OREO-STUFFED CINNAMON ROLLS
These Oreo-Stuffed Cinnamon Rolls are soft, gooey, and bursting with cookies-and-cream flavour. Fluffy rolls filled with crushed Oreos and cinnamon sugar, then topped with icing—perfect for breakfast, brunch, or a decadent dessert!
Ingredients
For the Dough:
- 2 ¼ teaspoons active dry yeast
- 1 cup warm milk about 110°F
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter melted
- 3 cups all-purpose flour
- ½ teaspoon salt
For the Filling:
- ½ cup brown sugar
- 1 tablespoon cinnamon
- ¼ cup unsalted butter softened
- 12 Oreo cookies crushed
For the Icing:
- 1 cup powdered sugar
- 2 –3 tablespoons milk
- ½ teaspoon vanilla extract
- Optional: extra crushed Oreos for topping
Instructions
Make the Dough:
- In a large bowl, mix warm milk and yeast. Let sit for 5 minutes. Add sugar, egg, melted butter, flour, and salt. Mix until dough forms. Knead until smooth. Cover and let rise for 1 hour.
Prepare the Filling:
- Mix brown sugar and cinnamon. Crush Oreos and set aside.
Assemble the Rolls:
- Roll out the dough into a rectangle. Spread softened butter on top. Sprinkle with cinnamon sugar and crushed Oreos. Roll tightly into a log and cut into 8–10 rolls.
Second Rise:
- Place rolls in a greased baking dish. Cover and let rise again for 30–40 minutes.
Bake:
- Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden.
Make the Icing:
- Whisk powdered sugar, milk, and vanilla until smooth.
Glaze and Serve:
- Drizzle icing over warm rolls and top with extra crushed Oreos if desired.
Notes
- Make Ahead: Prepare the rolls the night before and refrigerate. Bake the next morning.
- Variations: Try with Golden Oreos or mix in chocolate chips for extra sweetness.
- Serving Suggestions: Perfect with a glass of milk or a hot coffee for a sweet start.
- Allergy-Friendly Options: Use plant-based milk and butter for a dairy-free version.
- Storage Tips: Store in an airtight container at room temperature for 2 days or refrigerate up to 4 days.