Chocolate Oreo Cinnamon Roll Filling

1. In a medium sized bowl, mix together 1/2 cup packed light brown sugar, 2 tablespoons of black cocoa, and 1 teaspoon of ground cinnamon and set aside.

Oreo Cinnamon Roll Dough

1. Preheat your oven to 200°F / 95°C.
2. In a large bowl or the bowl of a stand mixer, combine 3 1/2 cups of flour, 1 packet instant dry yeast (or about 2 teaspoons), and 1 teaspoon salt.
3. In a separate bowl, add 1 cup milk, 1/4 cup softened butter, and 1/2 cup granulated sugar into a microwave safe bowl.
4. Heat on high power for 60-90 seconds, until the mixture is warm to the touch and the butter is melted. Stir to combine the ingredients.
5. Gradually add the warm milk mixture into the flour mixture and mix on medium speed with a dough hook until the dough comes together.
6. Add in the egg and mix on a low speed until a sticky dough ball forms. Continue to mix on a medium low speed for 2-3 minutes, until the dough becomes more elastic.
7. As the dough mixes, add in additional flour 1 Tbsp at a time until the dough begins to leave the sides of the bowl. My favorite way to know if my dough is ready is to poke it with my finger. It should feel tacky but not sticky. As you pull your finger away, there should be no residue on your finger.
8. Once you’re done adding in the additional flour, mix in 1/2 cup of crushed Oreos on a medium speed. Mix until the Oreos are incorporated throughout the dough.
9. Cover your bowl with plastic wrap and set aside to let the dough to rest for 10 minutes. The plastic wrap should fog up a bit from the warmth of the dough.
10. Generously flour your counter and roll your dough ball into a large rectangle that’s 12 inches x 18 inches. It should be about 1/2 cm thick.
11. Spread 1/4 cup of softened butter over the dough, leaving 1/2 inch on the long side of the rectangle uncovered.
12. Sprinkle the cinnamon roll filling (instructions above) evenly over the buttered area, and top with 1/2 cup of crushed Oreos.
13. Tightly roll the dough horizontally toward the uncovered strip.
14. Cut dough log into 9 equal pieces with dental floss (you can cut it into more pieces if you want smaller/shorter cinnamon rolls) and place in a greased square pan (mine is 8 in x 8 in).
15. Turn the oven off! I REPEAT, TURN THE OVEN OFF.
16. Cover the cinnamon roll pan with foil and place in a the oven for 30 minutes (or until the cinnamon rolls have risen).
17. Remove the pan from the oven and take off the tinfoil. Turn the oven back on, and heat to 350°F / 175°C.
18. Once the oven has preheated to 350°F / 175°C, bake for 26-30 minutes or until rolls are golden brown. Rotate the pan halfway through to help the rolls bake evenly.

Vanilla Cinnamon Roll Glaze

1. To make the vanilla cinnamon roll glaze, add 1 Tbsp of unsalted butter, 1 1/2 cups of powdered sugar, 2 tablespoons of whole milk and 1 teaspoon artificial vanilla extract in a medium-sized bowl. Mix together until smooth.
2. Let the cinnamon rolls cool for 10-20 minutes, then drizzle the glaze over the cinnamon rolls. Garnish with some extra chopped up Oreos and serve warm.