Easy, delicious, and soft Oreo Cinnamon Rolls that are filled with crushed oreos and topped with a warm delicious vanilla glaze.

This combines two of my favorite things ever – oreos and cinnamon rolls! Seriously, I can’t get enough of these rolls! I love to make them ahead of time and quickly warm them in the microwave right before serving – it is so good! You can easily freeze these rolls and serve when ready, or make a batch for a group and eat them right away. This recipe is absolutely perfect for any brunch, and don’t worry – no one will know that they are gluten free.
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INGREDIENTS YOU NEED
Dough:
- 3/4 cup tapioca flour
- 1 1/2 cups almond flour
- 1 tbsp xanthan gum
- 3 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter melted
- 2 tsp apple cider vinegar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp warm water
Filling:
- 1/2 cup brown sugar packed
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter softened
- 1/2 cup crushed gluten free oreos
Glaze:
- 1 tbsp unsalted butter room temperature
- 1 1/4 cup powdered sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract

Instructions To Make Oreo Cinnamon Rolls
- Preheat your oven to 350 degrees F and grease a 9 inch pie dish or casserole dish.
- In a large bowl, whisk together your tapioca flour, almond flour, xanthan gum, baking powder, and salt.
- In a separate bowl combine your melted butter, sugar, eggs, apple cider vinegar, and vanilla extract.
- Add your wet ingredients to your dry mixture and mix until combined, your dough will be sticky.
- Add 2 tbs warm water to your dough and mix well. Let your dough rest for 5 minutes to firm up. While your dough rests mix together all of your filling ingredients and set aside.
- On a piece of parchment paper, spread about 1 tbs of tapioca flour so it covers about 8X12 inches. Take your dough and place it on your working surface, cover with parchment paper and roll your dough with a rolling pin into a 8X12 even rectangle.
- Combine all of your filling ingredients in a bowl, except the oreos, mix until smooth.
- Spread your filling mixture evenly over your dough, leaving at least a 1/2 inch around the edges. Evenly sprinkle your crushed oreos over your filling.
- Using the short side (the 8 inch side) carefully roll your dough rectangle into a log. Cut into nine equal pieces. Place your rolls in your greased dish and bake for 25-30 minutes.
- Combine your topping ingredients and whisk until smooth. Once your cinnamon rolls slightly cool, spread your topping on top and enjoy!

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Oreo Cinnamon Rolls
Ingredients
Dough:
- 3/4 cup tapioca flour
- 1 1/2 cups almond flour
- 1 tbsp xanthan gum
- 3 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter melted
- 2 tsp apple cider vinegar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp warm water
Filling:
- 1/2 cup brown sugar packed
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter softened
- 1/2 cup crushed gluten free oreos
Glaze:
- 1 tbsp unsalted butter room temperature
- 1 cup powdered sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract
Instructions
Dough:
- Preheat your oven to 350 degrees F and grease a 9 inch pie dish or casserole dish.
- In a large bowl, whisk together your tapioca flour, almond flour, xanthan gum, baking powder, and salt.
- In a separate bowl combine your melted butter, sugar, eggs, apple cider vinegar, and vanilla extract.
- Add your wet ingredients to your dry mixture and mix until combined, your dough will be sticky.
- Add 2 tbs warm water to your dough and mix well. Let your dough rest for 5 minutes to firm up. While your dough rests mix together all of your filling ingredients and set aside.
- On a piece of parchment paper, spread about 1 tbs of tapioca flour so it covers about 8X12 inches. Take your dough and place it on your working surface, cover with parchment paper and roll your dough with a rolling pin into a 8X12 even rectangle.
- Combine all of your filling ingredients in a bowl, except the oreos, mix until smooth.
- Spread your filling mixture evenly over your dough, leaving at least a 1/2 inch around the edges. Evenly sprinkle your crushed oreos over your filling.
- Using the short side (the 8 inch side) carefully roll your dough rectangle into a log. Cut into nine equal pieces. Place your rolls in your greased dish and bake for 25-30 minutes.
- Combine your topping ingredients and whisk until smooth. Once your cinnamon rolls slightly cool, spread your topping on top and enjoy!
Nutrition
Frequently Asked Questions About Oreo Cinnamon Rolls
Yes! I would wait to put the glaze on until ready to serve though. Freeze in an airtight container for up to 4 months.
Store at room temperature in an airtight container for up to 4 days.
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very good!