Ingredients
For the Dough:
3 cups all-purpose flour (plus extra for dusting)
¼ cup granulated sugar
1 packet (2¼ tsp) instant yeast
½ tsp salt
¾ cup warm milk (110°F/45°C)
1 egg, room temperature
¼ cup unsalted butter, melted
For the Filling:
¼ cup unsalted butter, softened
½ cup packed brown sugar
1 tbsp ground cinnamon
12 Oreo cookies, coarsely crushed
4 oz cream cheese, softened
For the Glaze:
1 cup powdered sugar
2 tbsp milk
½ tsp vanilla extract
Extra Oreo crumbs for garnish
Instructions
1. In a bowl, whisk together flour, sugar, yeast, and salt. Add warm milk, egg, and melted butter. Mix until a shaggy dough forms.
2. Knead on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
3. Mix the softened butter, brown sugar, and cinnamon to make a spread. Separately, blend cream cheese with half the crushed Oreos.
4. Roll out dough into a 12×16-inch rectangle. Spread with cinnamon mixture, then dollop the cream cheese-Oreo blend evenly. Sprinkle the remaining Oreo crumbs over the top.
5. Roll tightly into a log, slice into 12 rolls, and place them in a greased 9×13-inch pan. Cover and let rise 30 minutes.
6. Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden brown.
7. Mix powdered sugar, milk, and vanilla to make the glaze. Drizzle over warm rolls and sprinkle with Oreo crumbs.
- Prep Time: 25
- Cook Time: 30