Oreo Cinnamon Rolls with Vanilla Frosting

Dough Ingredients:

• ½ cup warm milk
• ¼ cup granulated sugar
• 1 tablespoon active dry yeast
• 2 large eggs, room temperature
• 6 tablespoons butter, softened
• ¾ teaspoon salt
• 2½-3 cups bread flour (approximately 360g), all-purpose flour is also suitable

Filling Ingredients:

• 2 tablespoons butter, softened
• ½ cup light brown sugar
• 1 tablespoon black cocoa powder
• 2 teaspoons cinnamon
• ⅓ cup crushed Oreo cookies

Vanilla Frosting Ingredients:

• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar
• 2 tablespoons cream or milk
• Additional crushed Oreo cookies for topping

Instructions:

1. In a large mixing bowl, combine warm milk, sugar, and yeast. Stir and let sit for 10-15 minutes until yeast is bubbly.
2. Mix in the butter and eggs.
3. Add salt and 2 cups of flour. Mix and continue adding flour in ½ cup increments until dough forms a ball and pulls away from the bowl sides.
4. Knead the dough on a floured surface for 3-5 minutes to a soft and tacky consistency.
5. Let the dough rise in a greased bowl, covered, until doubled, about 1½ hours.
6. Roll out the dough into a 14×18 inch rectangle.
7. Spread the butter over the dough, sprinkle with brown sugar, cinnamon, black cocoa powder, and crushed Oreos.
8. Roll the dough tightly from the long end and cut into 12 rolls.
9. Place the rolls in a greased 9×13 inch pan and let rise until doubled, about 45-60 minutes.
10. Preheat the oven to 375°F (190°C) and bake the rolls for 14-18 minutes until light golden brown.
11. For the frosting, mix all ingredients until smooth and creamy, adjusting the consistency with powdered sugar or milk as needed.
12. Frost the cooled rolls and top with crushed Oreo cookies.

Notes:

• Black cocoa powder, which tastes similar to an Oreo, can usually be found online.
• Water may substitute milk for a less rich dough.
• For precise measurements, using grams is recommended.
• For overnight preparation, place the rolls in the refrigerator and let them rest at room temperature for 45 minutes before baking the next day.
• To reheat already baked rolls, warm them in the oven at 275°F for 8-10 minutes.

Enjoy your indulgent Oreo Cinnamon Rolls topped with creamy vanilla frosting and a sprinkle of Oreo crumbs!