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:
- In a large mixing bowl, combine warm milk, sugar, and yeast. Stir and let sit for 10-15 minutes until yeast is bubbly.
- Mix in the butter and eggs.
- 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.
- Knead the dough on a floured surface for 3-5 minutes to a soft and tacky consistency.
- Let the dough rise in a greased bowl, covered, until doubled, about 1½ hours.
- Roll out the dough into a 14x18 inch rectangle.
- Spread the butter over the dough, sprinkle with brown sugar, cinnamon, black cocoa powder, and crushed Oreos.
- Roll the dough tightly from the long end and cut into 12 rolls.
- Place the rolls in a greased 9x13 inch pan and let rise until doubled, about 45-60 minutes.
- Preheat the oven to 375°F (190°C) and bake the rolls for 14-18 minutes until light golden brown.
- For the frosting, mix all ingredients until smooth and creamy, adjusting the consistency with powdered sugar or milk as needed.
- 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!
