Oreo Rolls
Equipment
Ingredients
Dough
whole milk (warm)
125 ml
instant yeast
6 g
unsalted butter (melted)
80 g
granulated sugar
30 g
egg
1 piece
all-purpose flour
230 g
salt
3 g
Filling
unsalted butter (room temperature)
80 g
double stuffed Oreo cookies (crushed)
12 piece
brown sugar
50 g
Icing
Philadelphia cream cheese (room temperature)
100 g
unsalted butter (softened)
50 g
powdered sugar (sifted)
50 g
vanilla extract
10 ml
Instructions
Prepare the dough base
Whisk the warm milk, melted butter, sugar, egg and yeast in the stand mixer bowl
Knead the dough
Add the flour and salt, then knead for 10-15 minutes until a smooth dough forms
First proof
Form the dough into a ball, place in a greased bowl, cover and proof for 1 hour until doubled in size
Prepare Oreo filling
Pulse the Oreos in a food processor until they form a fine powder
Mix the filling
Combine room temperature butter, crushed Oreos and brown sugar in a bowl
Roll out the dough
Punch the gas out of the dough and roll it into an 8x12 inch rectangle on a lightly floured surface
Add the filling
Spread the Oreo-sugar mixture evenly over the rolled out dough
Roll the dough
Roll up the dough tightly from the short side to create a log
Cut the rolls
Cut the rolled dough into 6 equal pieces using a sharp knife or clean thread
Second proof
Place the rolls in a 7x12 inch glass dish, cover and proof for 30-40 minutes
Bake the rolls
Bake in a preheated oven at 175°C for 20 minutes until golden brown
Prepare the icing
Beat the room temperature cream cheese and butter until smooth, then add sifted powdered sugar and vanilla
Finish and serve
Add the icing to the slightly cooled rolls and top with extra crushed Oreos if desired
Original recipe
Storage
Store in airtight container. Best enjoyed within 2 days for optimal freshness.
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