Cinnamon Rolls
Cocoa Oreo Cinnamon Rolls
Cocoa dough rolled with brown sugar, cinnamon and crushed Oreos, baked soft and finished with a vanilla glaze and Oreo crumbs.
A cocoa version of a classic cinnamon roll: dark, soft dough rolled around brown sugar, cinnamon and crushed Oreos, then glazed thin with vanilla and topped with more cookie crumbs. It is a yeasted dough, so most of the time is rising, and the reward is a pan of rolls that taste like a cookies-and-cream cinnamon bun.
Ingredients
1 pan (about 8 rolls)
Dough
Filling
Vanilla glaze
Method
- 1
Mix the warm milk, sugar, butter and yeast. Let it sit for 5 to 10 minutes, until foamy.
- 2
Add the flour, cocoa powder, baking powder and salt. Knead, cover and let rise until doubled.
- 3
Add the remaining ½ cup flour and knead until smooth.
- 4
Roll out the dough, spread with softened butter, then sprinkle with brown sugar, cinnamon and crushed Oreos.
- 5
Roll it up, cut into rolls and place them in a greased pan. Let rise again until puffy.
- 6
Bake at 350°F (175°C) for 22 to 27 minutes. Let cool slightly.
- 7
Whisk the powdered sugar, heavy cream and vanilla into a glaze. Glaze the rolls, then top with Oreo crumbs.
Baker’s notes
- Crush the Oreos fairly fine so they roll up without tearing the dough.
- Wait for the second rise until the rolls are visibly puffy, or they bake up dense.
- Glaze while the rolls are still warm so it seeps into the swirls.
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