Oreo cinnamon rolls

Serves 1
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Directions

  1. 1Add 500g of plain flour, 50g of sugar, and 1 sachet of easy bake yeast (7g) into a large bowl.
  2. 2Whisk the dry ingredients together.
  3. 3Melt 75g of butter on low heat.
  4. 4Add 250ml of milk to the melted butter and warm on low heat, ensuring it does not boil.
  5. 5Pour the warm butter and milk mixture into the dry ingredients.
  6. 6Knead the mixture until it forms a dough.
  7. 7Once kneaded, cover the dough and let it rise for at least an hour in a warm place.
  8. 8For the filling, add 200g of brown sugar, 120g of melted butter, crushed Oreos, and 4 tablespoons of cinnamon to a bowl.
  9. 9Mix the filling ingredients thoroughly.
  10. 10Once the dough has risen, roll it out into a large rectangle on a floured surface.
  11. 11Spread the Oreo cinnamon filling all over the rolled-out dough.
  12. 12Roll the dough tightly from one end to the other.
  13. 13Cut the rolled dough into individual cinnamon rolls.
  14. 14Place the cut rolls into an oven-safe dish lined with parchment paper, leaving some space between them.
  15. 15Preheat the oven to 200 degrees Celsius.
  16. 16Bake the rolls for 5-10 minutes until they start to rise.
  17. 17Remove the rolls from the oven and pour double cream over each roll.
  18. 18Return to the oven and cook for a further 15 minutes or until slightly brown.
  19. 19While the rolls are baking, prepare the glaze by melting some butter and mixing it with soft cheese, icing sugar, and a bit of vanilla (optional).
  20. 20Once the rolls are baked, spread the prepared glaze over each warm cinnamon roll.
  21. 21Garnish with additional crushed Oreos and whole Oreo cookies.
  22. 22Serve and enjoy your Oreo cinnamon rolls.

Ingredients

  • 500 g plain flour
  • 50 g sugar
  • 7 g easy bake yeast
  • 75 g butter
  • 250 ml milk
  • 200 g brown sugar
  • 4 tbsp cinnamon
  • crushed Oreos
  • 120 g butter
  • double cream
  • soft cheese
  • icing sugar
  • vanilla

Equipment

bowlwhiskpanrolling pinknifeoven safe dishoven

Tips

  • Warm the butter and milk on low heat, do not boil, as this will kill the yeast and prevent the dough from rising.
  • Let the dough rise for at least an hour in a warm place, not in the fridge.
  • Make the filling closer to the time you want to bake the rolls, or if made beforehand, microwave the butter for 30 seconds to melt it before adding to the rolls.
  • Do not roll out the dough too thin.

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