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Oreo-Stuffed Cinnamon Rolls

Oreo-Stuffed Cinnamon Rolls: A Sweet Twist on a Classic Favorite

These fluffy rolls feature a warm spiced cinnamon center stuffed with creamy Oreo cookies and topped with a sweet glaze.
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons instant yeast
  • ½ teaspoon salt
  • ¾ cup warm milk
  • 1 egg at room temperature
  • ¼ cup melted unsalted butter
  • ¼ cup softened unsalted butter
  • ½ cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 12 Oreo cookies coarsely crushed
  • 4 ounces softened cream cheese
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Equipment

  • Mixing Bowls
  • Rolling Pin
  • 9x13 Inch Baking Dish
  • Whisk
  • Basting brush

Method
 

  1. In a large mixing bowl whisk together the flour sugar yeast and salt for the dough.
  2. Add the warm milk egg and melted butter to the dry ingredients and mix until a shaggy dough forms.
  3. Knead the dough on a floured surface for five to seven minutes until it becomes smooth.
  4. Place the dough in a greased bowl cover it and let it rise in a warm spot for one hour or until doubled in size.
  5. In a separate bowl mix together the softened butter brown sugar and cinnamon to create the spiced filling.
  6. In another bowl blend the softened cream cheese with half of the crushed Oreo cookies.
  7. Roll the risen dough out on a floured surface into a 12 by 16 inch rectangle.
  8. Spread the cinnamon sugar butter mixture evenly over the surface of the dough.
  9. Dollop the cream cheese and Oreo mixture on top of the cinnamon layer.
  10. Sprinkle the remaining Oreo crumbs evenly over the filling.
  11. Carefully roll the dough up into a tight log starting from the long edge.
  12. Slice the log into 12 even rolls and place them into a greased 9 by 13 inch baking pan.
  13. Cover the rolls and let them rise for an additional 30 minutes.
  14. Preheat your oven to 350 degrees Fahrenheit.
  15. Bake the rolls for 25 to 30 minutes until they are golden brown.
  16. In a small bowl whisk together the powdered sugar 2 tablespoons of milk and vanilla extract until a smooth glaze forms.
  17. Drizzle the glaze over the warm rolls and garnish with extra Oreo crumbs.
  18. Serve the rolls immediately while they are fresh and warm.

Notes

Ensure the milk is warm but not hot to avoid killing the yeast during the dough making process.
Leave a small border around the edges of the dough when spreading the filling to prevent it from leaking out.
Drizzle the glaze while the rolls are still warm to allow it to melt slightly into the crevices.
Let the rolls rest for ten minutes after baking so the glaze can set properly.
Add an extra tablespoon of powdered sugar if you prefer a thicker consistency for your glaze.
Would you like me to find a recipe for a homemade hot chocolate to serve alongside these rolls?