Oreo Cinnamon Rolls \ud83c\udf6a
\nIngredients
\nFor the Dough:
\n\u00be cup whole milk
\n2\u00bc teaspoons quick-rise yeast
\n\u00bc cup granulated sugar
\n1 large egg, at room temperature
\n1 large egg yolk, at room temperature
\n\u00bc cup unsalted butter, melted
\n3 cups bread flour
\n\u00be teaspoon fine sea salt
\nFor the Oreo Filling:
\n\u00bc cup unsalted butter, softened to room temperature
\n\u00bd cup packed dark brown sugar
\n1 teaspoon ground cinnamon
\n2 tablespoons black cocoa powder
\n4 Oreo cookies, finely crushed
\nFor the Cream Cheese Icing:
\n\u00bc cup whole milk
\n4 ounces cream cheese, softened to room temperature
\n\u00bc cup unsalted butter, softened to room temperature
\n1 cup powdered sugar
\n\u00bd teaspoon pure vanilla extract
\nFor the Topping:
\n\u00bd cup Oreo cookies, crushed (about 4\u20135 cookies)
\nInstructions
\n1. Prepare the liquid ingredients
\nIn a microwave-safe measuring cup, heat the whole milk for 40 seconds, or until it reaches 110\u00b0F on an instant-read thermometer. The milk should feel warm to the touch but not hot. If it exceeds 115\u00b0F, let it cool slightly before proceeding\u2014temperatures above that can kill the yeast.<\/p>\n
2. Activate the yeast and combine wet ingredients
\nPour the warm milk into the bowl of a stand mixer. Sprinkle the quick-rise yeast over the milk and let it sit for 1 minute (no stirring needed). Add the granulated sugar, room-temperature egg, room-temperature egg yolk, and melted butter. Whisk by hand until well combined and uniform in color.<\/p>\n
3. Make the dough
\nAdd the bread flour and fine sea salt to the liquid mixture. Using a wooden spoon, stir until a shaggy dough begins to form. Switch to the stand mixer fitted with a dough hook attachment. Knead on medium speed for 8 minutes. If the dough sticks to the bottom of the bowl, add additional bread flour 1 tablespoon at a time (up to 2 tablespoons total) until the dough pulls away from the sides but remains slightly sticky to the touch. To knead by hand: turn the dough onto a lightly floured surface and knead for 10 minutes.<\/p>\n
4. First rise
\nLightly grease a large bowl with oil or butter. Place the dough in the bowl, turning once to coat the top. Cover the bowl tightly with plastic wrap, then place a clean, dry kitchen towel over the top. Let the dough rise in a warm, draft-free place for 1 to 1\u00bd hours, until doubled in size.<\/p>\n
5. Roll out the dough
\nTurn the risen dough onto a lightly floured surface. Using a rolling pin, roll the dough into a 14\u00d79-inch rectangle. The dough should be even in thickness.<\/p>\n
6. Add the Oreo filling
\nSpread the softened butter evenly over the entire surface of the dough, reaching all the way to the edges. In a small bowl, combine the dark brown sugar, ground cinnamon, black cocoa powder, and finely crushed Oreos (4 cookies). Stir until no lumps remain. Sprinkle this mixture evenly over the buttered dough. Using your fingertips, gently press the filling into the butter to help it adhere.<\/p>\n
7. Roll and cut
\nStarting from the short side (the 9-inch edge), tightly roll the dough into a log. Pinch the seam to seal. Using a serrated knife, trim and discard about \u00bd inch from each uneven end. Cut the remaining log into ten 1-inch-thick rolls. For the cleanest cuts, use unflavored dental floss or fishing line: slide the floss under the log, bring both ends up, cross them over the top, and pull quickly to slice through.<\/p>\n
8. Second rise
\nGrease a 10-inch round baking pan (or a 9\u00d713-inch pan) with butter or nonstick spray. Line the bottom with parchment paper for easier removal. Arrange the rolls in the pan, spiral side up, spacing them evenly. Cover the pan with plastic wrap and a dry, warm kitchen towel. Let the rolls rise for 30 to 45 minutes, until puffy and nearly doubled in size.<\/p>\n
9. Bake
\nNear the end of the second rise, preheat the oven to 350\u00b0F. Remove the plastic wrap and towel. Bake the rolls for 25 minutes, or until the edges are lightly golden brown. Do not overbake; the centers should remain soft. Let the rolls cool in the pan for 5 minutes.<\/p>\n
10. Make the cream cheese icing
\nWhile the rolls cool, prepare the icing. In a medium bowl using an electric hand mixer (or in a stand mixer with the paddle attachment), beat the whole milk, softened cream cheese, softened butter, powdered sugar, and vanilla extract together on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula as needed.<\/p>\n
11. Frost and top
\nSpread the cream cheese icing evenly over the warm rolls. Immediately sprinkle the remaining crushed Oreo cookies (\u00bd cup) over the icing. Serve warm.<\/p>\n","protected":false},"excerpt":{"rendered":"
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