Ingredients
For the Dough
- 2 1/2 cups all-purpose flour, plus more for kneading
- 2 1/4 tsp instant yeast (1 standard packet)
- 1/4 cup granulated sugar
- 1 tsp kosher salt
- 3/4 cup whole milk, at room temperature
- 1 large egg, at room temperature
- 1/4 cup (4 tbsp) unsalted butter, melted and cooled
- 5 Oreo cookies, filling removed, crushed into crumbs
For the Filling
- 1/4 cup (4 tbsp) unsalted butter, softened
- 2/3 cup dark brown sugar
- 1 tbsp Dutch-processed cocoa powder
- 9 Oreo cookies, crushed into crumbs
For the Egg Wash
- 1 large egg, lightly beaten
For the Glaze
- 2 cups powdered sugar
- 2 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- 3-4 tbsp heavy cream
Make the Dough
First, get the Oreo crumbs for the dough ready. Scrape the cream filling out of 5 Oreos and crush the cookies into fine crumbs. A food processor works best, but you can also put them in a ziplock bag and crush them with a rolling pin. Set those aside.
In the bowl of a stand mixer, whisk together the flour, instant yeast, granulated sugar, and kosher salt.
Add the milk, egg, and melted butter. Using the dough hook, mix on low-medium speed until a shaggy dough comes together.
Knead and Proof the Dough
Once the dough forms, turn the mixer up to medium speed and knead for ~8-9 minutes. The dough should be smooth and slightly sticky, and it will mostly pull away from the sides of the bowl, though some might stick to the bottom.
To incorporate the Oreo crumbs, flatten the dough slightly and add about a quarter of the crumbs to the center. Fold the dough over on itself and knead it a few times to work the crumbs in. Repeat this process three more times until all the crumbs are incorporated and the dough looks marbled.
Transfer the dough to a well-oiled bowl, cover it, and let it rise in a warm place for ~1.5 hours, or until it has doubled in size.
Assemble the Rolls
While the dough is rising, prepare your filling. In a small bowl, mix together the dark brown sugar and cocoa powder. Crush the 9 whole Oreos into crumbs and set those aside separately. Make sure your butter for the filling is very soft and spreadable.
Once the dough has risen, grease an 8 or 9-inch square pan or pie dish. Turn the dough out onto a lightly floured surface and roll it into a 12×16 inch rectangle.
Spread the softened butter in an even layer all the way to the edges of the dough. Sprinkle the brown sugar and cocoa mixture over the butter, then use your hands to gently rub it in. Finally, sprinkle the Oreo crumbs over the top and press them in lightly.
Starting from the long side, tightly roll the dough into a log. Place it seam-side down and cut it into 9 equal pieces. A sharp knife or a piece of dental floss works well for this.
Place the rolls in your prepared pan, cover them, and let them rise for another ~35-40 minutes until they look puffy.
Bake and Glaze the Rolls
With about 10 minutes left in the second rise, preheat your oven to 350 F.
Gently brush the tops of the rolls with the beaten egg.
Bake for ~25-30 minutes, until they are golden brown on top.
While the rolls are cooling, make the glaze. Whisk together the powdered sugar, melted butter, vanilla extract, and 3 tablespoons of heavy cream until smooth. If it’s too thick, add the remaining tablespoon of cream.
Pour the glaze over the warm rolls and serve.
Oreo Cinnamon Rolls
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour plus more for kneading
- 2 1/4 tsp instant yeast 1 standard packet
- 1/4 cup granulated sugar
- 1 tsp kosher salt
- 3/4 cup whole milk at room temperature
- 1 large egg at room temperature
- 1/4 cup unsalted butter 4 tbsp, melted and cooled
- 5 Oreo cookies filling removed, crushed into crumbs
For the Filling
- 1/4 cup unsalted butter 4 tbsp, softened
- 2/3 cup dark brown sugar
- 1 tbsp Dutch-processed cocoa powder
- 9 Oreo cookies crushed into crumbs
For the Egg Wash
- 1 large egg lightly beaten
For the Glaze
- 2 cups powdered sugar
- 2 tbsp unsalted butter melted
- 1/2 tsp vanilla extract
- 3-4 tbsp heavy cream
Instructions
- Remove cream filling from 5 Oreos and crush cookies into crumbs for dough.
- Mix flour, yeast, sugar, and salt in stand mixer bowl.
- Add milk, egg, and melted butter; mix with dough hook until shaggy dough forms.
- Knead on medium speed 8-9 minutes until smooth and slightly sticky.
- Incorporate Oreo crumbs in 4 batches by folding and kneading.
- Place in oiled bowl, cover and rise 1.5 hours until doubled.
- Mix brown sugar and cocoa powder for filling. Crush 9 Oreos separately.
- Roll dough into 12×16 inch rectangle on floured surface.
- Spread softened butter to edges, add brown sugar-cocoa mixture, top with Oreo crumbs.
- Roll tightly from long side, cut into 9 pieces.
- Place in greased 9-inch pan, cover and rise 35-40 minutes until puffy.
- Heat oven to 350°F.
- Brush rolls with beaten egg.
- Bake 25-30 minutes until golden brown.
- Whisk powdered sugar, melted butter, vanilla, and cream for glaze.
- Pour glaze over warm rolls.
Notes
