While the dough rises, prepare the filling:
-
In a small bowl, mix softened butter, brown sugar, and cinnamon until smooth.
-
Roughly crush the Oreo cookies—some fine crumbs and some chunky pieces create the best texture.
This combination gives you gooey cinnamon flavor plus bursts of chocolate cookie in every bite.
Assembling the Cinnamon Rolls
4. Roll Out the Dough
Once risen, punch down the dough and roll it into a rectangle about 14 x 9 inches on a floured surface.
5. Add the Filling
Spread the cinnamon butter evenly over the dough. Sprinkle the crushed Oreos generously across the surface, pressing them gently into the butter so they stick.
6. Roll and Slice
Starting from the long edge, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut into 9–12 equal rolls.
7. Second Rise
Place the rolls cut-side up into a greased baking dish. Cover and let rise again for 30–45 minutes until puffy.
Baking the Oreo Stuffed Cinnamon Rolls
Preheat your oven to 350°F (175°C).
Bake the rolls for 25–30 minutes, until lightly golden on top and cooked through. If they brown too quickly, loosely cover with foil during the last 5–10 minutes.
Your kitchen will smell incredible at this point—warm cinnamon, butter, and chocolate all at once.
Making the Cream Cheese Glaze
While the rolls bake, prepare the glaze:
-
Beat cream cheese and butter together until smooth.
-
Add powdered sugar and vanilla extract, mixing until creamy.
-
Slowly add milk or cream until you reach your desired consistency.
For thicker glaze, use less liquid; for a drizzle-style glaze, add a bit more.
