Ingredients
Equipment
Method
- In a small bowl, combine the warm milk and 1 teaspoon of sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until it becomes foamy. If using instant yeast, you can skip this proofing step and add it directly with the dry ingredients.0.5 cup warm milk, 0.25 cup granulated sugar, 2.25 teaspoons active dry yeast
- In a large mixing bowl, whisk together the granulated sugar and salt. Add the foamy yeast mixture, the room temperature egg, melted butter, and vanilla extract. Stir until well combined. Gradually add 3 cups of the all-purpose flour, mixing until a shaggy dough forms.0.25 cup granulated sugar, 0.5 teaspoon salt, 2.25 teaspoons active dry yeast, 1 large egg, 0.25 cup unsalted butter, 1 teaspoon vanilla extract, 3 cups all-purpose flour
- Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, or until the dough is smooth and elastic. If the dough is too sticky, gradually add the remaining ½ cup of flour, a tablespoon at a time, until it’s no longer sticking to your hands or the counter.3 cups all-purpose flour
- Lightly grease a clean bowl with oil or cooking spray. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, cream together the softened butter, packed brown sugar, and ground cinnamon until smooth and well combined. Stir in the finely crushed Oreo cookies.0.5 cup unsalted butter, 0.75 cup packed light brown sugar, 2 tablespoons ground cinnamon, 10-12 Oreo cookies Oreo cookies
- Once the dough has risen, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a rectangle, approximately 12x18 inches, with the long side facing you.
- Evenly spread the Oreo cinnamon filling over the rolled-out dough, leaving a ¼-inch border along the edges.
- Starting from the long edge closest to you, tightly roll up the dough. Pinch the seam to seal. Use a sharp knife or dental floss to slice the roll into 12 equal cinnamon rolls, about 1 ½ inches thick.
- Grease a 9x13 inch baking dish. Arrange the sliced cinnamon rolls in the prepared baking dish, leaving a small amount of space between each one to allow for expansion. Cover lightly with plastic wrap and let them rise again in a warm place for 30-45 minutes, or until they are puffy and have almost doubled in size.
- Preheat your oven to 350°F (175°C). Remove the plastic wrap from the cinnamon rolls and bake for 20-25 minutes, or until golden brown and cooked through.
- While the rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Add the vanilla extract and beat to combine. Gradually add the sifted powdered sugar, one cup at a time, mixing until smooth. Add 2-4 tablespoons of milk or cream, a tablespoon at a time, until the frosting reaches your desired spreading consistency.4 ounces cream cheese, 0.25 cup unsalted butter, 1 teaspoon vanilla extract, 1.5 cups powdered sugar, 2-4 tablespoons milk or heavy cream
- Once the cinnamon rolls are out of the oven and have cooled slightly (about 5-10 minutes), generously spread the cream cheese frosting over the warm rolls. Sprinkle the roughly chopped Oreos over the frosting for an extra pop of flavor and texture.4-6 Oreo cookies Oreo cookies
Notes
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in oven or microwave.