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This hearty Oreo Cookies and Cream Cinnamon Rolls recipe transforms traditional cinnamon rolls into a decadent dessert experience that combines the best of both worlds. The soft, fluffy dough infused with crushed Oreos creates the perfect canvas for a rich Oreo brown sugar filling, all topped with a silky cream cheese frosting that takes these rolls to the next level.
I created these rolls for my daughters birthday brunch last year, and they've become our most requested special occasion breakfast. The look on everyone's face when they bite into that first chocolatey, gooey roll makes all the effort worthwhile.
Ingredients
- Tangzhong: water and flour mixture creates an ultra soft, fluffy texture that stays fresh longer
- Bread flour: provides the perfect structure for soft yet chewy cinnamon rolls
- Oreo cookies: crushed into crumbs deliver that iconic cookies and cream flavor throughout
- Black cocoa powder: the secret weapon for authentic Oreo flavor you can't skip this
- Brown sugar: creates a caramelized gooey texture in the filling that balances the chocolate
- Cream cheese: gives the frosting that perfect tangy richness that complements the sweetness
Step-by-Step Instructions
- Create the Tangzhong:
- Cook water and flour while whisking constantly for 4 to 5 minutes until it forms a thick paste. This critical step creates the foundation for exceptionally soft rolls that stay fresh for days. The mixture should reach a pudding like consistency before removing from heat.
- Prepare the Oreo Crumbs:
- Process Oreo cookies in a food processor until they become fine crumbs. Take your time here to ensure they're evenly ground for the smoothest incorporation into both dough and filling. The finer the crumbs, the more evenly they'll distribute throughout your rolls.
- Make the Dough:
- Combine dry ingredients first, then add wet ingredients including the tangzhong. Allow the dough to form roughly before adding butter. The gradual incorporation of butter one tablespoon at a time is crucial for developing the dough's structure. Knead for a full 8 to 10 minutes until completely smooth and elastic.
- Rest and Fill:
- Let the dough rest for 30 minutes before rolling into a precise 15x21 inch rectangle. Spread the Oreo brown sugar filling evenly, leaving that clean border at the top. The careful rolling of individual strips creates beautiful, uniform rolls with perfect swirls of filling.
- Rise and Bake:
- Allow the rolls to double in size, which takes patience but results in the fluffiest texture. Bake until they reach exactly 185°F internally, which ensures they're fully baked while remaining wonderfully soft in the center.
- Frost and Finish:
- Apply the cream cheese frosting while the rolls are still warm so it partially melts into the crevices. Sprinkle with additional Oreo crumbs immediately so they adhere to the frosting before it sets.
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My family fights over the center rolls where the filling is at its gooiest. I've learned to make extra frosting because everyone always wants more to drizzle on their individual servings. The combination of chocolate cookies and cream cheese frosting creates this nostalgic flavor that reminds me of dunking Oreos in milk as a kid, but in a much more sophisticated form.
Make Ahead Options
These cinnamon rolls can be prepared the night before and refrigerated after shaping. Simply remove them from the refrigerator about an hour before baking to allow them to come to room temperature and complete their final rise. This makes them perfect for holiday mornings when you want a special breakfast without the early morning work.
Ingredient Substitutions
If you cant find black cocoa powder, substitute regular Dutch processed cocoa, though the classic Oreo flavor will be slightly less pronounced. For a less sweet version, reduce the granulated sugar in the dough by 2 tablespoons. The tangzhong can be made with milk instead of water for an even richer dough.
Balancing Flavors
The touch of cinnamon in the filling might seem unusual for an Oreo recipe, but it adds depth that complements the chocolate without overpowering it. If youre a purist, you can omit it completely, but I find it creates a more complex flavor profile that elevates these rolls beyond a simple cookies and cream pastry.
Frequently Asked Questions
- → How can I ensure the cinnamon rolls stay soft and fluffy?
Use the Tangzhong technique for the dough to ensure moisture retention, and avoid over-flouring during kneading.
- → Can I substitute black cocoa powder?
Yes, you can use regular cocoa powder, but black cocoa powder enhances the Oreo flavor more effectively.
- → How should I store these cinnamon rolls?
Store them in an airtight container at room temperature for 3-4 days. Reheat in the microwave or oven before serving.
- → Can I prepare the dough in advance?
Yes! You can refrigerate the dough after the first rise and continue the next day to save time.
- → Can I use a hand mixer instead of a stand mixer?
A hand mixer with dough hooks can work, but kneading by hand or using a stand mixer yields better results for elasticity.