Oreo Cookie Stuffed Cinnamon Rolls Recipe

Introduction

These Oreo Cookie Stuffed Cinnamon Rolls offer a delightful twist on a classic treat. Soft, fluffy cinnamon rolls are filled with crushed Oreos for a rich, chocolatey surprise in every bite. Perfect for brunch or dessert, they’re sure to impress any sweet tooth.

Ingredients

• 1 1/2 Cups Non-Dairy Milk
• 1/4 Cup Granulated Sugar
• 2 1/2 tsp Active Dry Yeast
• 6 Tbsp Non-Dairy Butter, melted
• 3 1/2-4 Cups All-Purpose Flour
• 1 tsp Kosher Salt (use 3/4 tsp if using table salt)
• 16 Oreo Cookies
• 1/4 Cup Granulated Sugar
• 3 Tbsp Melted Non-Dairy Butter
• 1/3 Cup Non-Dairy Cream Cheese
• 2 Cups Powdered Sugar, sifted
• 1/2 tsp Vanilla Extract
• 1-3 tsp Non-Dairy Milk

Instructions

1. Step 1: In a large bowl, combine the non-dairy milk, granulated sugar, and yeast. Stir and set aside for 10 minutes to allow the yeast to bloom.
2. Step 2: Add the melted butter, 3 1/2 cups of flour, and salt to the bowl. Mix until well combined.
3. Step 3: Lightly flour a work surface and turn the dough out. Knead for about 3 minutes until elastic and smooth, adding up to 1/2 cup more flour as needed to prevent sticking.
4. Step 4: Lightly oil the bowl and place the dough back in. Cover with a kitchen towel and let rise until doubled in size, about 1 1/2 to 2 hours.
5. Step 5: Place Oreo cookies and 1/4 cup granulated sugar into a gallon-sized bag. Crush the Oreos thoroughly with a rolling pin.
6. Step 6: Grease a 9″x13″ baking pan and set aside.
7. Step 7: Lightly flour your work surface and roll the dough into a 15″x10″ rectangle.
8. Step 8: Brush the dough with 3 tablespoons melted butter, then evenly spread the crushed Oreo mixture over the dough.
9. Step 9: Roll the dough tightly into a log and cut into 12 equal rolls. Place them in the prepared pan, cover with a kitchen towel, and let rise for 30 minutes.
10. Step 10: Preheat your oven to 350°F (175°C).
11. Step 11: Bake the rolls for 28-32 minutes until golden and cooked through.
12. Step 12: While the rolls bake, prepare the frosting by combining the non-dairy cream cheese and sifted powdered sugar in a medium bowl. Stir until smooth.
13. Step 13: Add vanilla extract and 1 teaspoon non-dairy milk, stirring until combined. Add more milk as needed to reach your desired frosting consistency.
14. Step 14: Spread the frosting over the warm cinnamon rolls and, if desired, sprinkle with additional crushed Oreos before serving.

Tips & Variations

• Use cold cream cheese for the frosting to achieve a thicker consistency that spreads easily.
• For extra gooey rolls, try mixing some mini chocolate chips with the crushed Oreos before spreading on the dough.
• If you don’t have non-dairy butter, coconut oil melted at room temperature works as a substitute.
• To make these rolls nut-free, ensure the Oreos you use do not contain nuts or traces of nuts.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven until warm before serving. Add extra frosting if desired after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cinnamon rolls gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Keep in mind the texture may vary slightly, so adjust liquid and flour amounts as needed.

Do these rolls need to rise twice?

Yes, allowing the dough to rise twice is important. The first rise helps develop the dough’s structure, while the second rise after shaping ensures the rolls become light and fluffy when baked.

