These Oreo cinnamon rolls feature a soft, pillowy brioche dough wrapped around a rich Oreo cookie filling, baked until puffy and finished with a pourable cream cheese glaze. If you love Oreos and cinnamon rolls, this recipe brings both together in one irresistible treat.
I’ve tested many cinnamon roll variations on this blog, and this version may be my favorite. The filling uses black cocoa powder—the same ingredient responsible for the deep color and flavor of Oreo wafers—so these rolls taste distinctly like Oreos, not just “chocolatey.”
If you’ve never worked with tangzhong (a cooked flour-and-milk paste), don’t worry. It’s simple to make on the stove and is the key to a dough that stays exceptionally soft. The technique is straightforward and well worth the small extra step.
A quick tester’s note
When I first tested this filling, I went heavy on the Oreos. The flavor was incredible, but the filling stayed thick and paste-like after baking instead of melting into a gooey swirl. I reduced the blended Oreo slightly and added a bit more butter to loosen it. That adjustment preserved the intense Oreo flavor while letting the filling soften and meld into the roll during baking. Small tweaks like this make a big difference.
Why you’ll love this recipe
- Authentic Oreo flavor: Black cocoa plus finely blended Oreos delivers the unmistakable taste and nearly black color of an Oreo wafer.
- Soft brioche-style dough: The tangzhong method and enriched dough produce a tender, airy crumb that pairs beautifully with a dense filling.
- Pourable glaze: The glaze is thin enough to soak into the crevices and pool around the base instead of sitting heavy on top.
- Finishing crunch: A sprinkle of crushed Oreos tops the glazed rolls for contrast in texture and presentation.
Key ingredients and notes
Black cocoa powder: This is essential for the true Oreo color and flavor. It’s darker and more intense than regular cocoa; swapping in natural or Dutch-processed cocoa will change the result.
Oreos, finely blended: Pulse whole Oreos (filling included) into a fine powder so the filling spreads smoothly and doesn’t tear the dough.
Light cream cheese in the glaze: Use just a small amount so the glaze remains pourable rather than thick like a cream cheese frosting.
Bread flour plus all-purpose: The bread flour adds structure and chew so the rolls hold up under a rich filling.
How to make Oreo cinnamon rolls
Make the tangzhong
Whisk the flour and milk in a small saucepan until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a paste and leaves visible lines when stirred, about 2 to 4 minutes. Let it cool to room temperature.
Make the dough
Warm the milk and stir in the sugar until dissolved, then sprinkle the yeast on top and let it sit about 5 minutes until foamy.
In a stand mixer fitted with a dough hook, combine the cooled tangzhong, yeast mixture, melted butter, eggs, vanilla, salt, and both flours. Mix on low until a soft dough forms, then knead on medium for 5 to 8 minutes until smooth and elastic.
Add the softened butter one tablespoon at a time, allowing each addition to incorporate fully. The dough will be soft and a little sticky—that’s correct. Cover and let rise in a warm spot for 1 to 2 hours, until doubled. For easier shaping, chill the dough in the refrigerator for 2 to 8 hours (or overnight) after this first rise.
Make the Oreo filling
Cream the softened butter with the brown sugar, black cocoa, and cinnamon until smooth. Fold in the finely blended Oreo powder until the mixture becomes a spreadable paste. If the filling seems too stiff, a touch more softened butter will loosen it so it settles into the swirls during baking.
Assemble and rise
Roll the chilled dough into a 16×12-inch rectangle. Spread the Oreo filling evenly across the surface, edge to edge. Cut the dough into 12 strips and roll each strip into a spiral. Arrange the rolls on a parchment-lined baking sheet about 2 inches apart.
Cover loosely and let rise for 50 to 70 minutes until puffy. To bake the next day, wrap and refrigerate the shaped rolls overnight and bake them straight from the fridge, adding a couple of minutes to the bake time.
Bake
Preheat the oven to 325°F (165°C). Bake the rolls for 22 to 26 minutes, until set and springy to the touch. If using a thermometer, aim for an internal temperature of about 190°F–200°F. Allow the rolls to cool for about 10 minutes so they are warm but not hot before glazing.
Make the glaze
Beat the butter and cream cheese until smooth, then add vanilla. Gradually alternate powdered sugar and milk until you reach a pourable, ribbon-like glaze. Keep the glaze slightly thin so it soaks into the layers.
