Oreo Cinnamon Roll 

Introduction

Welcome to a delightful twist on a classic favorite—Oreo Cinnamon Rolls! This recipe combines the rich, comforting taste of cinnamon rolls with the irresistible crunch and flavor of Oreos, creating a dessert that’s both familiar and excitingly different. Perfect for a decadent breakfast, a special brunch, or even as a treat to sweeten up your afternoon, these cinnamon rolls promise to be a hit among both kids and adults.

The magic starts with a tangzhong, a technique borrowed from Japanese baking that involves cooking a mixture of flour, milk, and water to create a roux. This simple step helps the dough to become incredibly soft and fluffy, which is exactly what you want in a cinnamon roll. By incorporating this method, the rolls turn out lighter and more tender, serving as the perfect canvas for our rich fillings and toppings.

Our recipe is packed with textures and flavors—from the soft, pillowy dough enhanced with Oreo crumbs to the gooey, chocolatey filling sprinkled with crushed cookies. Topped off with a creamy, luscious cream cheese frosting and extra Oreo crumbs, every bite is a delightful mix of creamy and crunchy, sweet and slightly tangy. Whether you’re an experienced baker or trying your hand at something new, these Oreo Cinnamon Rolls are sure to impress.

Recipe for Oreo Cinnamon Rolls

Ingredients:

For the Tangzhong:

• ¼ cup + 2 tsp (70g) water
• ¼ cup + 2 tsp (70g) milk
• 3 tbsp (25g) all-purpose flour

For the Dough:

• 4 cups + 2 tbsp (495g) all-purpose flour
• 3 tbsp (38g) white sugar
• 1 tsp salt
• 1 tbsp instant yeast
• ¾ cup (180g) whole milk
• 2 large eggs
• 6 tbsp (85g) unsalted butter, melted
• ¼ cup (30g) Oreo crumbs

For the Filling:

• 6 tbsp (85g) unsalted butter, softened
• ½ cup (110g) light brown sugar
• 1 tbsp cocoa powder (preferably Dutch cocoa)
• 1 tbsp cinnamon
• 1 cup crushed Oreo cookies (about 10 cookies)

For the Cream Cheese Frosting:

• ½ cup (120g) cream cheese, softened
• ½ cup (114g) unsalted butter, softened
• 1 cup (120g) confectioners’ sugar
• 1 tsp vanilla extract
• ¼ cup (60g) heavy cream or whole milk
• 1 tbsp Oreo crumbs

Equipment:

• Stand mixer

Instructions:

For the Tangzhong:

1. Combine the flour, water, and milk in a small saucepan. Whisk until smooth, then heat over medium heat. Continue whisking until the mixture thickens enough to leave streaks when stirred. Remove from heat and cool until just warm.

For the Dough:

1. In a stand mixer fitted with a hook attachment, combine the flour, sugar, salt, yeast, milk, eggs, melted butter, and cooled tangzhong. Knead for 15-20 minutes, then add in the Oreo crumbs and knead until just combined. The dough should be smooth, soft, and slightly sticky.
2. Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about an hour.
3. After the dough has risen, punch it down and roll it out on a lightly floured surface into a 12×16-inch rectangle with the long side facing you. Spread softened butter over the dough, leaving a ½-inch border along the top edge.
4. Mix together the cinnamon, brown sugar, cocoa, and crushed Oreos, and sprinkle evenly over the buttered dough.
5. Starting from the long side nearest you, roll the dough tightly into a log. Cut into 12 equal pieces using string, floss, or a sharp serrated knife.
6. Place the rolls in a 9×12-inch baking pan lined with parchment and sprayed with cooking spray. Cover with plastic wrap and let rise for another hour.
7. Preheat the oven to 350°F (175°C). Bake the rolls for 20-22 minutes or until golden brown.

For the Cream Cheese Frosting:

1. In a medium bowl, beat together the cream cheese, butter, confectioners’ sugar, vanilla, and cream until smooth. Frost the warm rolls and sprinkle with additional Oreo crumbs.

Enjoy your baking adventure with these scrumptious Oreo Cinnamon Rolls, and watch them disappear from the plate!

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