If you thought cinnamon rolls couldn’t get any better, wait until you try these Double-Stuffed Oreo Cinnamon Rolls. Imagine the classic cinnamon roll, but with a twist – stuffed with crushed Oreos and topped with a decadent Oreo cream cheese frosting. This recipe combines the best of both worlds, bringing together the comforting warmth of cinnamon rolls and the delightful crunch of Oreos. Let’s dive into this irresistible treat and how it became a family favorite.
Resume of the Recipe:
These Double-Stuffed Oreo Cinnamon Rolls take the classic cinnamon roll to a whole new level with the addition of Oreo cookies. The rolls are filled with a mixture of crushed Oreos and cinnamon sugar, then topped with a luscious Oreo cream cheese frosting. They’re perfect for a special breakfast, brunch, or dessert.
Exciting Story:
One lazy Sunday morning, I decided to surprise my family with something extra special for breakfast. While brainstorming, I thought, “What if I combine our favorite cookies with our favorite rolls?” The result was magical. The kids’ eyes lit up with joy, and my husband couldn’t stop at just one. Now, these Double-Stuffed Oreo Cinnamon Rolls have become a much-anticipated treat in our household, especially for weekend breakfasts and special occasions. Every bite is a delightful blend of nostalgia and indulgence, making it a beloved staple in our home.
Why This Double-Stuffed Oreo Cinnamon Rolls?
Why This Dish is a Must-Try
- Unique Twist: Combines the classic cinnamon roll with the beloved Oreo cookie.
- Decadent and Indulgent: Perfect for satisfying sweet cravings and impressing guests.
- Versatile Treat: Great for breakfast, brunch, or dessert.
Ingredients:
- For the Dough:
- 1 cup warm milk (110°F/45°C)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup unsalted butter, melted
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 15 Oreo cookies, crushed
- For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 10 Oreo cookies, crushed
How to Make Double-Stuffed Oreo Cinnamon Rolls:
- Prepare the Dough:
- In a large bowl, combine warm milk and yeast. Let sit for 5-10 minutes until frothy.
- Add sugar, eggs, melted butter, flour, and salt. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes 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.
- Prepare the Filling:
- In a small bowl, mix softened butter, sugar, and cinnamon.
- Roll out the dough into a large rectangle (about 16×12 inches).
- Spread the cinnamon sugar butter evenly over the dough.
- Sprinkle crushed Oreos over the butter mixture.
- Assemble the Rolls:
- Starting from the long edge, roll the dough tightly into a log.
- Cut the log into 12 equal pieces and place them in a greased baking dish.
- Cover and let rise for another 30 minutes.
- Bake the Rolls:
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes or until golden brown.
- Prepare the Frosting:
- In a mixing bowl, beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract, and mix until combined.
- Fold in the crushed Oreos.
- Frost the Rolls:
- Spread the Oreo cream cheese frosting over the warm rolls.
Tips:
- Use Fresh Yeast: Ensure your yeast is fresh and active for the best rise.
- Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for better mixing.
Double-Stuffed Oreo Cinnamon Rolls
Course: All Word Recipes4
servings30
40
minutes300
kcal1
hour10
minutes1
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Ingredients
- For the Dough:
1 cup 1 warm milk (110°F/45°C)
2 1/4 teaspoons 2 1/4 active dry yeast
1/2 cup 1/2 granulated sugar
2 large 2 eggs, room temperature
1/3 cup 1/3 unsalted butter, melted
4 1/2 cups 4 1/2 all-purpose flour
1 teaspoon 1 salt
- For the Filling:
1/2 cup 1/2 unsalted butter, softened
1 cup 1 granulated sugar
2 tablespoons 2 ground cinnamon
15 15 Oreo cookies, crushed
- For the Frosting:
8 oz 8 cream cheese, softened
1/4 cup 1/4 unsalted butter, softened
2 cups 2 powdered sugar
1 teaspoon 1 vanilla extract
10 10 Oreo cookies, crushed
Directions
- Prepare the Dough:
- In a large bowl, combine warm milk and yeast. Let sit for 5-10 minutes until frothy.
- Add sugar, eggs, melted butter, flour, and salt. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes 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.
- Prepare the Filling:
- In a small bowl, mix softened butter, sugar, and cinnamon.
- Roll out the dough into a large rectangle (about 16×12 inches).
- Spread the cinnamon sugar butter evenly over the dough.
- Sprinkle crushed Oreos over the butter mixture.
- Assemble the Rolls:
- Starting from the long edge, roll the dough tightly into a log.
- Cut the log into 12 equal pieces and place them in a greased baking dish.
- Cover and let rise for another 30 minutes.
- Bake the Rolls:
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes or until golden brown.
- Prepare the Frosting:
- In a mixing bowl, beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract, and mix until combined.
- Fold in the crushed Oreos.
- Frost the Rolls:
- Spread the Oreo cream cheese frosting over the warm rolls.
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