Oreo Cinnamon Rolls
Equipment
Ingredients
Dough
warm milk (warm)
180 ml
melted butter (melted)
57 g
granulated sugar
50 g
active dry yeast
7 g
large egg (room temperature)
1 piece
egg yolk (room temperature)
1 piece
vanilla paste
5 g
all-purpose flour
360 g
salt
1.5 g
Filling
melted butter (melted)
76 g
brown sugar (packed)
100 g
cinnamon
5 g
oreos (crushed)
45 g
heavy cream
60 ml
Bottom Layer
melted butter (melted)
57 g
heavy cream
60 ml
brown sugar (packed)
100 g
oreos (crushed)
30 g
Cream Cheese Frosting
softened butter (softened)
28 g
cream cheese (softened)
113 g
vanilla bean paste
5 g
powdered sugar
150 g
cinnamon
3 g
Instructions
Activate the yeast
Mix warm milk, sugar, and yeast in a bowl. Let sit for 5-10 minutes until foamy.
Add wet ingredients to dough
Add melted butter, vanilla, egg, and egg yolk to the yeast mixture and mix until combined.
Form and knead the dough
Add flour and salt. Mix until dough forms, then knead until smooth and elastic. Use olive oil on hands if needed instead of extra flour.
First rise
Place dough in a lightly greased bowl, cover, and let rise for 1-1.5 hours until doubled in size.
Prepare the filling
Mix brown sugar, cinnamon, and crushed Oreos until combined.
Roll out the dough
Roll the risen dough into a large rectangle on a lightly floured surface.
Spread filling on dough
Spread melted butter over the dough, then sprinkle the Oreo cinnamon filling and pat into the dough.
Cut and roll the pieces
Slice the dough evenly into 8 pieces and roll each piece into a cinnamon roll.
Prepare bottom layer
Mix melted butter, heavy cream, brown sugar, and crushed Oreos until combined. Spread evenly in a greased baking dish.
Arrange rolls in dish
Place the 8 cinnamon rolls over the bottom layer in the baking dish.
Second rise
Cover the rolls and let rest for another 30 minutes.
Preheat oven
Preheat the oven to 175°C.
Add cream before baking
Pour the remaining 60ml heavy cream evenly over the rolls before baking.
Bake the cinnamon rolls
Bake at 175°C for 20-25 minutes until cooked through and lightly golden. Tent with foil if tops brown too quickly.
Prepare cream cheese frosting
Whip softened butter and cream cheese until light and fluffy. Add vanilla bean paste and powdered sugar, continuing to whip until smooth. Adjust consistency with cream or maple syrup if needed.
Frost the rolls
Spread the frosting over the warm (not hot) cinnamon rolls. Top with extra crushed Oreos if desired.
Original recipe
Storage
Store unfrosted rolls in an airtight container. Frost just before serving for best results. Freeze baked unfrosted rolls for up to 1 month.
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