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Oreo Cinnamon Rolls Recipe

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★★★★★

4.8 from 81 reviews

Delight in the decadent fusion of classic cinnamon rolls enhanced with the irresistible crunch and flavor of Oreos. These Oreo Cinnamon Rolls combine a soft, buttery dough swirled with a rich cinnamon-cocoa filling and chunks of Oreo cookies, finished with a luscious cream cheese glaze studded with Oreo crumbs. Perfect as a decadent breakfast treat or an indulgent dessert.

Ingredients

Scale

Dough

  • 1 cup Milk, warmed to 110°F
  • 2 packets Active dry yeast (4 1/2 teaspoons)
  • 2 Large eggs, room temperature, slightly beaten
  • 4 1/4 cups All-purpose flour
  • 1 teaspoon Salt
  • 1/4 cup White granulated sugar
  • 10 tablespoons Unsalted butter, room temperature
  • 1/3 cup Oreo crumbs (crushed Oreos including crème)

Oreo Filling

  • 1/2 cup Unsalted butter, room temperature
  • 1/2 cup Brown sugar, packed light or dark
  • 1 tablespoon Ground cinnamon
  • 1 tablespoon Dutch process cocoa powder (natural cocoa powder is also fine)
  • 1/8 teaspoon Salt
  • 1 cup Oreo pieces

Oreo Cream Cheese Glaze

  • 4 ounces Cream cheese, room temperature
  • 4 tablespoons Unsalted butter, room temperature
  • 1 1/4 cups Powdered sugar, sifted
  • 1/4 cup Oreo crumbs
  • 2 teaspoons Pure vanilla extract

Instructions

  1. Activate Yeast: Heat milk to approximately 110°F and sprinkle the active dry yeast over it. Allow it to sit for 10 minutes until the yeast is activated and foamy.
  2. Prepare Dry Ingredients: In a large mixing bowl, sift the all-purpose flour, then mix in salt and granulated sugar. Cut the cold butter into cubes and use a pastry cutter or your hands to blend the butter into the flour mixture until pea-sized crumbs form.
  3. Combine Dough: Add the activated yeast-milk mixture, lightly beaten eggs, and Oreo crumbs into the dry ingredients. Using a stand mixer with a dough hook on low speed, mix until dough starts to form, then increase to medium speed and knead for about 5 minutes until a soft, slightly tacky dough forms. (Hand mixing instructions are available in the notes.)
  4. First Rise: Preheat oven to 200°F. Spray a large bowl with nonstick spray and place the dough ball inside. Cover with a kitchen towel and place in the warm, turned-off oven to rise for 1 hour until doubled in size.
  5. Make Oreo Filling: With a hand mixer or fork, beat the softened butter, brown sugar, ground cinnamon, salt, and cocoa powder until smooth and well combined.
  6. Roll and Fill Dough: Roll out the risen dough on a floured surface into a 1/4 inch thick rectangle. Trim edges to form an even rectangle. Spread the Oreo filling evenly over the dough, then sprinkle Oreo pieces evenly on top.
  7. Shape Rolls: Starting from the short side, tightly roll the dough into a log to maximize swirls. Trim uneven ends with a serrated knife, then cut the log into 12 equal rolls.
  8. Second Rise: Spray a 9×13 baking pan with nonstick spray. Place the rolls in the pan spaced evenly. Cover and let rise for 35 minutes. Preheat the oven to 375°F during this rise.
  9. Bake Rolls: Bake the cinnamon rolls for 19-22 minutes or until lightly golden on top.
  10. Prepare Glaze: In a small bowl, beat room temperature cream cheese and butter until smooth. Gradually add sifted powdered sugar and Oreo crumbs, mixing until combined. Add vanilla extract and mix until the glaze reaches a spreadable but not too thick consistency.
  11. Glaze and Serve: Spread the cream cheese glaze over the hot cinnamon rolls. Allow them to cool slightly so the glaze melts into the rolls. Optionally, garnish with extra Oreo crumbs or pieces before serving.

Notes

  • Flour: To ensure proper texture, measure flour by spooning and leveling or use a kitchen scale. Compact flour may dry out the dough.
  • High Altitude Baking: Add an extra 2 tablespoons of flour to compensate for altitude.
  • Dairy: For best results, remove dairy ingredients from the refrigerator 2 hours before baking to reach room temperature.
  • Making Dough by Hand: Mix wet ingredients into dry using a rubber spatula, then use hands to form dough. Knead on a lightly floured surface for 5-8 minutes until dough can be stretched thin enough to see light through it.
  • Substitution: Milk can be used instead of heavy cream if pouring around the edges for moisture.

Keywords: Oreo cinnamon rolls, cinnamon rolls recipe, Oreo dessert, breakfast rolls, cream cheese glaze, cinnamon sugar rolls

Find it online: https://cookwithlea.com/oreo-cinnamon-rolls-recipe/