Halloween Oreo Cinnamon Rolls

Last Updated on August 12, 2025 by DIYbunker Team

If you’re looking for the ultimate Halloween treat that’s equal parts spooky and sweet, these Halloween Oreo Cinnamon Rolls are about to become your new October obsession. Imagine soft, pillowy orange-tinted dough swirled with a rich Oreo cookie filling, then topped with a decadent black cocoa cream cheese frosting that’s as dramatic as it is delicious.

Every bite is a mix of buttery cinnamon roll comfort and cookies-and-cream magic — perfect for Halloween morning, a festive dessert table, or just a cozy night in with your favorite scary movie. Whether you’re baking them for a party or just to treat yourself, these rolls are sure to cast a delicious spell on anyone who tries them.

Yield: 8-12 cinnamon rolls

Equipment:

• 9×13 Baking Sheet
• Parchment Paper

Prep Time: 30 minutes

Bake Time: 20-25 minutes

Idle Time: 50 minutes

Ingredients

Dough

• 1 cup warm milk
• 2 ½ teaspoons instant dry yeast
• 2 eggs
•  ½ cup unsalted butter, softened
• ½ cup white granulated sugar
• 1 teaspoon salt
• 4 ½ cups all purpose flour, divided
• ¼ cup heavy cream
• Orange Food Dye

Oreo Filling

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 15 oreo cookies, crushed (save filling)

Frosting

• ½ cup unsalted butter, softened
• 6 ounces cream cheese
• 2 ½ cups powdered sugar
• 2 tablespoons black cocoa powder
• 2 tablespoons milk

Directions

1. In a bowl, pour the yeast and 2 tablespoons of sugar on top of the warm milk and mix. Let sit for 5 minutes to activate the yeast.
2. In a separate mixing bowl, add the eggs, rest of the white sugar, and cubed butter. Wish together, then add the activated milk mixture in. Whisk well.
3. Add in the salt, 4 cups flour and orange food dye to the bowl and mix everything until just combined. The dye does not need to be evenly distributed yet.
4. Transfer this dough to a stand mixer with a hook attachment and knead the dough on medium for 5 minutes until combined. Add in the extra 1/2 cup of flour and knead again on high until a soft, but non-sticky dough forms.
5. In a clean and oiled bowl place the kneaded dough into it and cover with a damp towel. Let rise for 30 minutes at room temperature.
6. While the dough rises, make the filling. In a bowl mix the brown sugar and oreo crumbs, which have been blended, together.
7. Then add the softened butter and vanilla extract and blend with a fork until a paste forms.
8. After 30 minutes has passed and the dough has risen, remove the dough from the oiled bowl and roll out into a large rectangle on a clean floured surface about half an inch thick.
9. Spread the oreo filling out evenly on the dough with a rubber spatula.
10. Create a long log by tightly folding the dough and rolling together.
11. Use a sharp knife or the string method to cut 8-12 cinnamon rolls out.
12. Place the cinnamon rolls into a greased pan and cover with a damp towel and let rise again for 20 minutes until the rolls have doubled.
13. Preheat the oven to 375 degrees Fahrenheit.
14. Pour the heavy cream over the cinnamon rolls and then bake in the oven for 20-25 minutes until bubbly and firm to the touch. Remove from the oven and let them cool for a couple minutes.
15. While the rolls are baking, make the icing. In another mixing bowl, add in the cream cheese and butter, blending together until creamy.
16. Then add the powdered sugar and black cocoa powder, blending again until smooth.
17. Pour in the milk and mix once more until creamy.
18. After you have let the rolls rest for a couple minutes outside of the oven, drizzle or slather the frosting on top, coating all the Oreo rolls.
19. Serve and enjoy!

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