Oreo Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough Preparation
01 -
122g (½ cup) warm milk
02 -
50g (¼ cup) sugar
03 -
1 tbsp active dry yeast
04 -
2 room-temperature eggs
05 -
6 tbsp softened butter
06 -
¾ tsp salt
07 -
360g bread flour (2½-3 cups) or swap for all-purpose flour
→ Filling Ingredients
08 -
2 tbsp butter, softened
09 -
73g (½ cup) light brown sugar
10 -
2 tsp cinnamon
11 -
1 tbsp black cocoa powder
12 -
40g (⅓ cup) crushed Oreo crumbs
→ Vanilla Frosting
13 -
2 tbsp butter, softened
14 -
1 tsp vanilla extract
15 -
180g (1½ cups) powdered sugar
16 -
2 tbsp milk or cream
17 -
Extra Oreo crumbs for sprinkling on top
# Instructions:
01 -
In a big bowl, mix the warm milk with sugar and yeast. Leave it alone for 10-15 minutes until it’s foamy and alive. When you see bubbles, you’re all set!
02 -
Add softened butter and eggs to the bubbly mixture. Stir well (don’t worry if the butter’s a bit clumpy—it’ll smooth out when you toss in the flour).
03 -
Toss in the salt and 2 cups of flour and blend everything gently. Keep adding more flour, a little at a time, until you’ve got dough that sticks together and pulls away from the bowl's sides. Trust how the dough feels—you might not need the full amount, or you could need a smidge more.
04 -
Transfer the dough to a floured counter. Use your hands to knead it for 3-5 minutes. Add flour sparingly if needed. You want a dough that's soft and a bit sticky without turning into a gluey mess.
05 -
Place the dough in a greased bowl. Cover it with a clean cloth and let it sit in a cozy spot. When it’s doubled in size—about 90 minutes, give or take—it’s ready for the next step.
06 -
Once your dough has risen, punch it down to release the air. Roll it into a rectangular shape (roughly 14×18 inches) on a surface dusted with flour. Aim for even edges, since that makes uniform rolls.
07 -
Take the butter and spread it thinly over the rectangle, leaving a bare ½-inch border at the bottom. Layer the sugar evenly, then sprinkle with cocoa powder and cinnamon. Toss the Oreo crumbs across the top. The cocoa powder is the secret to that deep Oreo flavor!
08 -
Roll the dough into a neat log starting from the longer edge. Once rolled, seal the end by pinching the seam. Use your hands to gently shape and tighten the log, so the filling stays inside.
09 -
Cut the log into 12 equally-sized rolls using floss or a sharp knife. Lay them in a greased 9x13 pan, spacing them so they touch slightly—it’s okay if they’re snug.
10 -
Cover the pan and allow the rolls to rise a second time in a warm spot until they’re soft and doubled in size. This usually takes 45-60 minutes. A warm oven (just the light, not the actual heat) can help if your kitchen is cool.
11 -
Set your oven to 375°F while the rolls rise. Bake for 14-18 minutes, checking for a light golden top and cooked-through center. The smell will make your mouth water—you’ll know they’re done by the dreamy aroma!
12 -
While the rolls cool, beat together the butter, vanilla, powdered sugar, and enough milk/cream to make it easy to spread. Beat until creamy but not too runny—it should stay where you spread it.
13 -
After about 10 minutes of cooling (so they’re still warm but not hot), slather the frosting over the rolls. Sprinkle with crushed Oreo crumbs while the frosting’s soft, and serve while warm!
# Notes:
01 -
Black cocoa powder makes cookies like Oreos deliciously dark and chocolaty. It’s not the same as regular cocoa powder—look for it online or in specialty stores.
02 -
Want to make them ahead? Stop after slicing into rolls, cover with plastic, and refrigerate overnight. Bring them to room temp for about 45 minutes before baking.
03 -
Using a kitchen scale to weigh your flour avoids guesswork. If you need to measure it by cups, gently scoop it into the cup instead of digging directly into the bag.
04 -
Leftovers still taste amazing if you reheat them at 275°F for 8-10 minutes!