Looking for a fresh breakfast idea? Try these Oreo Truffle Cinnamon Rolls. No yeast and ready in under an hour, they’re perfect for a relaxed weekend morning.
A recent urgent care visit reminded me that “urgent” often feels ironic — long waits, lots of sitting, and the uncomfortable patience you have to practice when someone you love feels miserable. Still, I’m grateful for excellent care when it’s needed.
Now, to something truly urgent in a different way: these cinnamon rolls demand immediate attention. Your stomach will thank you — your thighs may not, but some things are worth the indulgence.
No Yeast Cinnamon Rolls
These homemade cinnamon rolls are wonderfully easy. There’s no yeast, no rising time — just quick mixing, rolling, and baking. They’re a great shortcut when you want warm, gooey rolls fast.
Oreo Truffle Cinnamon Rolls
To make these extra-special, I baked Oreo truffle centers into the rolls. The cookie-crumb and cream cheese filling melts into pockets of rich, chocolatey goodness inside each roll.
These are a fantastic treat for breakfast, brunch, or any time you want a decadent baked good that’s quick to make.
What are you waiting for? Get in the kitchen and bake these STAT.
Recipe
Oreo Truffle Cinnamon Rolls Recipe
9 cinnamon rolls
30 minutes
20 minutes
50 minutes
These easy no-yeast cinnamon rolls are filled with Oreo truffle pieces. They’re delicious and fun — ready in less than an hour.
Ingredients
For the Cinnamon Filling
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon salt
- 1 Tablespoon unsalted butter, melted
For the Dough
- 2½ cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups buttermilk
- 6 Tablespoons unsalted butter, melted and divided
For the Oreo Truffle Filling
- 22 Oreo cookies, crushed
- 4 ounces cream cheese, softened
For the Frosting
- 2 ounces cream cheese, softened
- 2 Tablespoons buttermilk
- 1 cup powdered sugar
Instructions
- Combine the cinnamon filling ingredients in a small bowl and set aside.
- Beat the crushed Oreo cookies and 4 ounces softened cream cheese together until a soft dough forms; set aside.
- Preheat oven to 400°F (200°C). Brush a 9-inch cake pan with 1 tablespoon melted butter.
- In a medium bowl, stir together the flour, 2 Tablespoons sugar, baking powder, baking soda, and ½ teaspoon salt. Add the buttermilk and 2 Tablespoons melted butter and stir until just combined.
- Turn the dough onto a very well-floured surface and knead briefly. The dough will be sticky—keep extra flour handy to dust your hands and the work surface.
- Flatten the dough into a rectangle about 14 by 10 inches. Spread 2 Tablespoons melted butter over the dough. Sprinkle the cinnamon-sugar filling evenly, pressing it gently into the butter, leaving a ½-inch border. Evenly add the Oreo truffle mixture on top.
- Roll the dough from the long side, pressing as you go. If the dough sticks, use a butter knife or spatula to lift and guide it while rolling. Seal the seam and lay the roll seam-side down.
- Cut into 9 even pieces with a serrated knife (trim the ends if needed for even slices) and place them in the prepared pan. Drizzle the remaining 2 Tablespoons melted butter over the tops. Bake 20–22 minutes, until golden brown. Remove and let cool 5 minutes.
- Whisk together the frosting ingredients and pour over the warm rolls. Makes 9 rolls. Refrigerate leftovers.
Notes
You can omit the Oreo truffle mixture if you prefer classic cinnamon rolls.
Nutrition Information:
Yield: 9
Serving Size: 1
Amount Per Serving:
Calories: 557
Total Fat: 22g
Saturated Fat: 11g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 44mg
Sodium: 530mg
Carbohydrates: 86g
Fiber: 2g
Sugar: 49g
Protein: 7g
Nutrition facts are estimates and not guaranteed. Consult a registered dietitian for specialized advice.
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