Description
Indulgent Oreo cinnamon rolls combine classic pastry with chocolate cookie magic, creating a nostalgic dessert. Sweet cream cheese frosting and crushed Oreos deliver pure comfort that you’ll savor with each delightful bite.
Ingredients
Scale
- 3 ½ cups (440g-500g) all-purpose flour
- 1 large egg (room temperature)
- 1 cup (240g) whole milk
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar
- ½ cup (50g) crushed oreos (dough)
- ½ cup (50g) crushed oreos (filling)
- ¼ cup (56g) unsalted butter (room temperature, dough)
- ¼ cup (56g) unsalted butter (softened, filling)
- 2 tsps (7g, ¼ oz) instant dry yeast
- 2 tbsps (12g) black cocoa
- 2 tbsps (30g) whole milk (frosting)
- 1 tbsp (8g) unsalted butter (room temperature, frosting)
- 1 tsp (6g) salt
- 1 tsp (3g) ground cinnamon
- 1 tsp (4g) artificial vanilla extract
- 1 ½ cups (188g) powdered sugar
Instructions
- Preparation of Flavor Base: Blend black cocoa, brown sugar, and cinnamon in a mixing bowl, setting aside this aromatic mixture for later use.
- Dough Creation: Warm milk with sugar and butter to activate yeast. Merge flour, yeast, and salt in a large mixing bowl. Pour the heated liquid into dry ingredients, incorporating a beaten egg to form a smooth, elastic dough. Gently fold crushed Oreo cookies throughout, ensuring even distribution.
- Dough Refinement: Dust a work surface with flour and roll the dough into a rectangular shape. Lavishly spread softened butter across the surface, then evenly distribute the prepared cocoa-sugar mixture and additional crushed Oreo pieces.
- Rolling and Shaping: Carefully roll the dough into a compact cylinder, creating a tight, uniform log. Divide the roll into 9 equal segments and place them in a well-greased baking pan.
- Rising and Baking: Situate the pan in a turned-off oven at a low temperature for 30 minutes of gentle rising. Transfer to a preheated oven at 350°F (175°C) and bake for 26-30 minutes until achieving a rich, golden-brown color.
- Finishing Touch: Craft a silky glaze by whisking powdered sugar, butter, milk, and vanilla extract. Once rolls have cooled slightly, drizzle the glaze generously and sprinkle with additional crushed Oreo pieces for a decadent presentation.
Notes
- Yeast Activation Tip: Warm milk to precise lukewarm temperature (110-115°F) to ensure active yeast without killing its delicate bacteria.
- Dough Resting Secret: Covering dough with plastic wrap traps moisture, promoting better gluten development and softer texture.
- Rolling Technique: Use gentle, even pressure when rolling dough to maintain consistent thickness and prevent uneven baking.
- Oreo Distribution Hack: Crush cookies into varied sizes for textural complexity, ensuring some larger chunks remain for surprise crunch in each bite.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 303
- Sugar: 25g
- Sodium: 265mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 32mg