These stuffed Oreo rolls combine everything we love about a soft, bakery-style cinnamon roll with the irresistible cookies-and-cream flavor of OREO cookies. Inspired by viral crescent-roll and cookie-roll hacks, this homemade version uses a rich dough, crushed Oreos in the filling, and a cream cheese cookies-and-cream frosting for a decadent treat.
Why This Recipe is the Best
This recipe yields ultra-soft, tender Oreo rolls with a fluffy center and cookies-and-cream flavor in every bite. Warm milk and properly proofed yeast help the dough rise to a light, pillowy texture, while the crushed OREOs in the filling deliver a deep chocolate bite. The cream cheese Oreo frosting melts slightly over warm rolls for a luscious finish.
Compared with store-bought cookie desserts, these homemade rolls taste like they came from a bakery: soft dough, a rich cookie filling, and a smooth, slightly tangy frosting that balances the sweetness.
Try other Oreo treats like Homemade Oreos, Oreo Pie, or Oreo Cheesecake Cookies for more cookies-and-cream inspiration.
Key Ingredients
Follow these ingredient tips for the best texture and flavor.
- Milk – Warm milk (about 105–110°F) activates the yeast and helps produce a tender, pillowy dough.
- OREOs – Crushed cookies in the filling create the signature cookies-and-cream flavor.
- Filling – Butter combined with brown and granulated sugar plus crushed Oreo wafers forms a deeply chocolatey filling that melts into the dough while baking.
- Bread flour – Bread flour helps the rolls stay soft longer, though all-purpose flour will also work.
- Frosting – A butter and cream cheese base with powdered sugar and more crushed OREOs makes a smooth, bakery-style topping.
How to Make Oreo Rolls
These step-by-step instructions will help you get consistent, delicious results.
- Proof the yeast: combine warm milk, yeast, and 1 teaspoon sugar; let sit about 5 minutes until very foamy. If it doesn’t foam, the yeast is inactive and should be replaced. Mix in butter, egg, remaining sugar, salt, flour, and the proofed yeast. Knead until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise until doubled, about 1 hour.
- Roll the dough into a roughly 12″x18″ rectangle. In a bowl, mix crushed OREOs with granulated and brown sugar to make the filling mixture.
- Spread very soft butter across the rolled dough, then sprinkle the Oreo-sugar mixture evenly over the buttered surface.
- Starting at the long edge, roll the dough into a log. Cut into 12 even pieces and place them in a greased 9×13″ pan. Cover and let rise 30 minutes. Ten minutes before the end of the rise, preheat the oven to 350°F. Bake the rolls 17–22 minutes, until the tops are just beginning to turn golden.
- Make the frosting while the rolls bake: beat butter until smooth, add softened cream cheese and beat until lump-free, add powdered sugar and vanilla, then stir in crushed OREOs.
- Let the rolls cool 10–15 minutes for a slightly melted frosting that seeps into the rolls, or cool completely if you prefer the frosting to sit on top. Spread frosting over the rolls and sprinkle with additional crushed OREOs.
Helpful hint: to cut the log evenly, cut it in half, then each half in half again, and finally cut each quarter into three equal pieces for uniform rolls.
Common Mistakes
If the milk is too hot, it can kill the yeast; keep it between 105–110°F. If the yeast doesn’t become foamy during proofing, start over with fresh yeast. Also, avoid overpacking the pan—give the rolls a little space so their centers stay light instead of dense.
Top Tip
Wait for the rolls to cool slightly before frosting. Frosting on very hot rolls will fully absorb into the dough; waiting 10–15 minutes gives you a nice balance of melted and spreadable frosting.
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
- 1 large egg, room temperature, whisked
- 1 teaspoon salt
- 3–3¼ cups bread flour (or all-purpose flour)
OREO roll filling:
- ¼ cup very soft butter
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1¼ cups crushed OREOs (about 10–12 cookies)
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) with yeast and 1 teaspoon sugar; proof 5 minutes until foamy. If the mixture doesn’t foam, use fresh yeast.
- Microwave butter until partially melted and whisk the egg. Combine butter, egg, remaining sugar, salt, bread flour, and the proofed yeast. Knead by hand, stand mixer with a dough hook, or bread machine until the dough is elastic and smooth, about 10–20 minutes. The dough should bounce back when poked.
- Place the dough in an oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Make filling and form rolls:
- Mix granulated sugar, brown sugar, and crushed OREOs in a bowl.
- Roll the dough into a 12″x18″ rectangle. Spread very soft butter evenly, then sprinkle the Oreo-sugar mixture over the butter.
- Roll the dough from the long side into a log. Cut into 12 even rolls (see notes for an easy cutting method). Place in a greased 9×13″ pan, spaced slightly apart. Cover and let rise 30 minutes. Preheat oven to 350°F with 10 minutes left of rising time. Bake 17–22 minutes, until the tops begin to turn golden.
Frosting:
- Beat butter on medium-high until smooth. Add cream cheese and beat until lump-free. Add powdered sugar and vanilla and mix until combined. Stir in crushed OREOs.
- Allow rolls to cool 10–15 minutes for frosting that soaks in slightly, or cool completely if you want the frosting to remain on top. Spread frosting and sprinkle additional crushed OREOs before serving.
Notes
- All-purpose flour can be used, but bread flour gives a softer texture and helps the rolls stay moist longer.
- To cut the log evenly: cut it in half, cut each half in half, then cut each quarter into three equal pieces.
- These rolls are best served warm and fresh. Reheat day-old rolls in the microwave for 10–20 seconds for a just-baked texture.
- Leaving a little space between rolls in the pan helps the centers stay fluffy rather than dense.
- Using whole or 2% milk gives a richer, more tender roll, but 1% or skim will work if preferred.
Nutrition
Calories: 353 kcal
Variations & Substitutions
- All-purpose flour – Use if you don’t have bread flour; results are still excellent.
- Golden OREOs – Swap for a vanilla-forward twist, or add mini chocolate chips to the filling for extra indulgence.
- Make ahead – Shape the rolls, refrigerate overnight, and bake fresh in the morning.
- Holiday twist – Use seasonal-themed OREOs for festive colors and flavors.
- Red velvet – Try red velvet Oreos for a different flavor profile.
- Leftover ideas – Reheat slices in a waffle iron or turn them into French toast for a second-day treat.
- Fried version – Slice and deep-fry for a fair-style dessert, then finish with extra icing.
Storing & Reheating
Store leftover Oreo rolls in an airtight container for 1–2 days. Reheat individual rolls in the microwave 10–20 seconds for a fresh-baked texture, or warm them in the air fryer if desired.
FAQs
Yes. All-purpose flour works, though bread flour yields a softer, more tender roll that holds moisture longer.
Cut the rolled log in half, then each half in half again, and cut each quarter into three even pieces for uniform rolls.
Yes, 1% or skim milk will work. Whole or 2% milk gives a richer, more tender result.
They’re best warm, but reheating day-old rolls makes them taste fresh again.