Oreo Cinnamon Rolls

Ingredients
Oreo Cinnamon Roll Dough
3 1/2 cups all-purpose flour + up to 1/2 cup addition flour (added later in process) (455 grams)
1 tsp salt (6 grams)
2 tsp or 1 packet instant dry yeast (7 grams, 1/4 oz.)
1 cup whole milk (245 grams)
1/2 cup granulated sugar (100 grams)
1/4 cup unsalted butter, room temperature (56 grams)
1 large egg, room temperature (56 grams)
1/2 cup crushed oreos (50 grams)
Chocolate Oreo Cinnamon Roll Filling
1/2 cup packed light brown sugar (100 grams)
2 Tbsp black cocoa (14 grams)
1 tsp ground cinnamon (3 grams)
1/4 cup unsalted butter, softened (56 grams) – to be spread on the dough
1/2 cup crushed oreos (50 grams)

Vanilla Glaze
1 Tbsp unsalted butter, room temperature (8 grams)
1 1/2 cups powdered sugar (188 grams)
2 Tbsp whole milk (30 grams)
1 tsp vanilla extract (4 grams)

Instructions
Oreo Cinnamon Roll Dough
Preheat your oven to 200 degrees F.
In a large bowl or the bowl of a stand mixer, combine 3 1/2 cups of flour, 1 packet instant dry yeast (or about 2 teaspoons), and 1 teaspoon salt.
In a separate bowl, add 1 cup milk, 1/4 cup softened butter, and 1/2 cup granulated sugar into a microwave safe bowl.
Heat on high power for 60-90 seconds, until the mixture is warm to the touch. Stir to combine the ingredients.
Gradually add the warm milk mixture into the flour mixture and mix on medium speed with a dough hook until the dough comes together.
Add in the egg and mix on a low speed until a sticky dough ball forms. Continue to mix on a medium low speed for 2-3 minutes, until the dough becomes more elastic.
As the dough mixes, add additional flour, 1 Tablespoon at a time until the dough begins to leave the sides of the bowl.
Once you’re done adding in the additional flour, mix in 1/2 cup of crushed oreos on a medium speed. Mix until the oreos are incorporated throughout the dough.
Cover your bowl with plastic wrap, and set aside to allow the dough to rest for 10 minutes. The plastic wrap should fog up a bit from the warmth of the dough.
Generously flour your counter and roll your dough ball into a large rectangle 12 inches x 18 inches. It should be about 1/2 cm thick.
Spread 1/4 cup of softened butter over the dough, leaving 1/2 inch on the long side of the rectangle uncovered.
Sprinkle the cinnamon roll filling (instructions below) evenly over the buttered area, and pat down with the back of a spoon or spatula. Top with 1/2 cup of crushed oreos.
Tightly roll the dough horizontally, toward the uncovered strip.
Cut dough log into 9 equal pieces with dental floss (you can cut it into more pieces if you want smaller/shorter cinnamon rolls), and place in a greased square pan (mine is 8in x 8in).
Turn the oven off! I REPEAT, TURN THE OVEN OFF.
Cover the cinnamon roll pan with foil and place in a the oven for 30 minutes (or until the cinnamon rolls have risen).
Remove the pan from the oven and take off the tinfoil. Turn the oven back on, and heat to 350 degrees.
Once the oven has preheated to 350 F, bake for 26-32 minutes or until rolls are golden brown.

Chocolate Oreo Cinnamon Roll Filling
While the dough rises, make the cinnamon roll filling.
In a medium sized bowl, mix together 1/2 cup packed light brown sugar, 2 Tablespoons of black cocoa, and 1 teaspoon of ground cinnamon and set aside.
Vanilla Cinnamon Roll Glaze
To make the cinnamon roll frosting, place 1 Tbsp of unsalted butter in a medium sized bowl with 1 1/2 cups of powdered sugar.
Add in 2 Tablespoons of whole milk and 1 teaspoon vanilla extract. Mix together until smooth.
Let the cinnamon rolls cool for 5-10 minutes, then drizzle the glaze over the cinnamon rolls. Garnish with some extra chopped up oreos and serve warm.
Notes
Making These Oreo Cinnamon Rolls in Advance:

If you want to make these oreo cinnamon rolls ahead of time, be sure to use regular yeast rather than instant yeast, and double the amount (some of the yeast may be damaged when frozen, so doubling the amount ensures your cinnamon rolls will rise properly). Freeze the cinnamon rolls after they have been cut and proofed in a greased pan.

Cover the cinnamon rolls with an airtight lid or plastic and freeze for up to a week. To thaw, take them out 2 hours before you plan to bake them, and then follow the recipe to bake.

If you want to make smaller cinnamon rolls, cut the rolled dough into 12 pieces.

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