CHARLOTTE, N.C. (QC Life) - A local baker dropped by the QC Kitchen to show us how to make some delicious Oreo cinnamon rolls.
Chef Hannah Neville of Honeybear Bake Shop whipped us up a batch, and shared her recipe.
The tasty rolls will be available for purchase at Enderly Coffee Co. from 8 a.m. to 2 p.m. on Saturday, or until sold out. They can also be purchased at the Matthews Farmers Market from 9-11 a.m. the same day.
For those wanting to make the cinnamon rolls at home, the recipe is below.
Ingredients:
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- Dough:
- 1 cup whole milk (8 ounces)
- 2 packets yeast or 4 ½ teaspoons
- 2 eggs
- 5 cups all-purpose flour
- 1 teaspoon salt
- ¼ cup granulated sugar
- 5 ounces unsalted butter, cubed at room temperature
- ½ cup Oreo crumbs
- Oreo cinnamon filling:
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup dark brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon cocoa powder
- Pinch salt
- 1 cup ground Oreo crumb
- Oreo cream cheese frosting:
- 4 oz cream cheese room temperature
- 4 tablespoon unsalted butter room temperature
- 1 ¼ cup powdered sugar
- ¼ cup Oreo crumbs, plus additional for topping
- 2 teaspoon vanilla extract
- 1 Tablespoon milk
Directions:
- Dough:
- Heat the milk in the microwave until warm. Sprinkle yeast on top. Let it sit for 5-10 for the yeast to activate.
- While you wait, sift the flour in a large mixing bowl. Mix in salt and sugar. Cut the butter into cubes and add to the dry ingredients. Use a pastry cutter or your hands to cut the butter into the dry ingredients. Do this until the butter is the size of a pea.
- Add in the milk/yeast, lightly beaten eggs, and Oreo crumbs. You a stand mixer with a dough hook on low until dough starts to form. Switch to medium and knead for 5 minutes. It will be soft and slightly tacky. Let it rise for 1 hour.
- Oreo filling:
- Use a hand mixer beat the softened butter, brown sugar, cinnamon, salt, and cocoa powder.
- Roll the dough out to ¼ inch thick. Cut the edges of the rectangle to form an even rectangle. Spread the filling over the dough. Sprinkle the Oreo pieces evenly across the dough.
- Roll the dough starting on the short side Roll tightly into a log. Use a serrated knife and cut off the uneven sides.
- Cut the log into 12 rolls. Spray a 9X13 pan with baking nonstick spray. Place the rolls inside the pan.
- Let rise for 35 minutes. Preheat the oven to 375°F.
- Bake for 19-22 minutes. Bake until the rolls are lightly golden on top.
- Oreo cream cheese frosting:
- In a small bowl and using a hand mixer, beat the cream cheese and softened butter on high. Beat until smooth.
- Add in sifted powdered sugar and Oreo crumbs. Mix until combined. Add vanilla and milk. Mix until you reach the desired thickness. It should be thick enough to spread, but not too thick.
- Spread glaze over hot cinnamon rolls. Let the cinnamon rolls cool slightly. The glaze will melt into the rolls. Top with extra Oreo pieces or crumbs.
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