Oreo Cookie Stuffed Cinnamon Rolls Recipe

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Delight in these Oreo Cookie Stuffed Cinnamon Rolls, featuring a soft, sweet dough filled with crushed Oreo cookies and baked to golden perfection. Topped with a creamy non-dairy frosting, these cinnamon rolls offer a deliciously unique twist on a classic treat, perfect for breakfast, brunch, or dessert.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Sweet Dough

• 1 1/2 Cups Non-Dairy Milk
• 1/4 Cup Granulated Sugar
• 2 1/2 tsp Active Dry Yeast
• 6 Tbsp Non-Dairy Butter, melted
• 3 1/2–4 Cups All-Purpose Flour
• 1 tsp Kosher Salt (use 3/4 tsp if using table salt)

Oreo Filling

• 16 Oreo Cookies
• 1/4 Cup Granulated Sugar
• 3 Tbsp Melted Non-Dairy Butter

Frosting

• 1/3 Cup Non-Dairy Cream Cheese
• 2 Cups Powdered Sugar, sifted
• 1/2 tsp Vanilla Extract
• 1–3 tsp Non-Dairy Milk

Instructions

1. Make the Sweet Dough: In a large bowl, combine the non-dairy milk, granulated sugar, and active dry yeast. Stir gently and set aside for 10 minutes to allow the yeast to bloom and become foamy.
2. Mix the Dough: Add the melted non-dairy butter, 3 1/2 cups of all-purpose flour, and salt into the bowl with the bloomed yeast mixture. Stir until the ingredients are well combined into a shaggy dough.
3. Knead the Dough: Lightly flour a work surface and turn the dough out onto it. Knead for about 3 minutes until smooth and elastic, gradually adding up to 1/2 cup more flour if the dough is too sticky.
4. Allow to Rise: Lightly oil a large bowl, place the dough back into the bowl, and cover it with a kitchen towel. Set aside in a warm place to rise until the dough has doubled in size, approximately 1 1/2 to 2 hours.
5. Make the Oreo Cookie Filling: Place Oreo cookies and granulated sugar into a gallon-sized plastic bag. Use a rolling pin to crush the Oreos thoroughly until finely crumbled.
6. Prepare Baking Pan: Grease a 9″x13″ baking pan with non-dairy butter or cooking spray to prevent sticking.
7. Roll the Dough Out: On a lightly floured surface, roll the risen dough into a 15″x10″ rectangle shape, pressing evenly to maintain the size.
8. Fill the Dough: Brush the rolled dough evenly with 3 tablespoons of melted non-dairy butter. Spread the crushed Oreo cookie mixture over the buttered surface.
9. Roll and Cut Cinnamon Rolls: Starting from one long edge, roll the dough tightly into a log. Cut into 12 evenly sized cinnamon rolls. Arrange the rolls cut side up in the prepared 9″x13″ baking pan.
10. Proof the Rolls: Cover the pan with a kitchen towel and allow the rolls to rise for 30 minutes until puffed.
11. Preheat Oven: Preheat your oven to 350°F (175°C).
12. Bake Rolls: Bake the cinnamon rolls in the preheated oven for 28 to 32 minutes, or until golden brown and cooked through.
13. Make the Frosting: In a medium bowl, combine non-dairy cream cheese and sifted powdered sugar. Stir until smooth, then add vanilla extract and 1 teaspoon of non-dairy milk. Mix until well combined, adding more milk (up to 3 teaspoons) to reach desired frosting consistency.
14. Frost and Serve: Once the rolls are slightly cooled, spread the frosting generously on top. Optionally sprinkle with additional crushed Oreos before serving. Enjoy warm.

Notes

• Rolling the dough tightly when forming the log helps keep the filling from spilling out during baking.
• Use non-dairy milk and butter alternatives to keep the recipe vegan-friendly.
• Ensure the yeast is fresh and the milk is slightly warm (not hot) to properly bloom the yeast.
• Covering the rolls during proofing prevents drying out and promotes a soft texture.
• If desired, you can add a pinch of cinnamon to the filling for extra flavor contrast.

Keywords: Oreo cinnamon rolls, vegan cinnamon rolls, Oreo stuffed rolls, breakfast rolls, plant-based dessert