Description: Indulge in the ultimate fusion of flavors with these decadent Oreo-Stuffed Cinnamon Rolls. This recipe combines the comforting warmth of classic cinnamon rolls with the irresistible crunch and sweetness of Oreo cookies. Each bite is a symphony of soft, fluffy dough, gooey cinnamon-sugar filling, creamy cream cheese, and bursts of chocolatey Oreo goodness. Perfect for breakfast, brunch, or a special dessert, these rolls are guaranteed to impress family and friends. This recipe elevates the humble cinnamon roll to a whole new level of deliciousness, making it a must-try for any baking enthusiast. The combination of textures and flavors is simply divine. You will get the sweet dough and the creamy inside that is a favorite for all people of all ages.
Ingredients:
For the Dough:
- 3 cups all-purpose flour, plus extra for dusting: All-purpose flour provides the structure for the dough, ensuring a soft yet slightly chewy texture. The extra flour is for dusting the work surface to prevent sticking.
- ¼ cup granulated sugar: Granulated sugar adds sweetness to the dough and helps activate the yeast, contributing to the dough’s rise.
- 1 packet (2¼ tsp) instant yeast: Instant yeast, also known as rapid-rise yeast, allows for a quicker rise time, making this recipe more convenient.
- ½ tsp salt: Salt enhances the flavor of the dough and controls the yeast activity, preventing it from rising too quickly.
- ¾ cup warm milk (110°F/45°C): Warm milk provides the ideal temperature for activating the yeast, helping it to ferment and produce carbon dioxide, which causes the dough to rise. The temperature is crucial – too hot will kill the yeast, too cold will not activate it.
- 1 egg, room temperature: The egg adds richness and moisture to the dough, contributing to its tender texture and golden color. Room temperature helps it incorporate more smoothly into the dough.
- ¼ cup unsalted butter, melted: Melted butter adds flavor and tenderness to the dough, making it soft and pliable.
For the Filling:
- ¼ cup unsalted butter, softened: Softened butter creates a creamy base for the cinnamon-sugar filling, helping it to spread evenly over the dough.
- ½ cup packed brown sugar: Brown sugar adds a rich, caramel-like sweetness to the filling, complementing the cinnamon and Oreos.
- 1 tbsp ground cinnamon: Ground cinnamon provides the classic warm and aromatic flavor that defines cinnamon rolls.
- 12 Oreo cookies, coarsely crushed: Oreo cookies are the star of the show, adding a delicious chocolatey crunch and sweetness to the filling. Coarsely crushing them ensures that there are distinct pieces of Oreo in each bite.
- 4 oz cream cheese, softened: Softened cream cheese adds a tangy and creamy element to the filling, balancing the sweetness of the sugar and Oreos.
For the Glaze:
- 1 cup powdered sugar: Powdered sugar creates a smooth and sweet base for the glaze, ensuring a creamy and glossy finish.
- 2 tbsp milk: Milk thins the powdered sugar to the desired consistency, creating a glaze that is easy to drizzle.
- ½ tsp vanilla extract: Vanilla extract enhances the flavor of the glaze, adding a touch of warmth and complexity.
- Extra Oreo crumbs for garnish: Extra Oreo crumbs add a visual appeal and intensify the Oreo flavor, making the rolls even more irresistible.
Preparation:
Step 1: Make the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Whisk these dry ingredients together to ensure they are evenly distributed. This ensures that the yeast is well-mixed and can activate properly.
Step 2: Add Wet Ingredients: Add the warm milk, room temperature egg, and melted butter to the dry ingredients. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms. Ensure the milk is warm, not hot, to avoid killing the yeast.
Step 3: Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 5–7 minutes until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for the same amount of time. The dough should be slightly tacky but not sticky.
Step 4: First Rise: Place the kneaded dough in a greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 hour, or until it has doubled in size. This rise allows the yeast to work its magic, creating a light and airy dough.
Step 5: Prepare the Filling: While the dough is rising, prepare the filling. In a medium bowl, mix together the softened butter, packed brown sugar, and ground cinnamon until well combined. In a separate bowl, blend the softened cream cheese with half of the coarsely crushed Oreos. Set both bowls aside.
Step 6: Assemble the Rolls: Once the dough has doubled, gently punch it down to release the air. Roll the dough out on a lightly floured surface into a 12×16-inch rectangle. Use a rolling pin to ensure the dough is evenly thin.
Step 7: Add Filling Layers: Spread the cinnamon-sugar butter mixture evenly over the rolled-out dough, leaving a small border at one of the long edges. Then, dollop the cream cheese-Oreo mixture over the cinnamon-sugar layer. Sprinkle the remaining crushed Oreos evenly on top of the cream cheese mixture.
Step 8: Roll and Slice: Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam to seal. Use a sharp knife or dental floss to slice the log into 12 equal-sized rolls.
Step 9: Second Rise: Place the sliced rolls in a greased 9×13-inch baking pan. Cover the pan with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for 30 minutes. This second rise allows the rolls to become even more light and fluffy.
