Description
Indulge in the delightful fusion of soft, yeasted dough and crunchy Oreo cookies with these Oreo Cinnamon Rolls. Perfect for breakfast or dessert, they offer a unique twist on a beloved classic.
Ingredients
Scale
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk (105-115°F / 40-46°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs, at room temperature
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup crushed Oreo cookies
- 1/2 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, for filling
- 8 oz cream cheese, softened (for icing)
- 2 cups powdered sugar (confectioners' sugar)
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (for icing)
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the warm milk and 1 tablespoon of granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy.
- To the foamy yeast mixture, add the remaining granulated sugar, melted butter, and eggs. Mix well to combine.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed with a dough hook or by hand until a shaggy dough forms.
- Increase the speed to medium-low and knead for 5-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Lightly grease a large bowl with oil or cooking spray. Place the dough in the bowl, turning it once to coat the top. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare the Oreo filling by crushing the Oreo cookies finely.
- In a medium bowl, combine the crushed Oreos, light brown sugar, and ground cinnamon. Mix thoroughly until evenly combined.
- Once the dough has doubled, gently punch it down to release the air.
- Lightly flour a clean work surface and roll the dough into a large rectangle, approximately 12×18 inches.
- Melt the filling butter and brush it evenly over the entire surface of the rolled-out dough, leaving about a ½-inch border along one of the long edges.
- Evenly sprinkle the Oreo-cinnamon-sugar mixture over the buttered dough, pressing it gently so it adheres.
- Starting from the long edge opposite the ½-inch border, tightly roll the dough into a log.
- Using a sharp, un-serrated knife or a piece of dental floss, cut the log into 12-15 equal slices, about 1 to 1.5 inches thick.
- Lightly grease a 9×13 inch baking dish. Arrange the sliced rolls snugly in the prepared dish, leaving a little space between each roll for expansion.
- Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for another 30-45 minutes.
- Preheat your oven to 375°F during the last 15 minutes of the second rise.
- Bake the rolls for 20-25 minutes, or until they are golden brown on top and cooked through.
- Remove from the oven and let them cool in the pan for about 5-10 minutes while you prepare the icing.
- In a medium bowl, using an electric mixer, beat the softened cream cheese and softened butter until light and creamy.
- Gradually add the powdered sugar, mixing on low speed until combined, then increase to medium and beat until smooth.
- Stir in the vanilla extract and 1-2 tablespoons of milk or cream, until you reach your desired consistency.
- Spread the cream cheese frosting generously over the warm Oreo Cinnamon Rolls.
- If desired, sprinkle a few extra crushed Oreo crumbs over the top for garnish.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Don't over-flour the dough, ensure proper proofing in a warm spot, and use dental floss for clean cuts. Frosting while warm allows it to melt slightly for a beautiful glaze.