🍪 Oreo Cinnamon Rolls 🧁
Dough Ingredients:
½ cup (120ml) whole milk, warmed to 110°F (not hot)
¼ cup (50g) granulated sugar
2 ¼ teaspoons (1 packet) active dry yeast
2 large eggs, at room temperature
6 tablespoons (85g) unsalted butter, softened
¾ teaspoon fine sea salt
2 ½ to 3 cups (300–360g) bread flour (all-purpose works too)
Filling Ingredients:
2 tablespoons (30g) unsalted butter, softened
½ cup (100g) packed light brown sugar
1 tablespoon black cocoa powder (or Dutch-process cocoa)
2 teaspoons ground cinnamon
⅓ cup (40g) finely crushed Oreo cookies (cream filling included)
Frosting Ingredients:
2 tablespoons (30g) unsalted butter, softened
1 teaspoon pure vanilla extract
1 ½ cups (180g) powdered sugar, sifted
2 tablespoons heavy cream or whole milk
Extra crushed Oreos for garnish
Instructions:
Activate the Yeast
In a large mixing bowl, combine warm milk, granulated sugar, and yeast. Stir gently and let sit for 10–15 minutes until foamy and fragrant.
Make the Dough
Beat in softened butter and eggs until smooth. Add salt, then gradually mix in 2 cups of flour. Continue adding flour, ¼ cup at a time, until the dough pulls away from the bowl and forms a soft, slightly tacky ball. Avoid over-flouring — sticky is better than dry.
Knead & First Rise
Turn dough onto a lightly floured surface. Knead for 3–5 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 ½ hours, or until doubled in size.
Roll & Fill
Punch down dough and roll into a 14x18-inch rectangle on a floured surface. Spread softened butter evenly, leaving a ½-inch border at the bottom edge. Sprinkle brown sugar, cocoa powder, cinnamon, and crushed Oreos evenly over the butter.
Shape the Rolls
Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. Use a sharp knife or bench scraper to cut into 12 even slices. Arrange in a greased 9x13-inch baking pan, spaced slightly apart (they’ll expand).
Second Rise (or Overnight Option)
Cover pan and let rolls rise in a warm place for 45–60 minutes until puffy.
For overnight prep: Cover tightly with plastic wrap and refrigerate after shaping. Next morning, let sit at room temperature for 45 minutes before baking.
Bake
Preheat oven to 375°F (190°C). Bake rolls for 14–18 minutes, until tops are lightly golden and centers spring back when touched.
Frost & Finish
While rolls cool slightly, beat frosting ingredients until smooth and spreadable. Adjust consistency with more powdered sugar (thicker) or cream (thinner). Generously frost warm rolls and sprinkle with extra crushed Oreos.
#fblifestyle