Oreo Cinnamon Rolls

Ingredients

• 0.75 cup Warm milk (Warm, not hot; used to bloom the yeast.)
• 1 packet Active dry yeast (Typically 2¼ tsp per packet.)
• 0.25 cup Granulated sugar (Reserve a pinch for blooming the yeast; add the remainder to the dough.)
• 1 Egg (Large egg.)
• 1 Egg yolk (From a large egg.)
• 1 tsp Vanilla extract (For the dough.)
• 0.25 cup Unsalted butter (Melted and slightly cooled.)
• 3.5 cup All-purpose flour (Use enough additional flour for handling only if the dough is excessively sticky.)
• 0.75 tsp Salt (For the dough.)
• 1 cup Cookies-and-cream spread (Use your favorite cookies-and-cream spread; the source does not specify an amount, so use enough for an even layer over the rolled dough.)
• 8 oz Cream cheese (Room temperature.)
• 0.5 cup Oreo cookie crumbs (For the frosting; reserve additional crushed Oreos for finishing if desired.)
• 1.5 cup Powdered sugar (Sift if lumpy.)
• 1 tsp Vanilla extract (For the frosting.)
• Salt (A pinch, for the frosting.)
• 2 tbsp Milk (For loosening the frosting.)
• Butter or nonstick spray (For greasing the baking dish; amount as needed.)

Steps

1. 1

   Warm the milk until just lukewarm, approximately 100–110°F (38–43°C). Pour it into a large mixing bowl and add the active dry yeast and a pinch of the measured sugar. Stir gently and let stand for 5–10 minutes, until foamy, which indicates that the yeast is active.

2. 2

   Add the remaining sugar, egg, egg yolk, and vanilla to the bloomed yeast mixture. Stir until combined.

3. 3

   Add the melted, slightly cooled butter, flour, and measured salt. Mix until a shaggy dough forms with no dry patches.

4. 4

   Knead the dough by hand or with a dough hook until smooth and elastic, about 6–8 minutes by hand or 4–5 minutes in a mixer. The dough should be soft and slightly tacky, but not wet.

5. 5

   Cover the bowl and let the dough rise in a warm, draft-free place until doubled in size, usually about 60–90 minutes.

6. 6

   Grease a baking dish. Turn the risen dough onto a lightly floured surface and roll it into a large rectangle, approximately ¼ inch thick.

7. 7

   Spread an even layer of cookies-and-cream spread over the entire surface of the dough, leaving a small border around the edges.

8. 8

   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 even rolls.

9. 9

   Arrange the rolls cut-side up in the greased baking dish, leaving a little space between them. Cover and let them rise again until noticeably puffy, about 30–45 minutes.

10. 10

    While the rolls complete their second rise, preheat the oven to 350°F (175°C).

11. 11

    Bake the rolls for 25–30 minutes, until puffed and golden brown on top and the centers are cooked through.

12. 12

    While the rolls bake, place the room-temperature cream cheese, Oreo crumbs, powdered sugar, vanilla, pinch of salt, and milk in a bowl. Beat until smooth and evenly combined, scraping down the bowl as needed.

13. 13

    Spread the frosting over the rolls while they are still warm. Finish with extra crushed Oreos, if desired, and serve.

Notes

The source does not specify the quantity of cookies-and-cream spread or the number of rolls, so approximately 1 cup of spread and 12 rolls are estimated. Let the baked rolls cool briefly before frosting so the frosting softens without melting completely. Store covered in the refrigerator because of the cream cheese frosting; rewarm gently before serving.

Nutrition per serving

• dessert
• sweet rolls
• baked
• yeasted
• cookies-and-cream
• Oreo
• vegetarian
• American baking