Irresistible Oreo Cookies and Cream Cinnamon Rolls Recipe
The Secret to Irresistible Oreo Cookies and Cream Cinnamon Rolls
Fluffy, gooey, and bursting with the iconic flavors of Oreos, these Oreo Cookies and Cream Cinnamon Rolls are a sweet dream realized. Imagine waking up to the delightful scent of freshly baked rolls that not only look stunning but taste even better. The soft dough is swirled with a rich filling that combines crushed Oreos and brown sugar, creating an indulgent treat that will have your taste buds dancing. Topped with a smooth cream cheese frosting, every bite is a heavenly mix of chocolatey goodness that Oreo lovers simply can’t resist!
Why You’ll Love This Oreo Cookies and Cream Cinnamon Rolls
– Perfect for special occasions or a cozy weekend brunch.
– Gooey texture that melts in your mouth with every bite.
– Packed with rich Oreo flavor thanks to the secret ingredient: black cocoa powder.
– Easy-to-follow recipe that guarantees delicious results.
– A fun twist on traditional cinnamon rolls that will impress family and friends.
Preparation Phase & Tools to Use
To make these irresistible rolls, you’ll need a few essential kitchen tools.
– Stand mixer: For kneading the dough to perfection without much effort.
– Food processor: To turn those Oreos into fine crumbs quickly.
– Parchment paper: Helps prevent sticking when baking the rolls.
– Rolling pin: Essential for rolling out your dough evenly.
– Pizza cutter: Makes cutting the rolls into perfect strips easy.
Preparation Tips
For best results, make sure all your ingredients are at room temperature before you start. This helps create an incredibly soft dough. Don’t rush the rising time; allowing the rolls to double in size is key for fluffiness. Lastly, feel free to sprinkle extra Oreo crumbs on top of the frosting for an even more decadent finish.
Ingredients for this Oreo Cookies and Cream Cinnamon Rolls
– 3/4 cup water
– 1/4 cup all-purpose flour
– 8 Oreo cookies
– 3 2/3 cups bread flour (see notes for measuring below)
– 1/3 cup granulated sugar
– 2 teaspoons instant yeast
– 1 teaspoon fine sea salt
– 1/3 cup whole milk (room temperature)
– 1/3 cup heavy cream (room temperature)
– 1 large egg (room temperature)
– 1 teaspoon vanilla extract
– Tangzhong from recipe above
– 6 tablespoons unsalted butter (room temperature)
– 4 tablespoons unsalted butter (room temperature)
– 2/3 cup dark brown sugar or light brown sugar
– 1/3 cup Oreo cookie crumbs
– 1 tablespoon black cocoa powder
– 1/4 teaspoon ground cinnamon
– 4 tablespoons unsalted butter (softened)
– 1 ounce cream cheese (softened)
– 1 cup powdered sugar
– 3 tablespoons heavy cream
– Oreo crumbs or chopped Oreos (for topping)
Oreo Cookies and Cream Cinnamon Rolls
Fluffy, gooey, and packed with Oreos, these cookies and cream cinnamon rolls are a dream come true for Oreo lovers! The soft dough is swirled with a rich Oreo and brown sugar filling and then topped with a smooth cream cheese frosting. My secret to a true Oreo flavor? A touch of black cocoa powder. Every bite is irresistibly gooey, chocolatey, and absolutely delicious!
Step-by-Step Instructions
Step 1: Prepare the Baking Pan
The first step in crafting these delightful cinnamon rolls is to prepare your baking pan. Line a 9×13 baking dish with parchment paper. This will ensure that your rolls come out perfectly when it’s time to serve them. Having the parchment paper ready makes cleanup a breeze too!
Step 2: Create the Oreo Crumbs
Next up, let’s get those Oreos ready! Take your eight Oreo cookies and toss them into a food processor. Pulse until you achieve fine crumbs. You’ll want to set these aside because they’ll be used in various steps throughout this recipe. Trust me; they’re going to add that special cookies and cream magic!
Step 3: Make the Tangzhong
To create the perfect soft dough, we need to make what’s known as tangzhong. In a small saucepan, whisk together the water and all-purpose flour over medium heat for about 4-5 minutes until it thickens to a paste-like consistency. Once it’s ready, scrape it into a bowl and let it cool down while you prep the other ingredients.
