These stuffed Oreo rolls are everything we love about a classic Cinnabon-style cinnamon roll with the classic flavor of Oreo cookies. If you've ever seen Pillsbury crescent roll hacks or viral TikTok cookie rolls, this homemade version takes things to the next level with a tasty Oreo filling and cookies-and-cream icing.
Why This Recipe is the Best
This recipe creates ultra-soft, tender Oreo rolls with perfectly fluffy centers and cookies-and-cream flavor in every bite. Using warm milk, properly proofed yeast, and just the right amount of crushed OREOs makes these rolls rise beautifully while staying moist and rich. The cream cheese Oreo frosting melts slightly into the warm rolls, making them completely irresistible.
While Little Debbie and store-bought Oreo desserts are fun, these homemade Oreo rolls deliver bakery-level flavor with a soft dough, rich cookie filling, and a smooth icing that actually tastes like cheesecake frosting.
For more Oreo recipes try our Homemade Oreos, Oreo Pie, and our Oreo Cheesecake Cookies.
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Key Ingredients
We've perfected the cinnamon roll, and this variation is no exception. Follow these tips for the ingredients for the best results!
- Milk- Warm milk activates the yeast and helps create a soft, pillowy dough.
- Oreos- Crushed OREOs in the filling bring that classic cookies-and-cream flavor.
- Filling- The filling is packed with crushed Oreo cookie wafers blended with brown sugar and butter, creating a deeply chocolatey, stuffed center that melts into the dough as it bakes.
- Bread Flour- Bread flour helps the rolls stay tender and soft longer. You can also successfully use all-purpose flour.
- Frosting- The frosting combines butter, cream cheese, powdered sugar, and more OREOs for a smooth, bakery-style finish.
How to Make Oreo Rolls
Use these step-by-step instructions as a guide to get the best results. You'll love how simple this recipe is!
- Combine the warm milk, yeast, and 1 teaspoon sugar and let it proof for about 5 minutes until very foamy; if it doesn't bubble and grow, discard and start over. Mix in the butter, egg, remaining sugar, salt, flour, and yeast mixture, knead until smooth and elastic, then place the dough in a lightly greased bowl, cover, and let rise until doubled, about 1 hour.
- Roll the dough flat into a 12x18 rectangle. In a small bowl, combine crushed Oreo Cookies, sugar, and brown sugar.
- Spread very soft butter over the top of the rolled-out rectangle. Generously sprinkle the Oreo sugar mixture evenly over the buttered dough.
- Roll the dough up, starting with the long end. Cut into 12 even parts. Placed the cut pieces into a greased 9x13 pan. Cover and let rise for 30 minutes. After the 30 minutes, bake for 17-22 minutes at 350 degrees.
- While the Oreo Rolls bake, make the frosting. Combine the frosting ingredients and beat until smooth. Be sure to soften the butter and cream cheese beforehand.
- Once the rolls are baked and cool, frost the top of the rolls and add more crushed Oreos to the top.
Helpful Hint: To cut the roll evenly, we like to cut the log in half, then each half in half again. Then cut each piece into 3 even pieces.
Common Mistakes
If the milk is too hot, it can kill the yeast, so make sure it's between 105-110°F. If your yeast isn't bubbly and doubled after the 5 minutes, start over! Your cinnamon rolls won't work with dead yeast.
Overpacking the rolls in the pan can lead to dense centers, which is why spacing them out slightly helps them puff up properly.
Top Tip
Don't frost your rolls too quickly before they've had time to cool. The frosting will seep into a hot roll. If you give it the right time to cool, you'll have delicious and thick frosting on top.
Recipe
Cookies and Cream OREO Rolls
Ingredients
OREO roll dough:
- 1 cup warm milk whole or 2%
- 2 Tablespoons +1 teaspoon sugar divided
- 2 ¼ teaspoons quick rise yeast 1 packet
- 6 Tablespoons butter mostly melted, I used salted
- 1 large egg at room temperature, whisked
- 1 teaspoon salt
- 3-31/4 cups bread flour or all purpose flour, see note 1
OREO roll Filling:
- ¼ cup butter very very soft
- ⅓ cup sugar
- ¼ cup brown sugar
- 1 ¼ cups crushed OREOs about 10-12
Cookies and Cream Roll Frosting:
- ¼ cup butter slightly softened
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 4 OREO cookies crushed
Instructions
Make the dough:
- Combine warm milk (105-110° F) and combine with the yeast and 1 teaspoon of the sugar. Set aside to proof for 5 minutes. Within 5 minutes the mixture should be very foamy and growing pretty rapidly. If not, throw away and start over. Your yeast must be active and well for the best cinnamon rolls.
