Oreo Cheesecake Cinnamon Rolls Recipe

Introduction

These Oreo Cheesecake Cinnamon Rolls combine two beloved desserts into one irresistible treat. Soft, fluffy cinnamon rolls are filled with a creamy Oreo cheesecake mixture and topped with a sweet glaze and extra cookie crumbles. Perfect for a special breakfast or dessert.

Ingredients

• For the Dough:
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup warm milk (110°F or 43°C)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon salt
• 1 large egg
• 2 to 3 cups all-purpose flour
• For the Filling:
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup crushed Oreo cookies (about 8-10 cookies)
• For the Topping:
• 1/2 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Extra crushed Oreo cookies (for garnish)

Instructions

1. Step 1: Prepare the dough by activating the yeast. In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. Step 2: In a large mixing bowl, mix melted butter, salt, egg, and the yeast mixture until well combined.
3. Step 3: Gradually add 2 cups of flour, mixing until a dough forms. Add more flour if needed until the dough is smooth and elastic.
4. Step 4: Knead the dough on a floured surface for about 5 minutes until smooth. Place it in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
5. Step 5: For the filling, beat together cream cheese, powdered sugar, sour cream, and vanilla extract until smooth. Fold in the crushed Oreo cookies.
6. Step 6: Once the dough has risen, punch it down and roll it out on a floured surface into a 12×18-inch rectangle.
7. Step 7: Spread the Oreo cheesecake filling evenly over the dough.
8. Step 8: Roll the dough tightly into a log from the long side and pinch the seam to seal.
9. Step 9: Slice the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.
10. Step 10: Preheat the oven to 350°F (175°C). Cover the rolls and let them rise for another 30 minutes.
11. Step 11: Bake the rolls for 25-30 minutes or until golden brown.
12. Step 12: While baking, whisk powdered sugar, milk, and vanilla extract until smooth for the topping.
13. Step 13: Remove rolls from the oven and drizzle the glaze over them. Sprinkle extra crushed Oreo cookies on top.
14. Step 14: Let the rolls cool slightly before serving warm and enjoying.

Tips & Variations

• Use whole milk for a richer dough and creamier filling.
• If you prefer a less sweet filling, reduce the powdered sugar slightly.
• Swap crushed Oreos for another favorite cookie to change the flavor.
• For softer rolls, cover the dough with plastic wrap while rising to retain moisture.
• Serve with a scoop of vanilla ice cream for an extra indulgent dessert.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 20-30 seconds until warm. You can also freeze the rolls before baking; thaw overnight in the refrigerator and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before rolling out and assembling the rolls.

What can I use instead of Oreo cookies?

Any chocolate sandwich cookies or crushed chocolate chip cookies can be used as a substitute, depending on your taste preference.

Oreo Cheesecake Cinnamon Rolls Recipe

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Indulge in these decadent Oreo Cheesecake Cinnamon Rolls, featuring a soft, fluffy dough stuffed with a luscious cream cheese and crushed Oreo cookie filling. Finished with a sweet vanilla glaze and extra Oreo crumbles on top, these rolls combine classic cinnamon roll comfort with rich dessert flavors, perfect for a special breakfast or dessert treat.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 50 minutes
• Yield: 12 rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough:

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup warm milk (110°F or 43°C)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon salt
• 1 large egg
• 2 to 3 cups all-purpose flour

For the Filling:

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup crushed Oreo cookies (about 8–10 cookies)

For the Topping:

• 1/2 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Extra crushed Oreo cookies (for garnish)

Instructions

1. Activate Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy, indicating the yeast is activated and ready to use.
2. Mix Dough Ingredients: In a large mixing bowl, combine melted butter, salt, egg, and the yeast mixture. Stir together until well combined to form the dough base.
3. Add Flour and Knead Dough: Gradually add 2 cups of all-purpose flour while mixing until a dough starts to form. If sticky, add flour a little at a time until the dough becomes smooth and elastic. Transfer dough to a floured surface and knead for about 5 minutes until smooth.
4. Let Dough Rise: Place the kneaded dough in a greased bowl, cover with a kitchen towel, and leave in a warm place for about 1 hour, or until doubled in size.
5. Prepare Filling: In a medium bowl, beat softened cream cheese, powdered sugar, sour cream, and vanilla extract until smooth and creamy. Gently fold in the crushed Oreo cookies to incorporate evenly.
6. Roll Out Dough: Once risen, punch down the dough gently to release air. Roll it out on a floured surface into a rectangle approximately 12 by 18 inches.
7. Spread Filling: Evenly spread the Oreo cheesecake filling over the entire surface of the rolled-out dough.
8. Roll Up Dough: Starting from the long side, tightly roll the dough into a log shape. Pinch the seam to seal it securely.
9. Cut Into Rolls: Slice the rolled log into 12 equal pieces and arrange them cut-side up in a greased 9×13-inch baking dish.
10. Second Rise: Cover the rolls with a towel and allow them to rise for another 30 minutes to become fluffy before baking.
11. Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, or until golden brown on top and cooked through.
12. Prepare Topping: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth to make the glaze.
13. Glaze and Garnish: Remove rolls from oven and while still warm, drizzle the vanilla glaze over them. Sprinkle extra crushed Oreo cookies atop for a decorative and flavorful finish.
14. Cool and Serve: Allow the rolls to cool slightly for a few minutes, then serve warm to enjoy the creamy, sweet, and crunchy combination.

Notes

• Ensure yeast is fresh for proper dough rising.
• Adjust flour quantity as needed for dough texture; dough should be smooth and slightly tacky but not sticky.
• For extra richness, chill the cream cheese before softening.
• Use room temperature ingredients where possible for easier mixing.
• Serve rolls warm for best flavor and texture.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days; reheat before serving.

Keywords: Oreo cheesecake cinnamon rolls, dessert rolls, cream cheese filling, sweet rolls, baked treats