Step 4: Mix the Dough
Now, grab your stand mixer! In the mixing bowl, combine 3 2/3 cups of bread flour, granulated sugar, instant yeast, 1/4 cup of your reserved Oreo crumbs, and fine sea salt. Add in your cooled tangzhong along with room temperature milk, cream, egg, and vanilla extract. Knead on low speed for about two minutes until you have a rough dough ball.
Step 5: Knead in Butter
With your mixer still running on low speed, start adding the softened butter one tablespoon at a time. Allow each tablespoon to fully incorporate before adding more. After you’ve added all the butter, continue kneading for another 8-10 minutes until your dough is smooth and elastic. This step is crucial for achieving that fluffy texture we all love in cinnamon rolls!
Step 6: Let the Dough Rest
Once your dough is beautifully kneaded, it’s time to let it rest! Remove it from the bowl and gently pull the sides towards the center to form a round ball. Place this seam-side down back into the mixing bowl and cover it with plastic wrap. Let it rest for about 30 minutes; this allows the yeast to work its magic!
Step 7: Prepare the Filling
While your dough is resting peacefully, let’s prepare our delectable filling! In a separate bowl, mix together softened butter (the remaining amount), dark brown sugar or light brown sugar, Oreo cookie crumbs, black cocoa powder, and ground cinnamon until it’s nice and smooth. This filling will be heavenly when rolled up inside those cinnamon rolls!
Notes
These Oreo Cookies and Cream Cinnamon Rolls are incredibly versatile! Feel free to swap out some of the ingredients based on what you have on hand or if you’re looking to add extra flavors. For instance, consider adding nuts like walnuts or pecans for an added crunch or try using different flavored extracts instead of vanilla for a unique twist. If someone in your family isn’t too keen on Oreos (hard to believe!), you can easily substitute them with any chocolate sandwich cookie you prefer.
Watch Out for These Mistakes While Cooking
– Using cold ingredients can result in dense rolls; make sure everything is at room temperature.
– Overworking or under-kneading the dough may lead to inconsistent textures.
– Not allowing enough rising time can make rolls flat instead of fluffy.
– Forgetting to leave space between rolls during baking can cause them to stick together.
Storage Instructions
If by some miracle you have leftovers (which I doubt!), store them in an airtight container in the fridge for up to three days. To reheat properly without losing their gooey goodness, pop them in the microwave for about 15-20 seconds or warm them in an oven preheated to 350°F for just a few minutes until heated through. You can also freeze unbaked rolls after shaping them—just remember to thaw overnight before baking!
Estimated Nutrition
– Calories: 529 kcal
– Protein: 8 g
– Fat: 20 g
– Carbs: 81 g
Frequently Asked Questions
Can I use whole wheat flour instead of bread flour?
Whole wheat flour can be used; however, it may alter the texture slightly. If using whole wheat flour, consider adding an extra tablespoon or two of liquid as whole wheat absorbs more moisture.
How do I know when my rolls are done baking?
The best way to check is by measuring their internal temperature; they should reach around 185°F when fully baked. Alternatively, look for golden-brown tops!
Can I make these ahead of time?
Absolutely! You can prepare everything up until baking—just cover them tightly after shaping and refrigerate overnight or freeze them if you plan on making them later.
Conclusion
I hope this recipe brings joy not only to your kitchen but also to everyone who gets to enjoy these scrumptious Oreo Cookies and Cream Cinnamon Rolls! They’re perfect for breakfast or dessert—and everything in between! Give it a try and let me know how yours turned out!
Oreo Cookies and Cream Cinnamon Rolls
Ingredients
Method
- Prepare your baking pan by lining a 9x13 baking dish with parchment paper.
- Pulse the Oreo cookies in a food processor until you achieve fine crumbs.
- Whisk together the water and all-purpose flour in a saucepan over medium heat for about 4-5 minutes until it thickens to a paste-like consistency. Let it cool.
- In a stand mixer, combine bread flour, granulated sugar, instant yeast, reserved Oreo crumbs, and fine sea salt. Add in cooled tangzhong, milk, cream, egg, and vanilla extract. Knead on low speed for about two minutes.
- Add softened butter one tablespoon at a time while kneading. Continue kneading for another 8-10 minutes until the dough is smooth and elastic.
- Remove the dough from the bowl, form a round ball, and let it rest covered with plastic wrap for about 30 minutes.
- In a separate bowl, mix together softened butter, dark brown sugar, Oreo cookie crumbs, black cocoa powder, and ground cinnamon until smooth.
