Our favourite Oreo cookies make a big appearance in this quick and easy recipe. Cream cheese frosting with a crumbled Oreo topping crowns the fluffy cinnamon rolls.
These tasty treats are a cross between a cupcake and a muffin with the classic rolled up method of classic cinnamon rolls.
They can be baked in a muffin tin (as in photo above) or in a 13x9-inch baking dish.
These will satisfy your sweet tooth and you're going to want a tall glass of milk or strong coffee to balance out the sweetness.
I updated my Quick & Easy Cinnamon Buns without Yeast recipe to satisfy our Oreo-loving twin teenagers who suggested the idea.
YOU'LL LOVE THIS RECIPE!
- are you an Oreo cookie fan? Then this is the recipe for you. Cream cheese and Oreo cookie flavours blend together in this tasty blend to satisfy your sweet tooth!
- basic ingredients and no mixer required! This recipe can be made entirely by hand.
- an easy recipe that is quick and easy to make thanks to this no-yeast solution.
INGREDIENTS & SUBSTITUTIONS
- Butter - this recipe uses cold butter straight from the refrigerator. Chopping it into smaller cubes makes it easier to incorporate into the dry ingredients.
- Butter softened at room temperature is used to make the Cream Cheese Icing.
- Milk - I use 1% milk. You can also use 2% or whole milk.
- Powdered sugar - the amounts listed in the recipe card are for powdered sugar straight out of the bag. It is not sifted.
- Oreo Cookies - use either the regular one or the ones with the double filling.
- Vanilla - I always recommend pure vanilla extract for flavour. If you have artificial you can also use it as a suitable substitute.
- All-purpose flour - scoop and level flour in measuring cup with butter knife.
- Granulated Sugar
- Baking Powder - double check best before dates on baking powder. Expired baking supplies can change the expected outcome of a recipe.
- Cream cheese - for the frosting should be at room temperature. If it's still cold from the fridge, pop it into the microwave on defrost for about 30 seconds to soften it. You can use light or regular cream cheese for the frosting.
STEP-BY-STEP INSTRUCTIONS & EXPERT TIPS
Start by crushing the Oreo cookies. You can do this by placing a piece of parchment paper on top of a flat row of cookies and pressing down firmly with a rolling pin.
No rolling pin? No worries! You can place them in a zippered plastic bag and crush them with anything heavy such as a can of beans or you might have another heavy utensil that will work.
Use a large bowl to combine flour, granulated sugar, baking powder and salt. Give it a good stir to combine the ingredients.
Toss in the cubed butter. To cut in in the butter you can use a pastry blender or with washed hands. I like to do it by hand but both ways work equally well!
Pour in the milk and as you stir, you will see a soft, sticky dough forming. Don't worry if it's quite wet, you will be turning it out onto a floured surface which will help with that.
Turn out the dough on a lightly floured surface. Gather it into a ball and knead 10 times. (Fold in from the bottom up towards the top, pressing the dough into itself. Give it a quarter turn and repeat).
For the next step, you can use a rolling pin or press the dough out by hand. I almost always press it by hand.
First, prep the surface by sprinkling with flour under the area for the dough. You don't want the dough to stick once you start to press it out into a 12-inch long rectangle.
For the filling, combine softened butter, granulated sugar, cinnamon and 1 cup of the chopped Oreo cookies.
Start by dropping it onto the dough and then using your clean fingers, press it around to spread it out as best as you can.
Roll it up jelly roll style on the long end. Rolling it up the wrong way will result in 6 cinnamon rolls instead of a dozen!
You can cut the roll into 12 equal pieces by using a sharp serrated knife and not pressing to hard or you can use this easy trick with dental floss!
Lay the floss flat under the area to be cut. Lift it up on each side, then cross the left over the right side, pull tight and it will make a nice clean cut! Repeat with other 11 rolls.
You can bake the cinnamon rolls in a greased 9x13-inch baking dish or in 12 greased muffin tins.
If you're using the 9x13-inch baking dish, spread them out equal distance apart, leaving room for them to expand.
Bake in 400°F oven for 20-25 minutes. They will go from not ready to ready very quickly, so give them a quick peek at the 15 minute mark. They should be lightly browned when they're ready.
Remove them from the oven and let them cool for two minutes if using muffin tin and move them to a wire rack. If you're using the 9x13-inch baking dish, simply oven to wire rack and cool while you make the Cream Cheese Icing.
For the icing, combined softened cream cheese and butter and mix for one minute on medium-high speed. You can also do this step by hand with a wooden spoon.
Add in the vanilla, then gradually stir in the powdered sugar.
Once all of the icing sugar is added, mix on medium-high for 30 seconds.
If mixing by hand, mix vigorously with wooden spoon for 1 minute.
Frost with cream cheese icing.
Sprinkle with crushed Oreos & enjoy!
Since there is cream cheese in the frosting, I recommend storing these in the refrigerator. Store for up to three days. Pop them into the microwave for a few second to heat them up and they will soften a little.
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