Oreo Cinnamon Rolls - Ani

Oreo Cinnamon Rolls

Dough

• ¾ cup warm milk (180ml)
• 3½ tbsp sugar (44g)
• 2¼ tsp instant yeast (7g)
• 5 tbsp melted butter (71g)
• 1 egg + 1 egg yolk, room temperature
• 1 tsp vanilla extract (5ml)
• 3¼ cups all-purpose flour (406g)
• ¼ tsp salt (1g)

Filling

• 6 tbsp melted butter (85g)
• 5–6 Oreo cookies, crushed @OREO
• ½ cup brown sugar (100g)
• 1½ tsp cinnamon

Icing

• 2 tbsp butter (28g), softened
• 1¼ cups powdered sugar (150g)
• ½ tsp vanilla extract
• 2–3 tbsp heavy whipping cream (30–45ml)

For 1 out of 12 rolls: Calories 362 kcal, Carbohydrates 47.4 g, Fat 17.3 g, Protein 6.1 g.

Instructions In a large bowl, combine the warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add the melted butter, egg, egg yolk, and vanilla extract, then mix. Add the flour and salt and knead until a smooth, soft dough forms. Place in a greased bowl, cover, and let rise until doubled in size, about 1 hour. Roll the dough into a large rectangle, brush with the melted butter, then sprinkle evenly with the brown sugar, cinnamon, and crushed Oreos. Roll tightly into a log and cut into 9–12 rolls. Arrange in a greased baking dish, cover, and let rise again for 30–45 minutes. Glaze before baking (optional): If you want to imitate the effect from the video, pour 40–50 ml of plain, warmed liquid cream over the risen rolls just before putting them in the oven. Bake at 175°C for 15–20 minutes, or until golden brown. (The original recipe bakes them 25 min, but in our experience that was too much.) For the icing, beat together the softened butter, powdered sugar, vanilla, and enough heavy cream to make a smooth glaze. Spread over the warm cinnamon rolls (spread 5 minutes after removing from the oven) and finish with extra crushed Oreos on top. You should wait 10 to 15 minutes after taking them out of the oven before you start eating them.

Proper storage for maximum softness To keep the Oreo cinnamon rolls soft and moist, the key is to prevent the dough from drying out: • Room temperature: Let the rolls cool completely. Cover the pan tightly with a double layer of fresh foil or transfer them to an airtight container. At room temperature they will stay soft for up to 2 days. • Refrigerator: Since the icing contains butter and cream, if the room is warm, store them in the refrigerator (again tightly sealed) for up to 5 days. The refrigerator dries the dough faster, so reheating afterwards is mandatory.

Fastest ways to reheat To bring back the texture of freshly baked dough, choose one of the following two methods:

1. In a microwave (fastest method) • Place one roll on a plate. • Put a small cup with a little water next to it (the steam will soften the dough). • Heat on high power for 15–20 seconds. The glaze will melt nicely and the dough will become like cotton.
2. In a regular oven (for a larger quantity) • Cover the pan of rolls with aluminum foil so the glaze doesn't burn. • Heat in a preheated oven at 150°C for about 8–10 minutes.

#oreo #cinnamonroll #baking #oreocinnamonrolls #recipes