into a large rectangle on a sheet pan. Allow it to come to room temperature.
- Meanwhile, melt the butter.
- Combine the sugars and cinnamon.
- Crush the Oreos. You can crush as fine or crush as you want.
- Brush the dough with butter and sprinkle cinnamon sugar over top.
- Spread Oreo cookies over top, roll the dough into a log.
- Carefully slice the rolls into nine equal pieces and place them on your sheet pan.
- Bake for 18 to 22 minutes or until golden on top.
- Let the rolls cool a few minutes in the pan.
- While cooling, make the glaze and drizzle the glaze over the tops.
- Serve warm.
HOW TO STORE OREO CINNAMON ROLLS
- Keep rolls in an airtight container in the refrigerator. They’ll remain fresh for 3 days.
- Also, you can freeze baked cinnamon rolls. Wrap them tightly in plastic wrap and place them in a freezer ziptop bag. Remove as much air as you can from the bag. They’ll thaw on the counter in a couple of hours. You can warm them in the oven covered with foil if you prefer.
MORE RECIPES TO MAKE
- Baked Pumpkin Donuts
- Fresh Peach Cobbler Bread
- Easy Breakfast Pizza
- No Yeast Blueberry Cinnamon Rolls
- Best Oreo Brownies
- Oreo Frosted Chocolate Cupcakes
If you make this be sure to leave a comment and/or give this recipe a rating! I enjoy your comments and do my best to respond to each one. And of course, if you make this recipe, don’t forget to tag me on Instagram.
Easy Oreo Cinnamon Rolls
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- 11-13 ounce can pizza dough like Pillsbury
- 3 tablespoons butter melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup Oreo cookies crushed
- 2 cups powdered sugar sifted
- 2-3 tablespoons heavy whipping cream or whole milk
- Preheat oven to 375°F.
- Roll out pizza dough onto a clean work surface such as a large sheet pan. Stretch the dough into a large rectangle.
- Use a basting brush to brush half of the melted butter onto the dough. Set remaining butter aside for now.
- Mix granulated sugar, brown sugar, and cinnamon then sprinkle evenly over dough. Next, sprinkle crushed Oreos over the cinnamon-sugar mixture.
- Carefully roll the dough into a log starting at the long end of the rectangle. Cut the log into 9 equal pieces.
- Carefully place each roll onto a baking pan.
- Brush each cinnamon roll with the remaining butter.
- Bake for 18-22 minutes. Cinnamon rolls should be golden brown on top.
- Whisk together powdered sugar and whipping cream to form a glaze. Allow cinnamon rolls to cool slightly then top with glaze. Serve warm.
Jayme Silvestri says
Somehow I missed the temperature to bake the chicke. This really iced sounds delicious and easy yo make. Can’t wait to try it.
I’ll double check the recipe but it’s 375 F
Robin Donovan says
These are so good! The best cinnamon rolls ever!
Oreos and cinnamon rolls are two of my favorite foods, and this recipe makes my mouth water. I can’t wait to try it.
So indulgent and delicious, can’t wait until next time I make them!