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Oreo Cookie Stuffed Cinnamon Rolls Recipe

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★★★★★

4.6 from 73 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/oreo-cookie-stuffed-cinnamon-rolls-recipe/