oreo cinnamon rolls 🤍🍪 so fluffy & soft omg recipe: dough ¾ cup warm milk (180ml) ¼ cup melted butter (57g) ¼ cup granulated sugar (50g) 2¼ tsp active dry yeast (7g) 1 large egg + 1 egg yolk, room temperature 3 cups all-purpose flour (360g) ¼ tsp salt (1.5g) add the warm milk, sugar, and yeast to a bowl and mix. let sit for 5–10 minutes, or until the yeast becomes foamy. add the melted butter, egg, and egg yolk and mix until combined. add the flour, and salt . mix until a dough forms, then knead until smooth and elastic. if your dough is sticky, lightly coat your work surface and hands with olive oil rather than adding a lot of extra flour. this helps keep the cinnamon rolls soft and fluffy instead of making the dough dense. place the dough in a lightly greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size. filling ⅓ cup butter, melted (76g) ½ cup brown sugar, packed (100g) 2 tsp cinnamon (5g) 6–7 oreos, crushed (about ½ cup / 45g) ¼ cup heavy cream (60ml) mix together the brown sugar, cinnamon, and crushed oreos until combined. once the dough has doubled in size, roll it out into a large rectangle. spread the melted butter sprinkle the filling and pat into dough slice the dough evenly into 8 pieces ( or more ) then roll up each piece bottom layer ¼ cup butter, melted (57g) 4 tbsp heavy cream (60ml) ½ cup brown sugar, packed (100g) 5 oreos, crushed (about ⅓ cup / 30g) mix the melted butter, heavy cream, brown sugar, and crushed oreos together until combined. spread the mixture evenly across the bottom of a greased baking dish. place the 8 cinnamon rolls over the bottom layer. cover and let the rolls rest for another 30 minutes. pour the remaining ¼ cup heavy cream evenly over the rolls before baking. bake at 350°f (175°c) for 20–25 minutes, or until the rolls are cooked through and lightly golden. they may need a few extra minutes depending on your oven and the size of your rolls. if the tops start browning before the centers are finished, loosely tent the pan with foil and continue baking. let the rolls cool slightly before frosting. cream cheese frosting 2 tbsp butter, softened (28g) 4 oz cream cheese, softened (113g) 1 tsp vanilla bean paste (5g) 1–1½ cups powdered sugar (120–180g) 1 tsp cinnamon heavy cream or maple syrup, as needed whip the softened butter and cream cheese together until light and fluffy. add the vanilla bean paste and powdered sugar and continue whipping until smooth and fluffy. adjust the powdered sugar depending on how thick you want your frosting. if the frosting is too thick, add a small splash of heavy cream or a little maple syrup until you reach your desired consistency. spread the frosting over the warm, but not hot, cinnamon rolls. top with extra crushed oreos if you want!! enjoyyy #oreo #cinnamonroll #Recipe #baking #bakingrecipe - @sugarspiceddreams