Description
Indulgent Oreo Stuffed Cinnamon Rolls blend classic bakery comfort with playful chocolate cookie surprise. Sweet spirals packed with creamy filling promise irresistible dessert magic that delights hungry guests seeking delectable weekend treat.
Ingredients
Scale
Main Ingredients:
- 4 cups all-purpose flour
- 2 large eggs (room temperature)
- 1 cup warm milk (110°F/45°C)
- 1 cup crushed Oreo cookies (about 12 cookies)
Dough Enhancers and Seasonings:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter (melted)
- 1 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
Icing and Topping:
- 1 cup powdered sugar
- 4 tablespoons cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1/2 teaspoon vanilla extract
- 2–4 tablespoons milk (adjust for desired consistency)
Instructions
- Activate the yeast by warming milk to 110F (45C), then blend with yeast and a touch of sugar. Allow the mixture to become frothy for 5-10 minutes.
- Create a base mixture by combining remaining sugar, eggs, melted butter, and salt. Incorporate the activated yeast blend thoroughly.
- Develop the dough by gradually introducing flour, kneading until achieving a smooth, elastic consistency. The process should take 5-7 minutes.
- Allow the dough to expand by placing it in a greased container, covering, and resting in a warm environment for approximately 1 hour until volume doubles.
- Craft the filling by blending softened butter with sugar and cinnamon until uniformly combined.
- Transform the dough by rolling it into an expansive 18×12 inch rectangle on a floured surface. Generously distribute the cinnamon sugar mixture, then scatter crushed Oreo cookies across the surface.
- Form the rolls by tightly rolling the dough from the lengthy edge, creating a compact log. Slice into 12 uniform sections and arrange in a greased 9×13 inch baking dish. Cover and permit a secondary rise for 30 minutes.
- Bake the rolls at 350F (175C) for 25-30 minutes, monitoring until they achieve a golden-brown exterior and complete internal cooking.
- Construct the icing by whipping powdered sugar, cream cheese, butter, and vanilla. Gradually introduce milk to reach a silky, pourable consistency.
- Finalize by drizzling the prepared icing over the warm rolls, serving immediately for optimal flavor and texture.
Notes
- Yeast Activation Use warm milk, not hot, to prevent killing the yeast and ensure proper rising.
- Dough Consistency Knead the dough until smooth and elastic, which helps develop gluten for better texture.
- Room Temperature Let ingredients like eggs and butter sit at room temperature for easier mixing and even incorporation.
- Gluten-Free Alternative Substitute all-purpose flour with a gluten-free blend and add xanthan gum for structure.
- Dairy-Free Swap Milk with almond or oat milk, and use dairy-free butter alternatives for a vegan-friendly version.
- Rolling Technique Use a light touch when rolling to keep the dough tender and prevent tough cinnamon rolls.
- Make-Ahead Option Prepare rolls the night before, refrigerate, and bake fresh in the morning for convenience.
- Oreo Variation Experiment with different cookie types like chocolate chip or peanut butter cookies for unique flavor combinations.
- Prep Time: 1 hour 40 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 283 kcal
- Sugar: 20 g
- Sodium: 139 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg