These Oreo Cookie Stuffed Cinnamon Rolls are completely vegan, super soft and filled with cookies and cream filling! They are easy to make and are the perfect brunch treat.
I am always looking for new ways to use Oreos. I love adding them to cakes like in my Vegan Oreo Cake recipe, and they are a crucial ingredient in my Vegan Cookies and Cream Pizookie. Then, I got the idea to make Oreos the middle of a cinnamon roll. And let me tell you, while I love a classic Vegan Cinnamon Rolls, cinnamon rolls plus Oreo cookies are a match made in heaven.
These Oreo Cinnamon Rolls are soft chewy and surprisingly easy to make. The sweet yeasted dough is filled with crushed Oreo filling and topped with smooth and creamy cream cheese frosting. The perfect brunch or dessert recipe!
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
Yeast: Be sure to use active dry yeast, here.
Sugar: Regular granulated sugar.
Flour: These Vegan Oreo Cookie Stuffed Cinnamon Rolls just use all-purpose flour. I always recommend King Arthur Brand.
Salt: Don't forget the salt! Salt is a crucial ingredient in yeasted doughs.
Oreo Cookie Filling: The filling for these rolls is crushed Oreos and granulated sugar crushed together.
How to Make the Oreo Filling
The cookies and cream filling for these oreo cinnamon rolls is super easy to make!
First, place the Oreos and sugar into a gallon freezer bag. Press as much air out as possible and close the bag.
Then, use a rolling pin to crush the Oreos completely.
And thats it! The filling is ready to go into the cinnamon rolls.
How to Make the Oreo Cinnamon Rolls
These Vegan Oreo Cinnamon Rolls require a few steps, but they are simple to make. Here is how:
First, bloom the yeast in the non-dairy milk and sugar.
Then, add the melted vegan butter, 3 ½ cups flour and salt into the bowl and mix well.
Now, turn the dough out onto a floured work surface and knead, adding up to ½ cup more flour as needed to keep the dough from sticking.
Allow the dough to double in size before rolling out and filling.
Then, roll the dough into a 15"x 10" rectangle. Spread melted vegan butter across the dough, then top with the Oreo filling.
Next, roll the rectangle into a log, then slice into about 1 ½" thick slices and place into a baking pan to proof.
Once the Vegan Oreo Cinnamon Rolls have risen for 30 minutes, place them into the oven to bake.
Finally, make the vegan cream cheese frosting by combining vegan cream cheese, powdered sugar, vanilla and non-dairy milk in a medium bowl. Stir until smooth and spread on top of the cinnamon rolls when they come out of the oven.
Top Vegan Cream Cheese Recommendations
My top pick for non-dairy cream cheese is Tofutti. Its easy to find and tastes great!
My second pick is Trader Joes Vegan Cream Cheese.
Top Recipe Tips
First, be sure to roll these Oreo Cookie Stuffed Cinnamon Rolls up really tightly so the filling will stay in.
Second, use string or unflavored floss to cut the rolls. This will help the cinnamon rolls to keep their shape when cutting.
To store, place these Oreo Cinnamon Rolls into an airtight container and keep at room temperature for up to 3 days.
Or freeze for up to a month.
Looking for More Brunch Recipes?
Vegan English Muffins by: Conscious Plant Kitchen
Oreo Cookie Stuffed Cinnamon Rolls
- 1 Large Bowl
- 2 Medium Bowls
- 2 Spatulas
- 1 Rolling Pin
- 1 9"x13" Baking Pan
For the Sweet Dough
- 1 ½ Cups Non-Dairy Milk
- ¼ Cup Granulated Sugar
- 2 ½ teaspoon Active Dry Yeast
- 6 tablespoon Non-Dairy Butter, melted
- 3 ½-4 Cups All-Purpose Flour
- 1 tsp Kosher Salt use ¾t if using table salt
For the Filling
- 16 Oreo Cookies
- ¼ Cup Granulated Sugar
- 3 tablespoon Melted Non-Dairy Butter
For the Frosting
- ⅓ Cup Non-Dairy Cream Cheese
- 2 Cups Powdered Sugar, sifted
- ½ teaspoon Vanilla Extract
- 1-3 teaspoon Non-Dairy Milk
Make the Sweet Dough
- Into a large bowl, add the non-dairy milk, sugar and yeast. Stir and set aside for 10 minutes so the yeast can bloom.1 ½ Cups Non-Dairy Milk, ¼ Cup Granulated Sugar, 2 ½ teaspoon Active Dry Yeast
- Into the bowl add the butter, then 3 ½ cups of flour and the salt. Stir until well combined.6 tablespoon Non-Dairy Butter, melted, 3 ½-4 Cups All-Purpose Flour, 1 teaspoon Kosher Salt
- Lightly flour a work surface, then turn the dough out and knead it for about 3 minutes until the dough is elastic and smooth, adding up to ½ cup more flour during the kneading process to keep the dough from sticking.
- Lightly oil the bowl then place the dough back into it and cover with a kitchen towel. Set aside to rise until the dough has doubled in size- about 1 ½-2 hours.
Make the Oreo Cookie Filling
- Add the Oreos and sugar into a gallon-sized bag. Roll over the mixture with a rolling pin until it is completely crushed.16 Oreo Cookies, ¼ Cup Granulated Sugar
Shape the Rolls
- Grease a 9"x13" baking pan.
- Lightly flour a work surface and turn the dough out onto it. Press or roll the dough out to a 15"x10" rectangle.
- Brush the dough with 3 tablespoons of melted butter, the add the crushed Oreo filling to the top of the dough and spread out evenly.3 tablespoon Melted Non-Dairy Butter
- Roll the dough into a tight log. (See Note) Then cut into 12 evenly sized cinnamon rolls. And place them into a prepared 9"x13" baking pan. Cover with a kitchen towel and allow to rise for 30 minutes.
- Preheat oven to 350*
- Once the rolls have risen, bake in a 350* oven for 28-32 minutes.
Make the Frosting
- In a medium bowl, combine the non-dairy cream cheese and powdered sugar. Stir with a spatula until well combined. Then add the vanilla and a teaspoon of non-dairy milk and stir again until well combined. Add more milk until you reach your desired consistency.⅓ Cup Non-Dairy Cream Cheese, 2 Cups Powdered Sugar, sifted, ½ teaspoon Vanilla Extract, 1-3 teaspoon Non-Dairy Milk
Frost the Oreo Cinnamon Rolls
- Spread the cinnamon rolls with frosting and top with additional crushed Oreos if desired. Serve.