Description
Delicious cinnamon rolls filled with crushed Oreo cookies, topped with a creamy frosting, perfect for any sweet tooth.
Ingredients
Scale
- 1 pound frozen bread dough, thawed in the fridge overnight
- 1/2 cup packed light brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon cocoa powder
- 1/4 cup unsalted butter, softened
- 1 cup crushed Oreo cookies
- 1/2 cup heavy whipping cream
- 1 1/2 cups powdered sugar
- 1/4 teaspoon vanilla extract
- 1/8 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup crushed Oreo cookies
Instructions
- Remove 1 pound frozen bread dough from the fridge (thawed overnight) and place on a lightly floured cutting board or a floured piece of parchment. Use a rolling pin to roll the dough into a 12 × 18-inch rectangle.
- In a small bowl, stir together ¼ cup softened unsalted butter, ½ cup packed light brown sugar, 1 tablespoon cinnamon, and 1 tablespoon cocoa powder until you have a spreadable paste.
- Use a spatula to spread the butter/sugar paste evenly over the rolled dough, leaving a small margin along one long edge. Sprinkle 1 cup crushed Oreo cookies evenly over the butter mixture. (Reserve the other 1 cup crushed Oreo cookies for the topping.)
- Starting from the long side opposite the margin, roll the dough up tightly into a log. Pinch the seam and the ends to seal.
- Use a sharp knife or dental floss to slice the log into twelve 2-inch-wide pieces. Place each piece cut-side up in a lightly greased 9 × 13-inch baking dish, leaving equal space between the rolls.
- Cover the dish with a light towel and set in a warm, draft-free place to rise for about 2 hours, or until the rolls are noticeably puffy.
- When the rolls have risen and are puffy, preheat the oven to 350°F (177°C).
- Pour ½ cup heavy whipping cream evenly over the risen cinnamon rolls.
- Bake the rolls in the preheated 350°F oven for 20–25 minutes, or until they are lightly browned and cooked through. Remove from the oven.
- While the rolls are baking or immediately after removing them from the oven, make the frosting: beat together 4 ounces softened cream cheese, 1½ cups powdered sugar, ⅛ cup heavy cream, and ¼ teaspoon vanilla extract until smooth.
- Spread the frosting over the warm cinnamon rolls.
- Sprinkle the reserved 1 cup crushed Oreo cookies over the frosted rolls. Serve warm.
Notes
- Ensure the dough is fully thawed for best results.
- Use fresh Oreo cookies for the topping for optimal crunchiness.
- Can be stored in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg