Oreo Cinnamon Rolls are a delightful twist on the classic cinnamon roll, blending the rich, chocolaty flavor of Oreos with the warm, spicy taste of cinnamon. This recipe combines the tender, fluffy texture of homemade cinnamon rolls with the crunch and charm of Oreo cookies, making it a unique treat for breakfast, brunch, or dessert.
Ingredients
- For the Dough:
- ½ cup (122 g) milk
- ¼ cup (50 g) granulated sugar
- 1 tablespoon active dry yeast
- 2 large eggs, room temperature
- 6 tablespoons (85 g) butter, softened
- ¾ teaspoon salt
- 2½-3 cups (343.75 - 375 g) bread flour (all-purpose can also be used)
- For the Filling:
- 2 tablespoons (28 g) butter, softened
- ½ cup (73.33 g) light brown sugar
- 1 tablespoon black cocoa powder
- 2 teaspoons cinnamon
- ⅓ cup (40 g) crushed Oreos
- For the Vanilla Frosting:
- 2 tablespoons (28 g) butter, softened
- 1 teaspoon vanilla extract
- 1½ cups (180 g) powdered sugar
- 2 tablespoons cream or milk
- Additional crushed Oreos for topping
Preparation
Step 1:
Pour milk, sugar, and yeast into a large mixing bowl. Stir together with a wooden spoon or dough whisk and let sit for 10-15 minutes, or until the yeast is bubbly.
Step 2:
Add the butter and eggs to the yeast mixture and mix together again.
Step 3:
Incorporate salt and 2 cups of flour into the mixture. Continue adding flour in ½ cup increments until the dough forms a ball and pulls away from the sides of the bowl.
Step 4:
Transfer the dough onto a floured surface and knead for 3-5 minutes, adding more flour as needed. The dough should be soft and tacky, but not sticky.
Step 5:
Place the dough in a greased bowl, cover with a cloth, and let it rise until doubled in size, approximately 1½ hours.
Step 6:
Punch the dough down and roll it out on a floured surface into a rectangle about 14x18 inches.
Step 7:
Spread room temperature butter over the dough, leaving about ½ inch at the bottom untouched. Sprinkle with brown sugar, cinnamon, black cocoa powder, and crushed Oreos.
Step 8:
Starting from the long end, tightly roll the dough into a log. Gently squeeze the log to ensure it’s compact.
Step 9:
Cut the log into 12 equal rolls and place them in a greased 9x13 inch baking pan (or two 9-inch round pans).
Step 10:
Let the rolls rise in a warm spot until doubled in size, about 45-60 minutes.
Step 11:
Preheat the oven to 375°F (190°C).
Step 12:
Bake the rolls for 14-18 minutes or until the tops are light golden brown.
COOKING Note:
To ensure even baking, position the oven rack in the center. If the rolls are browning too quickly, tent them with aluminum foil.
Serving Suggestions:
Serve the rolls warm, topped with vanilla frosting and additional crushed Oreos.
Tips:
- Ensure the milk is warm to touch (not hot) to activate the yeast.
- For make-ahead preparation, the rolls can be refrigerated overnight before the final rise and then baked in the morning.
- If the frosting is too thick, add a little more milk to reach the desired consistency.
Prep Time: 2 hours (including dough rising)
Cooking Time: 18 minutes
Total Time: 2 hours 18 minutes
Nutritional Information:
- Calories: Approximately 350-400 per roll (varies with frosting and Oreos)
- Protein: 6-8 grams per roll
- Sodium: 200-300 mg per roll
Conclusion
Oreo Cinnamon Rolls are a delightful fusion of classic cinnamon rolls and the beloved Oreo cookie, creating a decadent, mouth-watering treat. With its soft, fluffy texture, rich chocolate filling, and creamy frosting, this recipe is perfect for those looking to indulge in a new twist on a traditional favorite.
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