Oreo Cookie Cinnamon Rolls (Print Version)
# Ingredients:
→ Sweet Dough
01 -
1 ½ cups non-dairy milk
02 -
¼ cup granulated sugar
03 -
2 ½ teaspoons active dry yeast
04 -
6 tablespoons non-dairy butter, melted
05 -
3 ½-4 cups all-purpose flour
06 -
1 teaspoon kosher salt (or ¾ teaspoon table salt)
→ Filling
07 -
16 Oreo cookies
08 -
¼ cup granulated sugar
09 -
3 tablespoons melted non-dairy butter
→ Frosting
10 -
⅓ cup non-dairy cream cheese
11 -
2 cups powdered sugar, sifted
12 -
½ teaspoon vanilla extract
13 -
1-3 teaspoons non-dairy milk
# Instructions:
01 -
In a large bowl, mix the non-dairy milk, sugar, and yeast. Stir and let the mixture bloom for 10 minutes. Add melted butter, 3 ½ cups flour, and salt to the bowl. Stir until combined. Turn the dough onto a floured surface and knead for 3 minutes until smooth and elastic, adding up to ½ cup more flour as needed to prevent sticking. Lightly oil a bowl, place the dough inside, and cover with a kitchen towel. Set aside to rise until doubled in size, approximately 1 ½-2 hours.
02 -
Place Oreo cookies and sugar in a gallon-sized bag. Crush into a fine mixture using a rolling pin.
03 -
Grease a 9"x13" baking pan. On a floured surface, roll out the dough to a 15"x10" rectangle. Brush with melted non-dairy butter and evenly spread the crushed Oreo filling over the dough. Roll the dough into a tight log and slice into 12 equal pieces. Transfer the rolls to the greased baking pan, cover with a kitchen towel, and let them rise for 30 minutes.
04 -
Preheat oven to 350°F. Once the rolls have risen, bake for 28-32 minutes or until golden brown.
05 -
In a medium bowl, combine non-dairy cream cheese and powdered sugar. Mix until smooth. Stir in vanilla extract and non-dairy milk, one teaspoon at a time, until the desired consistency is reached.
06 -
Spread the frosting over the cinnamon rolls while warm. Optionally, top with additional crushed Oreos. Serve immediately.
# Notes:
01 -
Allow the dough enough time to rise properly for soft and fluffy rolls.