Cookies and Cream Cinnamon Rolls
All the deliciousness of these fluffy and soft cookies and cream cinnamon rolls will be your ultimate BEST choice of recipe. These are classic, homestyle cinnamon rolls, made from scratch with the addition of Oreo cookie filling and topping.
Ingredients
- 4 - 4½ cups All Purpose Flour
- 1 package Fleischmann’s® RapidRise® Instant Yeast
- ½ cup granulated sugar
- 2 cups warm milk
- ¼ cup water
- ½ cup unsalted butter
- 2 eggs
- ¼ tsp salt
- ½ cup Carnation Evaporated Milk
Oreo - Cinnamon Filling
- 10 - 12 Oreo Cookies
- 2 tbsp butter
- 2 tbsp cocoa powder optional
- ½ cup cinnamon sugar
Icing
- 1½ cup powder sugar
- 3 - 3½ teaspoon water
- 4 - 5 Oreos
Instructions
Make The Dough
- In a small pan add the lukewarm water, 1 tablespoon of sugar, and 1 package of yeast and set aside for 10 minutes.
- In the bowl of your stand mixer add the two eggs, sugar, milk, and a half cup of butter and mix it for 2 minutes.
- When the yeast mixture is done, add it to the butter mixture. Add salt and sift the flour into the mixture. Use the stand mixer with a dough hook. Mix on low until dough starts to form. Switch to medium and knead for 5 minutes. It will be soft and slightly tacky.
- Spray a large mixing bowl with cooking nonstick spray or brush it with 1 tablespoon of olive oil. Form the dough into a ball and place it in the sprayed mixing bowl. Cover with a transplant plastic cover. Let it rise for 1 hour.
Oreo Filling
- Meanwhile, soften the butter in the microwave for 30 seconds and let it cool down.
- Crumble the Oreos with the wooden pin or you can do that easily with a food processor.
- Prepare the Cinnamon Sugar ready to use.
Prepare the Rolls
- Roll the dough out to ¼ inch thick to form a rectangle.
- Brush the top of the dough evenly with the melted butter. Leave the top and bottom edges empty. No butter there.
- Sprinkle all the ingredients of the filling on top of the brushed butter on the dough. Make sure everywhere is evenly covered. Let the two edges of the dough be empty so they can stick together when you form the rolls.
- Roll into a log starting on the short side and roll tightly.
- The best way to separate easily the 12 rolls is with the floss, but you can also use a dough cutter or a sharp knife.
- In the baking pan add the evaporated milk and arrange each roll on top of it.
- Let rise in a warm place, for about 30 minutes.
- Preheat oven to 375°F. Bake the rolls for around 25 - 30 minutes. Or until is beautifully done.
For the Icing
- Meanwhile, the rolls are baking, in a small bowl add the sifted powdered sugar and milk and combine it with a spoon until it's smooth and thick enough to spread.
- When it's ready and still hot spread the icing on top of the rolls. Top with more crushed Oreos.
- Serve it warm and fresh.