Oreo Cinnamon Rolls

For the Dough

• 2 3/4 cups all-purpose flour, plus extra for dusting
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons (1 packet) instant yeast
• 3/4 cup warm whole milk (about 110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg, at room temperature

For the Filling & Assembly

• 1/3 cup unsalted butter, very soft
• 1/2 cup packed light brown sugar
• 1 1/2 tablespoons ground cinnamon
• 12 whole chocolate cream sandwich cookies (Oreo-style)

For the Frosting (Optional but highly recommended)

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1–2 tablespoons milk or heavy cream

Instant yeast keeps the dough beginner-friendly and fast-rising, while warm milk, melted butter, and egg give the rolls a rich, fluffy crumb. The filling is a classic butter–brown sugar–cinnamon mixture that caramelizes into sticky spirals, and the whole cookies add a hidden layer of chocolate and cream right in the center of each bun. Cream cheese frosting ties everything together with tangy sweetness that pairs perfectly with both cinnamon and Oreo flavors.

Step-by-Step Instructions

Prepare the Dough

1. Mix dry ingredients
   In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, granulated sugar, salt, and instant yeast.
2. Add wet ingredients
   Pour in the warm milk, melted butter, and room-temperature egg. Mix on low speed until a shaggy dough forms and there are no large dry patches.
3. Knead until smooth
   Increase the mixer speed to medium and knead for 5–7 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If it seems very sticky, add up to 1 tablespoon more flour at a time, but keep it slightly tacky for softer rolls.
4. First rise
   Lightly grease a clean bowl. Transfer the dough to the bowl, turn it to coat, then cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 60–90 minutes, or until doubled in size.

Shape the Rolls and Add the Oreos

5. Roll out the dough
   Punch down the risen dough to release air. Turn it onto a lightly floured surface and roll into a 12×16-inch rectangle with the long side facing you.
6. Spread the filling
   Spread the very soft 1/3 cup butter evenly over the entire surface of the dough. In a small bowl, stir together the brown sugar and cinnamon, then sprinkle the mixture evenly over the buttered dough.
7. Roll into a log
   Starting from one long edge, tightly roll the dough into a log, keeping it even as you go. When you reach the end, pinch the seam to seal.
8. Cut into 12 pieces
   Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices.
9. Wrap each Oreo
   Working one piece at a time, gently flatten a dough slice into a small disc in your palm. Place one whole sandwich cookie in the center, then wrap the dough up and around the cookie, pinching all seams to seal completely. Place the sealed bun seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining dough pieces and cookies, arranging them with a little space between each.

Second Rise and Bake

10. Second rise
    Cover the baking dish with the towel and let the buns rise again for 30–45 minutes, or until puffy and nearly touching.
11. Bake
    While the rolls rise, preheat your oven to 350°F (175°C). Bake the risen buns for 22–27 minutes, or until golden brown on top and the centers look set. If they brown too quickly, tent loosely with foil during the last few minutes.

Make the Frosting

12. Beat cream cheese and butter
    In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy with no lumps.
13. Add sugar and vanilla
    Gradually add the powdered sugar and vanilla, beating until thick and smooth. Add 1 tablespoon of milk or cream at a time until you reach your desired drizzling or spreading consistency.

Frost and Serve

14. Finish the rolls
    Let the rolls cool in the pan for about 10 minutes so they’re still warm but not scorching. Drizzle or spread the cream cheese frosting over the tops, letting it melt slightly into the swirls.
15. Serve
    Serve warm so the frosting is soft, the dough is pillowy, and the Oreo centers are slightly melty. These are at their most dramatic right out of the oven when you slice into one and see the cookie hidden inside.
    
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