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Oreo Cinnamon Rolls

These Oreo cinnamon rolls are fluffy, pillowy soft, filled with Oreo cookie crumbs in the dough and the filling, and is topped with a silky glaze. These rolls stay gooey and soft for days! Plus, an excuse to eat Oreos for breakfast? Sign me up.
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 2 hours
Total Time 3 hours
Servings 9 rolls

Ingredients
 

Dough

  • 2 ½ cups (313 grams) all purpose flour plus more for kneading
  • 1 package instant yeast must be instant! 1 standard package of yeast is 2 ¼ teaspoons.
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¾ cup (180 grams) whole milk room temperature
  • 1 egg room temperature
  • ¼ cup (57 grams) unsalted butter melted and cooled
  • 5 original Oreo cookie sandwiches filling removed & crushed into crumbs

Oreo Filling

  • ¼ cup (57 grams) unsalted butter softened and spreadable
  • cup (133 grams) brown sugar light or dark works!
  • 1 tablespoon (5 grams) dark (dutch processed) cocoa powder
  • 9 original Oreo cookie sandwiches whole, crushed into crumbs

Egg Wash

  • 1 egg lightly beaten

Glaze

  • 2 cups (240 grams) powdered sugar
  • 2 tablespoons (28 grams) unsalted butter melted
  • ½ teaspoon vanilla extract
  • 1 pinch of salt
  • 3-4 tablespoons whole milk

Instructions

Dough

  • Remove the cream from the Oreos and place the cookies in a food processor/blender. Pulse until they are in crumbs. If you don’t have a food processor, place the Oreos in a ziplock bag and gently hit them with the back of a wooden spoon or rolling pin. Set aside.
  • In the bowl of a stand mixer (or large bowl if kneading by hand), whisk together the flour, instant yeast, granulated sugar, salt and nutmeg.
  • Add the milk, egg and melted and cooled butter.

Kneading

  • If you are using a stand mixer, using the hook attachment, mix on low-medium speed until the dough comes together, scraping the flour off the sides of the bowl if necessary. Once the dough forms, turn the mixer up to medium speed and knead for an additional 8-9 minutes. If the dough is sticking to the sides of the bowl, add more flour tablespoon by tablespoon. You may need to add an extra 4-5 tablespoons of flour.  Part of the dough will stick to the bottom of the bowl - this is fine. The dough should come together and be slightly sticky but smooth.
  • If you are making the dough by hand, fold the wet ingredients into the dry ingredients until a dough forms. Lightly flour your work space (and your hands) and begin to knead the dough. If the dough is super sticky, add more flour tablespoon by tablespoon. You may need to add an additional 4-5 tablespoons of flour so it is not super sticky. Knead the dough by hand for 8-9 minutes. The dough should come together and be slightly sticky but smooth. 
  • The dough is done kneading when it passes the window pane test. Rip off a small piece of dough and place it in between your fingers. Carefully, spread your fingers apart to stretch out the dough. If the dough stretches easily without ripping AND you can see light passing through it, it does not need anymore kneading. Additionally, if you press your finger into the dough and it bounces back, it is ready to go!
  • Once the dough is done kneading, we will add the Oreo cookie crumbs in four additions. Flatten the dough slightly and add some of the crumbs to the center. Fold the dough in on itself and knead so the crumbs become incorporated into the dough. Repeat this process another three times until the crumbs are gone. The dough will look marbled.
  • Once the dough is ready, transfer it to a well-oiled bowl, cover, and let it rise in a warm environment (in the microwave/in the oven - both OFF - are good options) for 1 ½ hours. It should double in size.

Filling

  • Take the butter out of the fridge and leave it at room temperature for a while so it becomes super soft and spreadable. You can microwave the butter for 5 seconds if necessary to soften it up.
  • Put the full Oreo cookies in a food processor/blender and pulse until they are in crumbs. If you don’t have a food processor, place the Oreos in a ziplock bag and gently hit them with the back of a wooden spoon or rolling pin. Set aside.
  • In a small bowl, mix together the brown sugar and dark cocoa powder. Set aside.
  • Once the dough has finished its first rise, grease an 8 or 9 inch square pan, or pie dish and set aside. 
  • Remove the dough from the bowl onto a lightly floured surface. Using a rolling pin, roll out the dough into a 12x16 inch rectangle. Spread the butter into an even and smooth layer across the rolled out dough.
  • Sprinkle on the brown sugar/cocoa powder mixture so it is covering the butter. Using an offset spatula, back of a spoon, etc., or your hands (I find it easiest with my hands) rub the brown sugar/cocoa powder mixture completely into the butter. Sprinkle on the Oreo crumbs and rub them into the mixture using your hands.

Preparing the rolls and baking

  • There are a few ways you can roll the dough. 
  • One: Using a pizza cutter or sharp knife, cut the rolled out dough into 9 equal pieces from long side to long side (so you have 12 inch strips), then roll them up individually. If needed, use an egg wash to seal the rolls.
  • Two: Gently roll the dough into a log, beginning from the long side. Once the dough is completely rolled, with the seam side down, gently press on the top of the log just to secure it. Cut the dough into 9 equal pieces by using a very sharp knife or a piece of floss. If using a piece of floss, place the floss underneath the dough with the ends coming up on the sides. Criss cross the floss over the dough and pull until a roll comes off.
  • Place your rolls into the prepared pan, cover, and leave the rolls to rise for another 35-40 minutes. They should fluff up.
  • When the dough has 5-10 minutes left to rise, preheat your oven to 350F. Lightly whisk an egg to make an egg wash. Brush the egg wash on the edges of the rolls using a pastry brush or your finger.
  • Place the rolls in the oven and bake them for 25-30 minutes until no longer doughy and golden on top.

Glaze

  • While the rolls are cooling, make the glaze. Whisk together the powdered sugar, melted butter, vanilla extract, salt, and milk until smooth and combined. You may need to add more powdered sugar (to thicken) or milk (to thin) depending on desired consistency.
  • Pour the glaze on top of the rolls and enjoy! Store in an airtight container at room temperature.
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