- fluffy and gooey -
There are oreos in the dough, filling, AND on top of the cream cheese frosting for the ULTIMATE cookies and cream cinnamon rolls!
Heavy cream poured on top before baking helps to steam the buns keeping them soft while baking. It also combines with the cinnamon sugar mixture to form a caramel-like sauce at the bottom.
– ½ cup water warm – 1 teaspoon granulated sugar – 1 packet activated dry yeast – 4 ⅔ cups all purpose flour – ½ cup crushed oreos – ¼ teaspoon sea salt – ¾ cup unsalted butter – 2 large eggs – 1 teaspoon vanilla extract – ¾ cup milk warm – ½ cup heavy cream – ⅓ cup unsalted butter – 1 cup brown sugar – 2 tablespoons ground cinnamon – 1 cup crushed oreos
here's what you will need:
In a large bowl combine flour, sugar, salt, crushed oreos, and stir. Make a well in the middle and add the butter, eggs, vanilla, milk, and dissolved yeast mixture.
Mix and let rise. It's a sticky dough and it's ok if there are still some lumps left. It will come together after rising.
After rising, fold the dough a few times to incorporate any butter that's still in chunks. Roll the dough into a large rectangle, about 18” by 24”.
Spread the cinnamon filling on top of the dough, leaving a 1” border on the top edge. Sprinkle more crushed oreos on. Roll into a log, starting at the bottom long edge. Mark and cut the roll into 12 equal pieces.
Arrange each roll into a 9" by 12" baking pan. Rise until doubled. Pour heavy cream evenly over the rolls and bake.
Prepare and spread cream cheese frosting: Beat butter, sugar, and salt in a stand mixer or with electric hand beaters until light and fluffy. Add cream cheese, beat well. It should be fluffy. Add vanilla and milk/cream, and beat until desired consistency
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