@honeybakes2: Gooey Oreo Cinnamon Rolls🍪🖤 My 2nd favorite flavor after the classic! Wet ingredients: 3/4 cups warm milk (180g) 1/3 cup warm water (80g) 1 tbsp yeast (9g) 1/2 cup+ 1 tbsp sugar (divided) 2 eggs, room temp 1/2 cup melted butter, cooled (113g) 1 tbsp vanilla extract Dry ingredients: 5 cups flour (you may need more or less depending on your kitchen) (650g) 1 1/2 tsp salt Filling: 1/2 cup very softened butter (113g) 3/4 cup brown sugar (150g) 12 oreos, finely crushed 1-2 tsp cinnamon 1/2 cup warm heavy cream, to pour over rolls (optional) 1.) In a large bowl combine your milk, water, yeast and 1 tbsp sugar, allow to sit for 5 minutes to activate (you can skip the wait if you know your yeast is active or your using instant). Then whisk in your 1/2 cup sugar, butter, eggs and vanilla extract. 2.) Lastly add in your flour and salt and knead for 10-15 minutes. Shape the dough into a ball then place the dough in a lightly greased bowl, cover and rest for 45-60 minutes in a warm place or until doubled in size. (You can also do an overnight rise instead) 3.) Once doubled in size roll out and spread on the very softened butter and sprinkle over the sugar mixture. Roll the dough up and cut them out. Place the rolls into a pan and cover and proof for 30-45 minutes or until doubled in size, then pour over your heavy cream and bake at 350 for 22-32 minutes or until golden brown. (Took me about 22 minutes in a glass 9x13 pan) 4,) Whisk the frosting/glaze recipe then once cooled and slightly warm top your rolls with them and enjoy 🫶 **Tips/Info 👩‍🍳: Making the dough 🍞: **As usual I recommend weighing your ingredients out to give you consistent results. Milk/Water - I use a combo of milk and water to give a balance as milk provides great flavor and also helps with browning, while some water helps with giving a lighter texture and slightly helps with gluten development Yeast - You can use either instant or active yeast. I’ve tested both and they both work well. I recommend instant yeast though as it’s quicker and more efficient Flour - You can use both Ap or Bread flour. Using Ap flour will give you more softer tender rolls since it has a lower protein content. Using Bread flour provides airy and slightly chewier roll due to its high protein content giving the rolls more structure. Also, the amount of flour will differ from kitchen to kitchen. I recommend starting with 4 1/2 cups flour and adding the extra half cup as needed, because the age and type of flour could affect the amount you need Kneading the dough - The amount of time it takes to knead the dough depends on your flour and how efficiently you knead the dough. You can tell your dough is ready when it’s smooth and pass the window pane test or poke test. Proof/Rise - Proofing time differs, depending on how warm your kitchen is. It could take 30 minutes or it could take two hours. I recommend proofing your rolls in a warm area to help speed up the process. I also love doing an overnight rise on the first proof, it makes it so easy to roll out and helps develop flavor Baking - Baking times differ, depending on your oven, so take the recommended time as a grain of salt. It’s sometimes takes me 22 minutes or up to 30 minutes using the same recipe. I recommend keeping an eye on your rolls and checking their internal temperature to be sure. You wanna look for 190° F internal #honeybakes2 #cinnamonroll #oreo #bakingrecipe #fallbaking

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Tuesday 04 August 2026 21:59:51 GMT