Oreo rolls recipe 🖤

Soft and delicious oreo rolls. This is by far my favourite recipe and I hope you love it as much I do <3

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In the bowl of your stand mixer, combine the room milk, granulated sugar and instant yeast. Whisk then let it sit for 5-10 mins.

Step 2

Add the room temperature eggs and vanilla extract. Whisk to combine.

Step 3

Add the flour and salt. Knead on low speed until combined.

Step 4

Add the room temperature unsalted butter. Continue kneading for 5-10 mins until the dough is smooth. It’s still be slightly sticky. ( Do window pane test )

Step 5

Note: this is a sticky dough. That’s why I recommend using a stand mixer. If you’re kneading by hand, don’t add too much extra flour. There is tutorials on how to properly do this on YouTube 🖤

Step 6

Form into a ball, place in a greased bowl and cover with plastic film. Let it rise in a warm environment for 1-2 hours until doubled in size.

Step 7

Note: while you wait for the dough to rise, work on the filling and icing.

Step 8

In a bowl, cream the room temperature unsalted butter, brown sugar, and cocoa powder until well combined. Set aside.

Step 9

Separate 10 Oreos. Cover the frosting with plastic film and set aside, you’ll need it for the icing.

Step 10

In the bowl of your food processor, pulse the cookies until fine crumbs.

Step 11

Only add 50g of the fine Oreo crumbs to the butter mixture. Mix until well combined.

Step 12

Note: reserve the rest of the fine Oreo crumbs for garnishing.

Step 13

In the bowl of your food processor, pulse 8 Oreos (with the frosting still inside). Don’t over mix, use the image provided as reference.

Step 14

Set the filling + crushed up Oreos aside and work on the frosting.

Step 15

Using a hand mixer that’s fitted with a paddle attachment, cream the frosting that we saved from the Oreos, vanilla extract, powdered sugar, and room temperature cream cheese. It should be smooth once properly combined.

Step 16

Cover the bowl with plastic film and keep refrigerated until needed.

Step 17

Gently punch the gas out of the dough and dump it onto a floured surface. Roll it out into a rectangle.

Step 18

Evenly distribute the Oreo filling and add the crushed up Oreos that we prepared earlier. Keep the filling away from the edges and sides to make the rolling process easier.

Step 19

Tightly roll. Push the dough forward using your hands and tuck.

Step 20

Using a sharp knife or preferably a clean cotton thread, cut into 10-12 pieces.

Step 21

Place the rolls into a baking dish that’s lined with parchment paper. Make sure to leave some room between them.

Step 22

Cover the rolls with a kitchen towel and let them rise for 30 minutes until doubled in size.

Step 23

They’ll be visibly larger when ready.

Step 24

Bake at 350F for 25 minutes. Every oven is different so keep an eye on them. They’ll start to brown during the last few minutes of baking. If you over bake the filling will burn!

Step 25

Allow the rolls to cool down for 10-15 minutes before adding the frosting.

Step 26

Take the frosting out of the fridge and give it a good stir. Add it to the rolls.

Step 27

Use the fine Oreo crumbs that we reserved from the filling to garnish. Enjoy! :)

Step 28

Tag me if you share my recipes 🖤 note: if you’re a visual learner, the link to the video is below.

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