Oreo Sweet Rolls

June 3, 2012 § 16 Comments

It all started with the discovery of Oreo Spread.

This is pretty much how things went down:

  • I saw it.
  • I made it. (As you can from the picture above, I used Wegman’s-brand Double Stuf Oreos.  They taste the same.  I’m cheap.)
  • I tried to resist the urge to eat all of it.
  • I gave up and ate all of it anyway.
  • I made more.
  • And then I got a little crazy and the crazy idea to use it as a filling for cinnamon rolls.

I’m telling you, this Oreo Spread stuff is d-a-n-g-e-r-o-u-s!  But we’re all brave here, right?  When was the last time one of us food bloggers shied away from dessert?  I certainly can’t remember my last time! :-P

Here’s the rundown…

Slightly sweet pastry dough filled with ooey gooey Oreo Spread instead of that traditional brown sugar/cinnamon/butter stuff, baked until soft, glazed and topped with crushed Oreos (or Wegman’s Oreos in my case) while still warm.

Droooooooooooool.

I toyed with the idea of calling them Oreo Dessert Rolls, but then I had one for breakfast with a glass of iced coffee on the side.  Highly recommended.  I promise, if it wasn’t 10AM I probably would have had three more. ;-)

First brownies and now these.  It’s no wonder I’m Oreo obsessed!

Care to join the obsession?

Oreo Sweet Rolls

Adapted from my Roasted Banana & Nutella Swirl Rolls

“Slightly sweet pastry dough filled with a ooey gooey spread made of crushed Oreos, baked, and topped with icing and more crushed Oreos.  Eat them for breakfast, dessert, or both - I won’t judge.  I mean, just look at that gooey molten Oreo filling!  Irresistable.”

Ingredients:

For rolls:

  • 3 cups all-purpose flour, plus extra for your prep surface
  • 2 tablespoons cornstarch
  • ½ cup sugar
  • 1 tablespoon baking powder
  • 2/3 cup + 1 tablespoon milk
  • 4 tablespoons butter, melted
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ cup Oreo Spread
  • 4 Oreo cookies, roughly chopped for topping

For icing:

  •  4 tablespoons butter, softened
  • 2/3 cup powdered sugar
  • ½ teaspoon vanilla extract

Directions:

  1. Preheat oven to 425 degrees Fahrenheit.  Grease a medium-sized pie or cake pan and set aside.
  2. Place all dry ingredients in a medium bowl and wisk to combine.  In a separate bowl, mix together the milk, 3 tablespoons of the butter, egg, and vanilla.  Add to the bowl with the dry ingredients and knead until well-combined.
  3. Flour your prep surface and roll dough roughly into a 15×18 inch rectangle.  Spread dough with remaining tablespoon of butter and Oreo Spread.  Roll up dough and cut into 8 rolls.
  4. Place rolls into the prepared pan and bake for 15 minutes.  While the rolls are baking prepare icing by mixing the remaining butter, 2 tablespoons of milk, and the powdered sugar.  Top finished rolls with icing and remaining crushed Oreos and enjoy!

Yield:  8 rolls

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