Description
Indulgent “Oreo-Stuffed Cinnamon Rolls” blend classic bakery comfort with playful chocolate cookie surprises. Warm, gooey pastries packed with creamy filling promise delightful moments of pure sweet satisfaction you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 2 8-ounce tubes refrigerated crescent roll dough
- 1 package Double Stuf Oreo cookies
Spices and Seasonings:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Topping and Icing:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate the yeast by combining it with warm milk and a touch of sugar, allowing it to bloom and become frothy for 5-10 minutes.
- Create the dough base by mixing flour, remaining sugar, and salt in a large mixing bowl.
- Incorporate the activated yeast mixture, melted butter, and egg into the dry ingredients, blending until a cohesive dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes, developing its smooth and elastic texture.
- Transfer the dough to a greased bowl, cover, and let it rise in a warm environment for approximately 1 hour until it doubles in volume.
- Prepare the filling by whipping softened butter with brown sugar and cinnamon until thoroughly combined.
- Gently incorporate crushed Oreo cookies into the butter mixture, creating a decadent filling.
- Deflate the risen dough and roll it out into a rectangular shape approximately 12-16 inches wide.
- Evenly distribute the Oreo-cinnamon filling across the entire dough surface.
- Tightly roll the dough from the long edge, creating a compact log.
- Slice the log into 12 uniform rolls using a sharp knife.
- Arrange the rolls in a greased 9×13-inch baking dish and allow a final 30-minute rise.
- Preheat the oven to 350°F (175°C) while the rolls complete their second proofing.
- Bake for 20-25 minutes until the rolls achieve a golden-brown appearance and are fully cooked.
- Meanwhile, whisk powdered sugar, milk, and vanilla extract into a smooth icing.
- Drizzle the prepared icing over the warm rolls just before serving.
Notes
- Activate yeast precisely by using milk at the right temperature (110-115°F) to ensure proper rising and soft texture.
- Crush Oreos coarsely to maintain cookie chunks and create delightful textural contrast within the rolls.
- Choose full-fat milk and room temperature butter for richer, more tender cinnamon rolls with deeper flavor profile.
- Prevent dough from drying by covering with damp kitchen towel during rising stages to maintain optimal moisture.
- Prep Time: 1 hour 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 260
- Sugar: 17.5 g
- Sodium: 270 mg
- Fat: 12.5 g
- Saturated Fat: 4.2 g
- Unsaturated Fat: 8.1 g
- Trans Fat: 0.1 g
- Carbohydrates: 35.2 g
- Fiber: 0.5 g
- Protein: 2.2 g
- Cholesterol: 5 mg