OREO Sweet Rolls

For Father’s Day at our church each year, the fathers are treated to homemade cinnamon rolls. They are always a big hit. I love making sweet rolls/cinnamon rolls, you don’t have to look very far into my website to see that I love wrapping all kinds of ingredients and flavors up in dough. Here is my latest take on sweet rolls…Oreo Sweet Rolls.

Oreo Sweet Rolls

Sweet Roll Dough:
1 cup milk
1/3 cup butter
1 pkg (2¼ tsp) dry yeast
1/2 cup sugar
4½ – 5 cups flour
1 tsp salt
3 eggs
1½ tsp vanilla

Heat milk and butter in microwave until butter is melted and reaches 110°. In bowl of mixer, sprinkle yeast over milk mixture. When yeast is foamy, add sugar, 3 cups of flour, salt, eggs, and vanilla. Mix until well combined. Add remaining flour, 1/2 cup at a time, stirring well after each addition. When dough has pulled together knead until smooth. Place dough in a sprayed bowl and turn to coat, cover and let rise in warm place until doubled, about 1 hour. Roll out dough on lightly floured surface into a 12″x 18″ rectangle. Mix up filling.

Oreo Filling:
14 Oreos
6 Tbl butter, melted

Process Oreos or crush to fine crumbs. Stir melted butter into oreo crumbs until well combined. Evenly spread over dough. Roll up the dough into a log and seal the seam. Cut into 12 equal pieces, place in a greased 9″x13″ baking pan. Cover and let rise about 1/2 hour. Preheat oven to 375° and bake for 25-30 minutes. Spread with frosting when warm.

Sweet Roll Frosting:
1/4 cup butter, softened
1 cup powdered sugar
milk

Mix butter and powdered sugar. Add enough milk to make frosting consistency. Evenly spread frosting over rolls, sprinkle with Oreo crumbs if desired.

One Year Ago: Old Fashioned Raisin Pie Old Fashioned Raisin Pie

Two Years Ago: Sticky Pecan Muffins Sticky Pecan Muffins

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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