Ingredients
Scale
- 3 ½ cups all-purpose flour, plus extra for dusting
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm whole milk (about 110°F / 43°C)
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 large egg, beaten
- ¼ cup unsalted butter, melted
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 cup crushed Oreo cookies (about 10 cookies), roughly chopped
- ½ cup cream cheese, softened (for frosting)
- ¼ cup powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons milk (for frosting, adjust as needed)
Substitution tips: If you prefer, substitute plant-based milk for whole milk to make this dairy-free. Use coconut oil or vegan butter instead of butter for a vegan-friendly twist. Feel free to swap Oreos for any chocolate sandwich cookies or even chocolate chunks if you want a different texture.
Instructions
- Begin by warming the milk until it’s comfortably warm to the touch (around 110°F). Stir in the yeast and a teaspoon of sugar, then set aside for 5–10 minutes until frothy. This little bloom of yeast always reminds me of the first time I made bread with my mum — watching the mixture bubble felt like magic.
- In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the centre and add the beaten egg, melted butter, and the yeast mixture. Mix until a sticky dough forms.
- Turn the dough out onto a floured surface and knead for about 8–10 minutes, until smooth and elastic. I find kneading very calming — like folding flour is a way to fold a story into the dough itself.
- Place the dough in a greased bowl, cover with a damp cloth, and leave to rise in a warm spot for about 1 to 1 ½ hours, or until doubled in size. This rising time is perfect for brewing a pot of tea and flipping through a well-loved cookbook.
- While the dough rises, prepare the filling by mixing the brown sugar and cinnamon together in a small bowl.
- Once risen, punch down the dough gently and roll it out on a floured surface into a rectangle about 16 x 12 inches.
- Brush the dough with melted butter, then sprinkle the cinnamon-sugar mixture evenly over it. Scatter the crushed Oreos on top, pressing them gently into the sugar layer.
- Starting at the long edge, carefully roll the dough into a tight log. Pinch the seam to seal the edges.
- Cut the log into 12 equal slices using a sharp knife or dental floss. Place the rolls into a greased 9×13-inch baking dish, leaving a little space between each to allow for rising.
- Cover the dish with a clean cloth and let the rolls rise for another 30–45 minutes, until puffy.
- Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown and cooked through. Keep an eye on them towards the end — nothing beats that moment when the kitchen fills with the scent of cinnamon and melting Oreos.
- While the rolls bake, make the frosting by beating together the cream cheese, powdered sugar, vanilla extract, and milk until smooth and spreadable. Adjust the milk to get your preferred consistency.
- Once the rolls are out of the oven and slightly cooled, slather them generously with the cream cheese frosting. Serve warm, ideally with a steaming cup of tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
