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Oreo cinnamon rolls take your usual morning treat up a few notches. Instead of the same old pastry, you get a mashup with those famous chocolate cookies that hits your sweet spot in all the right ways. Every mouthful brings that sticky cinnamon yumminess, now with a punch of chocolate and little bits of crunchy cookie. The dough is soft and fluffy, and the filling packs in chocolatey goodness and texture surprises. To top it all, they're smothered in oozy vanilla icing that soaks into the hot rolls just right.
When I whipped up these for a Sunday morning, suddenly everyone wanted to hang out in the kitchen. Even the late sleepers couldn't ignore the awesome smells of cinnamon and chocolate wafting through the house.
Must-Have Rolls
- 1 cup warm milk: Wakes up your yeast and makes the dough richer.
- 2¼ teaspoons active dry yeast: Gets your rolls feeling light and airy.
- ½ cup granulated sugar: Feeds the yeast and evens out the chocolate taste.
- ⅓ cup unsalted butter, softened: Softens up the dough, so every bite melts in your mouth.
- 2 large eggs, room temperature: Holds everything together and adds richness.
- 1 teaspoon salt: Makes all the flavors really pop.
- 4½ cups bread flour: Gives your rolls the best chewy-meets-tender feel.
- ½ cup butter, softened for filling: Spreads easy over the dough.
Cookie-Chocolate Center
- 1 cup packed brown sugar: Sweetens and brings caramel notes.
- 3 tablespoons ground cinnamon: Adds a warm spice kick.
- 3 tablespoons black cocoa powder: Brings that unique deep Oreo taste.
- 2 cups finely crushed Oreo cookies: Packs classic cookie crunch and flavor into the filling.
Dreamy Vanilla Topping
- 4 ounces cream cheese, softened: Makes the frosting thick and silky.
- ¼ cup unsalted butter, softened: Ups the smoothness and richness.
- 2 cups powdered sugar: Sweets things up and thickens the mix.
- 2 tablespoons milk: Thins the frosting so it spreads just right.
- 1 teaspoon pure vanilla extract: Balances the sweet flavor with a hint of vanilla.
- Extra crushed Oreos for topping: Adds flair and extra cookie taste.
How to Bake It
- Finish Off With Frosting:
- Slather vanilla icing on top while they're still warm, then toss on some crushed Oreos.
- Get Those Rolls Baked:
- Pop them in at 375°F for about 14 to 18 minutes till the tops are golden.
- Second Rise:
- Let rolled-up pieces get puffy again for about an hour or so.
- Spiral Time:
- Roll it all tight into a log, then chop up a dozen rolls.
- Fill and Shape:
- Spread the dough into a big rectangle, butter it up, and sprinkle the cookie mixture all over.
- First Rise:
- Leave the dough in an oiled bowl and let it double in size (about 90 minutes).
- Knead for Structure:
- Work the dough until it gets stretchy but still a little tacky.
- Mix the Dough:
- Toss in soft butter, eggs, and salt. Slowly add flour while mixing.
- Get Yeast Going:
- Stir warm milk, sugar, and yeast together. Wait about 10-15 minutes till it's foamy.
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I started making these with my niece on a chill weekend. She's always after new ways to sneak Oreos into anything we bake.
Just-Right Texture
Kneading develops enough gluten to hold the rolls together but keeps them soft. Stretch a piece of dough and you should pretty much see through it—then you’re there.
All About Flavor
Most of the Oreo taste comes from black cocoa, which brings a deep, chocolatey vibe. A fancy cinnamon like Vietnamese or Ceylon makes everything taste more interesting with the chocolate.
Tasty Pairing Ideas
Try these with a scoop of vanilla bean ice cream for pure joy. Chocolate-y coffee works great too, or set up a create-your-own topping bar so everyone can get creative.
Prep Ahead Tips
Let unbaked rolls hang in the fridge overnight or freeze them for months. Defrost before baking as usual. You can even make the frosting ahead and whip it up again before slathering.
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I learned from making these Oreo cinnamon rolls that little tweaks can lead to awesome surprises. Watching everyone go back for seconds makes it all worth it.
Frequently Asked Questions
- → What exactly is black cocoa powder and how do I get some?
- Black cocoa powder is an extra Dutch processed cocoa that gives Oreos that deep taste and dark color. It's actually less bitter than regular cocoa. You’ll usually find it online, on Amazon or at baking shops. If you don’t have it, Dutch cocoa works in a pinch—just toss in a bit more Oreo crumbs for good measure.
- → Is it possible to prep Oreo Cinnamon Rolls beforehand?
- Totally! Make them in advance by slicing your rolls, putting them in the pan, and popping it in the fridge overnight after you cover with wrap. In the morning, let the rolls warm up for around 45 minutes. Don’t panic if they’re not super puffy. Bake and go. Rising in the cold actually makes the flavor even better, so no early wake-up calls needed.
- → How do I figure out if my dough has risen enough?
- Your dough should about double in size each time it sits. First, in the bowl, it’ll look bigger and feel soft when you poke. Once the rolls are shaped, they’ll stretch out to fill the pan. For a quick check, use the poke test: poke it and see if your finger mark comes back slowly but not completely. That’s your signal to bake.
- → Do these rolls freeze well?
- Yup! Freeze before or after baking (just skip the icing for now). For unbaked rolls, thaw in the fridge at night, then give them about an hour on the counter before baking. If already baked, let them thaw at room temp and heat in a 300°F oven for about 10 minutes before icing. When wrapped tight, these treats last in the freezer for about a month.
- → My rolls didn’t puff up—what happened?
- If they stayed flat, check your yeast first—old yeast won’t do much. Also, make sure your blooming liquid is warm, not hot, since hot water kills yeast. Try making a cozy spot by preheating the oven for a minute and then putting your dough in there to rise. Sometimes dough just takes longer, especially if your kitchen’s chilly, so be patient and let it do its thing.