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Oreo Cinnamon Rolls


Oreo Cinnamon Rolls






Enjoy the perfect combination of two of your favorite foods with this delicious Oreo


cinnamon roll recipe. Combining the flavor of chocolatey, chocolate Oreos with the comforting

warmth of cinnamon rolls, this recipe promises to be a crowd-pleaser every time. Whether you’re

craving a healthy breakfast or a delicious dessert, these Oreo cinnamon rolls are sure to satisfy your

sweet tooth. Follow the step-by-step guide to create lasting happiness.




1. Composition

2. Instructions

o 2.1. Powder

or 2.2 construction. Prepare Oreo update

or 2.3. Remove powder


or 2.4. Collection of roles

or 2.5. Baking

3. Glazing

4. Serving tips

5. Tips and tricks




• For the cake:

o 2 ¼ teaspoons dry yeast

o 1 cup warm milk

o ½ cup refined sugar

o ⅓ cup melted salted butter

o 1 teaspoon salt

o 2 large eggs

o 4 cups all-purpose flour


• Oreo filling:

o 1 cup crushed Oreo cookies (10 cookies) Icing:

o 1 cup powdered sugar

o 2-3 tablespoons milk

o ½ teaspoon vanilla extract

• Other Oreo flavors allowed (impossible)


2.1. How to make the dough:

1. In a small bowl, dissolve the yeast in warm milk and let it rest for about 5 minutes until it becomes


2. In a large mixing bowl, combine instant yeast with sugar, melted butter, salt, eggs and 2 cups flour.

Blend until smooth.

3. Gradually add the remaining flour, half a cup at a time, until the dough is smooth.

4. Knead the dough on a lightly floured surface for approximately 5-7 minutes until it becomes

smooth and elastic.

5. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour

or until doubled in size.

2.2. To prepare the Oreo filling:

1. In a bowl, mix crushed Oreo cookies, brown sugar, cinnamon, and shortening until well combined.

Put aside.

2.3. Remove dust:

1. Punch down the risen dough and transfer it to a floured surface.

2. Roll out the dough into a ¼ inch long rectangle.

2.4. Preparing the sandwiches:

1. Spread the prepared Oreo filling evenly over the dough, leaving a small margin around the edges.

2. Starting from a long line, roll the dough tightly into a log.

3. Cut the tree trunk into 12 equal parts using a sharp knife or toothpick.

2.5. Cook:

1. Place the rolls in the frying oil, leaving some space between each roll.

2. Cover the tray with a towel and let the rolls rise for 30 minutes.

3. Preheat the oven to 175°C.

4. Once the rolls have risen, bake them in the preheated oven for 25-30 minutes or until golden


5. Remove the rolls from the oven and let them cool slightly before turning them off.

3. Glaze:

1. In a small bowl, whisk together powdered sugar, milk and vanilla extract until smooth.

2. Drizzle the cream over the warm Oreo cinnamon.

3. Optional: Sprinkle crushed Oreo cookies on top for extra indulgence.

4. Serving recommendation:

• Serve Oreo cinnamon rolls hot with a glass of cold milk or a cup of hot coffee.

• Enjoy for breakfast, lunch or dessert.

5. Tips and Tricks:

• Place the dough in a hot oven (turned off) with a bowl of hot water to make it rise faster.

• To easily melt Oreo cookies, place them in a sealed plastic bag and use a needle.

• To prevent leakage during baking, do not fill the buns with Oreo filling.

• Adjust the glaze by adding cocoa powder to the chocolate.

• Store leftovers in an airtight container at room temperature for up to 2 days or freeze longer. Reheat

before serving if desired.

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