Cinnamon Rolls with Oreos
Once you taste these Cinnamon Rolls with Oreos you'll NEVER go back to the regular version! These are packed with Oreo flavor in the dough, filling, and icing!
Servings: 10 Cinnamon Rolls
Cost: $10
Equipment
Ingredients
- 25 Double-Stuf Oreo Cookies Separated
- 1 Packet Rapid Rise Instant Yeast
- 1 Cup Milk
- 1 Cup + 3 Tablespoons Brown Sugar Packed; Separated
- ¼ Teaspoon Salt
- 1 Tablespoon Vanilla Extract
- 1.5 Stick Butter Unsalted; Separated
- 3 Cups Bread Flour
- 1 Egg
- 4 Tablespoons Cinnamon
- 1 Teaspoon Nutmeg
- 1 Package Cream Cheese
- 3 Cups Powdered Sugar
Instructions
Separating the Stuf from the Cookie
- For 25 Oreos, separate the Stuf from the cookie. Keep the Stuf for the icing.
- Place 17 Oreos (so 34 individual cookies) worth of cookies in a blender and pulse until fine.
- For the remaining 8 Oreos, break the cookie pieces into medium size pieces.
Making the Dough
- Add the yeast and 3 tablespoons of brown sugar to a large bowl.
- Microwave the milk for about 30 seconds. Add it to the yeast and brown sugar mixture. Mix.
- Cover with a kitchen towel and allow to rest for 10 minutes. You'll know the yeast are alive and well if after the 10 minutes, the top looks foamy.
- Next, add in salt, egg, vanilla, ½ stick of melted butter, and finely blended Oreo cookies with a hand mixer.
- Incrementally, add in the bread flour one cup at a time. You may need to use your hands at the end to ensure the dough is completely mixed.
- Keep the dough in the bowl and cover with the same kitchen towel. Allow the dough to rise for an hour.
- After an hour, cover a clean workspace with bread flour. Place the dough on the flour and use a rolling pin to roll the dough to ⅓ inch thick.
Making the Filling
- Melt one cup of butter.
- To a bowl add: melted butter, cinnamon, nutmeg, brown sugar, and medium cookie pieces. Mix.
- Distribute mixture to the top of the flattened dough
- Carefully roll the dough, keeping the filling in place.
- Once rolled, slice into 10 pieces.
- Spray your container of choice with nonstick spray. Add in the cinnamon rolls.
- Once again, cover with your kitchen towel. Allow to raise for about 15 minutes.
Bake the Cinnamon Rolls
- Bake the cinnamon rolls for 25-27 minutes at 350 degrees Fahrenheit.
Making the Icing
- In a mixing bowl add: nearly room temperature cream cheese and Stuf. Use a hand mixer to combine.
- Slowly add in powdered sugar. If it is too thick for your liking, add in small amounts of milk until you reach desired consistency.
- Once the cinnamon rolls are cooled (if you can wait) add the icing. Enjoy!
Notes
- Store in an airtight container in the refrigerator for up to 5 days.