Ingredients
Scale
- 3/4 cup water
- 1/4 cup all-purpose flour
- 8 Oreo cookies
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milk (room temperature)
- 1 large egg (room temperature)
- 6 tablespoons unsalted butter (room temperature)
- 4 tablespoons unsalted butter (room temperature)
- 2/3 cup dark brown sugar or light brown sugar
- 1/3 cup Oreo cookie crumbs
- 1 tablespoon black cocoa powder
- 1/4 teaspoon ground cinnamon
- 4 tablespoons unsalted butter (softened)
- 1 ounce cream cheese (softened)
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- Oreo crumbs or chopped Oreos (for topping)
Instructions
- Line a baking pan with parchment paper.
- Blend Oreo cookies into fine crumbs in a food processor.
- Whisk water and flour in a saucepan over medium heat until paste-like; set aside.
- Combine bread flour, sugar, yeast, Oreo crumbs, and salt in a mixer bowl.
- Add milk, egg, and tangzhong; knead for about two minutes until dough forms.
- Gradually add soft butter while kneading for another 8-10 minutes until smooth.
- Let dough rise in a covered bowl for about 30 minutes.
- Mix filling ingredients until smooth while waiting.
- Roll out dough into a rectangle and spread filling evenly.
- Cut into strips and roll tightly; place in prepared pan.
- Allow rolls to rise again for about 1-2 hours until doubled in size.
- Preheat oven to 325°F (162°C) and bake for 25-35 minutes until golden brown.
- Prepare frosting by mixing the ingredients until smooth; frost warm rolls before serving.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (100g)
- Calories: 315
- Sugar: 18g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg