Ingredients
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1 packet instant yeast (2¼ tsp)
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3 cups all-purpose flour
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½ tsp salt
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2 large eggs
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¾ cup warm whole milk
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¼ cup unsalted butter (melted)
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½ cup brown sugar
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1 tbsp ground cinnamon
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12–14 crushed Oreo cookies
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4 oz cream cheese (softened)
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1 cup powdered sugar
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1 tsp vanilla extract
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2 tbsp milk (for glaze)
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4 tbsp unsalted butter (softened for filling)
Instructions
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Heat milk and ¼ cup butter until melted and warm (not hot).
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Mix flour, yeast, salt, sugar, eggs, and warm milk mixture in a mixer. Knead 6 minutes.
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Cover dough and let rise 1–1.5 hours, until doubled.
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Combine brown sugar, cinnamon, softened butter, and half the crushed Oreos for filling.
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Roll out dough to 14×18 inch rectangle. Spread filling evenly.
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Roll tightly from the long side, then slice into 12 rolls.
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Place in greased 9×13″ dish. Let rise 30–45 minutes.
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Bake at 350°F (175°C) for 22–25 minutes until golden.
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Make glaze: mix cream cheese, powdered sugar, vanilla, and milk until smooth.
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Spread glaze over warm rolls and sprinkle with remaining crushed Oreos.
Notes
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Room temp: 2 days (airtight container)
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Fridge: 5 days (reheat before eating)
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Freezer: 2 months (freeze unfrosted rolls)