Red Velvet Oreo Cinnamon Rolls

Ingredients

• 0.75 cup Warm milk (Warm, not hot; approximately 105–110°F (40–43°C).)
• 1 packet Active dry yeast (One standard packet.)
• 0.25 cup Granulated sugar
• 1 Egg (Large egg.)
• 1 Egg yolk (From one large egg.)
• 0.25 cup Unsalted butter (Melted and slightly cooled.)
• 3.5 cup All-purpose flour
• 0.75 tsp Salt
• 2 tbsp Cocoa powder (Unsweetened.)
• Red food coloring (Add enough to produce a vivid red dough.)
• Cookies and cream spread (Bettergoods Cookies & Cream Spread; use enough to cover the rolled dough evenly.)
• 8 oz Cream cheese (Softened.)
• 3 cup Powdered sugar
• 1 tsp Vanilla extract
• Salt (A pinch, for the frosting.)
• 2 tbsp Milk (Use 2–4 tablespoons, as needed, to thin the frosting.)

Steps

1. 1

   Warm the milk until it is lukewarm, about 105–110°F (40–43°C), and pour it into a large mixing bowl. Stir in the active dry yeast and granulated sugar. Let the mixture stand for 5–10 minutes, until the yeast is foamy.

2. 2

   Add the egg, egg yolk, melted butter, cocoa powder, salt, and red food coloring to the yeast mixture. Whisk until the mixture is evenly combined and vividly red.

3. 3

   Add the all-purpose flour gradually, stirring until a soft, slightly tacky dough forms. If kneading by hand, transfer the dough to a lightly floured surface and knead for 8–10 minutes; alternatively, knead with a dough hook until smooth and elastic.

4. 4

   Place the dough in a lightly greased bowl, cover it, and let it rise in a warm, draft-free place for about 60–90 minutes, or until doubled in size.

5. 5

   Turn the risen dough onto a lightly floured surface and roll it into a large rectangle, approximately ด-inch thick. Spread the cookies-and-cream spread evenly over the surface, leaving a small border around the edges.

6. 6

   Starting with a long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 evenly sized rolls.

7. 7

   Arrange the rolls in a greased baking dish with a little space between them. Cover and let them rise again for about 30 minutes, until puffy. Meanwhile, preheat the oven to 350°F (175°C).

8. 8

   Bake the rolls for approximately 20–25 minutes, until the dough is cooked through and the tops are lightly set. Do not overbake, since the rolls should remain soft.

9. 9

   While the rolls bake, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and a pinch of salt, then beat until creamy.

10. 10

    Beat in milk 1 tablespoon at a time until the frosting reaches a thick but spreadable consistency, using 2–4 tablespoons as needed.

11. 11

    Let the baked rolls cool for several minutes, then spread the cream cheese frosting over the warm rolls. Serve while fresh.

Notes

The source does not provide a quantity for the cookies-and-cream spread, or exact mixing, rising, rolling, cutting, or baking instructions; those details are practical estimates to make the recipe usable. The source's final frosting line is truncated after “as neede,” but the stated range is 2–4 tablespoons milk.

Nutrition per serving

• dessert
• baking
• cinnamon rolls
• red velvet
• cookies and cream
• vegetarian
• American
• yeast-raised