Cookies & Cream Oreo Rolls
Soft and fluffy cookies and cream Oreo rolls filled with crushed cookies, baked until golden, and topped with a thick, creamy vanilla icing. Each roll has a rich Oreo swirl and a tender, pull-apart center, making it an irresistible dessert or sweet brunch treat.
Categories: UNCATEGORIZED
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Ingredients
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups finely crushed Oreo cookies
- 1/3 cup unsalted butter, softened
- 1/3 cup brown sugar
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Cooking Instructions
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01
Mix the flour, sugar, yeast, and salt in a large bowl.
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02
Add the warm milk, melted butter, egg, and vanilla, then mix until a soft dough forms.
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03
Knead for 6u20138 minutes until smooth, cover, and let rise for about 1 hour or until doubled in size.
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04
Roll the dough into a large rectangle and spread the softened butter evenly over the surface.
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05
Sprinkle the brown sugar and finely crushed Oreos evenly over the butter.
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06
Cut the dough into 7 long strips, then tightly roll each strip into a spiral.
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07
Arrange the 7 rolls in a greased oval baking dish, cover, and let rise for 25u201330 minutes.
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08
Bake at 350u00b0F (175u00b0C) for 22u201327 minutes, until puffed and lightly golden.
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09
Beat the cream cheese, butter, powdered sugar, vanilla, and milk until thick and creamy.
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10
Spread the icing generously over the warm Oreo rolls and serve.
Chef notes
1. Use warm milk, not hot milk, so the yeast activates properly. 2. Crush the Oreos finely for an even filling and cleaner spirals. 3. Roll each strip tightly to create a beautiful Oreo swirl inside. 4. Avoid overbaking to keep the rolls soft, moist, and fluffy. 5. Spread the icing while the rolls are still slightly warm for a creamy, glossy finish.
