Oreo Cinnamon Rolls
Gooey and soft cookies and cream cinnamon rolls are filled with Oreo’s, topped with sweet cream cheese frosting and more crushed Oreos. If you’re an Oreo lover, this ones for you!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 12 rolls 1x
- Category: dessert
Ingredients
Scale
Dough
- 1 cup warm whole milk
- 2 1/4 teaspoon instant dry yeast
- 1/3 cup + 1/2 teaspoon granulated sugar
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 4 cups all purpose flour
- 3/4 teaspoon salt
Oreo filling
- 6 tablespoons unsalted butter, softened (just needs to be spreadable)
- 2 tablespoons unsweetened cocoa powder
- 2/3 cup lightly packed brown sugar
- 1 teaspoon ground cinnamon
- 5-6 Oreos, crushed
Cream cheese frosting
- 8 oz. cream cheese, room temp
- 5 tablespoons unsalted butter, room temp
- 3/4 – 1 cup powdered sugar
- 2-3 Oreos chopped, for topping
Instructions
Dough
- Proof the yeast. Pour warm milk into your mixer bowl. Add 1/2 tsp. of the sugar, then sprinkle the yeast over the milk. Let the mixture sit for 5-10 minutes or until foamy.
- Add the eggs, melted butter and sugar. Whisk the ingredients until combined.
- Add the flour and salt. With a hook attachment knead the dough for about five minutes or until the dough is soft, smooth and forms a ball. The dough will be tacky and slightly sticky. If the dough is too sticky you can add 1-2 tbsp. of flour.
- Transfer the dough to a lightly oiled bowl and cover with a towel. Let the dough rise in a warm place for about 1 – 1 1/2 hour or until doubled in size.
Filling
- Stir brown sugar, ground cinnamon and cocoa powder in a small bowl. Set aside.
- Soften the butter if it is not room temperature. The butter should be spreadable, not melted. Set aside.
Assembling the rolls
- Transfer to the dough to a floured surface. Roll the dough into a large rectangle. My rectangle is usually around 15-16 inch x 12-13 inch.
- Spread the the softened butter onto the dough. Then evenly sprinkle with the brown sugar filling and lightly pat the filling. Then sprinkle with crushed Oreos and lightly press the Oreo’s into the filling.
- Tightly roll the dough, starting from the longer end. Cut the dough into 12 equal pieces. Then transfer to a lightly greased 9×12 baking pan.
- Cover the cinnamon rolls with a towel and let them rise for 15-20 min. or until they slightly puffed up. While the cinnamon rolls are rising preheat the oven to 350 F.
- Bake for 20-25 minutes or until golden brown.
Cream Cheese frosting
- Beat cream cheese and butter until smooth. Add the powdered sugar and beat until smooth.
- Slightly cool the cinnamon rolls for at least 10- 15 minutes before spreading the frosting.
Notes
- I use instant dry yeast for all my baking. I haven’t tried using active dry yeast, but you can substitute active dry yeast for instant dry yeast. Just keep in mind that you will need to use a little bit more active dry yeast.
- Make sure your milk is warm and not hot when activating the yeast. Hot milk can kill the yeast! I would also recommend using whole milk. Whole milk makes the dough tender and soft. If you don’t have whole milk, you can substitute 2% milk.
- A few notes on the butter:
- For the dough, the butter should be melted, but not hot.
- For the filling, the butter should be spreadable. It should not be melted.
- The dough needs to be tacky and soft. When you touch the dough, it should feel soft and a little bit sticky. However, when you let go of the dough, the dough will not stick to your finger. If the dough is sticky you can add 1-2 tablespoons of flour. Tacky dough will give you the soft cinnamon rolls. So be careful not to add too much flour. I never had to add more the 2 tbsp. of flour.
- For a quick first rise you can place the dough in the oven. Warm up the oven for 1-2 minutes. Turn it off. Then place the covered bowl with the dough in the oven and let it rise until it doubled in size. This can take up to 40 minutes for the dough to rise.
Find it online: https://tastytreatpantry.com/cookies-and-cream-cinnamon-rolls/