Oreo Cinnamon Rolls
Imagine mixing two classic treats into one amazing dessert: Oreo cinnamon rolls. This mix brings together Oreo's rich chocolate with cinnamon rolls' warm, soft texture. It's perfect for both baking pros and beginners. These homemade Oreo cinnamon rolls are great for special events, weekend brunches, or just a sweet treat.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Rolling Pin
- Sharp knife or pastry cutter
- 9x13-inch baking pan
- Parchment paper
- Plastic bag or food processor (for crushing Oreos)
Ingredients
- 4 1/2 cups all-purpose flour
- 2 1/2 teaspoons instant dry yeast
- 1/2 cup white granulated sugar
- 1 teaspoon salt
- 1/2 cup softened unsalted butter
- 2 large eggs
- 1 cup warm milk
- 15 Oreo cookies crushed (plus extra for garnish)
- 1/2 cup granulated sugar for filling
- 2 tbsp ground cinnamon
- 6 tbsp softened unsalted butter for filling
- 2 tbsp cocoa powder
- 119 grams of heavy cream
- 30 milliliters of softened cream cheese
- Black cocoa powder optional, for enhanced chocolate flavor
Instructions
- Prepare your workspace and preheat oven to 350°F (175°C).
- Mix 4 1/2 cups flour, 2 1/2 teaspoons yeast, 1/2 cup sugar, and 1 teaspoon salt in a large bowl.
- Add 1/2 cup softened butter, 2 eggs, and 1 cup warm milk. Mix until a dough forms.
- Crush 15 Oreo cookies into fine crumbs and fold into the dough.
- Knead the dough for 5-6 minutes until smooth and elastic.
- Cover and let rise in a warm place for 30 minutes.
- Punch down the dough and let rise for another 30 minutes.
- For the filling, combine 1/2 cup sugar, 2 tbsp cinnamon, 2 tbsp cocoa powder, and 1 cup crushed Oreos.
- Roll out the dough on a floured surface to a 14x10 inch rectangle, about 1/4 inch thick.
- Spread 6 tbsp softened butter evenly over the dough.
- Sprinkle the Oreo-cinnamon filling mixture over the buttered dough.
- Starting from the long edge, roll the dough tightly into a log.
- Cut into 12 equal portions using a sharp knife or dental floss.
- Place rolls in a greased 9x13 inch baking pan, about 2 inches apart.
- Cover and let rise for 35-45 minutes in a warm place.
- Cover with aluminum foil and bake for 10-12 minutes.
- Remove foil and continue baking for another 10-13 minutes until golden brown.
- Let cool for 10-15 minutes before serving.
Notes
For make-ahead option: Prepare rolls until the second rise, then refrigerate overnight. Let rise at room temperature before baking.
Try different Oreo varieties for unique flavors.
Store in an airtight container at room temperature for 2-3 days, refrigerate for up to 5 days, or freeze for up to a month.
For gluten-free version, substitute with gluten-free flour and gluten-free cookies.
For vegan option, use plant-based butter, milk, and vegan Oreos.
Try different Oreo varieties for unique flavors.
Store in an airtight container at room temperature for 2-3 days, refrigerate for up to 5 days, or freeze for up to a month.
For gluten-free version, substitute with gluten-free flour and gluten-free cookies.
For vegan option, use plant-based butter, milk, and vegan Oreos.
Nutrition
Calories: 450kcalCarbohydrates: 65gProtein: 7gFat: 18gCholesterol: 65mgSodium: 320mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 250IUCalcium: 80mgIron: 2mg
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