This may be one of my top cinnamon rolls.
OREO CINNAMON ROLLS
(makes 12)
Filling Ingredients:
*1/2 cup brown sugar, packed
*2 tablespoons unsweetened cocoa
*1 teaspoon ground cinnamon
*1/4 cup butter, softened
*1/4 cup crushed Oreos
Dough Ingredients:
*3 1/2-4 cups all-purpose flour
*2 1/4 teaspoons active dry yeast
*1 teaspoon salt
*1 cup whole milk
*1/2 cup granulated sugar
*1/4 cup butter, softened
*1 large egg, whisked
*1/2 cup crushed Oreos
Icing Ingredients:
*1/4 cup butter, softened
*1 (4 ounce) package cream cheese, softened
*2 cups powdered sugar
*1 teaspoon vanilla extract
*1/8 cup crushed Oreos
*2-4 tablespoons heavy cream (or whole milk)
Dough Directions:
~In a large mixing bowl, add 3 1/2 cups all purpose flour, 2 1/4 teaspoons active dry yeast, and 1 teaspoon salt and whisk together.
~In a saucepan, add 1 cup warm milk, 1/4 cup butter, and 1/2 cup granulated sugar.
~Heat over medium heat until butter is melted and sugar is dissolved (do not bring to a boil).
~Remove from heat and allow to cool for 3-5 minutes.
~Slowly pour into dry ingredients, stirring as you do (I use my dough hook).
~Add in egg and mix on low speed for 3 minutes (until the dough pulls away from the sides of the bowl).
~If needed add remaining 1/2 cup of flour (if dough is to wet).
~Knead dough until it becomes smooth and elastic.
~Add in the 1/2 cup crushed Oreos, and mix until well incorporated.
~Grease a large bowl, and put the dough into the bowl.
~Cover with plastic wrap and place in a warm draft free area until doubled in size (1 to 1 1/2 hours).
~Flour a clean surface and place dough onto it.
~Roll out Doug into a 12×18 inch rectangle.
Filling Directions:
~Spread 1/4 cup softened butter over the dough leaving 1/2 inch along one of the long sides.
~In a small bowl, whisk 1/2 cup brown sugar, 2 tablespoons unsweetened cocoa, 1/4 cup crushed Oreos and 1 teaspoon ground cinnamon together.
~Sprinkle over dough.
~Roll dough tightly lengthwise. Tuck in ends.
~Spray a 9×13 inch pan with cooking spray or grease with butter.
~Cut cut into 12 equal pieces and place in prepared pan.
~Cover with plastic wrap (sprayed with cooking spray) or a damp towel and allow to rise until double in size in a warm draft free area (about 30-45 minutes).
~Preheat oven to 350 degrees.
~Bake for 25-30 minutes until dough is a golden brown (internal temp is 200 degrees).
~Remove from oven and allow to cool for 5 minutes.
Icing Directions:
~In a medium bowl, whisk 1/2 cup softened butter, 4 ounce softened cream cheese, 2 cups powdered sugar, 1/8 cup crushed Oreos, and vanilla extract until well combined.
~Stir in 2 tablespoons heavy cream (add more if to thick) until creamy.
~Pour over hot rolls.