– These cinnamon rolls are no knead and are filled with cookies and cream flavor, with Oreo cookies incorporated into the dough, filling, and topping.
– The recipe includes an overnight option for convenience.
– The dough is easy to make by simply mixing all the ingredients together.
– The less the dough is handled, the fluffier and softer the cinnamon rolls will be.
– The key to achieving gooey and fluffy cinnamon rolls is pouring heavy cream over them before baking.
– Using milk instead of heavy cream will not yield the same results.
– A dairy-free version can be made using coconut or cashew cream.
– For the overnight option, the assembled rolls can be refrigerated for up to 12 hours before baking.
– The rolls should be brought to room temperature and allowed to rise before baking.
– The key ingredients include Oreos (or any favorite chocolate sandwich cookie), active dry yeast, and all-purpose flour.
– Golden Oreos can be used as a vanilla alternative.
– The Oreos can be crushed in a food processor, chopped on a cutting board, or crushed in a plastic bag with a rolling pin.
– 1 packet or 7 grams of active dry yeast is needed for the recipe.
– Accurate measurements of the all-purpose flour can be achieved by weighing or properly spooning it into a measuring cup, scraping off any excess.
– The recipe requires good quality real butter that is very soft, almost melted.
– Room temperature eggs should be used for better dough rising.
– Milk of choice, slightly warmed, can be used for the dough and glaze.
– Powdered sugar goes into the rolls and the glaze.
– Brown sugar is used for the gooey cinnamon filling.
– Ground cinnamon is a key ingredient.
– To make the rolls, warm water, sugar, and yeast are combined in a small bowl until yeast dissolves. This mixture is left to sit for 5 minutes until foam forms.
– In a large bowl, flour, salt, crushed Oreos, butter, eggs, vanilla, milk, and yeast mixture are combined to form a dough. This dough is left to rise for about 45 minutes.
– A cinnamon filling is prepared by mixing cinnamon, sugar, and butter in a medium bowl.
– The dough is then rolled into a large rectangle and the cinnamon filling and crushed Oreos are spread on top. The dough is rolled into a log and cut into 12 equal rolls.
– The rolls are arranged in a baking pan and left to rise for another 30 minutes.
– The oven is preheated to 180°C (350°F).
– Heavy cream is poured evenly over the rolls before baking.
– The dry ingredients for the dough include all-purpose flour, sugar, and salt, which are combined with cut butter using a pastry cutter.
– Yeast is added to warm milk and left to sit for 10 minutes until it becomes bubbly.
– Wet ingredients, including lightly beaten eggs, yeast mixture, and Oreo crumbs, are added to the flour mixture.
– The dough is then kneaded using a stand mixer with a dough hook attachment for 5 minutes until it becomes soft and slightly tacky.
– The dough is left to rise for 1 hour until it doubles in size.
– The dough is rolled out to a ¼ inch thick rectangle on a floured surface.
– A filling mixture of butter, brown sugar, ground cinnamon, cocoa powder, and salt is spread on the dough along with Oreo pieces.
– The dough is rolled into a log and cut into 12 circles, which are placed in a 9×13 pan.
– The dough is left to rise again for 35 minutes.
– The cinnamon rolls are baked for 20 minutes until they turn lightly golden brown on top.
– A glaze is spread on top of the rolls, and extra Oreo crumbs or pieces can be sprinkled on top for decoration.
– The article also provides alternative methods for making the dough by hand and making the rolls overnight by chilling the dough in the fridge before the first rise.
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