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Cinnamon Rolls
Wandile

Fluffy Cinnamon Rolls with Oreo Cream

These Oreo cream cinnamon rolls are soft, fluffy, and packed with warm cinnamon swirls, finished with a rich Oreo cream frosting that melts into every layer. It’s the perfect balance of comforting homemade baking and indulgent cookies-and-cream flavour. Ideal for breakfast, brunch, or a sweet treat with coffee, this recipe is beginner-friendly but tastes bakery-level special.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Servings: 12 people
Course: Breakfast, Dessert, Snack
Ingredients Equipment Method

Ingredients
  

For the dough
  • 5 cups All-Purpose flour/ cake flour
  • 2 packet Dry Yeast 10g x 2
  • ⅓ cup granulated sugar
  • 1 tsp salt
  • 1 large egg room temp
  • 1 cup milk warm
  • ½ cup water warm
  • .100 g unsalted butter melted
For Cinnamon Filling
  • 1½ tbsp cinnamon
  • 70 g butter softened
  • ⅓ cup brown sugar
For Oreo Cream
  • 250 ml heavy cream cold
  • 2 tbsp plain yoghurt
  • 1 tsp vanilla paste or extract
  • 6 Cookies Oreo
  • ½ cup Icing sugar sifted

Equipment

  • Large mixing bowl
  • Measuring cups and spoons (or kitchen scale)
  • Stand mixer or hand mixer optional, but helpful
  • Wooden spoon or spatula
  • Clean surface for kneading
  • Rolling Pin
  • Baking tray or round cake pan
  • Parchment paper Optional
  • Whisk
  • Food processor or zip bag (for crushing Oreos)
  • Clean kitchen towel or cling wrap

Method
 

  1. 1. Activate the yeast

    Warm your milk until it is lukewarm (not hot, just comfortably warm to the touch). Pour it into a bowl and add the sugar and dry yeast. Stir gently and let it sit for 8–10 minutes until it becomes foamy on top. This shows your yeast is active and ready.

  2. 2. Make the dough

    In a large bowl, add flour and salt. Pour in the yeast mixture, melted butter, and egg. Mix until a soft dough forms.
    Knead the dough for about 8–10 minutes by hand (or 5–6 minutes using a mixer) until it becomes smooth and elastic. If it feels too sticky, add a little flour gradually.

  3. 3. First rise

    Place the dough in a lightly oiled bowl. Cover with a clean towel or plastic wrap. Let it rise in a warm place for 20-25 minutes.

  4. 4. Prepare the filling

    In a small bowl, mix softened butter, brown sugar, and cinnamon until it forms a smooth paste. Crush your Oreo cookies and set aside.

  5. 5. Roll and fill

    Once the dough has risen, roll it out on a floured surface into a large rectangle (about 1 cm thick).
    Spread the cinnamon butter evenly over the dough. Sprinkle crushed Oreos on top.

  6. 6. Shape the rolls

    Carefully roll the dough tightly into a log. Cut into equal slices (about 10–12 rolls).
    Place them into a greased baking dish, leaving a little space between each roll.

  7. 7. Second rise

    Cover again and let the rolls rise for 1 hour until puffy.

  8. 8. Bake

    Preheat your oven to 180°C (350°F). Bake the rolls for 20–25 minutes or until golden brown and cooked through.

  9. 9. Make the Oreo cream frosting

    Whip the heavy cream until soft peaks form. Fold in or whip yogurt (or cream cheese), powdered sugar, vanilla paste or extract, and crushed Oreos. Mix until creamy and smooth.

  10. 10. Frost and serve

    Once the rolls are slightly cooled (but still warm), spread the Oreo cream frosting generously on top. Let it melt into the rolls for that rich, gooey finish.