Description
Cinnamon lovers adore this innovative twist on classic cinnamon rolls featuring cookies and cream flavors. Rich, creamy layers combine sweet filling with crushed chocolate sandwich cookies, promising pure indulgence for dessert enthusiasts.
Ingredients
Scale
- 3.5 cups (437.5 g) all-purpose flour
- 8 oreo cookies
- 1 large egg
- 0.5 cup (120 ml) whole milk
- 4 tbsps (56 g) unsalted butter (for dough)
- 0.33 cup (66 g) granulated sugar
- 0.5 tsp vanilla extract
- 2 tsps instant yeast
- 0.75 tsp fine sea salt
- 0.75 cup (180 ml) water
- 0.25 cup (31.25 g) all-purpose flour (for tangzhong)
- 0.67 cup (133 g) dark brown sugar
- 0.33 cup oreo cookie crumbs
- 4 tbsps (56 g) unsalted butter (for filling)
- 1 tbsp black cocoa powder
- 0.25 tsp ground cinnamon
- 4 tbsps (56 g) unsalted butter (for icing)
- 1 oz (28 g) cream cheese
- 1 cup (120 g) powdered sugar
- 3 tbsps (45 ml) heavy cream
- Oreo crumbs or chopped oreos (for topping)
Instructions
- Crumb Preparation: Pulverize Oreo cookies into fine, uniform crumbs using a food processor, creating a foundation for both filling and dough.
- Tangzhong Creation: Whisk flour and water in a saucepan, cooking over medium heat until the mixture transforms into a smooth, thick paste. Allow to cool slightly.
- Dough Mixing: In a stand mixer, combine dry ingredients including flour, sugar, yeast, Oreo crumbs, and salt. Introduce wet components: egg, warm milk, vanilla extract, and prepared Tangzhong. Knead with a dough hook until a cohesive mixture forms.
- Butter Integration: Gradually fold in softened butter, one tablespoon at a time, continuing to knead until the dough becomes smooth, elastic, and slightly lustrous.
- First Rise: Transfer dough to a buttered bowl, cover, and let rise in a warm space until volume doubles, approximately 45-60 minutes.
- Dough Shaping: Roll out dough on a floured surface into a 14×18-inch rectangle. Craft filling by blending softened butter, brown sugar, black cocoa powder, cinnamon, and Oreo crumbs until spreadable.
- Rolling and Cutting: Spread filling evenly across dough, leaving a half-inch border. Slice into twelve 1½-inch strips, carefully rolling each into a classic cinnamon roll shape. Seal ends to prevent filling escape.
- Second Rise and Baking: Arrange rolls in a parchment-lined 9×13-inch pan, allowing slight spacing. Cover and let rise for 45-60 minutes. Preheat oven to 325°F (163°C). Bake 20-25 minutes until golden-brown.
- Icing and Finishing: Whisk cream cheese and butter until smooth. Gradually add powdered sugar and heavy cream, beating to a silky consistency. Once rolls are slightly cooled, spread icing generously and garnish with crushed Oreo cookies.
Notes
- Optimize Cookie Crumbs: Process Oreos into fine, uniform crumbs for consistent flavor and texture throughout the dough and filling.
- Master Tangzhong Technique: Carefully cook flour-water mixture to create a smooth paste, ensuring softer, more tender cinnamon rolls with enhanced moisture retention.
- Control Dough Rise: Place dough in a warm, draft-free environment to help it rise evenly, watching for doubled volume and proper texture.
- Prevent Filling Spillage: Leave a half-inch border when spreading filling to avoid leakage and maintain neat, clean roll edges during baking.
- Prep Time: 25 minutes (plus rising time)
- Cook Time: 25 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 306
- Sugar: 21 g
- Sodium: 174 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg