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For the cake:
o 2 ¼ teaspoons dry yeast
o 1 cup warm milk
o ½ cup refined sugar
o ⅓ cup melted salted butter
o 1 teaspoon salt
o 2 large eggs
o 4 cups all-purpose flour
• Oreo filling:
o 1 cup crushed Oreo cookies (10 cookies) Icing:
o 1 cup powdered sugar
o 2-3 tablespoons milk
o ½ teaspoon vanilla extract
• Other Oreo flavors allowed (impossible)
Instructions:
2.1. How to make the dough:
1. In a small bowl, dissolve the yeast in warm milk and let it rest for about 5 minutes until it becomes
smooth.
2. In a large mixing bowl, combine instant yeast with sugar, melted butter, salt, eggs and 2 cups flour.
Blend until smooth.
3. Gradually add the remaining flour, half a cup at a time, until the dough is smooth.
4. Knead the dough on a lightly floured surface for approximately 5-7 minutes until it becomes
smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour
or until doubled in size.
2.2. To prepare the Oreo filling:
1. In a bowl, mix crushed Oreo cookies, brown sugar, cinnamon, and shortening until well combined.
Put aside.
2.3. Remove dust:
1. Punch down the risen dough and transfer it to a floured surface.
2. Roll out the dough into a ¼ inch long rectangle.
2.4. Preparing the sandwiches:
1. Spread the prepared Oreo filling evenly over the dough, leaving a small margin around the edges.
2. Starting from a long line, roll the dough tightly into a log.
3. Cut the tree trunk into 12 equal parts using a sharp knife or toothpick.
2.5. Cook:
1. Place the rolls in the frying oil, leaving some space between each roll.
2. Cover the tray with a towel and let the rolls rise for 30 minutes.
3. Preheat the oven to 175°C.
4. Once the rolls have risen, bake them in the preheated oven for 25-30 minutes or until golden
brown.
5. Remove the rolls from the oven and let them cool slightly before turning them off.
3. Glaze:
1. In a small bowl, whisk together powdered sugar, milk and vanilla extract until smooth.
2. Drizzle the cream over the warm Oreo cinnamon.
3. Optional: Sprinkle crushed Oreo cookies on top for extra indulgence.
4. Serving recommendation:
• Serve Oreo cinnamon rolls hot with a glass of cold milk or a cup of hot coffee.
• Enjoy for breakfast, lunch or dessert.
5. Tips and Tricks:
• Place the dough in a hot oven (turned off) with a bowl of hot water to make it rise faster.
• To easily melt Oreo cookies, place them in a sealed plastic bag and use a needle.
• To prevent leakage during baking, do not fill the buns with Oreo filling.
• Adjust the glaze by adding cocoa powder to the chocolate.
• Store leftovers in an airtight container at room temperature for up to 2 days or freeze longer. Reheat
before serving if desired.
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