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Oreo Cheesecake Cinnamon Rolls Recipe

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★★★★★

4.6 from 122 reviews

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/oreo-cheesecake-cinnamon-rolls-recipe/