Indulge in these soft and gooey cinnamon rolls packed with Oreo cookies and topped with a luscious cream cheese frosting. The incorporation of a tangzhong a Japanese water roux ensures an exceptionally tender texture, making these rolls a delightful treat for any occasion.

FULL RECIPE:

Ingredients

1. For the Tangzhong:

• 2 tbsp (16g) all-purpose flour
• 3 tbsp (45ml) water
• 3 tbsp (45ml) milk

2. For the Dough:

• 2½ cups (320g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 tsp salt
• 2¼ tsp (7g) instant yeast
• ½ cup (120ml) milk, warmed
• 2 large eggs
• ¼ cup (56g) unsalted butter, softened
• ½ cup (50g) Oreo crumbs

3. For the Filling:

• ¼ cup (56g) unsalted butter, softened
• ¼ cup (50g) brown sugar
• 1 tbsp ground cinnamon
• 2 tbsp Dutch-process cocoa powder
• 1 cup (100g) chopped Oreo pieces

4. For the Cream Cheese Frosting:

• 4 oz (113g) cream cheese, softened
• ¼ cup (56g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• ½ tsp vanilla extract
• ¼ cup (25g) Oreo crumbs

Directions

1. Prepare the Tangzhong: In a small saucepan, whisk together the flour, water, and milk until smooth. Place over medium heat, stirring continuously until the mixture thickens to a paste-like consistency. Remove from heat and let it cool to lukewarm.

2. Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast. Add the cooled tangzhong, warm milk, eggs, and softened butter. Knead on medium speed for 15-20 minutes until the dough is smooth and elastic. Incorporate the Oreo crumbs and knead briefly until evenly distributed.

3. First Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

4. Shape the Rolls: Punch down the risen dough and roll it out on a floured surface into a rectangle approximately 12×18 inches, with the longer side facing you. Spread the softened butter evenly over the dough, leaving a ½-inch border along the top edge. Sprinkle the brown sugar, cinnamon, cocoa powder, and chopped Oreo pieces over the buttered surface.

5. Form the Rolls: Starting from the long edge closest to you, tightly roll up the dough into a log. Slice the log into 12 equal pieces and arrange them in a greased 9×13-inch baking pan.

6. Second Rise: Cover the pan with plastic wrap and let the rolls rise for another hour, or until puffy.

7. Bake: Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the rolls for 25-30 minutes, or until golden brown.

8. Prepare the Frosting: While the rolls are baking, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. Fold in the Oreo crumbs.

9. Frost the Rolls: After removing the rolls from the oven, let them cool for about 10 minutes before spreading the cream cheese frosting over the top.

Nutrition Facts

• Calories: 646
• Total Fat: 22g
  • Saturated Fat: 11g
• Cholesterol: 54mg
• Sodium: 427mg
• Total Carbohydrates: 104g
  • Dietary Fiber: 3g
  • Sugars: 45g
• Protein: 9g

Tangzhong Method for Softness

One of the secrets to achieving exceptionally soft and tender cinnamon rolls is the incorporation of the tangzhong method. Tangzhong, a technique originating from Japanese baking, involves cooking a mixture of flour, water, and milk into a roux before adding it to the dough. This process pre-gelatinizes the flour’s starches, allowing the dough to retain more moisture and resulting in a softer, fluffier texture. In the context of Oreo Cookies and Cream Cinnamon Rolls, using tangzhong ensures that the rolls remain pillowy and moist, enhancing the overall indulgent experience.

Incorporating Oreos into the Dough

To infuse the distinctive cookies-and-cream flavor throughout the rolls, crushed Oreo cookies are incorporated directly into the dough. This addition not only imparts a subtle chocolatey taste but also introduces delightful specks of cookie pieces throughout the bread. The process involves adding finely crushed Oreos during the mixing stage, ensuring an even distribution without compromising the dough’s structure. This technique elevates the traditional cinnamon roll by embedding the iconic Oreo flavor into every bite.

Decadent Filling

The filling of these cinnamon rolls is a rich blend of softened butter, brown sugar, cocoa powder, and additional crushed Oreos. The cocoa powder enhances the chocolate aspect, complementing the sweetness of the brown sugar and the crunch of the cookie pieces. This combination creates a gooey, flavorful center that contrasts beautifully with the soft dough, offering a multi-textured experience that delights the palate.

Proofing Techniques for Optimal Rise

Achieving the perfect rise is crucial for light and airy cinnamon rolls. After mixing and kneading, the dough undergoes a primary proofing period until it doubles in size. This initial rise allows the yeast to ferment, developing flavor and texture. Once the rolls are shaped and placed in the baking pan, a second proofing ensures they expand appropriately before baking. Creating a warm, draft-free environment, such as briefly preheating the oven and then turning it off, can facilitate consistent proofing results.

Cutting Techniques for Clean Slices

When shaping the rolls, achieving clean, uniform slices is essential for even baking and presentation. Using unflavored dental floss or a sharp knife are effective methods. For the floss technique, slide a long piece under the rolled dough, cross the ends over the top, and pull to create a clean cut without compressing the roll. This method helps maintain the roll’s shape and ensures a professional appearance.

Baking and Frosting

After the second rise, the rolls are baked until golden brown. It’s advisable to frost the rolls while they’re still warm, about 5-10 minutes after removing them from the oven. This timing allows the frosting to melt slightly, seeping into the crevices and enhancing the gooey texture. The warmth also makes spreading the frosting easier, ensuring an even coating that complements the soft rolls.

Storage and Reheating

To maintain freshness, store the frosted cinnamon rolls in an airtight container. While some prefer room temperature storage, refrigerating them can extend their shelf life. A quick microwave session can restore their warmth and softness before serving. For longer preservation, unbaked rolls can be frozen for 4-6 weeks. Baked rolls can also be frozen, though they may lose some softness upon thawing. When ready to enjoy, reheat the rolls gently to regain their tender texture.

Overnight Preparation

For those seeking to prepare these rolls in advance, an overnight method is convenient. After slicing the rolls and placing them in the baking pan, cover them with plastic wrap and refrigerate overnight (8-12 hours). The next morning, allow the rolls to rise in a warm place for 1-2 hours before baking as usual. This approach offers freshly baked rolls with minimal morning effort, making it ideal for special occasions or gatherings.

Alternative Ingredients and Variations

While the traditional recipe calls for specific ingredients, there are variations to suit different preferences. For instance, active dry yeast can replace instant yeast, though it requires blooming in warm milk before mixing. Bread flour can be used instead of all-purpose flour, resulting in a chewier, denser roll.

Common Issues and Solutions

Dough Not Rising: This issue may stem from expired yeast or incorporating ingredients that are too hot, which can kill the yeast. Ensuring fresh yeast and appropriate temperatures is crucial. Sticky Dough: While a slightly sticky dough is normal, excessively sticky dough can be challenging to work with. Gradually adding more flour, one tablespoon at a time, can achieve a workable consistency without compromising softness.

Concusion

Oreo Cookies and Cream Cinnamon Rolls offer a decadent twist on a beloved classic, combining the nostalgic flavor of Oreos with the comforting appeal of cinnamon rolls