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This indulgent Oreo Cinnamon Roll Delight combines two beloved treats into one irresistible breakfast pastry. The familiar warmth of homemade cinnamon rolls meets the iconic crunch and chocolate flavor of Oreo cookies, creating something truly special that will have everyone asking for seconds.
I first created these on a rainy Sunday morning when my kids were complaining of boredom. The combination was such a hit that they now request these rolls for every special occasion breakfast. The look on their faces when they first bit into that chocolatey cinnamon goodness was absolutely priceless.
Ingredients
- All-purpose flour: Provides the perfect structure for soft, fluffy rolls
- Instant yeast: Ensures reliable rising with minimal effort
- Granulated sugar: Feeds the yeast and adds subtle sweetness to the dough
- Salt: Balances the sweetness and enhances all flavors
- Warm milk: Activates the yeast and creates tender dough
- Unsalted butter: Adds richness to both dough and filling
- Eggs: Provide structure and richness
- Brown sugar: Creates that classic gooey cinnamon filling
- Ground cinnamon: Brings warm aromatic spice
- Crushed Oreo cookies: Add chocolate flavor and delightful texture contrast
- Cream cheese: Makes the frosting tangy and irresistible
- Powdered sugar: Sweetens and thickens the frosting
- Vanilla extract: Adds depth to the frosting
Step-by-Step Instructions
- Prepare the Dough:
- Combine warm milk (110°F), melted butter, and granulated sugar in a large bowl. The milk must be warm enough to activate the yeast but not hot enough to kill it. Sprinkle the instant yeast over this mixture and let it sit for 5 minutes until foamy. Add the eggs and whisk until well incorporated.
- Mix Dry Ingredients:
- In a separate large bowl, whisk together the flour and salt. Gradually pour in the wet yeast mixture while stirring. Use a wooden spoon and switch to hands when the dough becomes thick.
- Knead the Dough:
- Turn the dough onto a lightly floured surface. Knead for 5-7 minutes until elastic. Place it in a greased bowl, cover, and let it rise for about an hour.
- Prepare the Filling:
- Mix softened butter, brown sugar, and ground cinnamon in a bowl until smooth. Fold in crushed Oreo cookies evenly.
- Roll Out the Dough:
- Once the dough doubles in size, roll it into a large rectangle about 16×24 inches on a well-floured surface.
- Spread the Filling:
- Spread the Oreo cinnamon filling in an even layer, leaving a ½-inch border around the edges.
- Roll and Cut:
- Roll the dough into a log, pinch the seam, and cut into 12 equal rolls using unflavored dental floss.
- Second Rise:
- Place the rolls in a greased baking dish, cover, and let rise in a warm place for 30 minutes until puffy.
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My secret ingredient is actually the type of Oreos I use. While regular Oreos are delicious, I discovered that using limited edition flavors like mint or birthday cake can completely transform this recipe. My family still talks about the time I used red velvet Oreos for Christmas morning breakfast.
Make-Ahead Options
These Oreo cinnamon rolls are perfect for preparing in advance. After placing the cut rolls in your baking dish, cover tightly with plastic wrap and refrigerate overnight instead of doing the second rise. In the morning, remove from the refrigerator and let them sit at room temperature for about 45 minutes before baking.
Serving Suggestions
These decadent rolls shine as the centerpiece of a special breakfast or brunch spread. Serve them warm alongside fresh fruit to balance the richness. For an extra indulgent dessert version, warm a roll slightly and top with a scoop of vanilla ice cream.
Storage Instructions
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, microwave individual rolls for 15-20 seconds or warm multiple rolls covered with foil in a 300°F oven for 10 minutes. Freeze individually for up to 3 months.
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This recipe combines creativity and comfort, delivering a delicious treat that everyone will adore!
Frequently Asked Questions
- → Can I make these Oreo Cinnamon Rolls ahead of time?
Yes! You can prepare the rolls up to the point of the second rise, then cover and refrigerate overnight. In the morning, let them come to room temperature for about 30 minutes before baking. Alternatively, you can fully bake them, cool completely, and freeze for up to 1 month. Thaw and warm before adding frosting.
- → What's the best way to crush Oreo cookies for the filling?
For the best texture, place the Oreos (cream filling and all) in a ziplock bag and crush them with a rolling pin until they're broken into small pieces but not completely pulverized. You want some texture in the filling. Alternatively, pulse them briefly in a food processor for a more consistent texture.
- → Can I use active dry yeast instead of instant yeast?
Yes, you can substitute active dry yeast, but you'll need to modify the preparation slightly. Instead of mixing it directly with the warm milk mixture, dissolve the active dry yeast in the warm milk with a pinch of sugar and let it sit for 5-10 minutes until foamy before proceeding with the rest of the recipe.
- → How do I know when the cinnamon rolls are fully baked?
The rolls should be golden brown on top and register an internal temperature of about 190°F (88°C) when fully baked. If you notice them browning too quickly but not cooking through, tent them with aluminum foil for the remaining bake time.
- → Can I add other mix-ins to the filling besides Oreos?
Absolutely! Consider adding chocolate chips, chopped nuts, or other cookie varieties. You could also experiment with different Oreo flavors like mint, golden, or limited editions to create unique variations on this fusion dessert.
- → How should I store leftover Oreo Cinnamon Rolls?
Store frosted rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, microwave individual rolls for 15-20 seconds or warm them in a 350°F oven for about 5 minutes until heated through.