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Gooey Oreo Cinnamon Rolls with Cream Cheese Frosting

Close-up of a single, gooey oreo cinnamon rolls slice topped with white icing and crushed cookies.
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Make these indulgent homemade cinnamon rolls featuring a rich chocolate and crushed Oreo swirl, topped with a tangy cream cheese frosting.

Ingredients

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  • 1 package active dry yeast
  • 1/2 cup warm milk (about 110°F)
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, softened, plus 1/2 cup melted for filling
  • 2 large eggs, room temperature
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1 cup crushed Oreo cookies (about 12 cookies)
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk

Instructions

  1. Activate the yeast: Dissolve 1 teaspoon sugar and the yeast in the warm milk. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl, combine the softened 1/2 cup butter, 1/4 cup granulated sugar, eggs, and salt. Mix well. Add the yeast mixture and gradually mix in the flour until a soft dough forms.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: In a small bowl, mix the 1/2 cup melted butter, brown sugar, cinnamon, and the crushed Oreo cookies.
  5. Shape the rolls: Punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle. Spread the Oreo filling evenly over the dough, leaving a 1-inch border on one long edge.
  6. Roll and cut: Tightly roll the dough up starting from the long edge opposite the border. Pinch the seam closed. Cut the log into 12 equal rolls using unflavored dental floss or a sharp knife.
  7. Second rise: Place the rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes. Preheat your oven to 375°F (190°C).
  8. Bake: Bake for 20 to 25 minutes, or until golden brown.
  9. Make the frosting: While the rolls bake, beat the softened cream cheese and 1/4 cup softened butter until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a spreadable consistency.
  10. Frost and serve: Remove the rolls from the oven and let them cool slightly for 5 minutes before spreading the cream cheese frosting generously over the warm rolls.

Notes

  • For extra Oreo flavor in the frosting, crush 2 more cookies and mix them into the finished cream cheese frosting.
  • If you prefer a quicker method, you can substitute refrigerated store-bought cinnamon roll dough, but adjust the filling amounts slightly.
  • To ensure soft rolls, do not overbake them.

Nutrition

Find it online: https://tastytribune.com/oreo-cinnamon-rolls-recipe/