Description
These Cookies and Cream Cinnamon Rolls are a decadent twist on classic cinnamon rolls. They feature a soft, enriched dough swirled with a dark, Oreo-infused filling and topped with a creamy, rich frosting and extra Oreo crumbs.
Ingredients
Scale
For the Tangzhong:
- 3/4 cup water
- 1/4 cup all-purpose flour
For the Dough:
- 8 Oreo cookies, finely processed into crumbs (about 1/2 cup)
- 3 1/2 cups all-purpose flour (see notes for measuring)
- 1/3 cup granulated sugar
- 1/4 cup Oreo cookie crumbs (from the 8 Oreos above)
- 2 teaspoons instant yeast
- 3/4 teaspoon fine sea salt
- 1/2 cup whole milk, warmed (105-115°F / 40-46°C)
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- Prepared Tangzhong (from above)
- 4 tablespoons unsalted butter, room temperature
For the Filling:
- 2/3 cup packed dark brown sugar (or light brown sugar)
- 4 tablespoons unsalted butter, room temperature
- 1/3 cup Oreo cookie crumbs
- 1 tablespoon black cocoa powder (optional, for a darker color and deeper chocolate flavor)
- 1/4 teaspoon ground cinnamon
For the Icing:
- 4 tablespoons unsalted butter, softened
- 1 ounce cream cheese, softened
- 1 cup powdered sugar (confectioners’ sugar)
- 3 tablespoons heavy cream
- Oreo cookie crumbs or chopped Oreos, for topping (optional)
Instructions
- Prepare Baking Pan: Line a 9×13-inch baking pan with parchment paper. Set aside.
- Make Oreo Crumbs: Process 8 Oreo cookies in a food processor until they are fine crumbs. You should have about 3/4 cup total. Set aside 1/4 cup of these crumbs for the dough, and 1/3 cup for the filling.
- Make the Tangzhong: In a small saucepan, whisk together the water and 1/4 cup of all-purpose flour. Cook over medium heat, whisking constantly, until the mixture thickens into a paste-like slurry (about 4-5 minutes). The consistency should be similar to pudding. Remove from heat and scrape the tangzhong into a small bowl. Let it cool slightly while you prepare the other ingredients.
- Combine Dry Ingredients (Dough): In the bowl of a stand mixer fitted with the dough hook attachment, combine the 3 1/2 cups of all-purpose flour, granulated sugar, 1/4 cup of Oreo crumbs, instant yeast, and fine sea salt. Whisk to combine.
- Add Wet Ingredients (Dough): Add the warmed milk, room temperature egg, vanilla extract, and the slightly cooled tangzhong to the dry ingredients.
- Knead Dough (Initial): Knead on low speed with the dough hook for 2 minutes, or until a shaggy dough ball forms.
- Add Butter: With the mixer running on low speed, add the softened butter, 1 tablespoon at a time, letting each addition fully incorporate into the dough before adding the next.
- Knead Dough (Final): Once all the butter is added, continue kneading the dough on low speed for another 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should be slightly sticky and stick to the bottom of the bowl, but not the sides.
- Adjust Dough Consistency (If Needed): If the dough seems too wet and sticks to the sides of the bowl, add all-purpose flour, 1 tablespoon at a time, until it reaches the correct consistency. If the dough seems too dry, add milk, 1/2 tablespoon at a time.
- First Rise: Lightly grease a large bowl. With lightly buttered hands, remove the dough from the mixer bowl and shape it into a smooth ball by pulling the sides down and tucking them under. Place the dough ball, seam-side down, in the greased bowl. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 45-60 minutes, or until doubled in size.
- Prepare Filling: While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, brown sugar, 1/3 cup Oreo crumbs, black cocoa powder (if using), and cinnamon. Mix with a fork or your fingers until it forms a smooth paste.
- Roll Out Dough: After the first rise, lightly flour a clean work surface. Gently deflate the dough and turn it out onto the floured surface. Roll the dough out into a 14×18-inch rectangle, with the long side closest to you.
- Spread Filling: Use an offset spatula or the back of a spoon to spread the cookies and cream filling evenly over the rolled-out dough, leaving a 1/2-inch border clean along the top and bottom long edges.
- Cut Strips: Use a pizza cutter or a sharp knife to cut the dough lengthwise into 12 equal strips (about 1 1/2 inches wide).
- Roll into Rolls: Starting at one end, tightly roll up each strip of dough. Pinch the end of the strip to the roll to seal it. This will help prevent the filling from leaking out.
- Place in Pan: Place the rolled cinnamon rolls, cut-side up, in the prepared 9×13-inch baking pan.
- Second Rise: Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for 45-60 minutes, or until doubled in size and puffy.
- Preheat Oven: While the rolls are rising for the second time, preheat your oven to 325°F (163°C).
- Bake: Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.
- Cool Slightly: Remove the rolls from the oven and let them cool in the pan on a wire rack for at least 10 minutes before frosting.
- Make Frosting: While the rolls are cooling, prepare the frosting. In a medium bowl, beat together the softened butter and softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating until combined. Whisk in the heavy cream until the frosting is smooth and spreadable.
- Frost and Garnish: Spread the frosting evenly over the slightly cooled cinnamon rolls. Sprinkle with extra Oreo crumbs or chopped Oreos, if desired. Serve warm.
Notes
- Measuring Flour: For the most accurate results, measure flour by weight using a kitchen scale. If you don’t have a scale, use the spoon-and-level method: fluff the flour in the container, spoon it into the measuring cup, and level off the excess with a straight edge. Do not pack the flour into the measuring cup.
- Tangzhong: The tangzhong method (cooking a small portion of flour and water into a paste) creates a softer, moister, and longer-lasting cinnamon roll.
- Milk Temperature: Make sure the milk is warm, but not hot, to activate the yeast. It should be between 105-115°F (40-46°C).
- Rising Time: Rising times may vary depending on the temperature of your kitchen.
- Black Cocoa Powder: Black cocoa powder adds a deep, dark color and intense chocolate flavor to the filling. You can substitute it with regular unsweetened cocoa powder, but the color and flavor will be slightly different.
- Storage: Store in the fridge