So the other day I told KB I was going to make Oreo Cinnamon Rolls for him to take into work for the first day of the new OCS class. And he looked at me like I had 2 heads. I think it was just the thought of Oreos mixed with cinnamon that horrified him. So I had to explain that I was just really using that terminology to explain that these “Oreo Breakfast Rolls” were going to look like cinnamon rolls and taste like Oreos – no cinnamon added. In which case he understood what I was trying to explain and seemed to think it would be a good thing to make.
Of course I had already bought the ingredients and was planning on making them whether or not he liked it. But I had to hide the Oreos until I was ready to make the breakfast rolls. See if I just have a package of Oreos randomly sitting in my pantry…they don’t last long. Something about Oreos that’s incredibly addictive. LJB happens to like separating his and eating each side separately, but the rest of us can straight up pound some Oreos.
I think these breakfast rolls would be good for breakfast OR dessert. They are so sweet and so full of Oreo goodness that I would basically eat them any time of day. If I had enough calories to spare and if I needed a good hit of sugar. Here’s where I found the original recipe: http://blahnikbaker.com/oreo-cinnamon-rolls-club-narwhal-guest-post/ and honestly I really didn’t change anything except the amount. LOL. I decided to make a double batch but left the filling a single recipe. I did the math wrong when I was grocery shopping and only bought enough to make a single recipe of the cheesecake filling. BUT it did turn out OK, because the filling spills out if there’s too much of it, so in a way, I think it improved the recipe. Anyways, you should check out the original recipe post – the pictures are amazing!
Start with warm milk in the bowl of your stand mixer with the dough hook attachment. Sprinkle the milk with yeast, salt and sugar and let set for about 5 minutes until it becomes foamy.
Add eggs one at a time and add the melted butter. Mix to combine.
Add flour one cup at a time. Knead for 5 minutes.
Add crushed Oreos.
Transfer to a greased bowl, cover and let rise until doubled in size.
Meanwhile, make the filling. Beat cream cheese and butter together. Add sugar and egg, mixing well.
Add crushed Oreos.
Roll out the dough.
Spread the cheesecake filling over the dough, almost to the sides.
Roll the dough into a log.
Pinch the seam.
Cut into 24 pieces with a serrated knife. This will get messy. Let rise for about 30 minutes or until doubled in size.
Meanwhile, make the frosting. Beat cream cheese and butter together until light and fluffy. Add vanilla, salt and powdered sugar.
Add crushed Oreos.
Bake the rolls at 400 degrees for about 15 minutes until golden brown.
Frost and enjoy!
2 cups warm milk
5 teaspoons active dry yeast
1 cup white sugar
2 teaspoons salt
4 eggs, room temperature
2/3 cup butter, melted and cooled slightly
9 cups flour
2 cups crushed Oreo cookies
2 (8 oz) package cream cheese, room temperature
Pour warm milk in the bowl of your stand mixer. Sprinkle with yeast, sugar, and salt. Let it sit for 2-3 minutes until the yeast foams. Add the eggs one at a time. Pour in the butter and stir. Add the flour 1 cup at a time. Knead with the dough hook for five minutes, until the dough is pulling away from the bowl. Add the crushed Oreos. Transfer dough to a greased bowl, cover with a clean cloth, and place it somewhere warm to rise until double in size, about an hour. Meanwhile, make the filling and frosting.
Beat cream cheese and butter together until light and fluffy. Add sugar and egg, mixing well. Fold in Oreos. Set aside until ready to assemble the rolls.
Beat cream cheese and butter together until light and fluffy. Add vanilla and salt. Whisk in powdered sugar, one cup at a time. Fold in Oreos. Set aside until ready to assemble the rolls.
Once the dough has risen, roll into a large rectangle, 16 x 20 inches). Spread the cheesecake filling evenly across the rectangle, leaving one-inch borders all the way around. Roll the dough lengthwise, forming a long log. Cut the log into 24 equal parts. Place rolls in 2 greased 9 x 13 baking dishes and let rise until double in size, about 30 minutes. Preheat oven to 400 degrees while the rolls are rising. Bake the rolls for 15 minutes, until golden brown. Let rolls cool slightly, then frost and enjoy.