Oreo Cinnamon Rolls Recipe – Learn like a Pro

Oreo Cinnamon Rolls Recipe – Learn like a Pro :-You can’t go wrong with these oreo cinnamon rolls; they’re the best of both worlds. It is topped with a sweet vanilla frosting and filled with crushed Oreo cookies, black cocoa powder, and brown sugar.

Oreo Cinnamon Rolls Recipe – Learn like a Pro

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INGREDIENTS :

Cinnamon Roll Dough

• ½ cup (122 g) milk warm
  
• ¼ cup (50 g) granulated sugar
  
• 1 tablespoon yeast I use active dry yeast
  
• 2 large eggs room temp
  
• 6 tablespoon butter softened
  
• ¾ teaspoon (0.75 teaspoon) salt
  
• 2½-3 cups (343.75 g) bread flour (I use about 360g) all-purpose can be used also

 

For the Filling

• 2 tablespoon butter softened
  
• ½ cup (73.33 g) light brown sugar
  
• 1 tablespoon black cocoa powder
  
• 2 teaspoon (0.5 teaspoon) cinnamon
  
• ⅓ cup (40 g) crushed Oreo’s

 

Vanilla Frosting

• 2 tablespoon butter softened
  
• 1 teaspoon vanilla
  
• 1½ cups (180 g) powdered sugar
  
• 2 tablespoon cream or milk
  
• crushed Oreo’s for topping

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INSTRUCTIONS :

Add the yeast, sugar, and milk to a big mixing bowl. Use a wooden spoon or dough whisk to mix the ingredients together. Then, let the dough sit for 10 to 15 minutes, or until the yeast starts to bubble.
Mix it all together again after adding the butter and eggs.

Mix in the salt and 2 cups of flour. Keep adding flour by ½ cup at a time until the dough comes together into a ball and pulls away from the bowl’s sides.

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Place the dough on a floured surface and knead it for three to five minutes, adding more flour as required. The dough shouldn’t be sticky; it should feel soft and tacky.

Put the dough in a bowl that has been oiled. Cover the bowl with a cloth and let it rise for about an hour and a half.

Fold the dough in half and roll it out on a floured surface. I try to get a circle that’s about 14×18.
Make a thin, even layer of room-temperature butter on top of the dough. Leave about ½ inch of space at the bottom of the dough so it can stay together.

Add the brown sugar, being careful not to tear the dough as you spread it out. Then add the Oreo cookie pieces, cinnamon, and black cocoa powder.

Start rolling the dough into a log at one end that is 18 inches long. Give each end of the side a light squeeze with your hands to help the dough stick together. It might have gotten a little longer while it was being rolled, so this brings it back together.

Make 12 rolls out of the dough. Making small marks first helps me make sure they are all about the same size.
Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each).

Everything is fine if the rolls touch. For directions on how to bake the next day, see the notes below.
Put it somewhere warm, cover it, and let it rise again until it goes double in size. Based on how warm it is, this takes 45 to 60 minutes.

If you want to keep them warm, you can always put them in the oven with the light on. Just make sure you take them out before it gets too hot.

Warm the oven up to 375 F.
It should be baked for 14 to 18 minutes, or until the tops are light golden brown. Be sure to make the filling

while they cool. To make the frosting :