Description
Indulge in the delightful combination of cookies and cream within these fluffy cinnamon rolls, topped with a creamy frosting and crushed Oreos for the perfect treat.
Ingredients
Scale
- ½ cup warm water
- 1 teaspoon granulated sugar
- 1 packet activated dry yeast (7g)
- 4 ⅔ cups all-purpose flour (560g)
- ½ cup crushed Oreos (about 4 Oreos)
- ¼ teaspoon sea salt
- ¾ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- ¾ cup warm milk
- ½ cup heavy cream (whipping cream)
- ⅓ cup unsalted butter (softened)
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 cup crushed Oreos (about 7 Oreos)
- ½ cup unsalted butter (softened)
- 1 cup powdered sugar
- ⅛ teaspoon sea salt
- 4 oz cream cheese (softened, 113g)
- 1 teaspoon pure vanilla extract
- 3 tablespoons heavy cream or milk (for a runnier frosting)
- 4 Oreos (crushed)
Instructions
- Combine warm water, 1 teaspoon sugar, and yeast in a small bowl. Stir until yeast dissolves. Let it sit for about 5 minutes until a foam forms.
- In a large bowl, combine flour, salt, and stir. Make a well in the center and add the crushed Oreos, butter, eggs, vanilla, milk, and yeast mixture.
- Mix until a cohesive dough forms. Cover the bowl with a dish cloth and let it rise until doubled, about 45 minutes.
- Punch down the dough and roll it out into a large rectangle, about 18” by 24”.
- Spread the filling over the dough, leaving a 1” border at the top. Sprinkle crushed Oreos over the filling.
- Roll into a log, starting at the long bottom edge. Cut into 12 equal rolls and arrange them in a buttered 9”x12” baking pan. Let rise in a warm place for about 30 minutes.
- Preheat oven to 180°C (350°F). Pour the heavy cream over the rolls. Bake for 25-30 minutes or until golden brown. Let cool in the pan.
- Prepare the frosting by beating together butter, sugar, and salt until light and fluffy. Add cream cheese in chunks, vanilla, and cream, and beat until fluffy.
- Spread frosting over warm rolls and top with more crushed Oreos. Serve warm!
Notes
- If the yeast doesn’t foam, discard and try again with fresh yeast.
- For an overnight option, stop after cutting rolls and refrigerate before the final rise.
- Ensure the butter for the filling is very soft, almost melting.
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg