Oreo Cookies And Cream Cinnamon Rolls
Soft, fluffy cinnamon rolls swirled with Oreo cookie filling and topped with cookies and cream frosting.
Ingredients
Ingredients
- 1 cup whole milk warmed to 110°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar divided
- 1 large egg room temperature
- 1/4 cup unsalted butter melted and slightly cooled
- 1/2 teaspoon salt
- 3 cups all-purpose flour plus extra for dusting
- 1/3 cup unsalted butter softened (for filling)
- 1/2 cup packed light brown sugar for filling
- 1 tablespoon ground cinnamon for filling
- 12 Oreo cookies finely crushed (for filling)
- 4 ounces cream cheese softened (for frosting)
- 1/4 cup unsalted butter softened (for frosting)
- 1 1/2 cups powdered sugar for frosting
- 2 tablespoons whole milk for frosting
- 1 teaspoon vanilla bean paste for frosting
- 6 Oreo cookies coarsely crushed (for frosting)
Instructions
- Warm the milk in a small saucepan or microwave until it reaches about 110°F, then pour it into a large mixing bowl and sprinkle the yeast over the top.
- Add 1 tablespoon of the granulated sugar to the milk and yeast, stir gently, and let sit for 5 to 10 minutes until the mixture looks foamy.
- Whisk in the remaining granulated sugar, egg, melted butter, and salt until smooth and well combined.
- Add the flour 1 cup at a time, stirring after each addition, until a soft, slightly tacky dough forms and pulls away from the sides of the bowl.
- Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth, elastic, and only slightly sticky, adding a little flour as needed to prevent sticking.
- Place the dough in a lightly greased bowl, turn it once to coat, cover with plastic wrap or a clean towel, and let rise in a warm place for 45 to 60 minutes, or until doubled in size.
- While the dough rises, make the filling by stirring together the softened butter, brown sugar, cinnamon, and finely crushed Oreo cookies until a thick paste forms.
- Grease a 9x13 inch baking pan with butter or nonstick spray and set aside.
- Punch down the risen dough to release air, then transfer it to a lightly floured surface and roll it into a rectangle about 12x18 inches with the long side facing you.
- Spread the Oreo cinnamon filling evenly over the dough, leaving a 1/2 inch border along the long edge farthest from you.
- Starting from the long edge closest to you, roll the dough up tightly into a log, pinching the seam along the border to seal.
- Use unflavored dental floss or a sharp knife to cut the log into 12 equal slices and place them cut side up in the prepared baking pan.
- Cover the pan loosely with plastic wrap or a towel and let the rolls rise in a warm place for 30 to 45 minutes, or until puffy and touching.
- Near the end of the second rise, preheat the oven to 375°F.
- Uncover the risen rolls and bake for 20 to 25 minutes, or until lightly golden on top and the centers look set.
- While the rolls bake, prepare the frosting by beating together the cream cheese and softened butter until smooth and creamy.
- Add the powdered sugar, milk, and vanilla bean paste to the cream cheese mixture and beat until thick, smooth, and spreadable.
- Fold the coarsely crushed Oreo cookies into the frosting until evenly distributed.
- Allow the baked rolls to cool in the pan for 10 to 15 minutes, then spread the Oreo cookies and cream frosting generously over the warm rolls.
- Serve the Oreo cookies and cream cinnamon rolls warm and store any leftovers covered at room temperature for 1 day or in the refrigerator for up to 3 days.
Notes
- Make sure the milk is warm, not hot, so it activates the yeast without killing it.
- If your kitchen is cool, let the dough rise in an unheated oven with the light on to create a warm environment.
- For cleaner slices, slide dental floss under the log, cross the ends over the top, and pull to cut through the dough.
- You can assemble the rolls, cover the pan, and refrigerate overnight, then let them come to room temperature and bake in the morning.
- If your kitchen is cool, let the dough rise in an unheated oven with the light on to create a warm environment.
- For cleaner slices, slide dental floss under the log, cross the ends over the top, and pull to cut through the dough.
- You can assemble the rolls, cover the pan, and refrigerate overnight, then let them come to room temperature and bake in the morning.