Oreo Cinnamon Rolls
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Oreo Cinnamon Rolls
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Oreo Cinnamon Rolls are the ultimate sweet breakfast treat! Tender rolls are made with cinnamon and oreo filling and topped with cream cheese icing.
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Ingredients
Oreo Cinnamon Roll Dough:
- 2 cups whole milk
- 1/2 cup butter , room temperature
- 2 packets instant rapid rise yeast
- 6 1/2 cups all-purpose flour , divided
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 6 Oreos , crushed to crumbs
Oreo Cinnamon Filling:
- 1 cup sugar
- 3 tablespoons ground cinnamon
- 14 Oreos , crushed to coarse crumbs
- 1/2 cup butter , room temperature
Oreo Cream Cheese Icing:
- 12 ounces cream cheese , (1 1/2 packages) softened
- 1/3 cup butter , room temperature
- 1 tablespoon vanilla extract
- 5 cups powdered sugar
- 3 tablespoons milk
- 6 Oreos , crushed to crumbs
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Instructions
Cinnamon Roll Dough:
- In a small saucepan heat the milk and butter to 110 degrees (warm to touch).
- Into your stand mixer add the yeast and milk mixture and whisk and let sit for one minute.
- Add 6 cups of the flour, sugar, salt and eggs to the stand mixer.
- PRO TIP: COVER YOUR MIXER WITH A CLEAN DISH TOWEL.
- Attach the dough hook and turn the mixer on speed 3-4 (low to medium).
- Let it go for 5-7 minutes, you want the dough to become a ball that doesn’t stick to the walls of the bowl.
- Add in 6 crushed Oreos and continue to mix for 30 seconds until incorporated.
- If you find the dough sticking to the sides of the bowl add flour 1/4 cup at a time until it pulls away (no more than another cup)
- Take the dough out, grease the stand mixer bowl, and put it back in.
- Cover the dough with your dish towel you used to keep the flour in the stand mixer.
- Let sit for 10 minutes while you set the oven to preheat to 350 degrees and you make the filling.
Oreo Cinnamon Filling:
- In a medium-sized bowl mix the sugar, cinnamon, and 14 crushed Oreo Cookie crumbs.
- Using a large even surface, add 1/2 cup of flour and roll it out onto the surface to coat the rolling pin and the surface.
- Roll out the dough into a large rectangle about a 1/2 inch thick (if your space is limited do this in two halves).
- Spread the butter over the dough (I use my hands) and sprinkle the Oreo cinnamon mixture over the butter.
- Roll the dough tightly to form a long log and using a piece of thread slice off pieces.
- The dough will make 18 large cinnamon rolls.
- Place the rolls into buttered baking pans or jelly rolls.
- Place the rolls into a warm place for 20 minutes (I have a second oven, so I heat it to warm when I start the recipe, then turn it off and open the door for a couple of seconds then close the door. The residual warmth is perfect for these rolls).
Cream Cheese Icing:
- In your stand mixer beat all the ingredients together until light and fluffy.
To Finish:
- Bake the rolls for 18-20 minutes or until golden brown.
- Spread the cream cheese frosting over the rolls and serve warm or at room temperature.
Nutrition Information
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Calories
630kcal
(32%)
Carbohydrates
101g
(34%)
Protein
9g
(18%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Trans Fat
1g
Cholesterol
70mg
(23%)
Sodium
440mg
(18%)
Potassium
192mg
(5%)
Fiber
2g
(8%)
Sugar
59g
(118%)
Vitamin A
608IU
(12%)
Vitamin C
1mg
(1%)
Calcium
94mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 18Servings
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Calories | 630kcal | 32% |
| Carbohydrates | 101g | 34% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 440mg | 18% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 59g | 118% |
| Vitamin A | 608IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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