Description
Indulgent Oreo-Stuffed Cinnamon Rolls bring classic breakfast pastries to new heights of deliciousness. Sweet spirals packed with chocolate sandwich cookies promise a delightful morning surprise you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 3 ½ cups all-purpose flour
- 1 large egg
- 1 cup warm milk (110°F/45°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- ½ teaspoon salt
Filling Ingredients:
- ¼ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 10–12 Oreo cookies, crushed
Frosting Ingredients:
- 1 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 1–2 tablespoons milk (as needed for consistency)
- ½ teaspoon vanilla extract
- Crushed Oreos (for topping)
Instructions
- Activate the yeast by dissolving it in warm milk, allowing the mixture to foam and become fragrant for about 5 minutes.
- Combine sugar, melted butter, egg, and salt in a large mixing bowl, then incorporate the activated yeast mixture to create a unified base.
- Gradually fold in flour, kneading the dough on a lightly dusted surface until it transforms into a smooth, elastic texture with a consistent consistency.
- Transfer the dough to a greased bowl, cover with a clean kitchen towel, and let it rest in a warm environment until it doubles in volume, approximately 1-2 hours.
- Craft a decadent filling by blending softened butter, brown sugar, and cinnamon into a rich, aromatic paste.
- Crush Oreo cookies into coarse, uneven crumbs, creating a textural element for the rolls.
- Roll the risen dough into a generous rectangular shape, ensuring an even thickness across the surface.
- Generously spread the cinnamon-sugar mixture, creating a uniform layer that will infuse the rolls with warmth and sweetness.
- Distribute the crushed Oreo crumbs evenly, ensuring a consistent distribution of chocolatey nuggets throughout the dough.
- Carefully roll the dough from the long edge, creating a tight, compact log filled with indulgent ingredients.
- Slice the log into 12 equal portions, arranging them closely in a greased baking dish.
- Allow the assembled rolls to proof for an additional 30 minutes, letting them rise and become pillowy.
- Heat the oven to 350F and bake the rolls until they transform into a golden-brown, enticing delicacy.
- Whisk powdered sugar, cream cheese, milk, and vanilla extract to create a luxurious, silky glaze.
- Drizzle the glaze generously over the warm rolls, creating an elegant, appetizing finish.
- Optional: Sprinkle additional crushed Oreos on top for extra crunch and visual appeal.
- Serve immediately, allowing everyone to savor the warm, indulgent treat.
Notes
- Opt for room temperature ingredients to ensure better dough consistency and smoother mixing.
- Use instant yeast for quicker rising time and more reliable results.
- Crush Oreos into different sizes for varied texture and visual interest throughout the rolls.
- Avoid over-kneading the dough to prevent tough, dense cinnamon rolls.
- Ensure your warm spot for rising is draft-free and around 85°F for optimal dough development.
- Replace regular milk with non-dairy alternatives like almond or oat milk for lactose-free version.
- Experiment with different Oreo flavors like mint or peanut butter for unique taste variations.
- Refrigerate overnight after rolling and cutting for convenient morning baking.
- Add a pinch of espresso powder to the filling for deeper, more complex flavor profile.
- Use a serrated knife for cleaner, more precise roll cutting without squishing the dough.
- Store leftover rolls in an airtight container and reheat briefly in microwave for soft texture.
- Freeze unbaked rolls for up to one month, thawing and proofing before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 440
- Sugar: 29 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg