Oreo-Stuffed Cinnamon Rolls

INGREDIENTS:

For the Dough:

1 cup whole milk (warmed to 110°F/43°C)

2 1/4 teaspoons active dry yeast (1 packet)

1/4 cup granulated sugar

2 large eggs (at room temperature)

1/4 cup unsalted butter (melted and cooled slightly)

3–3 1/2 cups all-purpose flour

1 teaspoon salt

For the Filling:

1/2 cup unsalted butter (softened to room temperature)

1/2 cup brown sugar (packed)

2 tablespoons ground cinnamon

8–10 Oreo cookies (broken into small pieces)

For the Cream Cheese Glaze:

4 oz cream cheese (softened to room temperature)

1/4 cup unsalted butter (softened to room temperature)

1 cup powdered sugar

1/2 teaspoon vanilla extract

1–2 tablespoons milk (for consistency)

DIRECTIONS:

Step 1: Make the Dough

In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5–10 minutes, or until frothy.

In a large mixing bowl, whisk together the remaining sugar, eggs, melted butter, and salt.

Add the activated yeast mixture and stir to combine. Gradually add the flour, one cup at a time, mixing until a soft dough forms. You may not need all the flour—stop when the dough is slightly sticky but manageable.

Step 2: Knead and Rise

Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.

Step 3: Assemble the Rolls

Punch down the risen dough and roll it out on a lightly floured surface into a rectangle (about 12×16 inches).

Spread the softened butter evenly over the dough, leaving a small border around the edges.

In a small bowl, mix the brown sugar and cinnamon. Sprinkle the mixture evenly over the buttered dough.

Scatter the broken Oreo pieces evenly over the sugar-cinnamon layer.

Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal.

Step 4: Cut and Shape

Use a sharp knife or dental floss to cut the log into 12 equal slices.

Place the rolls in a greased 9×13-inch baking dish, leaving space between each for rising.

Cover the rolls with a towel and let them rise for another 30–45 minutes, or until puffy.

Step 5: Bake the Rolls

Preheat your oven to 375°F (190°C) .

Bake the rolls for 20–25 minutes , or until golden brown and cooked through.

Step 6: Make the Glaze

In a medium bowl, beat the softened cream cheese and butter together until smooth.

Gradually add the powdered sugar, vanilla extract, and milk, beating until the glaze is smooth and spreadable. Add more milk as needed to reach your desired consistency.

Step 7: Glaze and Serve

Drizzle the cream cheese glaze over the warm rolls.

Serve immediately for the ultimate gooey, chocolatey experience. Enjoy!