Oreo Cookies and Cream Rolls (Print Version)
# Ingredients:
→ Tangzhong
01 -
3/4 cup water
02 -
1/4 cup all-purpose flour
→ Dough
03 -
8 Oreo cookies
04 -
3 2/3 cups bread flour
05 -
1/3 cup granulated sugar
06 -
2 teaspoons instant yeast
07 -
1 teaspoon fine sea salt
08 -
1/3 cup whole milk, room temperature
09 -
1/3 cup heavy cream, room temperature
10 -
1 large egg, room temperature
11 -
1 teaspoon vanilla extract
12 -
Tangzhong (prepared from earlier)
13 -
6 tablespoons unsalted butter, room temperature
→ Filling
14 -
4 tablespoons unsalted butter, room temperature
15 -
2/3 cup dark brown sugar or light brown sugar
16 -
1/3 cup Oreo cookie crumbs
17 -
1 tablespoon black cocoa powder
18 -
1/4 teaspoon ground cinnamon
→ Icing
19 -
4 tablespoons unsalted butter, softened
20 -
1 ounce cream cheese, softened
21 -
1 cup powdered sugar
22 -
3 tablespoons heavy cream
23 -
Oreo crumbs or chopped Oreos (for topping)
# Instructions:
01 -
Line a 9x13 baking pan with parchment paper. Set aside.
02 -
Process the Oreo cookies in a food processor until they are fine crumbs. Set aside for later steps.
03 -
In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture forms a paste-like slurry. Set aside to cool.
04 -
In a mixing bowl, combine the flour, sugar, yeast, 1/4 cup of the Oreo crumbs, and salt. Add the cream, milk, egg, vanilla, and cooled Tangzhong. Knead with a dough hook on low speed for 2 minutes until a rough dough forms.
05 -
With the mixer on low, add the softened butter one tablespoon at a time, allowing it to fully incorporate. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
06 -
Shape the dough into a smooth ball and place it seam-side down in the mixing bowl. Cover with plastic wrap and let it rest for 30 minutes.
07 -
While the dough rests, mix the softened butter, brown sugar, Oreo crumbs, black cocoa powder, and cinnamon until smooth.
08 -
Roll the rested dough on a lightly floured surface into a 15x21-inch rectangle. Spread the filling evenly over the dough, leaving a 1/2-inch border clean at the top.
09 -
Cut the dough into twelve 1 3/4-inch strips. Roll each strip tightly and transfer them to the prepared baking pan.
10 -
Cover the pan with plastic wrap and let the rolls rise for 1-2 hours or until doubled in size.
11 -
Meanwhile, preheat the oven to 325°F (162°C).
12 -
Place the rolls in the oven and bake for 25-35 minutes, or until the center rolls register 185°F on an instant-read thermometer.
13 -
While the rolls cool slightly, combine the softened cream cheese and butter. Mix in powdered sugar, then add the cream, whisking until smooth.
14 -
Spread the frosting over the warm rolls and top with additional Oreo crumbs if desired. Serve and enjoy!
# Notes:
01 -
For best results, measure dry ingredients with a kitchen scale to avoid overpacking.
02 -
Store cinnamon rolls in an airtight container at room temperature for 3-4 days.
03 -
Reheat rolls in the microwave or in a 350°F oven until warmed through.