Oreo-Stuffed Cinnamon Rolls
Ingredients:
For the Dough:
3 cups all-purpose flour, plus extra for dusting
¼ cup granulated sugar
1 packet (2¼ tsp) instant yeast
½ tsp salt
¾ cup warm milk (110°F/45°C)
1 egg, room temperature
¼ cup unsalted butter, melted
For the Filling:
¼ cup unsalted butter, softened
½ cup packed brown sugar
1 tbsp ground cinnamon
12 Oreo cookies, coarsely crushed
4 oz cream cheese, softened
For the Glaze:
1 cup powdered sugar
2 tbsp milk
½ tsp vanilla extract
Extra Oreo crumbs for garnish
Instructions:
1. Make the Dough:
In a bowl, whisk flour, sugar, yeast, and salt. Add warm milk, egg, and melted butter. Mix until a shaggy dough forms.
Knead on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour (or until doubled).
2. Prepare the Filling:
Mix softened butter, brown sugar, and cinnamon in a bowl. In another bowl, blend cream cheese with half the crushed Oreos.
3. Assemble the Rolls:
Roll dough into a 12×16-inch rectangle. Spread with cinnamon-sugar butter, then dollop with cream cheese-Oreo mixture. Sprinkle remaining Oreos on top.
Tightly roll into a log, slice into 12 rolls, and place in a greased 9×13-inch pan. Cover and let rise for 30 minutes.
4. Bake:
Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden.
5. Glaze & Serve:
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and top with extra Oreo crumbs.