Finish
Pour the glaze over the warm rolls, letting it drip into the swirls and pool around the base. Immediately sprinkle crushed Oreos on top while the glaze is still tacky so the crumbs adhere.
Tips for success
- Grind the Oreos as finely as possible so the filling spreads smoothly and doesn’t tear the dough.
- Chill the dough after the first rise; cold dough is much easier to roll and shape.
- Let the rolls cool slightly before glazing; if they’re too hot the glaze will run off.
- Add the Oreo crumbs immediately after glazing—once the glaze sets, crumbs won’t stick.
Storage and reheating
Store leftover rolls covered at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat individual rolls in the microwave for 15–20 seconds to restore fresh-baked softness.
To freeze, wrap baked and cooled rolls (unglazed) tightly and freeze for up to 2 months. Thaw at room temperature, then glaze and top with crushed Oreos before serving.
Frequently asked questions
Yes. After shaping, cover and refrigerate the rolls overnight instead of doing the second rise. Let them sit at room temperature while the oven preheats, then bake as directed.
Yes. Baked, unglazed rolls freeze well for up to 2 months. Thaw, then glaze fresh before serving.
Filling leakage usually means it was spread too close to the edges or the dough was rolled too loosely. Leave a small border free of filling and roll the dough snugly.
You can substitute another cookie, but black cocoa plus Oreos is what creates the classic Oreo flavor here. If you swap cookies, you may want to adjust or omit the black cocoa to match the new flavor.
Oreo Cinnamon Rolls
Ingredients
Tangzhong:
- 2 tbsp all-purpose flour
- 1/2 cup whole milk
Brioche Dough:
- 3/4 cup whole milk, warmed to 100–110°F
- 2 1/4 tsp active dry or instant yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted or very soft
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/4 tsp salt
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 5 tbsp unsalted butter, softened (added after kneading)
Oreo Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 tbsp black cocoa powder
- 1/2 tsp cinnamon
- 20 Oreos (about 230–270g), blended to a fine powder
Glaze:
- 3 tbsp unsalted butter, softened
- 2 oz cream cheese
- 1 tsp vanilla extract
- 1 1/2–2 cups powdered sugar
- 3–5 tbsp milk
Topping:
- Crushed Oreos for sprinkling
Instructions
Make the tangzhong
- Whisk the flour and milk in a small saucepan until smooth. Cook over medium heat, whisking constantly, until thickened into a paste that leaves visible lines when stirred (about 2–4 minutes). Transfer to a bowl and cool to room temperature.
Make the dough
- Whisk the warm milk and sugar until dissolved. Sprinkle the yeast on top and let sit 5 minutes until foamy.
- In the bowl of a stand mixer, combine the cooled tangzhong, yeast mixture, melted butter, eggs, vanilla, salt, and both flours. Mix on low until a soft dough forms.
- Knead on medium speed for 5–8 minutes until smooth and elastic. Gradually add the softened butter one tablespoon at a time until fully incorporated. The dough will be soft and slightly sticky.
- Transfer to a greased bowl, cover, and let rise in a warm place for 1–2 hours until doubled. For easier shaping, refrigerate 2–8 hours or overnight after the first rise.
Make the filling
- Cream the softened butter, brown sugar, black cocoa, and cinnamon until smooth. Fold in the blended Oreo powder until you have a spreadable paste.
Shape the rolls
- Line a large rimmed baking sheet with parchment and grease lightly. Roll the chilled dough into a 16×12-inch rectangle and spread the Oreo filling evenly to the edges.
- Cut into 12 strips and roll each strip into a spiral. Place the rolls on the sheet about 2 inches apart.
- Cover loosely and let rise for 50–70 minutes until puffy. To bake the next day, refrigerate the shaped rolls overnight and bake straight from the fridge, adding a couple of minutes to the bake time.
Bake
- Preheat the oven to 325°F (165°C). Bake for 22–26 minutes until set and springy. Let cool about 10 minutes, warm but not hot, before glazing.
Make the glaze
- Beat the butter and cream cheese together until smooth. Add vanilla, then alternate powdered sugar and milk until the glaze is pourable and ribbon-like.
Finish
- Pour the glaze over the warm rolls and immediately sprinkle crushed Oreos on top while the glaze is still tacky so they stick.
Notes
Nutrition
| Carbohydrates: 73 g
| Protein: 8 g
| Fat: 27 g
Nutrition is an approximation.