Oreo Cinnamon Rolls
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5.0
3 reviews
Excellent
Oreo Cinnamon Rolls
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Classic Cinnamon Rolls with a twist! Oreos are crushed and mixed into the filling plus sprinkled on the cream cheese frosting!
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Ingredients
Dough
- 1 cup whole milk
- 2 ¼ teaspoon active dry yeast or 1 packet
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted and slightly cooled
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 3 ½ cups all-purpose flour
Filling
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- 1 Tablespoons cinnamon
- ⅓ cup crushed Oreo cookies
- 1 Tablespoon cocoa powder
- ¼ cup heavy cream room temperature, for pouring over rolls after rising, but before baking
Cream Cheese Frosting
- ¼ cup unsalted butter softened
- 4 ounces cream cheese softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch kosher salt
- ⅓ cup crushed Oreo cookies for sprinkling on the frosting
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Instructions
- Line a 9”x13” baking dish with parchment paper. Set aside.
- In a large microwave-safe bowl, heat milk for 30-40 seconds, until the milk is lukewarm. Add in yeast and sugar and stir with a whisk until dissolved. Cover with a clean dish towel and let the yeast proof for 10 minutes.
- While your yeast is proofing, combine the filling ingredients including softened butter, brown sugar, cinnamon, and cocoa powder in a medium mixing bowl. Set aside.
- After the yeast has proofed, whisk in melted butter, egg, and vanilla, until fully combined.
- Add in salt and flour, 1 cup at a time. Knead it slightly until the dough forms a ball. Cover the bowl with a clean towel or plastic wrap. Rest the dough for 10 minutes.
- Lightly flour a surface and a rolling pin. Roll the dough out until it is approximately a 14” × 18” rectangle that is 1/4” thick.
- Spread filling over the entire surface of the dough.
- Beginning at the short side, roll the dough up.
- Use a serrated knife to cut the dough into 12 rolls.
- Place cinnamon rolls in the pan, cut-side down. Cover with a clean dish towel and let rise for about 50 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Drizzle the tops of the rolls with heavy cream. Bake for 24-26 minutes until the tops are slightly golden brown.
- For the frosting, add softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt to a medium-sized bowl. Mix with a hand mixer until combined and smooth.
- Frost cinnamon rolls, sprinkle on crushed Oreo cookies and serve warm!
Notes
- FRIDGE: Place leftover cookies and cream cinnamon rolls into an airtight container. Store in the refrigerator for up to 4 days.
- FREEZER: You can actually freeze the leftover rolls too! Place them in an airtight container and store for up to 3 months. Allow to thaw before reheating.
- Reheat the leftovers in the oven or microwave until warmed through. You can reheat them in a toaster oven too!
Nutrition Information
Show Details
Serving
1roll
Calories
476kcal
(24%)
Carbohydrates
65g
(22%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
66mg
(22%)
Sodium
180mg
(8%)
Potassium
141mg
(4%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
655IU
(13%)
Vitamin C
0.03mg
(0%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12cinnamon
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 476kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 180mg | 8% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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