These Oreo Stuffed Cinnamon Rolls take the classic comfort of cinnamon rolls and elevate it with the irresistible crunch and creaminess of Oreos. They’re surprisingly easy to make and perfect for a special breakfast or dessert.
Ingredients:
- For the Dough:
- 1 cup warm milk (around 105-115°F)
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast (one packet)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour, plus more for dusting
- For the Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 12-15 Oreo cookies, coarsely crushed (reserve some for topping)
- For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk, as needed
Instructions:
- Prepare the Dough:
- In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
- Add melted butter, salt, and flour. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, knead with the dough hook for about 5 minutes.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Filling:
- In a medium bowl, combine softened butter, sugar, and cinnamon. Mix well.
- Coarsely crush the Oreo cookies, reserving a few for topping.
- Assemble the Cinnamon Rolls:
- Once the dough has doubled, punch it down to release the air.
- Turn the dough out onto a lightly floured surface and roll it into a rectangle about 12×18 inches.
- Spread the cinnamon-sugar mixture evenly over the dough.
- Sprinkle the crushed Oreo cookies over the cinnamon-sugar mixture.
- Starting from the long edge, tightly roll the dough into a log.
- Cut the log into 12-15 equal slices using a sharp knife or dental floss.
- Bake the Cinnamon Rolls:
- Grease a 9×13 inch baking dish.
- Place the cinnamon rolls in the prepared baking dish, leaving a little space between them.
- Cover the dish with plastic wrap or a towel and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C).
- Bake the cinnamon rolls for 20-25 minutes, or until golden brown.
- Make the Cream Cheese Glaze:
- While the cinnamon rolls are baking, prepare the glaze.
- In a medium bowl, beat together softened cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed until incorporated.
- Add vanilla extract and milk, one tablespoon at a time, until the glaze reaches your desired consistency.
- Glaze and Serve:
- Let the cinnamon rolls cool slightly before glazing.
- Drizzle the cream cheese glaze generously over the warm cinnamon rolls.
- Sprinkle with the reserved crushed Oreo cookies.
- Serve warm and enjoy!
Tips and Variations:
- For a richer flavor, use brown sugar in the filling.
- Add a pinch of nutmeg to the filling for a warm, spiced flavor.
- You can use different types of Oreo cookies, such as Golden Oreos or flavored Oreos.
- If you don’t have time to make the cream cheese glaze, you can use a store-bought glaze or a simple powdered sugar glaze.
- Store leftover cinnamon rolls in an airtight container at room temperature for up to 3 days.
Enjoy your decadent Oreo Stuffed Cinnamon Rolls! They’re a guaranteed crowd-pleaser.
