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Irresistible Oreo Cinnamon Rolls Recipe Easy Homemade Chocolate Twist

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These Oreo cinnamon rolls combine the classic cinnamon roll with crushed Oreos and chocolate chips for a delicious chocolate twist. Easy to make with simple ingredients, they offer a cozy and indulgent treat perfect for breakfast or dessert.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440g)
  • ¼ cup granulated sugar (50g)
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 cup whole milk, warm (about 110°F/43°C)
  • ¼ cup unsalted butter, melted (57g) plus extra for greasing
  • 1 large egg, room temperature
  • 1 tsp salt
  • 15–18 Oreos, crushed but not powdered (cream filling left on)
  • 2 tbsp ground cinnamon
  • ⅓ cup brown sugar, packed (70g)
  • ¼ cup unsalted butter, softened (57g)
  • ½ cup mini chocolate chips (90g)
  • 4 oz cream cheese, softened (113g)
  • 1 cup powdered sugar (120g)
  • 2 tbsp unsweetened cocoa powder
  • 2–3 tbsp milk (plant-based optional)
  • ½ tsp vanilla extract

Instructions

  1. Activate the yeast by pouring warm milk (110°F/43°C) into a large bowl. Sprinkle active dry yeast and a pinch of sugar on top. Let sit for 5 minutes until frothy.
  2. Mix the dough by adding melted butter, sugar, egg, and salt to the yeast mixture. Gradually add flour about 1 cup at a time, stirring until dough pulls away from sides and is slightly tacky.
  3. Knead the dough on a floured surface for 8 minutes by hand or 5 minutes with a mixer until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare the filling by crushing Oreos roughly. Mix softened butter, brown sugar, cinnamon, Oreo crumbs, and mini chocolate chips until combined.
  6. Punch down the risen dough and roll out on a floured surface into a 12×16 inch rectangle about ¼ inch thick.
  7. Spread the Oreo cinnamon filling evenly over the dough, leaving a ½-inch border on one long edge.
  8. Roll the dough tightly from the long edge opposite the border into a log. Seal the edge and cut into 9 equal rolls about 1 ½ inches thick.
  9. Place rolls in a greased 8×8 inch baking pan with space between. Cover and let rise for 30-45 minutes until puffy.
  10. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and springy to touch.
  11. While baking, beat cream cheese, powdered sugar, cocoa powder, vanilla, and 2 tablespoons milk until smooth. Add more milk if needed for glaze consistency.
  12. Drizzle the chocolate cream cheese glaze over warm rolls after baking and cooling for about 10 minutes. Serve immediately.

Notes

Do not over-flour the dough to keep rolls fluffy. Use warm milk below 120°F to avoid killing yeast. Crush Oreos to keep chunks for texture. Allow second rise for soft rolls. Avoid overbaking to prevent dryness. Add cocoa powder to glaze for extra depth. Dough can be prepared ahead and refrigerated overnight.

Nutrition

Keywords: Oreo cinnamon rolls, chocolate twist, homemade cinnamon rolls, easy cinnamon rolls, chocolate cream cheese glaze, Oreo dessert, sweet breakfast

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