Combining the beloved flavors of Oreos and cinnamon rolls, these Decadent Oreo Cinnamon Rolls with a Dark Chocolate Twist are a dessert dream come true. Each fluffy roll is packed with layers of rich dark cocoa, crushed Oreos, and a hint of cinnamon, making them perfect for breakfast, brunch, or dessert. Topped with a creamy vanilla glaze, these rolls are a treat for Oreo lovers and cinnamon roll enthusiasts alike. The process is straightforward, and the result is indulgent perfection!
Ingredients
Refrigerated :
- 1 large egg, room temperature (56g)
Baking & Spices :
- 3 1/2 cups all-purpose flour
- 2 teaspoons instant dry yeast
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons black cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon artificial vanilla extract
- 1 teaspoon salt
- 1 1/2 cups powdered sugar (for glaze)
Snacks :
- 1 cup crushed Oreos (about 10-12 cookies)
Dairy :
- 9 tablespoons (9/16 cup) unsalted butter, softened
- 1 1/8 cup whole milk, warmed
Instructions
- Prepare the Dough : In a small bowl, warm the whole milk (about 110°F/43°C, lukewarm) and whisk in the instant dry yeast. Let it sit for 5–10 minutes until foamy. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well. Add the egg, softened butter, and the yeast mixture to the dry ingredients. Mix until a sticky dough forms. Knead the dough on a floured surface for about 8–10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
- Let the Dough Rise : Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Prepare the Filling : In a small bowl, mix the brown sugar, black cocoa powder, and ground cinnamon. Crush the Oreos into coarse crumbs and set them aside.
- Roll Out and Assemble : Punch down the risen dough and roll it out into a large rectangle (about 12×18 inches). Spread softened butter evenly over the dough, leaving a small border around the edges. Sprinkle the brown sugar mixture over the butter, followed by the crushed Oreos.
- Roll and Cut : Tightly roll the dough from the long edge to form a log. Pinch the seams to seal. Slice the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.
- Second Rise : Cover the rolls with a towel and let them rise for another 20–30 minutes, or until they’re puffy.
- Bake : Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown.
- Prepare the Glaze : While the rolls bake, whisk together powdered sugar, a splash of vanilla extract, and 2–3 tablespoons of milk until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
- Glaze and Serve : Drizzle the vanilla glaze over the warm rolls. Serve immediately and enjoy!
Conclusion
These Oreo Cinnamon Rolls take a classic treat to the next level with the rich flavors of black cocoa and crushed Oreos. Perfectly fluffy and indulgent, they’re an irresistible combination of chocolatey goodness and cinnamon spice. Whether it’s a special occasion or just a cozy day at home, these rolls are guaranteed to impress. Bake a batch today and savor the magic!
Decadent Oreo Cinnamon Rolls with a Dark Chocolate Twist
Soft and fluffy cinnamon rolls infused with Oreocrumbs, dark cocoa, and cinnamon, topped with a luscious vanilla glaze. Perfectfor any occasion!
Ingredients
Refrigerated :
- 1 large egg room temperature (56g)
Baking & Spices :
- 3 1/2 cups all-purpose flour
- 2 teaspoons instant dry yeast
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons black cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon artificial vanilla extract
- 1 teaspoon salt
- 1 1/2 cups powdered sugar for glaze
Snacks :
- 1 cup crushed Oreos about 10-12 cookies
Dairy :
- 9 tablespoons 9/16 cup unsalted butter, softened
- 1 1/8 cup whole milk warmed
Instructions
- Prepare the Dough : In a small bowl, warm the whole milk (about 110°F/43°C, lukewarm) and whisk in the instant dry yeast. Let it sit for 5–10 minutes until foamy. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well. Add the egg, softened butter, and the yeast mixture to the dry ingredients. Mix until a sticky dough forms. Knead the dough on a floured surface for about 8–10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
- Let the Dough Rise : Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Prepare the Filling : In a small bowl, mix the brown sugar, black cocoa powder, and ground cinnamon. Crush the Oreos into coarse crumbs and set them aside.
- Roll Out and Assemble : Punch down the risen dough and roll it out into a large rectangle (about 12×18 inches). Spread softened butter evenly over the dough, leaving a small border around the edges. Sprinkle the brown sugar mixture over the butter, followed by the crushed Oreos.
- Roll and Cut : Tightly roll the dough from the long edge to form a log. Pinch the seams to seal. Slice the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.
- Second Rise : Cover the rolls with a towel and let them rise for another 20–30 minutes, or until they’re puffy.
- Bake : Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown.
- Prepare the Glaze : While the rolls bake, whisk together powdered sugar, a splash of vanilla extract, and 2–3 tablespoons of milk until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
- Glaze and Serve : Drizzle the vanilla glaze over the warm rolls. Serve immediately and enjoy!