Description
Looking for a Halloween treat that’s spooky and sweet? These Halloween Oreo Cinnamon Rolls are your new October obsession. Soft, orange-tinted dough wraps around a rich Oreo filling, then gets topped with dramatic black cocoa cream cheese frosting. Buttery, cookies-and-cream magic in every bite — perfect for Halloween morning, a party, or a cozy scary movie night. One taste, and you’ll be under their delicious spell.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- While the dough rises, make the filling. In a bowl mix the brown sugar and oreo crumbs, which have been blended, together.
- Then add the softened butter and vanilla extract and blend with a fork until a paste forms.
- 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.
- Spread the oreo filling out evenly on the dough with a rubber spatula.
- Create a long log by tightly folding the dough and rolling together.
- Use a sharp knife or the string method to cut 8-12 cinnamon rolls out.
- 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.
- Preheat the oven to 375 degrees Fahrenheit.
- 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.
- While the rolls are baking, make the icing. In another mixing bowl, add in the cream cheese and butter, blending together until creamy.
- Then add the powdered sugar and black cocoa powder, blending again until smooth.
- Pour in the milk and mix once more until creamy.
- 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.
- Serve and enjoy!
- Prep Time: 30 minutes
- Idle Time: 50 minutes
- Cook Time: 20 minutes
