Pour warm milk in a large bowl (or bowl of your stand mixer).
Sprinkle with yeast, sugar, and salt. Let it sit for 2-3 minutes
until the yeast is slightly frothy. Add the eggs one at a time and
stir to completely combine after each one. Pour in the butter
and stir.
Add the flour 1 cup at a time, stirring to combine. If you’re using
a stand mixer, use the dough attachment and knead for five
minutes, until the dough is pulling away from the bowl and
leaving the bowl clean looking. If you’re mixing by hand, knead
for 10 minutes until the dough is smooth and not sticky. Add the
Oreos during the last minute or so of kneading.
Transfer dough to a greased bowl, cover with a clean cloth, and
place it somewhere warm to rise until double in size, about an
hour. Meanwhile, make the filling and frosting.
For the Filling
Beat cream cheese and butter together until light and fluffy,
about 3 minutes. Add sugar and egg, mixing well. Fold in Oreos.
Set aside until ready to assemble the rolls.
For the Frosting
Beat cream cheese and butter together until light and fluffy,
about 3 minutes. Add vanilla and salt. Whisk in powdered sugar,
one cup at a time. Fold in Oreos. Set aside until ready to
assemble the rolls.
Once the dough has risen, roll into a large rectangle, 16 x 20
inches). Spread the cheesecake filling evenly across the
rectangle, leaving one-inch borders all the way around. Roll the
dough lengthwise, forming a long log.
Use plain dental floss to evenly cut the log into 12 equal parts.
Place rolls in a greased 9 x 13 baking dish and let it rise until
double in size, about 30 minutes.
Preheat oven to 400 degrees while the rolls are rising. Bake the
rolls for 15 minutes, until golden brown. Let rolls cool slightly,
then frost and enjoy.
Originally Submitted
7/17/2015
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