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Oreo Cookies and Cream Cinnamon Rolls

Oreo Cookies and Cream Cinnamon Rolls
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Indulge in the delightful fusion of flavors with these Oreo Cookies and Cream Cinnamon Rolls! Perfectly fluffy and gooey, each roll is filled with a rich mixture of crushed Oreos, brown sugar, and a hint of cinnamon. Topped with a creamy frosting that enhances the chocolatey goodness, these rolls make for an irresistible treat at any gathering. Whether it’s a cozy family brunch or a sweet surprise on a busy weeknight, these cinnamon rolls are sure to create smiles and warm memories. Easy to prepare and fun to bake, this recipe is perfect for creating lasting moments with loved ones. Get ready to savor every bite!

Ingredients

Scale
  • 3/4 cup water
  • 1/4 cup all-purpose flour
  • 3 2/3 cups bread flour
  • 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
  • 6 tablespoons unsalted butter (room temperature)
  • 8 Oreo cookies
  • 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
  • 1 ounce cream cheese (softened)
  • 4 tablespoons unsalted butter (softened)
  • 1 cup powdered sugar
  • 3 tablespoons heavy cream
  • Oreo crumbs or chopped Oreos (for topping)

Instructions

  1. Prepare your 9×13-inch baking pan by lining it with parchment paper.
  2. Crush Oreo cookies in a food processor until fine crumbs form.
  3. Make tangzhong: Whisk together water and all-purpose flour over medium heat until thickened; cool before use.
  4. In a stand mixer bowl, mix bread flour, granulated sugar, instant yeast, Oreo crumbs, and salt. Add cream, milk, egg, vanilla extract, and cooled tangzhong; knead into a rough dough ball.
  5. Gradually add softened butter while kneading until smooth and elastic (about 8–10 minutes).
  6. Shape the dough into a ball, cover with plastic wrap, and let it rest for 30 minutes to rise.
  7. For the filling: Mix softened butter, brown sugar, Oreo crumbs, black cocoa powder, and ground cinnamon until smooth.
  8. Roll out dough into a large rectangle (15×21 inches) and spread filling evenly across it.
  9. Cut into 12 strips (1¾ inches wide), roll each strip tightly into spirals, and place in the prepared pan.
  10. Cover again with plastic wrap and let rise for 1–2 hours until doubled in size; preheat oven to 325°F (162°C).
  11. Bake for 25–35 minutes until golden brown; internal temperature should reach 185°F.
  12. Prepare frosting by mixing softened cream cheese and butter; add powdered sugar and heavy cream until smooth.
  13. Frost warm rolls and sprinkle extra cookie crumbs over the top.

Nutrition

Find it online: https://tastymealsbysophia.com/oreo-cookies-and-cream-cinnamon-rolls/