Oreo Cinnamon Rolls
Soft brioche cinnamon rolls stuffed with a rich Oreo cookie filling and topped with a cream cheese glaze and crushed Oreos.
Servings: 12 rolls
Ingredients
Tangzhong:
- 2 tbsp all-purpose flour
- 1/2 cup whole milk
Brioche Dough:
- 3/4 cup whole milk warmed to 100-110°F
- 2 1/4 tsp active dry or instant yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted or very soft
- 2 large eggs room temperature
- 1 tsp 5ml vanilla extract
- 1 1/4 tsp salt
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 5 tbsp unsalted butter softened (added after kneading)
Oreo Filling:
- 1/2 cup unsalted butter softened
- 1/2 cup packed brown sugar
- 1 tbsp black cocoa powder
- 1/2 tsp cinnamon
- 20 Oreos about 230-270g, cream included, blended to a fine powder
Glaze:
- 3 tbsp unsalted butter softened
- 2 oz cream cheese
- 1 tsp vanilla extract
- 1 1/2 - 2 cups powdered sugar
- 3-5 tbsp milk
Topping:
- Crushed Oreos for sprinkling
Instructions
Make the tangzhong
- In a small saucepan, whisk together the flour and milk until smooth. Cook over medium heat, whisking constantly, until thickened into a paste that leaves visible lines when stirred, about 2 to 4 minutes. Transfer to a bowl and let cool to room temperature.2 tbsp all-purpose flour, 1/2 cup whole milk
Make the dough
- In a small bowl, whisk the warm milk and sugar until dissolved. Sprinkle the yeast over top and let sit 5 minutes, until foamy.3/4 cup whole milk, 2 1/4 tsp active dry or instant yeast, 1/4 cup granulated sugar
- In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, yeast mixture, melted butter, eggs, vanilla, salt, and both flours. Mix on low speed until a soft dough forms.1/4 cup unsalted butter, 2 large eggs, 1 tsp 5ml vanilla extract, 1 1/4 tsp salt, 2 1/2 cups all-purpose flour, 1 cup bread flour
- Knead on medium speed for 5 to 8 minutes, until smooth and elastic. Gradually add the softened butter one tablespoon at a time until fully incorporated. The dough will be soft and slightly sticky.
- Transfer to a greased bowl, cover, and let rise in a warm place for 1 to 2 hours, until doubled. For easier shaping, refrigerate 2 to 8 hours or overnight after the first rise.5 tbsp unsalted butter
Make the filling
- Cream the softened butter, brown sugar, black cocoa, and cinnamon together until smooth. Fold in the blended Oreo powder until you have a spreadable paste.1/2 cup unsalted butter, 1/2 cup packed brown sugar, 1 tbsp black cocoa powder, 1/2 tsp cinnamon, 20 Oreos
Shape the rolls
- Line a large rimmed baking sheet with parchment and grease lightly. Roll the chilled dough into a 16x12-inch rectangle. Spread the Oreo filling evenly over the dough, all the way to the edges.
- Cut into 12 strips and roll each strip individually into a spiral. Place the rolls on the sheet, spacing about 2 inches apart.
- Cover loosely and let rise for 50 to 70 minutes, until puffy. (To bake the next day, refrigerate the shaped rolls overnight and bake straight from the fridge, adding a couple of minutes to the bake time.)
Bake
- Preheat the oven to 325°F (165°C). Bake for 22 to 26 minutes, until set and springy. Let cool about 10 minutes, warm but not hot, before glazing.
Make the glaze
- Beat the butter and cream cheese together until smooth. Add the vanilla, then alternate adding powdered sugar and milk until you reach a pourable, ribbon-like glaze consistency.3 tbsp unsalted butter, 2 oz cream cheese, 1 tsp vanilla extract, 1 1/2 - 2 cups powdered sugar, 3-5 tbsp milk
Finish
- Pour the glaze over the warm rolls. Immediately sprinkle crushed Oreos on top while the glaze is still wet so they stick.Crushed Oreos
Notes
Use black cocoa specifically, not natural or Dutch-process, for the true Oreo color and flavor.
Blend the Oreos as fine as possible for the filling so it spreads smoothly and doesn't tear the dough when rolling.
Chilling the dough after the first rise makes shaping much easier.
Add the Oreo topping while the glaze is still tacky, or it won't stick.
Blend the Oreos as fine as possible for the filling so it spreads smoothly and doesn't tear the dough when rolling.
Chilling the dough after the first rise makes shaping much easier.
Add the Oreo topping while the glaze is still tacky, or it won't stick.
Nutrition
Calories: 553Calories | Carbohydrates: 73g | Protein: 8g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 363mg | Potassium: 173mg | Fiber: 2g | Sugar: 38g | Vitamin A: 741IU | Vitamin C: 0.003mg | Calcium: 70mg | Iron: 4mg