Description
Cookies and cream cinnamon rolls merge classic pastry comfort with playful dessert innovation. Rich oreo-infused dough swirls with creamy filling, promising indulgent mornings where classic breakfast meets dessert excitement and you discover pure sweet satisfaction.
Ingredients
Scale
Main Ingredients:
- 3.5 cups all-purpose flour
- 8 oreo cookies
- 1 large egg
- 0.5 cup whole milk
- 4 tablespoons unsalted butter (for dough)
Dairy and Binding Ingredients:
- 0.33 cup granulated sugar
- 0.5 teaspoon vanilla extract
- 2 teaspoons instant yeast
- 0.75 teaspoon fine sea salt
- 0.75 cup water
- 0.25 cup all-purpose flour (for tangzhong)
Filling and Topping Ingredients:
- 0.67 cup dark brown sugar
- 0.33 cup oreo cookie crumbs
- 4 tablespoons unsalted butter (for filling)
- 1 tablespoon black cocoa powder
- 0.25 teaspoon ground cinnamon
- 4 tablespoons unsalted butter (for icing)
- 1 ounce cream cheese
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- Oreo crumbs or chopped oreos (for topping)
Instructions
- Prepare a 9×13-inch baking pan by lining it with parchment paper, ensuring complete coverage for easy removal.
- Transform Oreo cookies into fine crumbs using a food processor, creating a uniform texture for both filling and dough.
- Create the Tangzhong by whisking water and flour in a small saucepan, cooking over medium heat until the mixture thickens into a smooth, paste-like consistency. Allow to cool slightly.
- In a stand mixer bowl, combine dry ingredients: flour, sugar, yeast, processed Oreo crumbs, and salt, forming a cohesive base for the dough.
- Incorporate wet ingredients: egg, warm milk, vanilla extract, and prepared Tangzhong. Mix on low speed with a dough hook until a rough dough emerges.
- Gradually introduce softened butter, adding one tablespoon at a time while continuing to knead. Continue mixing until the dough becomes smooth, elastic, and slightly glossy.
- Transfer the dough to a lightly buttered bowl, cover with plastic wrap, and let it rise in a warm environment until it doubles in volume, approximately 45-60 minutes.
- On a floured surface, roll the dough into a rectangular shape measuring 14×18 inches, ensuring an even thickness.
- Prepare the filling by blending softened butter, brown sugar, black cocoa powder, cinnamon, and additional Oreo crumbs until thoroughly combined and spreadable.
- Distribute the filling evenly across the dough, maintaining a half-inch border around the edges to prevent leakage during rolling.
- Slice the dough into twelve 1½-inch strips, carefully rolling each into a classic cinnamon roll shape. Seal the ends to secure the filling.
- Arrange the rolls in the prepared baking pan, allowing slight spacing between each. Cover with plastic wrap and permit a second rise for 45-60 minutes.
- Heat the oven to 325°F (163°C). Bake the rolls for 20-25 minutes until they achieve a golden-brown exterior.
- Craft the icing by whisking cream cheese and butter until smooth. Gradually incorporate powdered sugar and heavy cream, beating until achieving a silky consistency.
- Once slightly cooled, generously spread the icing over the warm rolls. Garnish with additional crushed Oreo cookies for textural contrast and visual appeal.
Notes
- Prepare Tangzhong ahead of time to ensure a soft, pillowy texture in your cinnamon rolls.
- Knead the dough thoroughly until smooth and elastic for the best rise and tender crumb.
- Use room temperature ingredients to help the dough rise evenly and develop rich flavors.
- Allow sufficient rising time to develop the dough’s structure and create light, fluffy rolls.
- Sprinkle extra Oreo crumbs on top for a delightful crunch and visual appeal.
- Cool rolls slightly before icing to prevent the frosting from melting completely.
- Prep Time: 25 minutes (plus rising time)
- Cook Time: 25 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370
- Sugar: 20 g
- Sodium: 240 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg