Serves 1
Directions
- 1Warm the milk to about 100 110 F (37 43 C).
- 2Stir in yeast and let sit for 5 10 minutes until foamy.
- 3Once foamy add eggs, vanilla extract, cake batter extract if using and stir until well combined.
- 4Add sugar, flour, and crushed Oreo cookies to wet mixture and mix until a shaggy consistency.
- 5Add to stand mixer with dough hook attachment or light floured surface and knead for 3-4 minutes until dough is combined.
- 6Gradually add the softened butter, one piece at a time, letting each piece incorporate before adding the next.
- 7Mix for 10 15 minutes until the dough is smooth, shiny, and pulls away from the sides.
- 8Transfer dough to a greased bowl, cover, and let rise in a warm place for 1 1.5 hours or until doubled in size.
- 9Preheat oven to 350 F (175 C).
- 10Roll the dough out into a rectangle.
- 11Spread a layer of softened butter over the surface.
- 12Add Oreo mixture and sprinkle over the surface until evenly coated.
- 13Roll the dough tightly from the long side and slice into 8 big rolls or 12 rolls.
- 14Arrange rolls in a greased baking dish.
- 15Cover and let rise for 30-45 minutes, until puffy.
- 16Pour heavy cream over top of rolls right before baking.
- 17Bake at 350 F (175 C) for 25 30 minutes, or until golden brown.
- 18After baking, let cool slightly then top with icing, extra Oreo, and enjoy!
Ingredients
- 500 g all purpose flour
- 105 g granulated sugar
- 58 g unsalted butter, softened
- 2 large eggs
- 240 ml whole milk
- 7 g active dry yeast
- 85 g heavy cream (for pouring before baking)
- 35 g Oreos, crushed
- 1 tsp vanilla extract
- 0.5 tsp cake batter extract (optional)
- 113 g unsalted butter, softened
- 110 g light brown sugar
- 65 g Oreos, crunched
- 4 oz cream cheese
- 113 g unsalted butter, softened
- 350 g powdered sugar
- 0.5 tsp salt
Equipment
stand mixerdough hook attachmentgreased bowlgreased baking dish
Tips
- Add more or less powdered sugar depending on desired sweetness.
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