Easy Homemade Oreo Cinnabon Recipe You’ll Absolutely Love

There’s nothing quite like waking up to the irresistible aroma of freshly baked cinnamon rolls, especially when they come with a fun Oreo twist. This easy homemade Oreo Cinnabon recipe combines the classic softness and creaminess of cinnamon rolls with delicious crushed Oreos folded right into the dough and frosting. You’ll absolutely love how the chocolatey crunch balances the warm cinnamon flavor.

this Recipe

Whether you’re making these for a weekend treat or a special occasion breakfast, they’re guaranteed to brighten your morning. I’m excited to share this recipe that’s simple enough for beginners yet impressive enough for any cinnamon roll lover.

Why You’ll Love This Recipe

• Soft, fluffy cinnamon rolls with a rich, creamy frosting.
• The delightful crunch and chocolate boost from real Oreo pieces.
• Easy-to-follow steps perfect for home bakers of any skill level.
• Perfect balance of cinnamon spice and sweet Oreo flavor.
• Makes about a dozen rolls—great for sharing or meal prep.

Ingredients

Gather these ingredients to make the dough, filling, and frosting for your Oreo Cinnabon rolls.

• 3/4 cup whole milk, warmed (about 110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted plus 2 tablespoons softened
• 1 teaspoon salt
• 2 large eggs
• 3 cups all-purpose flour, plus extra for dusting
• 1 cup crushed Oreo cookies (about 10 cookies, finely chopped)
• 1/2 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, softened for filling
• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup crushed Oreo cookies for topping

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 50 minutes (including rising)
• Servings: 12 rolls
• Calories: Approximately 320 per roll

How to Make Easy Homemade Oreo Cinnabon: The Best Creamy Cinnamon Rolls You’ll Absolutely Love

1. In a small bowl, warm the milk to about 110°F and stir in the yeast and 1 tablespoon of sugar. Let it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, combine the melted butter, remaining sugar, salt, and eggs. Add the yeast mixture and mix well.
3. Gradually add the flour, mixing until a soft dough forms. Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Fold in the crushed Oreo pieces gently during the last minute of kneading.
4. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. While the dough rises, mix the brown sugar and cinnamon for the filling in a small bowl. Set aside the softened butter separately.
6. After rising, punch down the dough and roll it out on a floured surface into a 16×12 inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture evenly on top.
7. Starting from the long edge, roll the dough tightly into a log. Cut into 12 equal slices and place them in a greased 9×13 inch baking pan.
8. Cover the rolls with a towel and let them rise for 30 minutes more. Meanwhile, preheat your oven to 350°F.
9. Bake the rolls for 22-25 minutes until golden brown and cooked through. Allow them to cool slightly before frosting.
10. To make the frosting, beat cream cheese, powdered sugar, vanilla extract, and 2 tablespoons softened butter until creamy. Spread generously over warm rolls and garnish with crushed Oreo pieces.

Tips for the Best Results

• Use warm, not hot, milk to activate yeast properly without killing it.
• Don’t over-flour the dough—keep it soft and slightly sticky for tender rolls.
• Gently fold Oreos into the dough to avoid crushing too much and losing texture.
• Allow enough rising time for fluffy, light rolls; don’t rush this step.
• Spread frosting while rolls are warm for easier melting and better flavor blending.

Storage and Reheating

Store any leftover Oreo Cinnabon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to one week. For longer storage, freeze the unbaked rolls tightly wrapped for up to 3 months, thaw overnight in the fridge, then bake as directed.

To reheat, warm individual rolls in the microwave for 20-30 seconds or in a preheated 300°F oven for 10 minutes. Add extra frosting if desired for that fresh-baked creaminess.

Frequently Asked Questions

Can I use store-bought cinnamon roll dough?

Yes, you can substitute store-bought dough to save time, but homemade dough allows you to fold in crushed Oreos for the best texture and flavor. Adjust baking time according to package instructions.

Can I substitute Oreo cookies with other chocolate cookies?

Absolutely! You can use any chocolate sandwich cookies or even chocolate chip cookies for a different twist. Just chop them finely so they mix well into the dough and topping.

Is it okay to prepare the dough in advance?

Yes, you can prepare the dough and refrigerate it after the first rise or after rolling it into the pan. Just cover tightly and let it come to room temperature before baking.

How do I prevent the rolls from drying out?

Cover the rolls tightly with foil when reheating, and avoid overbaking. Using plenty of frosting also helps keep them moist and adds richness.