- Microwave the butter until partially melted and whisk the egg. Combine butter, egg, salt, sugar, salt, remaining sugar, bread flour and proofed yeast together and mix to combine. You can use a stand mixer with a dough hook attachment, your hands (I recommend watching a youtube video on how to knead if you do this by hand) or a bread maker on the dough setting to knead the dough. Knead 10-20 minutes until dough is elastic and silky smooth. Push a finger into the dough to make an indentation; the dough should bounce back easily. See photos above for a visual guide.
- Spray a glass or plastic bowl with cooking spray or oil it with your preferred oil. Place dough inside, then spray the top with a little oil so it doesn't dry out. Cover with cling wrap and allow to rise in a warm place until doubled in size, about an hour.
Make Filling and Form Rolls:
- Combine the sugar, brown sugar and crushed OREOs together in a bowl.
- Roll the dough out evenly. Form into a rectangle that's roughly 12"x18". Spread the very soft butter across the dough evenly. Sprinkle the OREO cookie sugar mixture evenly over top of the butter.
- Starting on the long end, roll up the dough. Cut into 12 even rolls, see note 2 for suggestions for making them even. Place evenly in a greased or parchment lined 9x13" pan. I like to spread them out a bit and make sure they aren't tightly rolled. I find this enables the insides of the rolls to puff up and expand more. Cover and allow to rise for 30 minutes. 10 minutes in, preheat the oven to 350° F. Once they are done rising, bake for 17-22 minutes until done. The tops and edges will just be starting to turn golden brown.
Frosting:
- Beat the butter on medium high speed until no lumps remain. Add the cream cheese and beat together on medium speed until completely smooth and lump free, about 1-2 minutes. Add the powdered sugar and mix until well combined. Add the vanilla, then mix until combined. Crush about 4 OREOs.
- Allow cinnamon rolls to cool about 10-15 minutes before frosting. This way they will still be warm and the icing will seep into the rolls. For frosting that sits on top of the rolls, wait until they have cooled completely. After frosting the rolls, sprinkle the OREO pieces on top, serve and enjoy! Make sure to check out the notes below for all the tips and tricks!
Notes
- You can make these with all-purpose flour and they'll turn out fine. Bread flour makes them more tender as well as helps them stay soft and moist longer.
- I like to cut the log in half, then each half in half again. Then each of those I cut into 3 even pieces. This is the easiest way for me to get them even in size. See picture above for a visual reference.
- These are best served warm and fresh! For cookies and cream rolls that are a day or 2 old, we highly recommend microwaving for 10-20 seconds before enjoying for the soft, tender, just out of the oven feel!
- Loosening the rolls a little bit when I put them into the pan helps them expand and the middles to be more fluffy and less dense.
- These can be made with 1% or skim milk, if desired. Using a higher fat milk like whole or 2% will result in a more tender roll.
Nutrition
We have figured out the perfect cinnamon roll! Try our classic cinnamon rolls, brown butter cinnamon rolls, and our famous cinnamon roll filling.
Variations & Substitutions
- All-purpose flour- These rolls can be made with all-purpose flour if needed, though bread flour gives the best texture.
- Golden Oreos-Try using Golden OREOs for a vanilla-forward twist, or add mini chocolate chips to the filling for extra indulgence.
- Make ahead- You can also make these ahead by refrigerating the shaped rolls overnight and baking fresh the next morning.
- Christmas Twist- Use Christmas-themed Oreos for a Christmas twist.
- Red Velvet- For fun flavor swaps, try red velvet Oreo rolls, a Swiss roll-inspired version.
- Waffle Style-Serve leftovers waffle-style or French toast-style the next morning.
- Deep Fried- For a fair-style dessert, these rolls can also be sliced and deep fried, then finished with extra icing.
Storing & Reheating
Oreo rolls are best served warm and fresh, but leftovers keep well in an airtight container for 1-2 days. For that just-baked texture, microwave individual rolls for 10-20 seconds before serving.
You can also heat them up in the air fryer!
FAQs
Yes, all-purpose flour works well, but bread flour creates a softer, more tender roll that stays moist longer.
Cut the rolled dough in half, then each half in half again, and cut each section into three even pieces for perfectly uniform rolls.
You can use 1% or skim milk, but whole or 2% milk produces the most tender and flavorful rolls.
They're best warm, but a quick reheat makes day-old rolls taste fresh again.
Andrea says
Wow! My family loves taking this Oreo Rolls recipe to parties, everyone loves them!