Description
Enjoy the perfect combination of classic cinnamon rolls and Oreo cookies. These rolls are filled with brown sugar, black cocoa powder, and crushed Oreos, then frosted with a sweet vanilla buttercream.
Ingredients
Scale
- Cinnamon Roll Dough:
- ½ cup (122 g) warm milk
- ¼ cup (50 g) granulated sugar
- 1 tablespoon active dry yeast
- 2 large eggs, room temperature
- 6 tablespoon softened butter
- ¾ teaspoon salt
- 2½–3 cups (343.75 g) bread flour (or about 360g all-purpose flour)
- Filling:
- 2 tablespoon softened butter
- ½ cup (73.33 g) light brown sugar
- 1 tablespoon black cocoa powder
- 2 teaspoon cinnamon
- ⅓ cup (40 g) crushed Oreos
- Vanilla Frosting:
- 2 tablespoon softened butter
- 1 teaspoon vanilla
- 1½ cups (180 g) powdered sugar
- 2 tablespoon cream or milk
- Crushed Oreos for topping
Instructions
- Pour milk, sugar, and yeast into a large mixing bowl. Stir and let sit for 10-15 minutes, until yeast is bubbly.
- Add butter and eggs; mix again.
- Add salt and 2 cups of flour; mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from the sides of the bowl.
- Pour dough onto a floured surface and knead for 3-5 minutes, incorporating more flour if needed. Dough should be soft, not sticky.
- Place dough in a greased bowl, cover, and let rise until doubled in size, about 1½ hours.
- Punch dough down and roll onto a floured surface into a rectangle about 14×18 inches.
- Spread room temperature butter in a thin, even layer, leaving ½ inch on the bottom edge untouched.
- Sprinkle with brown sugar, cinnamon, black cocoa powder, and Oreo cookie crumbs.
- Tightly roll dough into a log starting from the long (18 inch) end. Gently squeeze the ends to compact the dough.
- Cut the dough into 12 rolls.
- Place rolls in a greased 9×13 inch pan. It is OK if they touch.
- Place in a warm spot, cover, and let rise again until doubled in size, about 45-60 minutes.
- Preheat oven to 375 F.
- Bake for 14-18 minutes, until tops are light golden brown. While cooling, make the frosting.
- To make the frosting: Mix all frosting ingredients until smooth and creamy. Adjust with powdered sugar or milk for desired consistency.
- Allow rolls to cool. Frost and sprinkle with more Oreo cookie crumbs.
Notes
- Black cocoa powder is sweeter and tastes like an Oreo.
- Water can be used instead of milk.
- Grams are more precise for measuring flour. Lightly spoon flour into your measuring cup if you don’t have a kitchen scale.
- OVERNIGHT: After cutting, cover in plastic wrap and refrigerate overnight. Before baking, let rest at room temperature (covered) for about 45 minutes.
- To rewarm baked rolls, bake at 275 F for 8-10 minutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 340 kcal
- Sugar: 30g
- Sodium: 258mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 58mg
Keywords: Oreo, Cinnamon Rolls, Dessert, Breakfast, Baking, Oreo Cinnamon Rolls