Oreo Cinnamon Rolls

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Oreo Cinnamon Rolls

Ingredienst :

  • 1 1/2 cups milk (I used 2%)
  • 1 packet active dry yeast (2 1/2 teaspoons)
  • 2 eggs (at room temperature)
  • 1/3 cup melted butter
  • 4 3/4 cups flour
  • 1/2 cup black cocoa
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 cup sugar
  • For the filling:
  • 1/2 cup softened butter
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 2 tablespoons cinnamon
  • For the frosting:
  • 8 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar

Instructions :

Heat 1 cup of milk in the microwave for around 1 moment.

Add the warm milk to a stand blending bowl then, at that point, sprinkle the yeast over it.

Add eggs, spread, salt, and sugar, then, at that point, add the flour and cocoa. Mix tenderly until the fixings are softly joined.

Put away the batter to rest for 5 minutes. Utilizing the batter snare or hands and a floured surface, massage the mixture for 5-7 minutes until the batter starts to shape into a ball.

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Amount to 1/2 cup extra flour assuming the mixture is excessively tacky.

Eliminate the batter snare, cover the mixture with a towel, and spot it in a warm region for 30-45 minutes.

Blend the filling fixings in a little bowl. Spread the batter out on a floured surface (I utilized a little cocoa powder rather than flour). Utilize a moving pin to fold the batter into a square shape around 24 x 15 crawls in size.

Spread the filling across the whole surface, then, at that point, tenderly roll the batter up, working from the more drawn out side – the objective is to make the most measure of rolls.

Once rolled, cut into equal parts, then, at that point, quarters to keep the batter areas even.

Keep cutting until you have 12 rolls. Place into a baking dish showered with baking splash, then, at that point, permit the mixture to ascend for an additional 20 minutes. Preheat stove to 375 degrees F.

Pours substantial cream equitably over the rolls. Prepare for 20-25 minutes, until softly carmelized.

To make the icing, add relaxed cream cheddar and margarine to a huge blending bowl and beat in with the whisk connection for 2-3 minutes, until rich, then, at that point, mix in vanilla.

Add powdered sugar in steadily, then, at that point, spread on top of warm rolls.

I HOPE YOU’LL ENJOY THE RECIPE !!

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