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Oreo-Stuffed Cinnamon Rolls

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These Oreo-Stuffed Cinnamon Rolls take indulgence to the next level! Classic cinnamon rolls are elevated with a surprise Oreo filling and topped with a creamy glaze. Perfect for breakfast, brunch, or dessert, they’re a fun twist on a beloved treat.

Ingredients

Scale

For the Dough:

  • 1 cup warm milk (110°F/45°C)
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/2 tsp salt
  • 3 1/2 cups all-purpose flour

For the Filling:

  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1 tbsp ground cinnamon
  • 10–12 Oreo cookies, crushed

For the Glaze:

  • 1 cup powdered sugar
  • 2 tbsp cream cheese, softened
  • 1–2 tbsp milk (as needed for consistency)
  • 1/2 tsp vanilla extract

Optional Garnish:

  • Crushed Oreos

Instructions

1. Make the Dough:

  1. In a small bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
  2. In a large bowl, mix sugar, melted butter, egg, and salt. Stir in the yeast mixture.
  3. Gradually add the flour, mixing until a soft dough forms. Knead on a floured surface for 8-10 minutes, or until smooth and elastic.
  4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.

2. Prepare the Filling:

  1. In a small bowl, mix the softened butter, brown sugar, and cinnamon into a paste.
  2. Crush the Oreos into coarse crumbs and set aside.

3. Assemble the Rolls:

  1. Roll out the dough into a large rectangle (about 12×18 inches).
  2. Spread the cinnamon-sugar mixture evenly over the dough. Sprinkle the crushed Oreos on top.
  3. Starting from the long side, roll the dough tightly into a log. Cut into 12 even slices.
  4. Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.

4. Bake the Rolls:

  1. Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.

5. Make the Glaze:

  1. In a small bowl, whisk together powdered sugar, cream cheese, milk, and vanilla extract until smooth. Adjust the consistency with more milk if needed.

6. Finish and Serve:

  1. Drizzle the glaze over the warm rolls. Garnish with additional crushed Oreos, if desired.
  2. Serve warm and enjoy!

Notes

  • Make Ahead: Prepare the rolls the night before, cover, and refrigerate. Let them come to room temperature before baking.
  • Variations: Substitute the Oreos with other cookies, like chocolate chip or peanut butter, for a unique twist.
  • Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Find it online: https://ukfinda.com/oreo-stuffed-cinnamon-rolls/