Oreo cinnamon rolls

Serves 8
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Directions

  1. 1Warm the milk to about 100-110°F (37-43°C).
  2. 2Warm the milk to about 100-110°F (37-43°C).
  3. 3Warm the milk to about 100-110°F (37-43°C).
  4. 4Stir in yeast and let sit for 5-10 minutes until foamy.
  5. 5Stir in yeast and let sit for 5-10 minutes until foamy.
  6. 6Stir in yeast and let sit for 5-10 minutes until foamy.
  7. 7Once foamy, add eggs, vanilla extract, cake batter extract (if using) and stir until well combined.
  8. 8Once foamy, add eggs, vanilla extract, cake batter extract (if using) and stir until well combined.
  9. 9Once foamy, add eggs, vanilla extract, cake batter extract (if using) and stir until well combined.
  10. 10Add sugar, flour, and crushed Oreo cookies to the wet mixture and mix until a shaggy consistency.
  11. 11Add sugar, flour, and crushed Oreo cookies to the wet mixture and mix until a shaggy consistency.
  12. 12Add sugar, flour, and crushed Oreo cookies to the wet mixture and mix until a shaggy consistency.
  13. 13Add to stand mixer with dough hook attachment or light floured surface and knead for 3-4 minutes until dough is combined.
  14. 14Add to stand mixer with dough hook attachment or light floured surface and knead for 3-4 minutes until dough is combined.
  15. 15Add to stand mixer with dough hook attachment or light floured surface and knead for 3-4 minutes until dough is combined.
  16. 16Gradually add the softened butter, one piece at a time, letting each piece incorporate before adding the next.
  17. 17Gradually add the softened butter, one piece at a time, letting each piece incorporate before adding the next.
  18. 18Gradually add the softened butter, one piece at a time, letting each piece incorporate before adding the next.
  19. 19Mix for 10-15 minutes until the dough is smooth, shiny, and pulls away from the sides.
  20. 20Mix for 10-15 minutes until the dough is smooth, shiny, and pulls away from the sides.
  21. 21Mix for 10-15 minutes until the dough is smooth, shiny, and pulls away from the sides.
  22. 22Transfer dough to a greased bowl, cover, and let rise in a warm place for 1-1.5 hours or until doubled in size.
  23. 23Transfer dough to a greased bowl, cover, and let rise in a warm place for 1-1.5 hours or until doubled in size.
  24. 24Transfer dough to a greased bowl, cover, and let rise in a warm place for 1-1.5 hours or until doubled in size.
  25. 25Preheat oven to 350°F (175°C).
  26. 26Preheat oven to 350°F (175°C).
  27. 27Preheat oven to 350°F (175°C).
  28. 28Roll the dough out into a rectangle.
  29. 29Roll the dough out into a rectangle.
  30. 30Roll the dough out into a rectangle.
  31. 31Spread a layer of softened butter over the surface.
  32. 32Spread a layer of softened butter over the surface.
  33. 33Spread a layer of softened butter over the surface.
  34. 34Add Oreo mixture and sprinkle over the surface until evenly coated.
  35. 35Add Oreo mixture and sprinkle over the surface until evenly coated.
  36. 36Add Oreo mixture and sprinkle over the surface until evenly coated.
  37. 37Roll the dough tightly from the long side and slice into 8 big rolls or 12 rolls.
  38. 38Roll the dough tightly from the long side and slice into 8 big rolls or 12 rolls.
  39. 39Roll the dough tightly from the long side and slice into 8 big rolls or 12 rolls.
  40. 40Arrange rolls in a greased baking dish.
  41. 41Arrange rolls in a greased baking dish.
  42. 42Arrange rolls in a greased baking dish.
  43. 43Cover and let rise for 30-45 minutes, until puffy.
  44. 44Cover and let rise for 30-45 minutes, until puffy.
  45. 45Cover and let rise for 30-45 minutes, until puffy.
  46. 46Pour heavy cream over top of rolls right before baking.
  47. 47Pour heavy cream over top of rolls right before baking.
  48. 48Pour heavy cream over top of rolls right before baking.
  49. 49Bake at 350°F (175°C) for 25-30 minutes, or until golden brown.
  50. 50Bake at 350°F (175°C) for 25-30 minutes, or until golden brown.
  51. 51Bake at 350°F (175°C) for 25-30 minutes, or until golden brown.
  52. 52After baking, let cool slightly then top with icing, extra Oreo, and enjoy!
  53. 53After baking, let cool slightly then top with icing, extra Oreo, and enjoy!
  54. 54After baking, let cool slightly then top with icing, extra Oreo, and enjoy!

Ingredients

  • 500 g all purpose flour
  • 500 g all purpose flour
  • 500 g all purpose flour
  • 105 g granulated sugar
  • 105 g granulated sugar
  • 105 g granulated sugar
  • 58 g unsalted butter, softened
  • 58 g unsalted butter, softened
  • 58 g unsalted butter, softened
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 240 ml whole milk
  • 240 ml whole milk
  • 240 ml whole milk
  • 7 g active dry yeast
  • 7 g active dry yeast
  • 7 g active dry yeast
  • 85 g heavy cream (for pouring before baking)
  • 85 g heavy cream (for pouring before baking)
  • 85 g heavy cream (for pouring before baking)
  • 35 g Oreos, crushed
  • 35 g Oreos, crushed
  • 35 g Oreos, crushed
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 0.5 tsp cake batter extract
  • 0.5 tsp cake batter extract
  • 0.5 tsp cake batter extract
  • 113 g unsalted butter, softened
  • 113 g unsalted butter, softened
  • 113 g unsalted butter, softened
  • 110 g light brown sugar
  • 110 g light brown sugar
  • 110 g light brown sugar
  • 65 g Oreos, crunched
  • 65 g Oreos, crunched
  • 65 g Oreos, crunched
  • 4 oz cream cheese
  • 4 oz cream cheese
  • 4 oz cream cheese
  • 113 g unsalted butter, softened
  • 113 g unsalted butter, softened
  • 113 g unsalted butter, softened
  • 350 g powdered sugar
  • 350 g powdered sugar
  • 350 g powdered sugar
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt

Equipment

stand mixerdough hook attachmentgreased bowlgreased baking dishoven

Tips

  • Add more or less powdered sugar depending on desired sweetness for the icing.
  • Pour heavy cream over top of rolls right before baking.
  • Top with icing and extra Oreo after baking and cooling slightly.