The unique chocolate filling combined with a generous drizzle of delicious vanilla glaze make this recipe a wonderful way to start the weekend.
These oreo cinnamon rolls are filled with dark chocolate and crushed oreos, and are drizzled with a delicious vanilla glaze.
Ingredients:
Oreo Cinnamon Roll Dough
- 3 1/2 cups all-purpose flour + up to 1/2 cup addition flour (added later in process) (455 grams)
- 1 tsp salt (6 grams)
- 2 tsp or 1 packet instant dry yeast (7 grams, 1/4 oz.)
- 1 cup whole milk (245 grams)
- 1/2 cup granulated sugar (100 grams)
- 1/4 cup unsalted butter, room temperature (56 grams)
- 1 large egg, room temperature (56 grams)
- 1/2 cup crushed oreos (50 grams)
- 1/2 cup packed light brown sugar (100 grams)
- 2 Tbsp black cocoa (14 grams)
- 1 tsp ground cinnamon (3 grams)
- 1/4 cup unsalted butter, softened (56 grams) - to be spread on the dough
- 1/2 cup crushed oreos (50 grams)
- 1 Tbsp unsalted butter, room temperature (8 grams)
- 1 1/2 cups powdered sugar (188 grams)
- 2 Tbsp whole milk (30 grams)
- 1 tsp vanilla extract (4 grams)
Instructions:
Oreo Cinnamon Roll Dough
- Preheat your oven to 200 degrees F.
- In a large bowl or the bowl of a stand mixer, combine 3 1/2 cups of flour, 1 packet instant dry yeast (or about 2 teaspoons), and 1 teaspoon salt.
- In a separate bowl, add 1 cup milk, 1/4 cup softened butter, and 1/2 cup granulated sugar into a microwave safe bowl.
- Heat on high power for 60-90 seconds, until the mixture is warm to the touch. Stir to combine the ingredients.
- Gradually add the warm milk mixture into the flour mixture and mix on medium speed with a dough hook until the dough comes together.
- Add in the egg and mix on a low speed until a sticky dough ball forms. Continue to mix on a medium low speed for 2-3 minutes, until the dough becomes more elastic.
- As the dough mixes, add additional flour, 1 Tablespoon at a time until the dough begins to leave the sides of the bowl.
- Once you're done adding in the additional flour, mix in 1/2 cup of crushed oreos on a medium speed. Mix until the oreos are incorporated throughout the dough.
- Cover your bowl with plastic wrap, and set aside to allow the dough to rest for 10 minutes. The plastic wrap should fog up a bit from the warmth of the dough.
- Generously flour your counter and roll your dough ball into a large rectangle 12 inches x 18 inches. It should be about 1/2 cm thick.
- Spread 1/4 cup of softened butter over the dough, leaving 1/2 inch on the long side of the rectangle uncovered.
- Sprinkle the cinnamon roll filling (instructions below) evenly over the buttered area, and pat down with the back of a spoon or spatula. Top with 1/2 cup of crushed oreos.
- Tightly roll the dough horizontally, toward the uncovered strip.
- Cut dough log into 9 equal pieces with dental floss (you can cut it into more pieces if you want smaller/shorter cinnamon rolls), and place in a greased square pan (mine is 8in x 8in).
- Turn the oven off! I REPEAT, TURN THE OVEN OFF.
- Cover the cinnamon roll pan with foil and place in a the oven for 30 minutes (or until the cinnamon rolls have risen).
- Remove the pan from the oven and take off the tinfoil. Turn the oven back on, and heat to 350 degrees.
- Once the oven has preheated to 350 F, bake for 26-32 minutes or until rolls are golden brown.
Chocolate Oreo Cinnamon Roll Filling
- While the dough rises, make the cinnamon roll filling.
- In a medium sized bowl, mix together 1/2 cup packed light brown sugar, 2 Tablespoons of black cocoa, and 1 teaspoon of ground cinnamon and set aside.
Vanilla Cinnamon Roll Glaze
- To make the cinnamon roll frosting, place 1 Tbsp of unsalted butter in a medium sized bowl with 1 1/2 cups of powdered sugar.
- Add in 2 Tablespoons of whole milk and 1 teaspoon vanilla extract. Mix together until smooth.
- Let the cinnamon rolls cool for 5-10 minutes, then drizzle the glaze over the cinnamon rolls. Garnish with some extra chopped up oreos and serve warm.
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