Cookies and Cream Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
1 cup milk, warmed to 110°F
02 -
2 packets active dry yeast or 4 1/2 teaspoons
03 -
2 large eggs, room temperature, slightly beaten
04 -
4 1/4 cups all-purpose flour
05 -
1 teaspoon salt
06 -
1/4 cup white granulated sugar
07 -
10 tablespoons unsalted butter, room temperature
08 -
1/3 cup Oreo crumbs
→ Oreo Filling
09 -
1/2 cup unsalted butter, room temperature
10 -
1/2 cup brown sugar, packed (light or dark)
11 -
1 tablespoon ground cinnamon
12 -
1 tablespoon Dutch process cocoa powder
13 -
1/8 teaspoon salt
14 -
1 cup Oreo pieces
→ Oreo Cream Cheese Glaze
15 -
4 oz cream cheese, room temperature
16 -
4 tablespoons unsalted butter, room temperature
17 -
1 1/4 cups powdered sugar, sifted
18 -
1/4 cup Oreo crumbs
19 -
2 teaspoons pure vanilla extract
20 -
2-3 tablespoons milk
# Instructions:
01 -
Warm milk to 110°F. Sprinkle yeast on top; let sit 10 minutes. Sift flour; mix with salt and sugar. Cut butter into dry ingredients. Add milk/yeast, eggs, and Oreo crumbs. Knead dough 5 minutes. Let rise 1 hour in warm oven.
02 -
Beat butter, brown sugar, cinnamon, salt, and cocoa powder. Roll dough; spread filling. Sprinkle Oreo pieces. Roll into log; cut into 12 rolls. Let rise 35 minutes. Bake 19-22 minutes.
03 -
Beat cream cheese and butter. Add powdered sugar and Oreo crumbs. Mix. Add vanilla and milk. Spread glaze over hot rolls. Cool slightly.
# Notes:
01 -
Spoon and level flour or use a kitchen scale.
02 -
For high altitude, add 2 tablespoons extra flour.
03 -
Pull out dairy ingredients 2 hours before baking.
04 -
For hand mixing, mix wet into dry ingredients with spatula. Knead on floured surface 5-8 minutes.