Step 10: Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until they are golden brown and cooked through. The internal temperature should reach around 200°F (93°C).
Step 11: Prepare the Glaze: While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach the desired consistency.
Step 12: Glaze and Garnish: Once the rolls are out of the oven, let them cool slightly for a few minutes. Drizzle the glaze evenly over the warm rolls. Sprinkle extra Oreo crumbs on top for garnish.
Step 13: Serve and Enjoy: Serve the Oreo-Stuffed Cinnamon Rolls warm and enjoy the delightful combination of flavors and textures.
Why You Will Love This Recipe:
This Oreo-Stuffed Cinnamon Rolls recipe is a game-changer for several reasons. First and foremost, it elevates the classic cinnamon roll to a new level of indulgence by incorporating the beloved Oreo cookie. The combination of the warm, spiced cinnamon filling with the chocolatey crunch of Oreos creates a flavor explosion that is both comforting and exciting. The addition of cream cheese in the filling adds a tangy creaminess that perfectly complements the sweetness of the sugar and Oreos. The recipe is also surprisingly easy to follow, with clear and concise instructions that ensure even novice bakers can achieve excellent results. Whether you’re making them for a special occasion or just a weekend treat, these rolls are guaranteed to be a hit with everyone who tries them. They are also highly customizable – you can adjust the amount of Oreo filling to your liking or add other toppings like chocolate chips or nuts. But the best part is the sheer joy of biting into a warm, gooey cinnamon roll stuffed with Oreos.
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream for an extra decadent dessert.
- Pair with a cup of hot coffee or tea for a cozy breakfast or brunch.
- Offer alongside a fruit salad for a balanced and satisfying meal.
- Cut into smaller pieces and serve as part of a dessert platter for parties.
- Wrap individual rolls in cellophane and give as homemade gifts.
- Make a savory option by using herbs instead of cinnamon, and cheese instead of Oreos.
Tips:
- Ensure the milk is warm but not hot to activate the yeast properly. Overly hot milk can kill the yeast, preventing the dough from rising.
- Use room temperature ingredients, such as the egg and cream cheese, for better incorporation and a smoother batter.
- Knead the dough thoroughly to develop gluten, resulting in a soft and chewy texture.
- Don’t overbake the rolls; bake until golden brown to avoid drying them out.
- Let the rolls cool slightly before glazing to prevent the glaze from melting completely.
- Store leftover rolls in an airtight container at room temperature for up to 2 days. Reheat in the microwave or oven before serving.
- Make the dough the night before and let it rise in the refrigerator for a slower fermentation process, resulting in a more complex flavor.
- For a richer flavor, use a combination of brown and white sugar in the filling.
- Add a pinch of salt to the glaze to balance the sweetness.
- If you don’t have instant yeast, you can use active dry yeast, but you’ll need to proof it in warm milk for 5-10 minutes before adding it to the dry ingredients.
Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 2 hours (including rise time)
Nutritional Information: (Approximate values per roll)
- Calories: 350-400
- Protein: 5-7g
- Sodium: 200-250mg
Conclusion:
These Oreo-Stuffed Cinnamon Rolls are a delightful twist on a classic treat. The combination of the soft, warm cinnamon roll and the crunchy, chocolatey Oreo filling is simply irresistible. Whether you’re baking for a special occasion or just want to treat yourself, this recipe is sure to impress. The easy-to-follow instructions and readily available ingredients make it accessible for bakers of all skill levels. So go ahead, indulge in these decadent rolls and experience the perfect fusion of flavors! It is easy to modify as well so it can fit all people. Try it, make it, and love it.
Questions and Answers:
- Can I use a different type of cookie instead of Oreos?
- Yes, you can substitute Oreos with other types of cookies such as chocolate chip cookies, peanut butter cookies, or even gingerbread cookies, depending on your preference. Keep in mind that the flavor profile will change, but the recipe should still work well.
- Can I make these rolls ahead of time and bake them later?
- Absolutely! You can assemble the rolls up to the point of the second rise, then cover them tightly and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes to an hour before baking as directed. This allows for a slow fermentation that enhances the flavor.
- What if I don’t have instant yeast? Can I use active dry yeast instead?
- Yes, you can use active dry yeast. However, you’ll need to proof it first. Dissolve the active dry yeast in the warm milk along with a teaspoon of sugar. Let it sit for 5-10 minutes until it becomes foamy, then proceed with the recipe as directed.
- How do I prevent the bottom of the rolls from getting too brown?
- To prevent the bottom of the rolls from browning too quickly, you can try placing a baking sheet on the rack below the rolls. This will help deflect some of the heat. Alternatively, you can reduce the oven temperature by 25 degrees and bake for a slightly longer time.
- Can I freeze the baked cinnamon rolls?
- Yes, you can freeze the baked cinnamon rolls. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. When ready to eat, thaw them overnight in the refrigerator and reheat in the oven or microwave. You may want to add a fresh drizzle of glaze after reheating.
