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Irresistible Oreo Cinnamon Rolls

Recipe by Archersfood

Incredibly soft and fluffy Oreo cinnamon rolls. They are filled with Oreo cookies, and topped with vanilla bean cream cheese frosting. 

  • Total Time4 hours 10 minutes
  • Yield8 rolls
  • DietVegetarian

Ingredients

DOUGH

  • ½ cup + 1 tbsp (130 ml) whole warm milk (100F-110F / 38C-43C)
  • 1 tsp (4 g) granulated sugar
  • 2 tsp (6 g) active dry yeast
  • 2 eggs
  • 2 ¾ cups (340 g) all-purpose flour
  • ½ cup (72 g) powdered sugar
  • 1 tsp (5 g) pure vanilla bean paste
  • ½ tsp (3 g) salt
  • 5 tbsp (70 g) unsalted room temperature butter

ADDED

  • 5 roughly crushed Oreo cookies

FILLING

  • 4 tbsp (56 g) unsalted room temperature butter
  • 1/3 cup (56 g) finely crushed Oreo cookie crumbs
  • ½ tsp (1.5 g) ground cinnamon

TO BAKE

  • ½ cup, 8 tbsp (120 ml) heavy whipping cream 

CREAM CHEESE FROSTING

  • 2 tbsp (28 g) unsalted room temperature butter
  • 1 cup (132 g) powdered sugar
  • 1 tsp (5 g) pure vanilla bean paste 
  • 3 ½ tbsp (50 g) full-fat, room temperature cream cheese
  • ¼ tsp (1.5 g) salt
  • 2 Oreo cookies, crushed 

Instructions

  1. To prepare pillowy soft Oreo cinnamon rolls, we start by preparing the sponge or yeast mixture. In a mixing bowl or Pyrex glass container, mix ½ cup + 1 tbsp (130 ml) warm milk (100F-110F / 38C- 43C) with 1 tsp (4 g) granulated sugar and 2 tsp (6 g) active dry yeast. Let the mixture set for 10-15 minutes. It should have a top foam layer.
  2. To a stand mixer bowl, add 2 eggs, 2 ¾ cups (340 g) all-purpose flour, ½ cup (72 g) powdered sugar, 1 tsp (5 g) pure vanilla bean paste, ½ tsp (3 g) salt, and the yeast mixture. Using the dough hook attachment, knead the dough for 15 minutes at a medium-low speed. After 15 minutes, add 5 tbsp (70 g) unsalted room temperature butter and knead for 10 more minutes.
  3. Place the dough in a clean and lightly oiled bowl or container, cover with plastic wrap. Let the dough proof at a temperature of 82F (28 °C) for about 2 hours.
  4. After 2 hours, roughly crush 5 Oreo cookies and carefully incorporate them into the dough. Lightly flour the surface and roll out the dough using a rolling pin. Spread 4 tbsp (56 g) unsalted room temperature butter all over the rolled out dough. Sprinkle 1/3 cup (56 g) finely crushed Oreo cookie crumbs and ½ tsp (1.5 g) ground cinnamon. Cut the dough into 8 strips and roll each one individually.
  5. Line a rectangular pan with parchment paper and place the 8 rolls in the pan, making sure there’s enough space between them to grow. Cover with plastic wrap and let the rolls proof for 45 minutes to 1 hour.
  6. While the Oreo rolls are proofing, prepare the vanilla bean cream cheese frosting. In a mixing bowl, work 2 tbsp (28 g) of unsalted room temperature butter until it becomes very creamy and soft, add 1 cup (132 g) of powdered sugar, and mix again. Add 1 tsp (5 g) pure vanilla bean paste and 3 ½ tbsp (50 g) full-fat room temperature cream cheese and mix until incorporated. Add ¼ tsp (1.5 g) salt and mix. Use a whisk to remove any lumps.
  7. Once the rolls are proofed, preheat the oven to 355F (180 °C). Add 1 tbsp of heavy whipping cream on top of each roll. Once the oven is ready, bake the rolls for 25 minutes.
  8. Once the 25 minutes have passed, remove the rolls from the oven, let them cool for 10 minutes, and spread the vanilla cream cheese frosting on top and sprinkle 2 crushed Oreo cookies. 

Equipment

Notes

Use fresh yeast only

If the frosting is lumpy, use a whisk to remove any lumps, it will make it very smooth. Both the butter and cream cheese need to be at room temperature or it can split the frosting. 

  • Prep Time: 45 minutes
  • resting times: 3 hours
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://archersfood.com/oreo-cinnamon-rolls/