I’ve been wanting to make Oreo cinnamon rolls for some time, but, rather than go the chocolate route, I decided golden Oreos would be the way to go. Add some sprinkles, and these cinnamon rolls are a celebration in baked form. The taste like a mash up between cinnamon rolls and birthday cake, and are ooey gooey just the way cinnamon rolls should be.
You may wonder about the method of pouring heavy cream over the dough prior to baking. I have seen many recipes do this over the years, but had resisted doing this because it seemed like an unnecessary extra step and a bit over the top. I wanted these to be extra fluffy, tender, and gooey all at once however, and the addition of the heavy cream is really the best way to achieve this. Don’t worry about the cream making the rolls soggy. The cream absorbs as the rolls bake and creates the perfect cinnamon roll texture.
A few notes other about this recipe.
– For the crushed oreos, you will want crumbs and small pieces. If you crush them too fine, you won’t get the little bursts of golden Oreo flavor as much. Too large, and it will be harder to roll the dough.
– Make sure the heavy cream is warm, but not hot to the touch before pouring over the risen and shaped rolls for the best results.
– With either the first or second rise, you can do a slow rise of the dough overnight, then take out and let come to room temperature in the morning and proceed with the remainder of the recipe.
– Since every oven cooks a bit differently, ff the tops of your cinnamon rolls are browning too quickly and the centers are still doughy, you can loosely cover with foil.
- For the dough:
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 4 cups all-purpose flour (approximately)
- 2¼ teaspoons instant yeast
- 2 eggs
- 1 cup whole milk, warm but not hot
- 6 tablespoons butter, softened
- ½ cup sprinkles
- ½ cup crushed golden Oreos
- For the filling:
- 6 tablespoons cup butter, softened
- ⅔ cup light brown sugar
- 1 tablespoon cinnamon
- ¾ cup crushed golden Oreos
- For baking:
- ⅓ cup heavy cream, warm but not hot
- For the frosting:
- 4 ounces cream cheese, softened
- ¼ cup butter, softened
- 1½ cups powdered sugar
- 3 tablespoons heavy cream
- 1 tablespoons vanilla
- Pinch of kosher salt
- Extra sprinkles and crushed golden Oreos, for topping (if desired)
- In the bowl of a stand mixer fitted with a dough hook, add sugar, salt, 3½ cups of flour, and yeast. Stir to combine. Add eggs, milk, and butter. Turn mixer on low, mixing until a wet and shaggy mixture forms. Slowly add remaining ½ cup of flour, a few tablespoons at a time, mixing on low to low-medium speed until a dough is formed. It should be quite tacky and soft, but if it is very wet, add more flour, a tablespoon at a time until the dough comes together. Increased speed to medium to medium high and mix for 5-6 minutes to knead, until dough is smooth and elastic. Add crushed oreos and sprinkles, mixing until incorporated into the dough.
- Remove dough from mixer and place in a lightly oiled bowl. Cover with plastic wrap and place in a warm, draft-free spot. Allow to rise until doubled in size, about 1 hour.
- Once dough is nearly doubled, spray a 9x13 inch pan with non-stick cooking spray. Punch dough down. Dump dough onto a well-floured surface. Roll dough into a large thin rectangle at least 12" by 18", and about ¼ to ½ inch thick.
- Make the filling by stirring together the the softened butter, brown sugar, and cinnamon. Spread over the top of the dough. Sprinkle with the crushed oreos. Roll dough tightly lengthwise into a long log. Cut log into 12 thick, even pieces (about 1½ to 2 inches thick or so). Arrange rolls in prepared baking dish. Cover loaf pans with plastic wrap and place in a warm, draft-free spot. Allow to rise until nearly doubled in size, about 30-45 minutes.
- When dough is nearly ready, preheat oven to 350 degrees F. Once dough has risen and is ready for baking, pour the ⅓ cup warm cream over the top evening. Bake in preheated oven for about 25-30 minutes, until dough is cooked through completely and golden on top. Remove from oven and let cool completely.
- While the cinnamon rolls cool, make the frosting. In a medium size mixing bowl, cream together the cream cheese and butter until light and fluffy, about 2 minutes. Add powdered sugar, and beat until well combined. Add cream, vanilla, and salt. Beat until mixture is light and fluffy, another 3-4 minutes. Spread on cooled cinnamon rolls, then sprinkle with crushed golden Oreos and sprinkles, if desired.
Leave a Reply