Oreo-Stuffed Cinnamon Rolls: A Sweet Breakfast Surprise – A Decadent Treat That Will Blow Your Mind (Page 3 ) | March 19, 2025

2. Make the Dough:

• In a large mixing bowl (or in the bowl of a stand mixer), combine the yeast mixture, melted butter, eggs, salt, and cinnamon (if using). Mix until everything is well combined.
• Gradually add the flour, one cup at a time, mixing between additions. After adding about 3 ½ cups of flour, you may need to switch to using your hands or a dough hook attachment on the mixer. Continue adding flour until the dough comes together into a soft, slightly sticky ball.
• Knead the dough for 5-7 minutes by hand or with the dough hook on medium speed, until it becomes smooth and elastic.
• Once the dough is ready, place it in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 hour, or until it has doubled in size.

3. Prepare the Oreo Filling:

• While the dough is rising, prepare the Oreo filling. Place the Oreo cookies in a large resealable bag and crush them with a rolling pin until you have small, coarse crumbs. Alternatively, you can pulse the Oreos in a food processor for a finer texture.
• In a small bowl, mix the crushed Oreos with softened butter, sugar, and cinnamon until the mixture is well-combined and has a crumbly texture. Set aside.

4. Roll Out the Dough:

• After the dough has risen, punch it down to release any air bubbles. Transfer the dough to a lightly floured surface and roll it out into a 12×18-inch rectangle.
• Use a pastry brush to spread the softened butter evenly over the dough, leaving a small border along the edges.
• Sprinkle the prepared Oreo filling mixture evenly over the buttered dough.

5. Form the Rolls:

• Starting from one long edge of the dough, carefully roll it up into a tight log. Pinch the seam closed to seal the roll.
• Using a sharp knife or unflavored dental floss, slice the log into 12 even rolls. If you’re using dental floss, slide a piece of floss under the dough, pull both ends around the dough, and pull tightly to cut through the dough without squashing it.
• Place the rolls into a greased 9×13-inch baking pan, spacing them closely together to help them rise.

6. Let the Rolls Rise:

• Cover the pan with a clean kitchen towel and let the rolls rise for an additional 30 minutes, or until they’ve puffed up and are touching each other.

7. Bake the Rolls:

• Preheat the oven to 350°F (175°C).
• Once the rolls have risen, bake them for 25-30 minutes, or until they’re golden brown on top and cooked through in the center. Keep an eye on them to avoid overbaking, as the rolls can dry out if left too long.
• Once baked, remove the rolls from the oven and let them cool for about 10 minutes before adding the glaze.

8. Make the Glaze:

• While the rolls are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, milk (or cream), vanilla extract, and salt until smooth and pourable.
• Drizzle the glaze over the warm rolls. You can use a spoon to drizzle it or pour it into a small squeeze bottle for more control.

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