Oreo rolls 🤍
For the dough:
* 125g warm whole milk
* 6g instant yeast
* 80g unsalted melted butter
* 30g granulated sugar
* 1 egg
* 230gall-purpose flour
* 1/2 tsp salt
1. In the bowl of your stand mixer fitted with a dough hook, whisk the warm milk, melted butter, sugar, and yeast
2. Add the flour & salt. Knead for 10-15 mins until a smooth dough forms
3. Form the dough into a ball and place it inside a lightly greased bowl. Cover with plastic film and proof for 1 hour until doubled in size
For the filling:
* 80g room temperature unsalted butter
* 12 crushed Oreos
* 50g brown sugar
1. In a bowl, combine the room temperature butter, Oreos and sugar
2.Punch the gas out of the dough, then roll it out into a 6x12" rectangle on a lightly floured surfac.e
3. Add the sugar mixture. Spread it out evenly.
4. Roll up the dough tightly. Make sure to roll it from the short side (The side measuring 6")
5. Using a sharp knife or clean thread, cut into 6 equal pi.eces
6. Place the rolls inside a 7x12" glass. dish
7. Cover with plastic film and proof for 30-40 mins
8. Bake in a preheated oven at 350F for 20 mins
For the icing:
* 100g room temperature Philadelphia cream cheese
* 50g softened butter
* 50g powdered sugar
* 10ml vanilla
1. Beat together all of the ingredients above. Add the icing to the slightly warm rolls then top with more crushed Oreos
If you're an Oreo lover looking for a creative twist on traditional cinnamon rolls, these Oreo rolls are a fantastic treat to bake at home. The combination of soft yeast dough and rich Oreo crumb filling creates a delightful flavor and texture contrast. When I tried this recipe, I found that proofing the dough in a warm, draft-free area really helped it rise beautifully and yield fluffy rolls. Be sure to crush your Oreos finely enough so the filling spreads evenly but still retains some crunch. Using room temperature unsalted butter in the filling helps bind the Oreo crumbs and sugar perfectly. Rolling the dough tightly from the short side ensures even baking and that Oreo filling stays inside each roll. A key tip when baking these rolls is to not overbake at 350°F (175°C) so they stay soft inside. The cream cheese icing brings a smooth, tangy sweetness that complements the Oreo flavor. I like to spread it on the rolls while they’re still slightly warm so it melts in nicely. Finally, topping with extra crushed Oreos adds an appealing visual touch and extra crunch. This recipe works wonderfully for breakfast treats, dessert, or sharing with guests at parties. You can easily customize it by adding a pinch of cinnamon or a drizzle of chocolate glaze. The combination of yeast dough and Oreo filling makes these rolls uniquely delicious, and baking them yourself means you can enjoy fresh, warm pastries anytime. Try this easy Oreo roll recipe and enjoy a baking experience that’s both fun and rewarding!
