Description
Decadent homemade cinnamon rolls filled with a creamy Oreo filling and topped with a luscious cream cheese frosting. A delightful twist on a classic treat!
Ingredients
Scale
- 3 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup milk, warmed to 110-115°F
- ¼ cup (½ stick) unsalted butter, melted
- 2 large eggs, lightly beaten
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 24 Oreo cookies, finely crushed (about 2 cups)
- 1 teaspoon ground cinnamon
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup milk, or more to reach desired consistency
- 6 Oreo cookies, coarsely crushed, for topping (optional)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
- Activate the Yeast: In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy.
- Combine Wet and Dry Ingredients: Add the melted butter and beaten eggs to the yeast mixture. Whisk to combine. Pour the wet ingredients into the bowl with the dry ingredients.
- Mix the Dough: Using a wooden spoon or a stand mixer fitted with a dough hook, mix the ingredients until a shaggy dough forms. If using a stand mixer, knead the dough on medium speed for 6-8 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
- First Rise: Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
- Soften the Butter: Make sure your butter is softened to room temperature.
- Crush the Oreos: Finely crush the Oreos using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
- Combine Filling Ingredients: In a medium bowl, combine the softened butter, sugar, crushed Oreos, and cinnamon. Mix until well combined and creamy.
- Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, about 12×18 inches.
- Spread the Filling: Spread the Oreo filling evenly over the entire surface of the dough, leaving a small border along one of the long edges.
- Roll Up the Dough: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal it closed.
- Slice the Rolls: Using a sharp serrated knife or unflavored dental floss, slice the log into 12 equal pieces.
- Arrange in Baking Dish: Grease a 9×13 inch baking dish. Place the cinnamon rolls in the prepared dish, spacing them evenly apart.
- Second Rise: Cover the baking dish with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for another 30-45 minutes, or until they have puffed up and are touching each other.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown and cooked through. A toothpick inserted into the center of a roll should come out clean. If the tops are browning too quickly, you can loosely tent the baking dish with aluminum foil.
- Cool Slightly: Let the cinnamon rolls cool in the baking dish for about 10-15 minutes before frosting.
- Soften the Cream Cheese and Butter: Make sure your cream cheese and butter are softened to room temperature.
- Combine Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add Vanilla and Milk: Stir in the vanilla extract and milk. Add more milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Add Crushed Oreos (Optional): If you’re using crushed Oreos for topping, gently fold them into the frosting.
- Frost the Rolls: Spread the cream cheese frosting evenly over the warm cinnamon rolls.
- Garnish (Optional): Sprinkle the top of the frosted cinnamon rolls with coarsely crushed Oreo cookies, if desired.
- Serve: Serve the Oreo cinnamon rolls warm and enjoy!
Notes
- Make sure your yeast is active by testing it in warm milk. If it doesn’t foam, it’s likely old and needs to be replaced.
- Softened butter and cream cheese are crucial for a smooth filling and frosting.
- Use dental floss to slice the rolls for clean, even cuts.
- The second rise is important for creating soft and fluffy cinnamon rolls.
- Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave before serving.
- Prep Time: 45 minutes
- Cook Time: 30 minutes