Oreo Cookie Stuffed Cinnamon Rolls

broken open oreo cinnamon roll on a white plate

5 from 1 vote

Oreo Cookie Stuffed Cinnamon Rolls

These Oreo Cookie Stuffed Cinnamon Rolls are super soft and filled with cookies and cream filling! They are easy to make and are the perfect brunch treat.

Prep Time30

Cook Time30

Proofing Time2

Total Time3

Course: Breakfast, Brunch, Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Oreo Rolls

Calories: 419kcal

Author: Megan Calipari

Cost: $5

Equipment

1 Large Bowl
2 Medium Bowls
2 Spatulas
1 Rolling Pin
1 9"x13" Baking Pan

Ingredients

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

Instructions

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.

Notes

Roll the cinnamon rolls up really tightly so the filling stays inside.

To cut the rolls, you can use a knife, or you can use thread or unflavored floss. Place the thread or floss under the log then cross the two end pieces on top of the log and pull tightly to cut the buns.

To Store: Place the Vegan Oreo Cinnamon Rolls into an airtight container and leave at room temperature for up to 3 days.

Or freeze for up to a month.

Nutrition