January 2, 2023
Oreo Chocolate Rolls!
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Delicious Oreo chocolate rolls with an Oreo bread dough, Oreo chocolate filling and more… heaven!
So as it’s the new year, I wanted to start with a recipe that I know you are all going to love and adore… these Oreo chocolate rolls. Think cinnamon rolls, but with an Oreo twist – and you have these beauties!
Oreo and bread bakes
If you have followed me for a while you know that I adore all things Oreo. Whether it’s my Oreo NYC Cookies, my oreo millionaires or even my oreo ice cream I am just obsessed and in love with it all.
A cookies and cream sandwich of goodness and I just couldn’t resist posting this recipe for you. I tried to get as much oreo into the bake as I could, because otherwise it seems like a bit of con.
My original cinnamon rolls recipe has always smashed it when I’ve posted about it, but equally so have my twists. My white chocolate and raspberry ones are one of my other favourites because the combination of flavours and the sweet bread marries together perfectly.
The bread dough is the same idea as all of my sweet bread recipes because it works. My cinnamon swirl loaf, my chocolate sweet rolls, and nutella s’mores pull apart bread all have the same base idea – just in varying quantities to suit the bake.
I changed this one slightly by adding in finely blitzed oreos into the bread dough itself. It changes the look, the colour and taste – but it worked SO WELL!!
I didn’t want to overload the bread dough because I wanted to make sure that the bread was still light enough to have a delicious fluffy texture, and still rise well.
When baking bread it can take a varied amount of time, due to the rising of the dough. It can take 30 minutes, it can take two hours – purely for the bread dough to prove properly. So you must be patient – but it’s worth it.
Once the dough has risen the first time, you can turn it out onto a lightly floured work surface. It should have doubled in size at least, and have a wonderfully pillow like texture to it. It’s so light, and such a dream.
I roll it out with a large rolling pin to a large rectangle, and it’s easy. Once you have done the filling, you want to roll the bread dough up into a really tight sausage.
Cutting the dough can be a little tricky, but I tend to cut it in half, and then in half again. Each quarter I then make into 3 to create my 12 pieces.
The filling is a mix of all my bread recipes really where it has the melted butter spread all of the bread dough. This is to make the filling stick down, and it works perfectly.
I mix brown sugar, cocoa powder and even more finely blitzed oreos together until combined and then pour and spread onto the melted butter base – then, I sprinkle on some chopped oreos. So yeah, there are quite a few oreos in the bake really.
If you did want to also add cinnamon to make these oreo cinnamon rolls, then 100% go for it! I’d use 1-2 tsp ground cinnamon in the filling.
Once the rolls have been filled and shaped into the dish, you have to be patient yet again. They shouldn’t really touch to much at this point, but you want them to be touching before baking.
I let the dough rise again for another 30-60 minutes, and then bake in the preheated oven. It’s easy, 25 minutes at 160ºc in my fan oven. I’d devour them whilst they’re still warm and gooey, but I wait just a smidge so I can add the delicious decoration.
I only do a vanilla flavoured icing drizzle, and then sprinkle on some extra oreos for good measure, but it works a treat, and they look delicious if I do say so myself.
Tips & Tricks
Like mentioned above, you do have to be patient to a point with bread dough. Leave it in the warmest place in your house to prove, and that’ll help wonders.
I use a large baking dish to make mine in, but measurements don’t have to be quite exact – it’s about 30x24cm in size – so anything close to that.
If you want to prepare these the day before, get up the stage where you have shaped the dough and put them into the dish – place them in the fridge overnight, and then remove 30-60 minutes before you bake them. You can also do this with freezing, but let them thaw fully before baking.
Oreo Chocolate Rolls!
- 600 g strong white bread flour (plus extra for dusting)
- 14 g dried active yeast
- 75 g caster sugar
- 90 g unsalted butter
- 300 ml full fat milk
- 1 tsp vanilla extract
- 1 medium/large egg
- 100 g oreos (finely crushed)
- 45 g unsalted butter (melted)
- 125 g light brown soft sugar
- 50 g oreos (finely crushed)
- 15 g cocoa powder
- 100 g oreos (chopped)
- 300 g icing sugar
- 3-4 tbsp water
- 1 tsp vanilla extract
- oreos (chopped)
- Sift the flour into a large bowl, and add the caster sugar, yeast and finely crushed oreos. Mix these together so its all evenly distributed.
- Rub the butter into the mixture so it resembles bread crumbs.
- Gently heat the milk until warm - If your yeast needs activating, add it to the warm milk.
- Add the milk, vanilla, and egg to the dry ingredients.
- Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together.
- Once kneaded, it will be springy to touch, and not sticky.
- Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size.
- Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 50cmx30cm.
- Gently brush the surface with the melted butter mixture until it's evenly spread.
- Add the light brown soft sugar, finely crushed oreos and cocoa powder to a bowl and briefly mix together.
- Sprinkle this over the melted butter surface evenly and press down. Sprinkle on the chopped oreos.
- Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces.
- I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12.
- Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in.
- Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch.
- Towards the end of the dough rising, preheat the oven to 180ºc/160ºcfan so that when its finished rising, you can put it straight in the oven.
- Bake in the oven for 25 minutes, until golden brown and cooked through.
- Leave to cool, and then make the icing. Simply mix together the icing sugar, vanilla water until a thick icing paste is formed, and then drizzle over the rolls.
- Sprinkle on the oreos! Enjoy!
- These are best on the day of eating, but will last covered for a couple of days.
- The icing on top is optional, but I love it!
- I use dried active yeast - but you can use quick yeast (same amount) or fresh yeast (use 28g). Some yeasts need activating before use so check package instructions!
- You can reheat these the day after baking by microwaving for about 30 seconds!
- You can prep these the night before if you want them for breakfast, and put them in the fridge for the second prove so they are ready to bake in the morning!
- You can use any flavour oreo
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Can I use biscoff for this recipe instead of oreos
Hiya! I personally have not tried this, though its definitely worth a go! Let me know how it goes! x
Does it matter what temperature the butter is? Straight from the fridge or room temp?
Hiya! I recommend using cold cubed butter. Hope this helps! x
Just finishing making these now. Just wondering what the best way is for getting them out the dish? Never know how to do it without ruining them. Do they need to be cooled first or anything? It’s just they aren’t being eaten till later/tomorrow.
Hiya! I just literally cut and lift them out – and no, they are delicious warm! Hope this helps! x
Hi Jane, I love your recipes but am trying to do Veganuary, would this work with dairy free milk and butter and omitting the egg wash? Thank you!
Hiya! You can use dairy free milk and add 35ml more to substitute the egg swell, the butter should be fine! Hope this helps! x
I love Oreos too!