Oreo Cinnamon Rolls with Oreo Cheesecake Filing
Oreo Cinnamon Rolls
These oreo cinnamon rolls have all the workings of regular cinnamon rolls but are swirled with incredible and decadent Oreo cheesecake filling.
- 1 cup warm milk
- 2½ teaspoons active dry yeast
- ½ cup white sugar
- 1 teaspoon salt
- 2 eggs, room temperature
- ⅓ cup butter, melted and cooled slightly
- 4½ cups flour (I used All Purpose, but bread flour is a great choice)
- 1 cup crushed Oreo cookies
- 2 (8 ounce) packages cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- ½ cup sugar
- 1 egg, room temperature
- 1 cup crushed Oreo cookies
- 1 (8 ounce) package cream cheese, room temperature
- ¼ cup butter, room temperature
- 1½ cups powdered sugar
- ½ teaspoon vanilla
- ⅛ teaspoon salt
- ½ cup crushed Oreo cookies
- 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.
- 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.
- 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.
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Thank you very much, Amy, for making me realize my breakfast this morning cannot compare to this awesomeness. I am making sure this happens this weekend. Wouldn’t that be the best way to start Saturday?