5 dl milk, 3 % fat
50 gram of yeast
520 gram flour (8 ½ dl)
150 gram butter
170 sugar (2 dl)
2 gram salt
320 gram flour (5 ¼ dl)
Oreo cinnamon filling:
150 gram Oreo cookies
100 gram room temperatur butter
0,5 dl brown sugar
2 tsp vanilla sugar
1 tsp cinnamon
Cream cheese frosting:
150 gram room temperature butter
2 dl icing sugar
1 tsp vanilla powder
100 grams Philadelphia cheese
Step 1 of ingredients number 1:
Put the yeast in a large bowl and put aside.
Take a small pot, heat the milk until lukewarm. Pour the milk over the yeast and stir with a spoon to combine for 1 minute. Add the flour and mix well until you get a soft dough. Cover the bowl with a clean towel and leave for 20 – 30 minutes.
Step 2 of ingredients number 2:
After the dough has risen. Add ingredients number 2 in the same bowl: butter, sugar, salt and flour. Mix the ingredients until the mixture forms a smooth dough. Cover the bowl with a clean towel and leave for another 10-15 minutes.
Crush the Oreo cookies into fine crumbs in a food processor. In another bowl, add room temperature butter, vanilla sugar, brown sugar and cinnamon. Combine well. Finally add the crushed Oreo cookies. Combine well.
How to roll the buns:
Roll the dough out in a 70x45 cm rectangle and ½ cm thick. Spread the Oreo cookie filling on top. Roll the dough up into a log starting at the long side and cut into slices.
Place the rolls close together in the pan and let rise under a clean tea towel for about 1 hours or until the buns have doubled in size. After the rolls have doubled in size, preheat the oven to 200 °C. Bake the buns for 13-15 minutes or until the buns are lightly browned. Let the rolls cool.
Meanwhile, make the cream cheese frosting. In a bowl, cream together the cream cheese and butter until creamy. Add the vanilla powder and finally add the icing sugar gradually.
Spread the cream cheese frosting over the rolls. Decorate with some chopped Oreo cookies, dark chocolate and melted chocolate.
Enjoy these fresh home-mad Oreo cinnamon rolls with a glass of cold milk.