Oreo Cinnamon Rolls
Equipment
Ingredients
Dough
milk (warm)
180 ml
active dry yeast
7 g
granulated sugar
50 g
egg
1 piece
egg yolk
1 piece
vanilla extract
5 ml
unsalted butter (melted)
57 g
all-purpose flour
420 g
salt
4.5 g
Filling
cookies & cream spread
200 g
Frosting
cream cheese (room temperature)
225 g
Oreo cookie crumbs
60 g
powdered sugar
180 g
vanilla extract
5 ml
salt
1 g
milk
30 ml
Instructions
Bloom the yeast
Bloom the yeast in the warm milk with a pinch of the sugar for 5–10 minutes.
Mix and knead the dough
Mix in the remaining sugar, eggs, melted butter, flour, and salt. Knead until smooth.
First rise
Let the dough rise until doubled in size.
Roll out the dough
Roll the dough into a rectangle on a floured surface.
Add the filling
Spread an even layer of cookies & cream spread over the dough surface.
Shape the rolls
Roll the dough tightly into a log, slice into individual rolls, and place in a greased baking dish.
Second rise
Let the rolls rise again until puffy.
Bake the rolls
Bake at 175°C for 25–30 minutes, or until golden brown.
Prepare the frosting
While the rolls are baking, whip together the frosting ingredients until evenly combined.
Frost and serve
Spread the frosting over the warm rolls, finish with extra crushed Oreos, and enjoy!
Original recipe
Storage
Store in an airtight container. Best enjoyed warm. Reheat individual rolls for 20-30 seconds in microwave if desired.
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