Recipe

Milk's Best Friend: Cream Cheese Oreo Cinnamon Rolls

By Mulan Xia at University of California – Berkeley

There's nothing more comforting than waking up on a lazy Sunday afternoon to the smell of freshly baked cinnamon rolls wafting through the air. Now imagine that same smell entwined with the scent of your childhood cookie, the Oreo. Heavenly, right?

Cinnamon rolls, among other yeast breads, have a bad rep for being difficult to make. But armed with a bit of patience, anyone can make this recipe.

Oreo Cinnamon Rolls

  • Prep Time: 2 hrs 45 mins
  • Cook Time: 15 mins
  • Total Time: 3 hrs
  • Servings: 12
Ingredients
  • 1 cup milk
  • 2 1/2 teaspoons active dry yeast
  • 2 eggs + 1 egg
  • 1/3 cup butter + 1/2 cup butter + 1/4 cup butter
  • 1/2 cup granulated sugar + 1/2 cup granulated sugar
  • 4 1/2 cups all purpose flour
  • 12 Oreos + 12 Oreos + 6 Oreos
  • 16 oz cream cheese + 8 oz cream cheese
  • 1 cup powdered sugar

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Step 1

Warm milk by placing in microwave for 15 seconds. Add in yeast and 1/2 cup granulated sugar. Let it sit for 3 minutes. If after 3 minutes, the mixture is not lightly bubbling, repeat the step, but with fresh yeast.

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Step 2

Beat in two eggs, one at a time. Add 1/3 cup butter.

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Step 3

Preheat oven to 200°F. Fold in flour one cup at a time. Knead for 10 minutes, or until dough is smooth.

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Step 4

Crush 12 Oreos. Knead into dough until just combined.

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Step 5

Turn off oven. Cover bowl with a paper towel and place into the warm oven. Let dough rise for an hour, or until it has doubled in size. While the rolls are rising, begin making the filling.

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Step 6

In a medium bowl, beat together 16 oz cream cheese and 1/2 cup butter until light and fluffy.

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Step 7

Beat in 1 egg. Add 1/2 cup granulated sugar. Mix well.

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Step 8

Crush 6 Oreos and fold into batter. Place filling in fridge.

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Step 9

Preheat oven to 400°F and lightly grease two 9 inch cake pans. Begin making the frosting.

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Step 10

In a medium bowl, begin making the frosting. Beat together 8 oz cream cheese and 1/4 cup butter until light and fluffy.

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Step 11

Mix in powdered sugar.

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Step 12

Crush 6 Oreos and fold into mixture. Place frosting into fridge.

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Step 13

Retrieve dough from oven. Check to make sure it has doubled in size.

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Step 14

Roll it out into a rectangle, about 1/4 inch thick.

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Step 15

Spread filling evenly, leaving a 1 inch border around the edge.

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Step 16

Roll the dough lengthwise and cut horizontally into 12 equal rolls. Place 6 rolls in each cake pan and let sit at room temperature for 30 minutes, or until rolls have doubled in size.

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Step 17

Bake rolls for 15 minutes, or until the edges are a slight golden brown. Frost and serve!

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I'd advise starting this recipe at least three hours before your Sunday hangover brunch. It might mean waking up early, but I promise, your stomach will thank you later.