Oreo Buns Recipe: So Much Better Than a Giant Oreo

Talia Cortez (@taliacor)

Meya Cortez (@meyarrr), Jerome Jocson (@emowredge)

Jica Simpas (@jicasimpas)

We’ll bet you clicked on the photo and thought, “How the hell are those Oreo buns?” Yeah, we know, it looks weird. But don’t let the dinuguanlooking filling deter you from what might just be one of our best sweet buns recipes ever. These Oreo buns go beyond just an Oreo-filled dough. Though, in method, it’s just as easy as that.

We even used blue liners because they’re Oreo! (This is optional.)

The buns are milky and fluffy. (And if you do it right, they come out as perfect round balls.) On the other hand, the filling is rich AF. They balance each other out; the buns being a neutral vessel for the flavor of the filling to really come through without being overpoweringly sweet.

It looks like there’s a lot of filling—and there is, in terms of dough to filling ratio. That’s because this recipe is designed in such a way that the dough works as just a thin coating for the filling, so the buns really overflow with the stuff.

It needs to feel as if the filling’s ready to explode from the buns.

These Oreo buns are delicious either warm or cold. It really depends on how you want to enjoy the filling. When it’s warm, the filling oozes out like a very thick, gooey liquid; when it’s cold, the texture is similar to Oreo truffles. If you made this entire recipe for yourself, and for some reason, you can’t finish them all in one go, we recommend just storing them in the fridge. You can simply reheat it in the microwave if you want to eat it warm: 10-15 seconds to take the chill off, then 20-30 seconds to achieve the molten filling.

Oreo Buns Recipe



Serving Size

3-4 people

Active Time

1 hr

Total Time

3 hrs

Instructions for Oreo Buns

  1. To make the dough, combine flour, salt, sugar, yeast, and powdered milk into the bowl of a stand mixer fitted with a dough hook.
  2. Mix on low speed until dry ingredients are well combined.
  3. Add the water then turn mixer to medium speed and run for 3-5 minutes or until a rough dough forms.
  4. While still on medium speed, add the butter by the tablespoon and continue to work the dough until smooth and elastic, about 15 minutes total.
  5. Remove bowl from mixer and cover in plastic wrap.
  6. Let dough rise for 1 hour or until doubled in size.
  7. While dough is rising, make the filling by combining the crushed Oreos, cream cheese, and white sugar until well incorporated.
  8. Scoop into 12 equal pieces, then roll into balls.
  9. Place the portioned filling in the freezer to harden.
  10. Line a muffin tin with liners or brush with oil.
  11. Turn dough out onto a floured surface and punch out all the air.
  12. Cut the dough into 12 equal pieces.
  13. Roll each piece into a ball and cover the pieces with plastic wrap.
  14. Working one piece at a time, flatten the ball and fill with a piece of the frozen oreo mixture.
  15. Take the edges of the dough and gather together, sealing the filling inside.
  16. Place the filled dough in the prepared muffin tin, seam side down, and continue until all dough is used and filled.
  17. Cover the buns with a clean towel and let rise until doubled in size, about 30-40 minutes.
  18. Preheat oven to 350F.
  19. Take the beaten egg and brush the tops of each bun evenly.
  20. Bake buns in preheated oven for 18-20 minutes or until set and golden brown.
  21. Remove from oven and let rest before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

Read More ↓