Homemade Oreo Cinnamon Rolls With Cream Cheese Filling
If you love Oreos, cheesecake and cinnamon rolls, then this is the recipe for you. With Oreo cookies baked into the dough and mixed with cream cheese for the filling, these are the best homemade Oreo cinnamon rolls ever.
With a mixer, combine 2 softened 8-ounce packages of cream cheese and 1/2 cup softened butter until light and fluffy.
Add in 1/2 cup granulated sugar and mix until well combined.
Stir in 1 cup crushed Oreo cookies. Set aside.
Cinnamon roll dough
Pour 1 cup of milk and ¼ cup melted butter into a microwave-able bowl. Heat the mixture in the microwave for 60 seconds.
This helps to denature the whey proteins in the milk, which will make the buns rise better.
Add granulated sugar to the milk mixture and stir until dissolved.
Heat in the microwave for another 30 seconds.
Let the mixture cool until the liquid is warm to the touch but not hot.
Add 3½ cups flour, the packet of yeast and 1 teaspoon of salt to the stand mixer bowl.
While mixing on low speed, gradually pour the milk mixture into the flour mixture.
Increase the speed to medium and mix until combined.
Add the egg.
Mix on low speed until a sticky ball of dough forms.
Knead for about 3 minutes on medium speed until the dough becomes more elastic.
Mix in the last ½ to 1 cup of flour 1 Tablespoon at a time until the dough is no longer sticking to the side of the bowl.
Add in ½ cup crushed Oreos and mix until combined.
If the dough has not formed into a ball, add some flour to your hands and take the dough out of the mixer. Gently form it into a ball and return it to the bowl. The dough should not be super sticky. If it is, you need to mix in a little more flour.
Cover the bowl with plastic wrap or a warm, damp towel and let the dough rest for 10 minutes.
Spread a generous amount of flour on the countertop.
Use a rolling pin to roll the dough out into a large rectangle that is about 12 inches wide and 18 inches long.
Spread the filling out on top of the rolled-out dough completely covering the surface.
Roll up the dough as tight as you can lengthwise.
Cut the roll into 9 equal sections that are about 2 inches wide each.
Place the sections into a greased 8" x 8" baking pan.
Cover the pan with a warm, damp towel and rest in a warm location (near the oven works) for 30 minutes.
Bake at 350℉ for 25 to 30 minutes or until the rolls are golden brown.
Remove from the oven and let cool for 10 to 15 minutes before serving.
Glaze
Combine 1 Tablespoon butter, 1½ cups powdered sugar, 2 Tablespoons milk and 2 teaspoons vanilla extract in a bowl. Mix until smooth.
Spread the glaze over the rolls and garnish with extra crushed Oreos if desired.
Notes
Cinnamon rolls can be stored in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
To freeze the uncooked rolls, make the recipe up to the point of putting them in the oven (including the last resting step). Then wrap with plastic wrap and freeze for up to a month. To serve, let thaw at room temperature for 2 hours before baking as instructed.