Description
Oreo Stuffed Cinnamon Rolls are soft, fluffy homemade cinnamon rolls filled with a buttery cinnamon-sugar mixture and crushed Oreo cookies, then topped with a creamy vanilla cream cheese icing. They are rich, gooey, cozy, and perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 1 cup warm milk (110°F/45°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 cup crushed Oreo cookies (about 12 cookies)
- 1 cup powdered sugar
- 4 tablespoons cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 2 to 4 tablespoons milk, as needed for icing consistency
Instructions
- Warm the milk to about 110°F (45°C). Stir in the yeast and 1 tablespoon of the sugar, then let it sit for 5 to 10 minutes until frothy.
- In a large mixing bowl, combine the remaining sugar, eggs, melted butter, and salt. Add the yeast mixture and stir well.
- Gradually add the flour, 1 cup at a time, mixing until a dough forms. Knead for 5 to 7 minutes by hand or with a dough hook until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- In a medium bowl, mix the softened butter, granulated sugar, and cinnamon until well combined to make the filling.
- Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, about 18×12 inches.
- Spread the cinnamon-sugar filling evenly over the dough, then sprinkle the crushed Oreo cookies on top.
- Starting from the long edge, roll the dough tightly into a log. Cut into 12 equal slices and place them in a greased 9×13-inch baking dish.
- Cover the rolls and let them rise again for about 30 minutes, or until puffy and nearly doubled.
- Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until golden brown and cooked through.
- While the rolls cool slightly, beat together the powdered sugar, cream cheese, softened butter, vanilla extract, and enough milk to reach your desired icing consistency.
- Drizzle the icing over the warm rolls and serve immediately.
Notes
- Use milk that is warm, not hot, so the yeast activates properly.
- Room temperature eggs help the dough mix more evenly.
- Do not overflour the dough or the rolls may turn out dense.
- For clean slices, use a sharp knife or unflavored dental floss to cut the roll log.
- Let the rolls cool slightly before icing so the topping melts gently without disappearing completely.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Warm leftovers briefly before serving for the best soft and gooey texture.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 30g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg